> I've got a 1.5 lb flank steak. Gonna jaccard the heck out of it then salt > and pepper and BBQ grill it.
> Served with a ton of caramelized onions.
> You?
> Andy
I don't eat flank steak very often. Usually New York strip. Salt, grill, pepper, eat.
I've got a recipe for flank steak (I think it came from Cook's Illustrated). Cut steak against the grain, marinate in lime juice, fish sauce and some other stuff, thread onto skewers and grill. I think it's got a peanut sauce. I guess we have to call it satay.
On Thu, 11 Mar 2010 08:01:59 -0600, Andy <a...@b.c> wrote: >How far will you go? Steak?
>I've got a 1.5 lb flank steak. Gonna jaccard the heck out of it then salt >and pepper and BBQ grill it.
>Served with a ton of caramelized onions.
>You?
>Andy
Try this Andy
* Exported from MasterCook *
Matambre (Braised Stuffed Meat Roll)
Recipe By :The American Culinary Federation Serving Size : 10 Preparation Time :0:00 Categories : Main Dish
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds Flank steaks -- trimmed 1/2 ounce Garlic -- minced 2 tablespoons Cilantro -- chopped 2 tablespoons Basil -- chopped 6 fluid ounces Olive oil 4 fluid ounces Red wine vinegar 2 teaspoons Salt 1 teaspoon Black pepper -- ground 8 ounces Bread crumbs 3 each Hard-Cooked eggs -- chopped 1 pound Spinach -- stemmed and blanched 8 ounces Carrots -- julienne, blanched 8 ounces Corn kernels -- fresh or frozen, cooked and cooked 12 ounces Onions -- sliced, cooked and cooled 2 tablespoons Cilantro -- chopped 2 fluid ounces Olive oil 16 fluid ounces Red wine 32 fluid ounces Demi-Glace -- or Brown Sauce 1 quart Brown stock 3 each Bay leaves 1 1/2 teaspoons Black peppercorns 2 each Oregano sprigs
Butterfly the trimmed flank steak, slitting horizontally in the direction of the grain. Prepare the marinade: Combine the garlic, cilantro, basil, olive oil, red wine vinegar, salt, and pepper. Marinate the meat overnight in the refrigerator, drain the meat and dry off.
Mix the breadcrumbs and hard-boiled eggs, sprinkle on the meat, and top with the blanched spinach. Place the blanched carrots on top of the spinach, sprinkle with corn, onions, and herbs. Season with salt and pepper. Roll the flank steak in a jellyroll fashion and tie with twine.
In a large pan, heat the oil and sear the Matambre on all sides. Deglaze the pan with wine. Add the brown sauce (or demi-glace), stock bay leaves, peppercorns, and oregano. Bring to a simmer, cover, and braise in a 350°F until the meat is fork-tender; approximately 1 1/2 hours. Strain the braising liquid through a chinois into a saucepot. Degrease and reduce the sauce by half. Adjust the seasonings with salt and pepper and strain. Remove the twine from the Matambre, slice, and serve with sauce.
> I've got a 1.5 lb flank steak. Gonna jaccard the heck out of it then salt > and pepper and BBQ grill it.
> Served with a ton of caramelized onions.
> You?
> Andy
Hey Andy, we always marinate flank, after scoring it, in Catalina French dressing overnight. Then BBQ it on the grill. It is so tender and juicy and tastes like fajita meat in the Mex resturants. Try it, you'll like it. I have also been known to use the super finely ground coffee mixture of coffee, onion & garlic POWDER, not salt, a little cayenne & salt & Pepper right over the top of the catalina. MMMMM Good stuff!! Nan in DE.
