Well, no, actually today's episode is spicy flank steak with peppers!I've been wary of flank steak for some time. I know it's low in fat but usually when that label applies to a cut of beef that means the beef is going to be dry as dust when you cook it. But after seeing it prepared on The Next Food Network Star show, I decided to try it and I got some the other day. I made this recipe and it turned out juicy and fabulous. Here's what I did:
I began by slicing one third of each of the following peppers, Poblano, red bell, orange bell, and Cubanelle. I also sliced up some red onion and I sauteed it all in some canola oil that I had added one teaspoon of cumin and one table spoon of cracked black pepper to.As the onions and peppers cooked I got my meat out.
Then I beat it.
On both sides. With a tenderizing mallet.
Cook onions and peppers, cook!
I also put on some corn on the cob to boil. Mmmmmm, fresh corn.I took my onions and peppers off the burner and I put my cast iron grill skillet on the burner and I turned the heat up so as to get my pan really hot. As the pan was heating up I rubbed some oil on both sides of my meat, lubed it up as it were. Then I patted some chili powder into it:
Putting the oil on the meat instead of the pan makes less smoke and a lot less mess when you cook it. After my pan got nice and hot I put my meat in and I cooked it on both sides for about 8 minutes per side. Then I took it out and let it rest.
While the meat rested I put about four big heaping table spoons of homemade salt free salsa, Sparky's sister made it awhile back, on the peppers and onions which I then proceeded to put back on the burner over low heat. Next I thinly sliced the meat, make sure you slice it against the grain so it's not tough and chewy, and I tossed the slices in with the peppers and onions.
I took it off the heat and served it up with corn tortillas, sour cream, a little grated Wisconsin cheddar, the corn, and some freshly sliced cucumber from our garden. It was all quite tasty. I'm no longer afraid of cooking flank steak, the key is to cook it then let it rest, then slice it up.
14 comments:
It's good to let one's meat rest.
Flank Steak is god of all foods...Zeus eats flank steak and shaves off his own beard and cries...
Wow! That looks fabulous! I had the same cast iron grill pan but mine is square. Dont' you love those things? Somehow food always tastes better in cast iron.
My MIL made a flank steak, grilled with nothing by S&P, sliced it thin, then poured a marinade on top. She cooked red wine, soy, olive oil, and garlic down on the stovetop, then poured it over the sliced grilled steak. It was heaven.
You may no longer be afraid of flank steak, but I am certainly afraid of a man who beats his meat on both sides with a mallet.
That meat mallet could cause extreme pain if not used properly. Looks scrumptious though.
oh, looks really good!
Love flank steak, but I keep it to four minutes a side. We like ours bloody as hell.
Your meat looks really tasty. I'm glad you beat your meat first before you got it hot, did Sparky like the taste of your meat?
I'm with Kirby- I like my meat still mooing, if possible.
Grilled flank is awesome- I think I've grilled it three times in the last two months. Yum.
Dr.
I'm so happy to see this. I'm even a vegetarian, but I just love the way you present recipes.
-first person narrative
-detailed asides that ensure success
- Just enough photos to lead the cook.
And then I always feel so satisfied after reading one of them, almost as if I'd eaten at the table with you and your Sparky.
Oh my God. Barbara's comment just made Diet Coke come out of my nose because I laughed so hard.
Seriously, however, I'll be over tomorrow at 6pm for dinner. I'll bring some wine. You are clearly an amazing cook.
looks damn nice. i don't get that kind of home-cooking over here in egypt. it's all falafel and chick peas.
Flank steak aside, the dead-empty expression on cool guitar woman's face has me totally freaked out.
That looks fantastic. Cool photos.
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