Your very picky 15 year old teen girl to ask you to make that again? I never quite know the answer, so I experiment sometimes ..... and what I did this time was flank steak with a board sauce
Flank steak prep - straight from the butcher shop to the kitchen counter, liberally salted with kosher salt and dry brined for about 6 hours
Grill prep - fired up a full chimney of Kingsford Pro ... I wanted a ton of heat in my Hasty-Bake when it came time for the searing :-)
Board sauce prep
Fresh sage leaves, thyme, rosemary, basil, jalapeno - from my garden, but you could buy at the grocery store, too
EVOO
Fresh ground pepper
rough chop the pepper (I de-seeded), sage, basil, thyme, rosemary
Put it all in a coffee cup, add some ground pepper, then add enough EVOO to barely cover the herbs, stir it together
Can sit in the fridge or on the counter while cooking. Let the flavors blend a bit and get bright
I cooked the flank steak to medium (cause the girls will just microwave it if I don't), then do a really quick, hot sear after painting with olive oil or beef love
as the steak is searing, I poured out the board sauce on my cutting board
Then did the standard board sauce routine, coated both sides of the steak on top of the board sauce, then sliced into 1/4" slices ... then I rolled all the slices in the board sauce and served.
Served with broccoli, some wild sockeye that I grilled, and parmesan couscous. I put some of the board sauce on the couscous, too.
Flank steak prep - straight from the butcher shop to the kitchen counter, liberally salted with kosher salt and dry brined for about 6 hours
Grill prep - fired up a full chimney of Kingsford Pro ... I wanted a ton of heat in my Hasty-Bake when it came time for the searing :-)
Board sauce prep
Fresh sage leaves, thyme, rosemary, basil, jalapeno - from my garden, but you could buy at the grocery store, too
EVOO
Fresh ground pepper
rough chop the pepper (I de-seeded), sage, basil, thyme, rosemary
Put it all in a coffee cup, add some ground pepper, then add enough EVOO to barely cover the herbs, stir it together
Can sit in the fridge or on the counter while cooking. Let the flavors blend a bit and get bright
I cooked the flank steak to medium (cause the girls will just microwave it if I don't), then do a really quick, hot sear after painting with olive oil or beef love
as the steak is searing, I poured out the board sauce on my cutting board
Then did the standard board sauce routine, coated both sides of the steak on top of the board sauce, then sliced into 1/4" slices ... then I rolled all the slices in the board sauce and served.
Served with broccoli, some wild sockeye that I grilled, and parmesan couscous. I put some of the board sauce on the couscous, too.
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