City Steak, Country Steak

Summer is here and I am stewing in “outdoor grill envy”: that resentful feeling when your friends post photos of perfectly grilled steak, burgers, tuna steaks and peaches and you’re stuck in your apartment with only a broiler to cook with.

I am going to share with you two simple flank steak recipes that work just as well under the broiler as they do on an outdoor grill. So you urban dwellers: put your bathing suit on, pour yourself a glass of rosé, crank up the heat, light some citronella candles, broil this steak and pretend you’re grilling outdoors. Who cares what your neighbors think?  

RECIPE ONE:
Coriander and Brown Sugar Flank Steak
1 tsp ground coriander
1 lb flank steak
2 tbs low sodium tamari (or soy sauce)
2 packed tsp brown sugar
3 tsp minced garlic
1 minced garlic clove
1 tsp olive oil
1/2 cup chopped cilantro

Preheat the broiler. Rub the coriander all over both sides of the flank steak and put the steak in a large ziploc bag. In a small bowl mix together all the ingredients except the cilantro. Pour the mixture into the bag, seal it and shake a bit to make sure the steak is (somewhat) evenly covered. Flip the bag around occasionally and marinate for ten minutes.

Cover a broiler pan with aluminum to make clean up easier and put the steak on it. Broil 4 or 5 minutes per side for medium rare. Transfer the steak to a cutting board and let stand 5 minutes before slicing. Sprinkle with cilantro before serving.

For grilling, after marinating just place the steak right on the grill and cook to desired doneness.

RECIPE TWO:
The Phoenix Flank (my dear Phoenix friend made this for me)
1 lb flank steak
salt and pepper to taste
1/4 cup chopped basil
1/4 cup chopped cilantro
1/2 tsp chopped rosemary
1 garlic clove minced
1 tbs olive oil

Preheat the broiler or grill. Sprinkle both sides of flank with salt and pepper. Set aside a large enough cutting board for the steak to fit on. In a bowl combine the basil, cilantro, rosemary and garlic; it will look like a rough pesto. Spread the ‘pesto’ on the cutting board.

Cover a broiler pan with aluminum to make clean up easier and put the steak on it. Broil 4 or 5 minutes per side for medium rare. Transfer the steak to the pesto cutting board, loosely cover the steak with aluminum (so the heat will wilt the bed of pesto) and let stand 5 minutes before slicing. Scoop and combine the wilted pesto with the steak as you’re serving.

For grilling, just place the steak right on the grill, cook to desired doneness and follow same steps as above.

So easy. So delicious.

Hugs and let your taste buds soar!
Maria (1616)

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