It was really quite good. Not over-marinated at all, I think that actually did what I wanted, as the flavors of cumin and oregano stayed with the meat even through grilling.
I really need to clean the inside of my grill — FIRE!!
Once that calmed down, things proceeded just fine, maybe a little too fast after searing, because it ended up too rare in the center and too done on the edges. But it was a thousand times more tender than other times I’ve done flank. Or had flank.
One thing to remember is, flank, being a thinner cut, will lose heat way faster than you think it should. Especially upon slicing it. There might be some benefit to letting your flank steak rest in a warm oven, or on a pre-warmed plate, before slicing, and serving on a warmed plate, or one of those nice metal serving trays you see in steak houses.
The sauces from the Colombian Beer-marinated recipe were way too spicy for our tastes. Probably because I was a smart-ass and bought Serranos instead of Jalapenos. For future reference, one eighth of a Serrano equals one whole Jalapeno. Roughly.
Overall this was a great trial of what could be an outstanding preparation of flank steak. Moderation in the sauces, and minding the temperature of the meat post-grilling, are key. Luck would have it that this flank steak was the free one in the buy one get one free deal!
How to Grill the Perfect Steak - Victoria Blog Posts - Foodbuzz
Yes.
While we didn’t fire up our behemoth grill this past weekend, we’re sure itchin’ to real soon. There is a good review article from a Foodbuzz blog that is worth looking at. However, in the interest of simplicity, I’ll summarize in the SteakFeed crib-notes format:
Most important to remember, above all: “learn the art of touching your meat to test for doneness.” If you know how to touch your meat, you can tell when you’re close to finishing. [ Also go Lifehacker for a two handed approach to meat-touching, with diagram:
]
And then:
- always bring your meat to room temperature before hand
- always rub your meat with a little oil to get started, or with spicier things if you like
- don’t put on the salt too early or your meat will dry out
- never poke your meat with a fork or a knife or you’ll be sorry
- be sure to warm up your device ahead of time
- start your meat at a 45 degree angle, and then when half done, turn 90 degrees
- allow your meat to rest before you eat it
There’s a lot more good info in here too, like a descriptive chart describing the coloring and characteristics of various tenderness of meat when it’s done. I’ve found that it’s best to stay away from meat that is blue, bloody, and cold on the inside; as well as meat that has turned gray and leathery.
With the right treatment (including a small dollop of soft goat cheese, or even warm butter on top) can enhance the pleasure you can derive from your meat!
Hey, I may be planning way too far in advance on this one, but I think I’m gonna try to attend the Magnolia Blossom Festival: May 14th & 15th, 2010, in Magnolia, Arkansas. It’s only about a 2 hour drive outside of Shreveport.
Steak Cookers Gallery
Welcome to the 2010, 22nd Annual Magnolia Blossom Festival
and 21st Annual World Championship Steak Cook-Off. This will
also be the 60th Anniversary of the Sidewalk Art Show.
Will you join me on Saturday May 15th at 4PM for “The Lighting of the Grills” and stay until 6PM “Steak Eating on the Magnolia Square”? We could meet up earlier on Friday the 14th at the Farmers Bank West Stage for Singing Fine Gospel Music!
1 steak 2 sauces | Jamie Oliver recipes
1 Steak 2 Sauce
I love his vigor in describing the cooking of the steak, here:
Get a frying pan, griddle pan or barbecue screaming hot and season both sides of your steaks with salt, pepper and a good drizzle of olive oil. Add the steaks to the pan or barbecue. Turn every minute and cook to your liking. I’m going to give you some rough timings, but use your intuition: a 200g steak about 2cm thick wants about 2 minutes each side for medium rare and 3 minutes each side for medium. As it cooks, whip the meat with the sprig of rosemary and rub it with the cut side of the garlic clove for some extra flavour. [my bold]
COMING SOON: I will make this and tell you how it turns out!
brushing with thyme sweep, oil, garlic
If you love your weekly steak, here’s a great way to take it up a few notches. The combination of thyme, beef and mushrooms with the salsa verde is so so good and can’t be beaten.
Best chargrilled steak recipe | Beef recipes & main courses | Jamie Oliver recipe
I’ve tried this and it’s magnif!
I’m getting ready to buy a giant grill at the end of this summer, so at my new house I can do stuff like this! There’s no room for a smoke box inside of my tiny WeberQ.
Cooking the Perfect Smoked Steak | Create a Smoked Steak Flavor - Heartland Steaks | Certified Angus Beef Steak
Peeking at the food allows heat and smoke to escape so try to limit any peeking. Every time you peek you add 10 minutes to your cooking time, and even more in cold weather! Smoking causes boneless meats to shrink significantly unless they have a heavy layer of fat.
O cool! Look at this: Steaks - www.grillersindex.com. It’s a whole website devoted to grilling stuff, including a whole section about STEAK! Has a calendar of steak cookoffs and other events. I love it. No time to spend right now. Will investigate further and provide highlights!
Sur La Table Stainless Steel Meat Hook - Sur La Table
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You know you want this MEAT HOOK.
I sure do.
Here’s what I made last night:
Two grilled NY Strip steaks, with a bit too much Montreal Seasoning. Grilled for 9 minutes total, perfection. They were at room temp before starting, such a simple step for perfect steaks. The montreal was rubbed in about 45 min before grilling. Couple of brushes to get rid of some of it rigth before grilling would have been ideal.
Then, inside the house, I was roughing up some pea tendrils, and sugar snap peas from our CSA box in the sautee pan. I’d done some 30 second minced garlic in butter/olive oil first. Toss toss toss. Pew pew pew!! Finish with a splash of white wine and some chiffonade of my own fresh mint!
And mojitos with the same mint!
Wonderful spring/summertime meal!
Dinner Diary » Steak
Steak with Horseradish Crushed Potatoes
From a very nicely categorized (and photographed!!) home food blog of the British or Canadian variety. Very good work, and plenty of cookery inspiration of the non-steak variety as well.