> Recipe By :The American Culinary Federation > Serving Size : 10 Preparation Time :0:00 > Categories : Main Dish
> Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 5 pounds Flank steaks -- trimmed > 1/2 ounce Garlic -- minced > 2 tablespoons Cilantro -- chopped > 2 tablespoons Basil -- chopped > 6 fluid ounces Olive oil > 4 fluid ounces Red wine vinegar > 2 teaspoons Salt > 1 teaspoon Black pepper -- ground > 8 ounces Bread crumbs > 3 each Hard-Cooked eggs -- chopped > 1 pound Spinach -- stemmed and blanched > 8 ounces Carrots -- julienne, blanched > 8 ounces Corn kernels -- fresh or frozen, cooked and > cooked > 12 ounces Onions -- sliced, cooked and cooled > 2 tablespoons Cilantro -- chopped > 2 fluid ounces Olive oil > 16 fluid ounces Red wine > 32 fluid ounces Demi-Glace -- or Brown Sauce > 1 quart Brown stock > 3 each Bay leaves > 1 1/2 teaspoons Black peppercorns > 2 each Oregano sprigs
> Butterfly the trimmed flank steak, slitting horizontally in the > direction of the grain. Prepare the marinade: Combine the garlic, > cilantro, basil, olive oil, red wine vinegar, salt, and pepper. > Marinate the meat overnight in the refrigerator, drain the meat and > dry off.
> Mix the breadcrumbs and hard-boiled eggs, sprinkle on the meat, and > top with the blanched spinach. Place the blanched carrots on top of > the spinach, sprinkle with corn, onions, and herbs. Season with salt > and pepper. Roll the flank steak in a jellyroll fashion and tie with > twine.
> In a large pan, heat the oil and sear the Matambre on all sides. > Deglaze the pan with wine. Add the brown sauce (or demi-glace), stock > bay leaves, peppercorns, and oregano. Bring to a simmer, cover, and > braise in a 350°F until the meat is fork-tender; approximately 1 1/2 > hours. Strain the braising liquid through a chinois into a saucepot. > Degrease and reduce the sauce by half. Adjust the seasonings with salt > and pepper and strain. Remove the twine from the Matambre, slice, and > serve with sauce.
> Cindy Hamilton <angelicapagane...@yahoo.com> wrote: > > On Mar 11, 9:01 am, Andy <a...@b.c> wrote: > >> How far will you go? Steak?
> >> I've got a 1.5 lb flank steak. Gonna jaccard the heck out of it then > >> salt and pepper and BBQ grill it.
> >> Served with a ton of caramelized onions.
> >> You?
> >> Andy
> > I don't eat flank steak very often. Usually New York strip. Salt, > > grill, pepper, > > eat.
> > I've got a recipe for flank steak (I think it came from Cook's > > Illustrated). Cut > > steak against the grain, marinate in lime juice, fish sauce and some > > other > > stuff, thread onto skewers and grill. I think it's got a peanut > > sauce. I guess > > we have to call it satay.
<bryangsimm...@gmail.com> wrote: >On Mar 11, 8:30 am, Stu <i...@food.foru.ca> wrote: >> On Thu, 11 Mar 2010 08:01:59 -0600, Andy <a...@b.c> wrote: >> >How far will you go? Steak?
>> >I've got a 1.5 lb flank steak. Gonna jaccard the heck out of it then salt >> >and pepper and BBQ grill it.
>> >Served with a ton of caramelized onions.
>Nothing says a ton of stinky farts like a ton of caramelized onions.
>> >You?
