Thursday, February 12, 2009

Is it possible to overmarinate flank steak? It turns out yes (a day would have been good, not two.) Also a problem: a stove with burners that have minds of their own (several settings do not work...makes it interesting)--I could have used the broiler, but I just didn't feel like heating the whole kitchen. Also probably not the best choice: the wine in the marinade. Also not so good: using a serrated knife, not a plain-edged one, at first while cutting meat. Regardless: totally delicious.

Flank Steak à la It Works Out Fine
Put flank steak in a bag with: coriander seed, oregano, s&p, honey, Sauvingon Blanc, four small organic lemons and their juice, fresh rosemary, fresh thyme, Worchestershire sauce, soy sauce, balsamic vinegar, red wine vinegar, ten garlic cloves cut in half, strong sorta whole grain mustard, onion powder...err...other stuff. Marinate until you're like...damn; gotta cook that flank steak (at least a day). Take out of fridge to warm up and heat a serious pan for a long time in the interim on low, or heat broiler. Pat meat dry, cook for 5-6 minutes each side on very high heat, then let rest, covered, for at least 10-15 min. Internal temp is supposed to be 160 I think, but I dunno, it never seems to quite get there, so I always have a moment of worry before I'm like...I want my medium rare, forget it, it's comin off. Slice thinly against the grain when ready and eat it with your fingers over the cutting board and make sure you have a way to sop up any juices, although if you let it rest well you won't have much.

ADDENDUM: Leftovers are epic dipped in a little mayo/grainy mustard.

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