Friday, December 6, 2013

Flank Steak

oh ya i made it medium rare....it tasted real gud....

About flank Steak:


The flank steak is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness.
The cut is common in Colombia, where it is known as sobrebarriga, literally meaning "over the belly".
Flank steak is best when it has a bright red color. Because it comes from a strong, well-exercised part of the cow, it is best sliced across the grain before serving, to maximise tenderness.
Flank steak is frequently used in Asian cuisine, often sold in Chinese markets as "stir-fry beef". In the United KingdomMcDonald's uses "100% forequarter and flank" in its burger patties.


Ingredients:

For the Steak:


8 oz Flank Steak
1 Tbsp of Salt-Free Steak Seasoning
2 Tbsp of Olive Oil, plus a little more
1 Tbsp of Balsamic Vinegar
1 Sprig of rosemary
1 Clove of Garlic, just smashed
Salt and Pepper, to taste


Method:


1) Preheat a grill pan over high heat.

2) Brush the steak with a little oil on both sides then sprinkle each side with salt and steak seasoning.

3) Grill the steak for about 3 to 4 minutes on each side (depending on the thickness and how you like your steak cooked)

4) In a shallow dish, mix together the vinegar, olive oil, salt, pepper, garlic and rosemary. Place the cooked steak in the marinade and allow it to sit for about 2 minutes on each side to soak up all those yummy flavors.

5) When ready to serve, slice on an angle (against the grain) spoon over leftover marinade, serve with the potato wedges and lightly dress some arugula with lemon juice, olive oil, salt and pepper and some shavings of parmesan cheese.


No comments:

Post a Comment