Flank Steak

Varun — Mon, 19 Apr 2010 03:06:52 +0000

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!

Searing the steak is fairly easy: I seared a 1-lb steak (1/2 what the recipe calls for, so I cut my sauce amount in half) for a few minutes on each side, then basted it until I was happy with a meaty medium (my family enjoys a more thorough cook than would be called for on a tenderloin for tougher cuts). The sauce recipe was a pretty epic adventure, but worth the experience:

3 cups balsamic vinegar
2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 cup ketchup
1/3 cup water
2 tablespoons ancho chili powder
1 tablespoon paprika
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Pinch salt and freshly ground black pepper, plus more for seasoning

Put the balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and cook until reduced to 1 cup. Set aside.
Heat 2 tablespoons of the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and the water and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the reduced vinegar and the remaining ingredients and simmer until thickened, stirring occasionally, for 10 minutes. Puree with an immersion blender until smooth and season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

Bacon Onion Camembert Rosemary Galette

Varun — Mon, 19 Apr 2010 02:38:51 +0000

This recipe was quite decadent. Next time I may cut down on the butter in the crust…It was seriously good though: the onions added some sweet earthiness, the bacon and butter created this mouth-filling richness, theÂ Camembert added some sophisticated notes of salt and grass, and the rosemary tied it all together with this cleansing, yet rich herbal goodness. Try this one out!!!

1 1/4 cup all-purpose flour 1 stick unsalted butter, cold and cut into pieces 1/2 tsp. salt 1/2 tsp. sugar 3 to 4 Tbsp. nonfat milk or very cold water	Combine flour, butter, salt, and sugar in a food processor; pulse 6 to 8 times until mixture resembles coarse meal. Add milk 1 tablespoon at a time and pulse just until mixture forms a ball. Remove dough and shape into a 5-inch disk; wrap in plastic wrap and refrigerate at least 1 hour.
3 Tbsp. olive oil 4 Spanish onions , cut into 1/2-inch strips 4 strips bacon , cut into 1/2-inch pieces 2 tsp. chopped fresh rosemary 1 tsp. kosher salt 1/2 tsp. freshly ground pepper	Meanwhile, prepare filling: In 2 large sautÃ© pans (or in batches), divide oil and onions, and cook slowly over medium-low heat until golden brown, 20 to 30 minutes. Add bacon and cook until lightly browned, about 5 minutes. Stir in rosemary, salt, and pepper. Remove from heat and cool in pan.
oven dough	Preheat oven to 375Â°. Unwrap dough and let sit on floured parchment paper until just pliable, 10 to 15 minutes. Roll dough with a floured rolling pin only in forward and backward motions; rotate dough a quarter turn with every roll, making sure dough is not sticking, until it is 1/4- to 1/8-inch thick and 11 inches in diameter.
8 ounces Camembert cheese , cut into 1/4-inch strips	Place half of Camembert cheese in center of dough in a pattern resembling spokes of a wheel. Top with cooled onion mixture, leaving a 1 1/2-inch border. Place remaining cheese strips on onions in the same pattern, and carefully fold up edges of crust, pleating slightly. Slide tart with parchment onto a large, rimless baking sheet; place on the center rack of the oven. Bake until crust is golden, 25 to 30 minutes. If onions are browning too quickly, cover them with foil (don’t cover crust). Remove tart from oven; cool at least 20 minutes before moving off baking sheet or serving.

Growing Sideways » onion

Flank Steak

Bacon Onion Camembert Rosemary Galette