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My favorite meal of all
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RRP
Posts: 25,897
***WARNING***
If rare meat turns you off then there's no need to read on!
My favorite meal uses a flank steak and I have fixed it for my birthday meal for years! Yesterday was not my birthday, but to keep the meal "special" I typically only fix it a couple other times a year.
Here's the background - over 30 years ago someone gave my wife this recipe and she used to fix it in our oven in the broiler mode. The high temperature always scared her. Then when I got my first egg in 2000 it was a natural that I take over this cook.
I start with a nice 2# flank steak and then JACCARD it well to assure tenderness. Then I spread on a concoction of garlic, EVOO, salt, lemon juice, parsley flakes etc on both sides. Then I tightly wrap it in Saran Wrap for 30 hours or so. Unwrapped the next day it looks like this:
Some time during the day I saute' 1/2# of sliced white button mushrooms in 1/3 stick of butter. Meanwhile in a separate pot I mix a sauce consisting of chili sauce, burgundy, Worcestershire, water, bullion, pinches of marjoram and thyme etc and long pieces of sliced onion. Once mixed and heated I dump in the saute'd mushrooms. I set this aside to be warmed later as a garnish for the meat and mashed potatoes.
Then I get my egg to a steady 700 dome and do a quick 4 minute sear, That's 1 minute, turn 90 degrees for another minute, flip and same process of 1 and 1. Yes as you will see that mean rare! LOL
Now on to the carving board!
And now sliced and ready for serving! I LOVE THIS MEAL!!!
Re-gasketing America one yard at a time.
Comments
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nice Ron. I'm doing my first flank steak ever today. Wish I had seen this before I marinated mine.In Manchester, TNVol For Life!
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That's the way to eat steak. Chase it around the plate!
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Looks great to me. Even better with the shrooms and another bottle of vino. I do flat iron steak all the time family style and even for fajitas similar cut, tons of flavor. I assume you're celebrating a birthday soon? Enjoy.
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pgprescott said:Looks great to me. Even better with the shrooms and another bottle of vino. I do flat iron steak all the time family style and even for fajitas similar cut, tons of flavor. I assume you're celebrating a birthday soon? Enjoy.
no birthday - just one of the special times during the year to enjoy it without having to tack on another milestone!Re-gasketing America one yard at a time. -
That's a serious piece of meat! I've never wanted flank steak. Till now.Slumming it in Aiken, SC.
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Flank steak is awesome. Especially when I pretend to eat healthy and make a salad. And then top it with flank steak.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Very nice Ron. The marinade sounds great. I would eat it that rare...the wife would ask me to cook hers a little more towards medium. I love that knife.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Looks fantastic.
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Thanks! That's my newest 12" pig sticker and is that sucker sharp!SmokeyPitt said:I love that knife.
Re-gasketing America one yard at a time. -
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Excellent looking..Great post..Greensboro North Carolina
When in doubt Accelerate.... -
Great looking meal, Ron!We agree on when steak is done.......give it a sharp stab with a fork, and if it winces and goes "ow!", plate it!\m/John in the Willamette Valley of Oregon
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Nice looking steak and the only way to eat itTrenton ON 1 mbge for now
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Awesome!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Looks fantastic, but I came here expecting something with mayonnaise.
:P :-bdUsing a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
jaydub58 said:Great looking meal, Ron!We agree on when steak is done.......give it a sharp stab with a fork, and if it winces and goes "ow!", plate it!\m/
I've told wait staff on many occasions that ias long as it doesn't walk off my plate, I won't send it back. They're often worried about cooking it enough if you order rare. -
@RRP amazing as usualLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Nice, nailed it!They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Prefect! This is exactly how I like it.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Awesome looking grub for sure. That's a mighty fine looking knife as well. However it does look vaguely familiar to me :-?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
LOL, Scottie, I got it thanks to YOUR recommendation. This is it though as I doubt that I will follow suit buying some of those mini-swords you also have in your cache of butcher ware!SGH said:Awesome looking grub for sure. That's a mighty fine looking knife as well. However it does look vaguely familiar to me :-?Re-gasketing America one yard at a time. -
Ron I prefer my steak just like this but, to please the Mrs. on larger cuts I have to go Well which brings a tear to my eyes.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I hear you, but the risk you run doing that to flank steak is turning it into shoe leather. Even planning to serve it rare I still use my JACCARD just to be sure.NPHuskerFL said:Ron I prefer my steak just like this but, to please the Mrs. on larger cuts I have to go Well which brings a tear to my eyes.
Re-gasketing America one yard at a time. -
@RRP .. the steak looks awesome ... very nicely done.Can you please post a link from where you purchased the knife .. I tried googling, but couldn't find the exact one you have.Thanks!LBGE & MiniOrlando, FL
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Excellent looking flank. The marinade sounds similar to a Greek version I've used, Turkish oregano with the parsley. Haven't had a flank in years, ever since it became the low fat choice of the stair climber set.Jaccard had its workout with some Chicken Fried steaks the other night, great tool.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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RRP said:
Thanks! That's my newest 12" pig sticker and is that sucker sharp!SmokeyPitt said:I love that knife.
You call that a knife? Nice looking meat. Cut them horns off give it a kiss and put it on my plate -
First of all I stand corrected! Mine is a 10" not a 12". Here is a link:fljoemon said:@RRP .. the steak looks awesome ... very nicely done.Can you please post a link from where you purchased the knife .. I tried googling, but couldn't find the exact one you have.Thanks!If you shop around I know you can get it cheaper than Amazon and I did but for the life of me cant't find the link right now. You can find the almost similar knife cheaper, but it doesn't have the Granton edge.Re-gasketing America one yard at a time. -
Ron, that is a FINE looking chunk of beef! Nice work!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut
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