Flankly, My Dear...
Oct. 21st, 2024 10:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Flank Steak in Vinaigrette.
"You marinate the tough flank steak and *then* cook it. What you wind up with is a delightful and tender piece of meat."
2 flank steaks, around 1 lb each
1/2 cup oil (I used half olive and half rapeseed)
1/4 cup white wine
4 Tbsp white wine vinegar (?)
1/2 cup chopped green onions
2 cloves garlic, minced (Ha! I used... more.)
2 Tbsp Dijon mustard
salt and pepper to taste
Prepare the marinade and soak the steaks in it for 1 hour. Place the steaks on a broiler rack and broil under the highest heat possible for 6 minutes on each side, or until the meat begins to brown. You want the inside to be moist and a bit red. Slice the meat across the grain and serve hot.
What worked: This was good. It went well with brussels sprouts and farro.
What didn't: Why have 4 Tbsp right after 1/4 cup? They're the same thing. On that note, I realized that I left the vinegar out entirely due to an eyeskip (not the recipe's fault). That is probably part of why the meat wasn't as tender as promised. (I also think the meat should be marinated overnight rather than only 1 hour.)
Will I make it again? Probably; it's easy and a good change of pace from our usual.
"You marinate the tough flank steak and *then* cook it. What you wind up with is a delightful and tender piece of meat."
2 flank steaks, around 1 lb each
1/2 cup oil (I used half olive and half rapeseed)
1/4 cup white wine
4 Tbsp white wine vinegar (?)
1/2 cup chopped green onions
2 cloves garlic, minced (Ha! I used... more.)
2 Tbsp Dijon mustard
salt and pepper to taste
Prepare the marinade and soak the steaks in it for 1 hour. Place the steaks on a broiler rack and broil under the highest heat possible for 6 minutes on each side, or until the meat begins to brown. You want the inside to be moist and a bit red. Slice the meat across the grain and serve hot.
What worked: This was good. It went well with brussels sprouts and farro.
What didn't: Why have 4 Tbsp right after 1/4 cup? They're the same thing. On that note, I realized that I left the vinegar out entirely due to an eyeskip (not the recipe's fault). That is probably part of why the meat wasn't as tender as promised. (I also think the meat should be marinated overnight rather than only 1 hour.)
Will I make it again? Probably; it's easy and a good change of pace from our usual.
no subject
Date: 2024-10-21 08:47 pm (UTC)We Definitely left them soak Overnight, at least. Cut them into small pieces, grilled on skewers