Flank Steak recipe to share!

[Jewel]

I'm making one of our favorite Flank Steak recipes tonight and I wanted to share it just in case one of you needed a new one!

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ROASTED GARLIC & WINE FLANK STEAK

1-1/2 to 2 lb flank steak
1 large head garlic
2 tsp freshly ground black pepper
salt to taste
1/4 cup butter, divided
1/4 cup green onions, chopped
1/4 cup mushrooms, sliced or chopped
1 cup dry red wine
1 tsp beef buillion (or 1 cube) low-sodium
preferred (optional)

1. Wrap garlic in foil, bake at 400 deg for 1 hour. Squeeze roasted garlic cloves from skins and mash into a puree. Set aside.

2. Sprinkle steak with salt and pepper. Heat a large skillet over medium-high heat till very hot. Spray hot pan lightly with cooking spray. Sear steak on both sides until well browned, about 1 minute per side. Reduce heat to medium, add 2 TBS butter, and continue to cook for 3-5 more minutes, or until desired doneness. Remove meat from pan and keep warm under foil.

3. Add green onions, mushrooms and red wine to the skillet. Bring to a boil, then whisk in roasted garlic puree. Boil gently until the wine is reduced by half, and is thick and syrupy, scraping browned bits from bottom of pan. Stir in the meat juices that have accumulated under the warming steak. Boil for another minute. Remove from heat, then stir in the remaining 2 TBS butter.

4. Slice the steak against the grain into thin strips and arrange on a platter. Pour the sauce down the center of the slices and serve.
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This is one of our favorite recipes, and I serve it with Champagne and Feta Risotto and steamed asparagus. YUM! http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Jewel (edited 06-09-2001).]

[Wendy w]

Thanks Jewel! This looks great! One can never have too many flank steak recipes-especially since Costco has such great deals on flank steak.

I know that I have seen the champagne/feta risotto recipe before and I cannot for the life of me remember-this is because I have [/B]too[/b]many cookbooks and senility can be setting in. I did a search and can't find it. Can someone tell me where so I can sleep tonite! Thanks!

[This message has been edited by Wendy w (edited 06-08-2001).]

[Jewel]

Hi Wendy!
The Champagne & Feta Risotto isn't a CL recipe, it's a recipe I found several years ago and improved upon! I don't have it written down anymore, but it's your basic risotto recipe, but after you saute the rice in the oil/butter before adding the broth, add 1/2 cup of champagne or dry white wine and let it absorb. When you're adding the Parmesan cheese at the end, decrease the parmesan a bit and add 1/2 cup of crumbled feta! Melts beautifully and it's one of our favorites, besides the Vidalia Onion and Feta Risotto!!

[This message has been edited by Jewel (edited 06-08-2001).]

[carolyn.1]

I have several flank steak recipes I have seen over the years, that I drool over, but I cannot afford that cut of meat!!! I can NEVER find it on sale. Ribeye, London Broil, other expensive cuts of meat are regularly on sale, but not flank steak. I mean it is so expensive I can't believe anyone could afford it. Normally it is 2 lbs or more in weight. Thats a huge piece of meat at the price they charge. I have even asked if they would cut me 1 lb.-No way! So I just keep piling up the recipes, in hopes of... http://www.cookinglight.com/bbs/frown.gif
Carolyn--

[Wendy w]

Thanks Jewel!!!!

[Jewel]

Originally posted by carolyn.1:
I have several flank steak recipes I have seen over the years, that I drool over, but I cannot afford that cut of meat!!! I can NEVER find it on sale. Ribeye, London Broil, other expensive cuts of meat are regularly on sale, but not flank steak. I mean it is so expensive I can't believe anyone could afford it. Normally it is 2 lbs or more in weight. Thats a huge piece of meat at the price they charge. I have even asked if they would cut me 1 lb.-No way! So I just keep piling up the recipes, in hopes of... http://www.cookinglight.com/bbs/frown.gif
Carolyn--


Carolyn, I'm not sure where you're located, but I get my flank steak for about $4.99 to $5.99 per pound depending on the store and the 'special'. A 1-1/2 to 2 lb slab may cost me $10 to $12, but that's how much we'd pay for one steak dinner at Sizzler (ick) and this way I know what's in it! We don't eat beef more than once a week anyway, so I guess we figure the flavor of the flank is worth it! http://www.cookinglight.com/bbs/biggrin.gif

How much are they charging for Flank Steak in your area? The one I can't afford around here is Beef Tenderloin! I can only make my Steak Au Poivre two or three times per year! http://www.cookinglight.com/bbs/eek.gif

[Laura B]

Thank you, Jewel! I love flank steak and this recipe looks absolutely delicious.

