Jose Suro
TVWBB All-Star
Evening all,
Our girls are either in college or will be in two months meaning, we rarely see them on Friday nights. So, it’s just Mom and I tonight, again. With all the reading I’ve done on the net lately, we decided to try flank steak on the grill. Have never done that before because although very tasty, I always thought it was a tough cut of meat for grilling. We normally pound it thin, stuff it, roll it and braise it, Italian style, and that is delicious. Little did we know that this would be one of the best steaks we ever had! We sauced them with a white blue cheese sauce, more below.
So, with some trepidation off we went. The first thing we did was to clean up the cut from extraneous fat that chain stores leave on them to amp the weight and then cut it in half (thin part from the thick part to control the cooking temps), and then marinated the pieces in olive oil, garlic salt, pepper and Worcestershire for about two and half hours. Other recipe details and sides follow with the pics. This is a picture heavy post!
We decided on two sides, yellow rice with onions and mushrooms, and fresh green beans.
We then started on the rice. We used a package of Vigo yellow rice - the best yellow rice out there. First. the mushrooms and onions went in the pot on high heat:
I have cooked rice for over 40 years. I know everything about rice. Never follow the instructions on the package. They are always wrong, and here is why. If you add onions and mushrooms for example, the water asked for in the package will be all wrong because of the additional water in the veggies. You need to cook rice by sight. And, the package tells you to add the water, then the rice - don't! We add the rice and stir fry it with the veggies and oil first, for about a minute. This coats the rice with oil and keeps it from getting sticky and mushy.
After that minute, if the rice package calls for 2.5 cups of water we only add a bit less than 2 cups - the water from the veggies takes care of the rest. Once the water boils down to where you can see the grains of rice in the boil, then cover, turn to low and set the timer to 25 minutes. Oh, and before covering, stir it three times at one minute intervals. After 25 minutes we had perfect fluffy rice:
Then we started on the steak sauce. We decided on a white sauce composed of VERY finely chopped sauteed red onions - just one 1/4 inch round, 1 pint of heavy cream, salt, pepper and 1 full container of blue cheese ( 4 oz.). After killing the onions simmered to reduce.
Once the sauce was done it was time to start the grill. As hot as it gets! So I used the baskets almost full of lump charcoal. This gets the coals really close to the grate.
I stuck a couple of hickory chunks on the fire, placed the steaks off the fire and closed the lid for two minutes. Skip this step, not enough time to get a "smoke" flavor, and not needed at all. The char on the steaks takes care of all the great flavor.
Going on straight on the fire after those first two minutes:
Then flipped after two minutes. They were done after another couple of minutes:
We sliced these at around 1/8~1/4 inch. I like my steak "walked slowly through a warm kitchen"
. My wife likes her's medium. Flank is perfect for that. The thinner piece was medium, the thicker one, well take a look:
Medium:
Mine:
And finally plated - dripped extra sauce around the edge of the plate to dip the beans:
I am amazed how good this steak was. One of the best sauced steaks I've ever had!!!!
Thanks for looking,
Jose
Our girls are either in college or will be in two months meaning, we rarely see them on Friday nights. So, it’s just Mom and I tonight, again. With all the reading I’ve done on the net lately, we decided to try flank steak on the grill. Have never done that before because although very tasty, I always thought it was a tough cut of meat for grilling. We normally pound it thin, stuff it, roll it and braise it, Italian style, and that is delicious. Little did we know that this would be one of the best steaks we ever had! We sauced them with a white blue cheese sauce, more below.
So, with some trepidation off we went. The first thing we did was to clean up the cut from extraneous fat that chain stores leave on them to amp the weight and then cut it in half (thin part from the thick part to control the cooking temps), and then marinated the pieces in olive oil, garlic salt, pepper and Worcestershire for about two and half hours. Other recipe details and sides follow with the pics. This is a picture heavy post!
We decided on two sides, yellow rice with onions and mushrooms, and fresh green beans.
We then started on the rice. We used a package of Vigo yellow rice - the best yellow rice out there. First. the mushrooms and onions went in the pot on high heat:
I have cooked rice for over 40 years. I know everything about rice. Never follow the instructions on the package. They are always wrong, and here is why. If you add onions and mushrooms for example, the water asked for in the package will be all wrong because of the additional water in the veggies. You need to cook rice by sight. And, the package tells you to add the water, then the rice - don't! We add the rice and stir fry it with the veggies and oil first, for about a minute. This coats the rice with oil and keeps it from getting sticky and mushy.
After that minute, if the rice package calls for 2.5 cups of water we only add a bit less than 2 cups - the water from the veggies takes care of the rest. Once the water boils down to where you can see the grains of rice in the boil, then cover, turn to low and set the timer to 25 minutes. Oh, and before covering, stir it three times at one minute intervals. After 25 minutes we had perfect fluffy rice:
Then we started on the steak sauce. We decided on a white sauce composed of VERY finely chopped sauteed red onions - just one 1/4 inch round, 1 pint of heavy cream, salt, pepper and 1 full container of blue cheese ( 4 oz.). After killing the onions simmered to reduce.
Once the sauce was done it was time to start the grill. As hot as it gets! So I used the baskets almost full of lump charcoal. This gets the coals really close to the grate.
I stuck a couple of hickory chunks on the fire, placed the steaks off the fire and closed the lid for two minutes. Skip this step, not enough time to get a "smoke" flavor, and not needed at all. The char on the steaks takes care of all the great flavor.
Going on straight on the fire after those first two minutes:
Then flipped after two minutes. They were done after another couple of minutes:
We sliced these at around 1/8~1/4 inch. I like my steak "walked slowly through a warm kitchen"
. My wife likes her's medium. Flank is perfect for that. The thinner piece was medium, the thicker one, well take a look:Medium:
Mine
:
And finally plated - dripped extra sauce around the edge of the plate to dip the beans:
I am amazed how good this steak was. One of the best sauced steaks I've ever had!!!!
Thanks for looking,
Jose
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