Bobby Flay knew what he was doing when he concocted this crazy sauce de coeur. Although I didn’t do the cheesy bread in the recipe (trying to cut down on carbs :-/), the steak was great! Juicy and flavorful; chewey and meaty for a brotherly pairing with a bold cabernet. I used to not be a huge fan of flank because of how tough it is, but if you either pound it out or just accentuate the natural flavor with a great sear and a sauce, it’s an absolutely fantastic budget cut that will be sure to bring some smiles your way. Enjoy!
April 18th, 2010 — recipes
It’s in the oven right now. And I can’t wait. Cooking coq-au-vin after seeing Alton Brown’s take on the dish has been on my mind for quite some time now, but I never got around to making it (shame on me). However, this past weekend I sat down with my family and watched Julie & Julia and I decided that I had to make Beef Bourguignon for Christmas Eve.