Saturday, October 10, 2009

Flank Steak

Biz posted a flank steak a few days ago and the picture of the juicy strips of meat kept haunting me! I had to make it!!

I remembered Pioneer Woman (who is going to be in Skokie on November 19th) also has a flank steak recipe, so went to see how she did hers.

I threw caution to the wind, however, and came up with my own marinade. Into the ziploc bag went:

4 large cloves of garlic, minced
1 shallot, thinly sliced
~2 Tbsp soy sauce
~2 Tbsp Worchestershire sauce
~2 Tbsp brown sugar
~2 Tbsp olive oil
~2 Tbsp water
black pepper

I rinsed off the meat and put it in the bag and squished until everything was coated, then pressed out the air and sealed it. It marinated in the fridge for about 6 hours.

I heated my griddle pan over two of my burners and rubbed it down with some butter before I threw the meat on.

I let it sit 2-3 minutes, rotated 90°, flipped and then did the same on the other side.

It got some great color, I was impressed!

I let it rest on the cutting board for a few minutes while the roasted cabbage with cheese sauce finished in the oven.

Then, Johnny sliced it against the grain for us.

Mmm, it was a wonderful medium rare. Nice and juicy and flavorful!

I served it with Ree's controversial dipping sauce - the marinade boiled into a thick, delicious sauce. It was savory sweet and I think it complimented the meat beautifully. I don't have an issue with this practice, I find the reasoning behind it being a health hazard a little flimsy.

The marinade is on the outside of the meat when you place that on the grill, is it not? Why is that marinade ok to eat, but the rest of it is somehow "contaminated," even if boiled for 15 minutes?

Let me be clear by saying I would not save and re-use marinade (which is icky and potentially deadly!) Ultimately you can cook (or not cook!) things to your preference and what makes you comfortable, so I chose to make the sauce and I don't regret it, and neither do my tastebuds!

This was my first time cooking flank steak! There are so many exciting ingredients out there that I see on TV, in the store, and on other's blogs. I've had fun introducing new ingredients to my repertoire and think it'll be cool to tackle new ingredients as a challenge to myself!

What are some ingredients you have personally never cooked with before?

Some of mine are artichoke, celery root, grape leaves, and polenta.

I'll compile a list of some ingredients after I hear back from you guys! I think it will be fun and inspiring to tackle the list and welcome you to join me if you also want to try out a new ingredient!


Cyndi said...

That looks absolutely delicious! I'm not much of a cook so I've never cooked flank steak OR cabbage!

I have cooked with artichokes, believe it or not. I love those things. I get ambitious every once in a while and tried a recipe for artichoke & spinach stuffed chicken breasts that was to die for. Hubby & kids don't like either artichokes or spinach but loved it and didn't even notice what was stuffed in there.

I had to buy a jar of artichoke hearts though, because I couldn't figure out how to break into a fresh one. :)

Jolene - EverydayFoodie said...

Oh wow, that steak looks freakin good!

Sophia said...

Wow! That is cooked PERFECTLY!! I can just SMELL That thing from here!! Ooh la la~

I have not yet cooked with...okra. Olives. artichokes. yucca.

hmm..there's more, I'll get back to you on that. :-)

test it comm said...

Nicely cooked steak with the perfect amount of pink in the middle!

Alisa - frugal foodie said...

Christina, your flavor combinations are always right up my alley. That sounds fantastic and that meat is cooked SO perfectly!

Anonymous said...

wow that steak is PERFECTLY cooked! My boyfriend would definitely be in love with this if I made it for him! I can't believe pioneer woman is going to be in Skokie!!! What is she doing in Chicago?? I'd looove to meet her. I read her love story and fell in love with it. heheeh

Christina said...

Sophia, I contemplated putting yucca, but I wasn't sure if I'd be able to find it around here!!

Cyndi - I've thrown jarred artichoke in stuff before!! I forgot about that - but it was never really any recipe, I think jsut stirred into a pasta salad. The fresh ones make me nervous!!! haha They're so intimidating.

Thanks for the compliments everybody! It was yummy, and the thicker part was rarer, so I saved that for leftovers another night. It worked out perfectly b/c by the time it was heated up THAT TOO was a medium rare! Yum!

Anonymous said...

Love, Love Love this marinade!!

I love rare meat too -

I have never tried to steam a whole artichoke either - seems like a lot of work for so little meat!

Dawn (HealthySDLiving) said...

This looks so delicious!