One of my favorites is an old one from CL called Peppered Flank Steak. I can post if anyone wants it. I think it came from 1996.

[sneezles]

Carolyn,
London Broil is just another name for flank steak! Wouldn't it be nice if there were standard names for cuts of meat for the whole country instead of regional ones?

[Jewel]

Originally posted by sneezles:
Carolyn,
London Broil is just another name for flank steak! Wouldn't it be nice if there were standard names for cuts of meat for the whole country instead of regional ones?

Sneezles, in my area Flank Steak is a completely different cut of meat. It's fibrous and always looked to me like it wouldn't be tender because it was so fibrous! Then I tried the cut and now I'm addicted, especially in fajitas! London Broil is a way of cooking a top round steak, slicing against the grain in the same way you slice flank. Flank is usually only about 3/4" thick and I've seen Top Rounds nearly 2" thick! Jist my opinion!

[Sandy]

I agree...Flank steak and London Broil are not the same thing. Can't wait to try the recipes you have talked about.

[sneezles]

Don't know where your butchers went to school but London Broil is from the Flank and the Round Eye is from the rib section!
Found this website and thought I'd share, you'll notice that here is no cut of meat call London Broil. It's a way of preparing the flank by seasoning or marinading and then broiling!
http://www.beef.org/kitchen/images/cuts_m.jpg

[This message has been edited by sneezles (edited 06-09-2001).]

[Alky]

Carolyn,

Why don't you just buy the 2 LB. flank steak and freeze 1 LB to use later. Now you have two great meals?!

[Melina]

Thanks, Jewel. We don't eat beef, but the recipe sounds so tasty that I'm going to use it with a pork tenderloin. I may try it tomorrow, if I can find one in my freezer. (Better known as "nightmare alley".)

[Jewel]

Well, just to let everyone know, I made this dish last night as promised, and DH almost licked his plate clean. If it wouldn't have set a bad example for the dogs, I'd have let him...maybe joined him! http://www.cookinglight.com/bbs/tongue.gif

I forgot to add one addition to that recipe that really helped the 'richness', so I'm going to go back and edit that recipe now. If you've already printed it out, make this addition!! Add a tsp of beef buillion, beef base, or a buillion cube to the wine mixture while it's reducing. Really helps the flavor! Watch the sodium, use low sodium buillion if you can!

I used a deep Cabernet as the wine, and I also increased the mushrooms to 1/2 cup. This is truly one of the best ways I've ever made flank steak! Enjoy! http://www.cookinglight.com/bbs/biggrin.gif

[This message has been edited by Jewel (edited 06-09-2001).]

[Laura B]

Originally posted by sneezles:
Don't know where your butchers went to school but London Broil is from the Flank and the Round Eye is from the rib section!
Found this website and thought I'd share, you'll notice that here is no cut of meat call London Broil. It's a way of preparing the flank by seasoning or marinading and then broiling!

Sneezles, I think you are right but I wanted to add one more thing. London Broil, according to The New Food Lover's Companion and the glossary in Mastercook IS flank steak, but the difference does not just lie in the seasoning and marinating. It is a thicker cut of flank steak.

Here is what the Companion says:

London Broil: 1. Flank steak that has been cut into large pieces, tenderized by marinating, broiled or grilled, then thinly sliced across the grain. 2. A term also used for various thick cuts of meat including sirloin tip and top round.

So, the second definition probably explains why some people were thinking that flank and london broil are different!

[carolyn.1]

Thank you everyone for your replies on my statement. I did not want to post my reply until I went back to the grocer to get a per pound price. Today it is on sale, and that is $6.29 lb. and of course it is weighing in at 2 1/2 lbs. $15.73 is too expensive for me.

You can imagine how much it is at the regular price...

Sneezles, I am going to take your recommendation and get a London Broil--maybe I can get the butcher to slice it horizonally?
Could work don't you think?

Jewel, then I can try your delicious looking recipe!
Thanks again--
Carolyn

[Jewel]

Carolyn, don't despair! That sauce is wonderful over any cut of beef as long as it's tender! Sear any cut of beef to the desired doneness, keep it warm on a plate, then make that sauce!

Thank Heaven that garlic isn't expensive...I used two medium heads of garlic for this one, but we're kind of addicted. http://www.cookinglight.com/bbs/biggrin.gif