Friday, September 5, 2008

Flank Steak = ♥

Lately, I'm really loving the flank steak. So much that it might just bounce tenderloin from the top of my list. It's such a nice cut when you cook, and slice it properly.


I didn't have time to marinade this piece according to tradition. This normally involves soaking it for several hours, if not overnight, in a boozy tenderizing cocktail. Instead, I rubbed it lovingly with cumin, pepper flakes, pepper, garlic, olive oil and lemon rind.

After a quick ride in the grill pan, it rested comfortably while I prepped the salad, toasted the walnuts and shaved the pecorino. After plating I added a splash of balsamic to round it out.

1 comment:

Prosecco said...

Okay, I think you've finally convinced me to try this. I drool everytime I look at your flank steak posts.