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Smokey · October 2003

<p />Here is what I made last night (Flank steak marinated in soy sauce, ginger, honey and shallots. Seared for about a minute and a half per side, dwelled at about 400 degrees and sliced thin. Served over a bed of basmati rice)! We didn't have any rice in the house (that's strange), so I used Couscous. I like couscous, but need to do something to add flavor (but it has great texture). [p]Smokey

Coleslaw · October 2003

Smokey,
Basmatti is all I use at my house, we pick it up in the five pound bag. The flanks look good, the last time I did flank steak it was for jerky.

Smokey · October 2003

coleslaw,[p]We usually have some in the house. Must have used it up (back to costco)! The Couscous was good, like the small grain and texture, but needed more flavor. Last time I did jerkey I used round (I think bottom). The butcher sliced it for me!

mad max beyond eggdome · October 2003

Smokey,
last time i tried the sear/dwell with a marinated flank steak it came out kind of mushy, so i usually just do a direct cook at around 500 degrees until done. . .[p]have you experienced this problem doing the sear/dwell?[p]btw. . .the marinade sounds good, i'll have to give it a try. ..

Smokey · October 2003

mad max beyond eggdome,[p]I know what you mean. Flank steak can be mushy. I may have to try that!

mad max beyond eggdome · October 2003

Smokey,
oh good, then its not just me. . .btw. . .i've found that with almost any marinade i use for flank steak, a shot of booze (it can be anything from bourbon to vodka to tequila to scotch) thrown in with the marinade adds a neat and not overwhelming touch. . .

mad max beyond eggdome · October 2003

Smokey,
geez, im stupid today. ..i failed to mention that one way to add flavor to couscus is instead of water, use canned chicken broth or beef broth, . . . also, throw in a little onion. . .basically, anything you would do to spark up rice you can do with couscus. ..

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