>> >Andy
>> Try this Andy
>> * Exported from MasterCook *
>> Matambre (Braised Stuffed Meat Roll)
>> Recipe By :The American Culinary Federation >> Serving Size : 10 Preparation Time :0:00 >> Categories : Main Dish
>> Amount Measure Ingredient -- Preparation Method >> -------- ------------ -------------------------------- >> 5 pounds Flank steaks -- trimmed >> 1/2 ounce Garlic -- minced >> 2 tablespoons Cilantro -- chopped >> 2 tablespoons Basil -- chopped >> 6 fluid ounces Olive oil >> 4 fluid ounces Red wine vinegar >> 2 teaspoons Salt >> 1 teaspoon Black pepper -- ground >> 8 ounces Bread crumbs >> 3 each Hard-Cooked eggs -- chopped >> 1 pound Spinach -- stemmed and blanched >> 8 ounces Carrots -- julienne, blanched >> 8 ounces Corn kernels -- fresh or frozen, cooked and >> cooked >> 12 ounces Onions -- sliced, cooked and cooled >> 2 tablespoons Cilantro -- chopped >> 2 fluid ounces Olive oil >> 16 fluid ounces Red wine >> 32 fluid ounces Demi-Glace -- or Brown Sauce >> 1 quart Brown stock >> 3 each Bay leaves >> 1 1/2 teaspoons Black peppercorns >> 2 each Oregano sprigs
>> Butterfly the trimmed flank steak, slitting horizontally in the >> direction of the grain. Prepare the marinade: Combine the garlic, >> cilantro, basil, olive oil, red wine vinegar, salt, and pepper. >> Marinate the meat overnight in the refrigerator, drain the meat and >> dry off.
>> Mix the breadcrumbs and hard-boiled eggs, sprinkle on the meat, and >> top with the blanched spinach. Place the blanched carrots on top of >> the spinach, sprinkle with corn, onions, and herbs. Season with salt >> and pepper. Roll the flank steak in a jellyroll fashion and tie with >> twine.
>> In a large pan, heat the oil and sear the Matambre on all sides. >> Deglaze the pan with wine. Add the brown sauce (or demi-glace), stock >> bay leaves, peppercorns, and oregano. Bring to a simmer, cover, and >> braise in a 350°F until the meat is fork-tender; approximately 1 1/2 >> hours. Strain the braising liquid through a chinois into a saucepot. >> Degrease and reduce the sauce by half. Adjust the seasonings with salt >> and pepper and strain. Remove the twine from the Matambre, slice, and >> serve with sauce.
> Cindy Hamilton <angelicapagane...@yahoo.com> wrote: > > On Mar 11, 9:01 am, Andy <a...@b.c> wrote: > >> How far will you go? Steak?
> >> I've got a 1.5 lb flank steak. Gonna jaccard the heck out of it then > >> salt and pepper and BBQ grill it.
> >> Served with a ton of caramelized onions.
> >> You?
> >> Andy
> > I don't eat flank steak very often. Usually New York strip. Salt, > > grill, pepper, > > eat.
> > I've got a recipe for flank steak (I think it came from Cook's > > Illustrated). Cut > > steak against the grain, marinate in lime juice, fish sauce and some > > other > > stuff, thread onto skewers and grill. I think it's got a peanut > > sauce. I guess > > we have to call it satay.
> I've got a 1.5 lb flank steak. Gonna jaccard the heck out of it then salt > and pepper and BBQ grill it.
> Served with a ton of caramelized onions.
> You?
> Andy
I always just marinate flank steak (overnight; there are different marinades depending on the desired flavour results). Then grill or broil it to desired doneness. Let stand, then slice thinly against the grain. I've never tried beating the crap out of flank steak. It's very lean and fibrous. Did it accomplish anything?
> I've got a 1.5 lb flank steak. Gonna jaccard the heck out of it then salt > and pepper and BBQ grill it.
> Served with a ton of caramelized onions.
> You?
> Andy
If you marinated it with soy sauce, garlic, white wine or some kind of fruit juice and maybe ginger, you wouldn't have to jaccard it or season it. The leftovers are great cold, also.
On Thu, 11 Mar 2010 08:17:37 -0600, Andy wrote: > Cindy Hamilton <angelicapagane...@yahoo.com> wrote:
>> On Mar 11, 9:01 am, Andy <a...@b.c> wrote: >>> How far will you go? Steak?
>>> I've got a 1.5 lb flank steak. Gonna jaccard the heck out of it then >>> salt and pepper and BBQ grill it.
>>> Served with a ton of caramelized onions.
