Peggy
06-14-2001, 10:28 PM
My goodness! That title is a mouth-full but it does sum up the chief ingredients in this recipe. I didn't want to give it a total thumbs down because I personally thought the flavors were interesting. Let's just say, I have so many better flank steak recipes that I have no desire to repeat this one.
When placing the "rub" on both sides of the steak, I was concerned that it would all come off when it was BBQed. I also felt that it wouldn't give much flavor to the meat because you put it on right before grilling. I was wrong on both counts. The rub did manage to cling to the meat while cooking and it did contribute significant flavor to the finished product. My daughter said there was too much garlic; DH and I thought the amount of garlic was fine. (Note: It calls for 3 tablespoons minced garlic! http://www.cookinglight.com/bbs/eek.gif )
The onion-vinegar sauce was more tart (sour) than anything else. I feared we wouldn't like it so I cut the recipe down by 2/3's. This was a good move on my part. If you like the flavor of pickled onions, then you will like this. I thought the combo of flank steak with the onion sauce was very interesting...lots of assertive, complex flavors on the palate all at once. My DH took one bite of the combination, rolled his eyes and slid the remaining onion sauce to the far side of the plate.
I think many of you might like this. It just wasn't a favorite here.
Peggy
[This message has been edited by Peggy (edited 06-14-2001).]
[This message has been edited by Peggy (edited 06-14-2001).]
When placing the "rub" on both sides of the steak, I was concerned that it would all come off when it was BBQed. I also felt that it wouldn't give much flavor to the meat because you put it on right before grilling. I was wrong on both counts. The rub did manage to cling to the meat while cooking and it did contribute significant flavor to the finished product. My daughter said there was too much garlic; DH and I thought the amount of garlic was fine. (Note: It calls for 3 tablespoons minced garlic! http://www.cookinglight.com/bbs/eek.gif )
The onion-vinegar sauce was more tart (sour) than anything else. I feared we wouldn't like it so I cut the recipe down by 2/3's. This was a good move on my part. If you like the flavor of pickled onions, then you will like this. I thought the combo of flank steak with the onion sauce was very interesting...lots of assertive, complex flavors on the palate all at once. My DH took one bite of the combination, rolled his eyes and slid the remaining onion sauce to the far side of the plate.
I think many of you might like this. It just wasn't a favorite here.
Peggy
[This message has been edited by Peggy (edited 06-14-2001).]
[This message has been edited by Peggy (edited 06-14-2001).]