Iron skillet, not Iron Chef.
Oct. 13th, 2009 01:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Iron skillet flank steak with garlic/tomato jam and arugula.
Jam:
6 large ripe tomatoes, peeled, cored, and diced
1/3 cup 1 Tbsp sugar
1/3 cup diced sweet onion
5 garlic cloves, roasted until soft and pureed (I used about 12)
1 seeded jalapeno pepper, minced
1/4 cup chopped cilantro
1 lime, juiced
pinch salt
Combine tomato, sugar, onion, garlic, and jalapeno in a medium saucepan and bring to a boil. Reduce heat and simmer until reduced by half, stirring occasionally. Cool to room and stir in the rest.
Steak:
1.25 lb flank steak
salt & pepper
olive oil
Heat a medium cast iron skillet over medium high heat. Season meat with salt and pepper; place oil in skillet. Lay meat in skillet and place a smaller skillet on top. Cook until browned well, turn and repeat. Cook to medium rare doneness. (Thanks. That's helpful.) Remove to cutting board and allow to rest for several minutes; slice against the grain and place on a platter, drizzling with the "jam".
Arugula salad:
1 bunch arugula
olive oil & balsamic vinegar
salt & pepper
Parmesan cheese, sliced thin
Stir cheese into arugula and drizzle oil and vinegar over.
What worked: The skillet thing is supposed to produce a steakhouse-like result. It was pretty good and had a nice crust from the pressure. The "jam" went well with it, despite tasting like a sweet cold salsa. I'm glad I didn't put in the full amount of sugar - that would have been jaw-rottingly sweet! And the simple arugula combination was very nice.
What didn't: The unspecified time meant that the inside was far rarer than I like; it was red and uncooked rather than rare. That didn't bother the other three people, who all like very rare meat. The "jam" was not worth the time it took.
Will I make it again? That style of cooking steak, on occasion. Jam, no. Arugula salad, sure.
Jam:
6 large ripe tomatoes, peeled, cored, and diced
1/3 cup diced sweet onion
5 garlic cloves, roasted until soft and pureed (I used about 12)
1 seeded jalapeno pepper, minced
1/4 cup chopped cilantro
1 lime, juiced
pinch salt
Combine tomato, sugar, onion, garlic, and jalapeno in a medium saucepan and bring to a boil. Reduce heat and simmer until reduced by half, stirring occasionally. Cool to room and stir in the rest.
Steak:
1.25 lb flank steak
salt & pepper
olive oil
Heat a medium cast iron skillet over medium high heat. Season meat with salt and pepper; place oil in skillet. Lay meat in skillet and place a smaller skillet on top. Cook until browned well, turn and repeat. Cook to medium rare doneness. (Thanks. That's helpful.) Remove to cutting board and allow to rest for several minutes; slice against the grain and place on a platter, drizzling with the "jam".
Arugula salad:
1 bunch arugula
olive oil & balsamic vinegar
salt & pepper
Parmesan cheese, sliced thin
Stir cheese into arugula and drizzle oil and vinegar over.
What worked: The skillet thing is supposed to produce a steakhouse-like result. It was pretty good and had a nice crust from the pressure. The "jam" went well with it, despite tasting like a sweet cold salsa. I'm glad I didn't put in the full amount of sugar - that would have been jaw-rottingly sweet! And the simple arugula combination was very nice.
What didn't: The unspecified time meant that the inside was far rarer than I like; it was red and uncooked rather than rare. That didn't bother the other three people, who all like very rare meat. The "jam" was not worth the time it took.
Will I make it again? That style of cooking steak, on occasion. Jam, no. Arugula salad, sure.