>>> You?
>>> Andy
>> I don't eat flank steak very often. Usually New York strip. Salt, >> grill, pepper, >> eat.
>> I've got a recipe for flank steak (I think it came from Cook's >> Illustrated). Cut >> steak against the grain, marinate in lime juice, fish sauce and some >> other >> stuff, thread onto skewers and grill. I think it's got a peanut >> sauce. I guess >> we have to call it satay.
On Thu, 11 Mar 2010 06:29:18 -0800 (PST), Nan wrote: > On Mar 11, 9:01 am, Andy <a...@b.c> wrote: >> How far will you go? Steak?
>> I've got a 1.5 lb flank steak. Gonna jaccard the heck out of it then salt >> and pepper and BBQ grill it.
>> Served with a ton of caramelized onions.
>> You?
>> Andy
> Hey Andy, we always marinate flank, after scoring it, in Catalina > French dressing overnight. Then BBQ it on the grill. It is so tender > and juicy and tastes like fajita meat in the Mex resturants. > Try it, you'll like it. I have also been known to use the super > finely ground coffee mixture of coffee, onion & garlic POWDER, not > salt, a little cayenne & salt & Pepper right over the top of the > catalina. MMMMM Good stuff!! > Nan in DE.
my father used to do this (probably with a couple things added to the catalina). it is good stuff.
In article <1505fkgfpyhmw.ukgwl3mi6rfk....@40tude.net>, blake murphy <blakepmNOTT...@verizon.net> wrote:
> On Thu, 11 Mar 2010 08:17:37 -0600, Andy wrote: > > If you're hungry, try my "steak and egg" at > > http://i44.tinypic.com/2uogg3q.jpg > what in god's name did you do to that poor egg?
Hey, if you had a sixpack of Budweiser for your breakfast before you started cooking, things would be looking pretty fuzzy to you also!
-- Dan Abel Petaluma, California USA da...@sonic.net
On Sat, 13 Mar 2010 11:57:00 -0800, Dan Abel <da...@sonic.net> wrote: >In article <1505fkgfpyhmw.ukgwl3mi6rfk....@40tude.net>, > blake murphy <blakepmNOTT...@verizon.net> wrote:
>> On Thu, 11 Mar 2010 08:17:37 -0600, Andy wrote:
>> what in god's name did you do to that poor egg?
>Hey, if you had a sixpack of Budweiser for your breakfast before you >started cooking, things would be looking pretty fuzzy to you also!
Yeah, that is one strange presentation... what's with the bullet hole in the egg yolk, and looks like a jack the ripper steak knife. And looks like you stole that dish from an old time cruise ship... probably good eating but the presentation sure looks Hitchcockian macabre... I ain't showering in your house. heheh
On Sat, 13 Mar 2010 13:17:09 -0600, Stu wrote: > X-No-Archive: yes On Sat, 13 Mar 2010 14:06:45 -0500, blake murphy > <blakepmNOTT...@verizon.net> wrote:
> Cindy Hamilton <angelicapagane...@yahoo.com> wrote: > > On Mar 11, 9:01 am, Andy <a...@b.c> wrote: > >> How far will you go? Steak?
> >> I've got a 1.5 lb flank steak. Gonna jaccard the heck out of it then > >> salt and pepper and BBQ grill it.
> >> Served with a ton of caramelized onions.
> >> You?
> >> Andy
> > I don't eat flank steak very often. Usually New York strip. Salt, > > grill, pepper, > > eat.
> > I've got a recipe for flank steak (I think it came from Cook's > > Illustrated). Cut > > steak against the grain, marinate in lime juice, fish sauce and some > > other > > stuff, thread onto skewers and grill. I think it's got a peanut > > sauce. I guess > > we have to call it satay.
> > Cindy Hamilton
> Cindy,
> If you're hungry, try my "steak and egg"
Don't you get enough protein from the steak? Must you eat an egg with steak?
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