ScottD
Jedi
This is an easy flank steak (or skirt) preparation that we absolutely love and can be done under a broiler. I thought I would share this, especially with my fellow Type-O meat eaters :)
Ingredients
* 10 to 12 anchovies (I just use a whole small can with the olive oil it's packaged in)
* 8 cloves garlic
* 4 teaspoons Dijon mustard
* 2 teaspoons dried herbes de Provence
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup extra-virgin olive oil
* 1 flank steak, about 2 pounds
Directions
Position a broiler pan on the rack closest to the broiler and preheat to high for at least 10 minutes.
Pulse the anchovies, garlic, Dijon mustard, herbes de Provence, salt and pepper in a small food processor. Add the olive oil and pulse to mix. Rub the paste all over the steak.
Carefully pull the preheated pan from the broiler, set the steak in the center of the rack (it should sizzle when it hits the pan), and return to the broiler. Cook until the meat feels firm but still gives gently when pressed, 8 to 10 minutes for medium rare. (If your pan rack has preheated properly, it will not be necessary to turn the meat. However, if your broiler doesn't have a high output of heat, turn the meat 3/4 of the way through cooking to finish off the other side.)
Remove the meat from the broiler, remove it to a cutting board and let it rest for 5 to 10 minutes. Thinly slice the meat, against the grain, set on a platter.
Side note: We had a hard time finding Herbes de Provence so we found a recipe to put it together ourselves. Anyone with a decent spice rack should have all the ingredients necessary for it. We also use the Herbs for coating higher grade steak and using an olive/mustard dipping sauce. I may post that one later if anyone is interested.
The recipe was picked up from Food Network and the original is here (httx://www.foodnetwork.com/recipes/food-network-kitchens/flank-steak-with-provencal-style-rub-recipe/index.html) It calls to serve it with lemon but I saw no need for it. You will be tempted to lick up the remainder of the provencal sauce though!
If anyone finds an alternate way to do this or changes it, let me know...I'm all ears....or mouth?
Ingredients
* 10 to 12 anchovies (I just use a whole small can with the olive oil it's packaged in)
* 8 cloves garlic
* 4 teaspoons Dijon mustard
* 2 teaspoons dried herbes de Provence
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup extra-virgin olive oil
* 1 flank steak, about 2 pounds
Directions
Position a broiler pan on the rack closest to the broiler and preheat to high for at least 10 minutes.
Pulse the anchovies, garlic, Dijon mustard, herbes de Provence, salt and pepper in a small food processor. Add the olive oil and pulse to mix. Rub the paste all over the steak.
Carefully pull the preheated pan from the broiler, set the steak in the center of the rack (it should sizzle when it hits the pan), and return to the broiler. Cook until the meat feels firm but still gives gently when pressed, 8 to 10 minutes for medium rare. (If your pan rack has preheated properly, it will not be necessary to turn the meat. However, if your broiler doesn't have a high output of heat, turn the meat 3/4 of the way through cooking to finish off the other side.)
Remove the meat from the broiler, remove it to a cutting board and let it rest for 5 to 10 minutes. Thinly slice the meat, against the grain, set on a platter.
Side note: We had a hard time finding Herbes de Provence so we found a recipe to put it together ourselves. Anyone with a decent spice rack should have all the ingredients necessary for it. We also use the Herbs for coating higher grade steak and using an olive/mustard dipping sauce. I may post that one later if anyone is interested.
The recipe was picked up from Food Network and the original is here (httx://www.foodnetwork.com/recipes/food-network-kitchens/flank-steak-with-provencal-style-rub-recipe/index.html) It calls to serve it with lemon but I saw no need for it. You will be tempted to lick up the remainder of the provencal sauce though!
If anyone finds an alternate way to do this or changes it, let me know...I'm all ears....or mouth?
