Tuesday, July 5, 2011

Flank Steak Recipes for the Shore

Keri and I seem to be using the term "quick and easy" way too frequently in our recipe posts - but then again it is Summertime.  The lazy hazy days of Summer are upon us so marinading, grilling and flank steak are the order of the day...

Flank steak is a wonder cut of meat, as any of the knowledgeable butchers at Reading Terminal Market will testify.  It's inexpensive - for it comes from the underside or belly of the cow - and very tasty when cooked properly, but it's oh too easy to spoil if you take your eyes of the grill for a moment.  Much to my chagrin,  I found this out the first time I let my husband cook a flank steak (he likes all his meat well done, horror of horrors).  Irrespective of how interesting the marinade is, this slender cut of meat benefits from being cooked medium rare - cook it for any longer and it tastes like shoe leather. 

Your best bet is about 2-3 minutes per side, then leave the steak to rest for a minute or two.

Some 9 million people visit Wildwood per year.  Wouldn't you rather be here than slaving over a hot stove?
We're fans of the Down Home Diner's barbecue sauce, but couldn't resist trying to copy a whisky-based grilling sauce we enjoyed at our recent Kentucky Derby party.  You only need a couple of teaspoons of whisky to infuse the bbq sauce with a memorable kick.  We marinaded the flank steak overnight, grilled, then sliced thinly and assembled a tostado.  Only wish I'd remembered to take the photo...if you prefer fajitas, then try this recipe for courtesy of the FoodNetwork.

Flank Steak is also delicious eaten cold next day in a jumbo sandwich. 

Try a ciabatta roll laden with meat, fave salad veggies and get this, an acceptable substitute for wasabi mayonnaise; wasabi paste or powder is not always readily available in stores at the shore - so I improvised.

1 tablespoon mayo
1/2 teaspoon horseradish sauce
1/2 teaspoon mustard of your choice (sweet, mild, kid-friendly...you decide how hot you want to make your sandwich.)

Ker-pow.  You're good to go.

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