Sunday Dinner

Grilled Flank Steak

Process – Rice Pilaf

1. In a large non-stick skillet, heat to med-high.  Add the rice and orzo, toast until  golden brown; about a minute and a half to two minutes.  Stir every 20 seconds or so to prevent burning.  Place on a plate to cool.

2. In a large sauce pan, heat up oil on med-high heat.  Add carrots and sauté for two minutes.  Add the garlic when there is about 30 seconds left.

3. Add rice & orzo, water and salt.  Bring the water to a boil, reduce the heat to medium.  Cover and cook for 20 minutes.

Process – Charred Corn Relish

1. Heat a large, non-stick skillet to med-high heat.  Add the peppers and allow it to cook for about 20-30 seconds before giving it a good stir.  Continue to char the corn, stirring every minute or so for the next 3-4 minutes.  You’re looking for caramelization on the pepper.  Remove from the skillet to a cookie sheet.  Repeat the process with the corn.

2. Add 1 TBSP of oil to the pan and heat.  Add the shallot and sauté 2 minutes.  Add the corn and water, simmer until the water has cooked off.     

3. Season the mixture with salt, pepper, cumin & thyme; mix.  Add the red wine vinegar and stir around.  Cook for another minute and remove from heat.

Process

1. In a large bowl, combine the Worcestershire sauce, Dijon mustard, honey, and coriander; mix well until everything is well incorporated.  Then add the water and stir again to mix in the water.  Place the flank steak in the marinade and refrigerate for 4 hours and up to 24 hours; it is best if you allow to marinate overnight.

2. Heat up your grill to 400 degrees.  While the grill is heating, remove the steak from the marinate. 

3. Once your grill is up to temperature, place the steak on the direct heat portion of your grill.  Cook until your desired temperature.  It’ll take 6-8 minutes per side to bring it to med-rare.  Add 2 minutes per side for medium and another 2 minutes for medium-well.  (NOTE – the further past medium you cook flank steak, the tougher the meat becomes.)

4. Allow steak to rest for 10 minutes after cook.  Heat up the Romesco Sauce to a simmer while you are resting the steak.  When you are ready to slice your steak, keep a few things in mind.  You will want to slice it at an angle, going against the grain and as thin as you can slice it.  You will want a relatively sharp knife to do this.

5. Serve everything and enjoy!

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Note that you can use flat iron steak or skirt steak in place of flank steak for this recipe

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To Get Your Own Romesco Sauce, visit

Ingredients

2 lb                  Flank Steak

1 Jar                 Romesco Sauce

2 TBSP           Worcestershire Sauce

1 TBSP           Honey 

1 TBSP           Dijon Mustard

2 cup               Cold Water

To taste           Salt & Pepper

½ tsp                Coriander – ground

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Ingredients – Charred Corn Relish

4 ear              White Corn – removed from husk

½ lg                 Shallot – small dice

2                      Orange Pepper – small dice

1 TBSP          Red Wine Vinegar

1 TBSP          Oil

¼ tsp               Cumin – ground

1 tsp                Thyme - dried

1/4 cup           Water

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Ingredients – Toasted Rice Pilaf

2  cup             Basmati Rice – uncooked

½ cup             Orzo pasta

5 cup              Water

2 TBSP          Oil

1                      Carrot – small dice

1 clove            Garlic – minced