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Help please... Can't get the cover off the grill... How do I cook my flank steak?
- Thread starter barb_b
- Start date
mariadnoca
Moderator
Is it frozen? Can you use a kitchen torch or even a long lighter to thaw the edges to open?
mariadnoca
Moderator
Here's one from my try file not on the grill Rec: Stuffed Flank Steak
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Re: ISO London Broil recipes. I cannot get into kitchen seeK TIA
(Lynnie/Maitland Fjl)
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(Moyn/FL)
Date: Mon, 05 Nov 2001 11:05:25 GMT
From: DINA
Rec: Stuffed Flank Steak- fantastic!!!!
STUFFED FLANK STEAK
3 lb. flank steak
Marinade:
2 tb olive oil
2 tb cabernet sauvignon
splash Worcestershire sauce
2 cloves garlic, chopped
1 tb parsley, fresh, chopped
1 tb rosemary, fresh, chopped
1 tb thyme, fresh, chopped
1/2 ts ground black pepper
salt to taste
Stuffing:
2 10-oz. boxes frozen spinach,
chopped, thawed, drained
2 eggs
2 ts fine bread crumbs
1/4 lb blue cheese, crumbled
2 tb olive oil
Splash balsamic vinegar
2 tb pine nuts, toasted-optional
1/4 c finely chopped mushrooms
1/4 c finely sliced red peppers
1 garlic clove, chopped
salt to taste
1 tb olive oil
1 tb butter
Mushroom Sauce:
2 tb chopped shallots
1/2 c cabernet sauvignon
1/4 c beef stock
splash of Worcestershire
pinch of sugar
pinch of salt
1/4 c chopped portobello mushrooms
Mix marinade meat seasonings in a small bowl.
Adjustsalt to taste. Fillet steak open and
thoroughly rub on both sides with meat
seasoning. Lay flat on cutting board to rest
for 45 minutes. In a large bowl, mix spinach,
peppers, eggs, bread crumbs, cheese, olive
oil, vinegar, pine nuts mushrooms and garlic,
salt to taste. Spread spinach mixture evenly
over marinated steak. Roll up steak
loosely and tie with kitchen string.
Preheat oven to 350°. Heat large skillet to
medium-high, add olive oil and butter, then
quickly brown the steak on both sides. Remove
steak from skillet and place in oven-proof
dish and bake for 25 minutes.
Meanwhile, in the same skillet which you
browned the meat, sauté shallots quickly
until transparent. Deglaze the pan with the
wine. Add beef stock, Worcestershire sauce,
sugar, salt and mushrooms. Reduce heat to
medium-low and simmer for 10 minutes or until
reduced and slightly thickened. Slice steak
1/4 " and lay flat on serving plate. Top
with mushroom sauce.
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Forum Home Page: Gail's Recipe Swap
Re: ISO London Broil recipes. I cannot get into kitchen seeK TIA
(Lynnie/Maitland Fjl)
Previous Message: Rec: London Broil (DINA)
Next: Lynnie, try this simple rub on your London Broil... COMN.... more>>>>>
(Moyn/FL)
Date: Mon, 05 Nov 2001 11:05:25 GMT
From: DINA
Rec: Stuffed Flank Steak- fantastic!!!!
STUFFED FLANK STEAK
3 lb. flank steak
Marinade:
2 tb olive oil
2 tb cabernet sauvignon
splash Worcestershire sauce
2 cloves garlic, chopped
1 tb parsley, fresh, chopped
1 tb rosemary, fresh, chopped
1 tb thyme, fresh, chopped
1/2 ts ground black pepper
salt to taste
Stuffing:
2 10-oz. boxes frozen spinach,
chopped, thawed, drained
2 eggs
2 ts fine bread crumbs
1/4 lb blue cheese, crumbled
2 tb olive oil
Splash balsamic vinegar
2 tb pine nuts, toasted-optional
1/4 c finely chopped mushrooms
1/4 c finely sliced red peppers
1 garlic clove, chopped
salt to taste
1 tb olive oil
1 tb butter
Mushroom Sauce:
2 tb chopped shallots
1/2 c cabernet sauvignon
1/4 c beef stock
splash of Worcestershire
pinch of sugar
pinch of salt
1/4 c chopped portobello mushrooms
Mix marinade meat seasonings in a small bowl.
Adjustsalt to taste. Fillet steak open and
thoroughly rub on both sides with meat
seasoning. Lay flat on cutting board to rest
for 45 minutes. In a large bowl, mix spinach,
peppers, eggs, bread crumbs, cheese, olive
oil, vinegar, pine nuts mushrooms and garlic,
salt to taste. Spread spinach mixture evenly
over marinated steak. Roll up steak
loosely and tie with kitchen string.
Preheat oven to 350°. Heat large skillet to
medium-high, add olive oil and butter, then
quickly brown the steak on both sides. Remove
steak from skillet and place in oven-proof
dish and bake for 25 minutes.
Meanwhile, in the same skillet which you
browned the meat, sauté shallots quickly
until transparent. Deglaze the pan with the
wine. Add beef stock, Worcestershire sauce,
sugar, salt and mushrooms. Reduce heat to
medium-low and simmer for 10 minutes or until
reduced and slightly thickened. Slice steak
1/4 " and lay flat on serving plate. Top
with mushroom sauce.
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You might try heating a cast iron skillet in the oven at a really high temp
(like 450 or 500)...then add a bit of peanut oil...bring it to HIGH BURNER on your stove top. You will be able to sear the meat quite nicely. This is how we do thick 2" steaks...sear both sides, then return pan to oven and finish off for a few mintues. Inside is always rare with seared top/bottom.
If you're using flank, it won't take but 1-2 minutes per side and then check...you may be finished.
(like 450 or 500)...then add a bit of peanut oil...bring it to HIGH BURNER on your stove top. You will be able to sear the meat quite nicely. This is how we do thick 2" steaks...sear both sides, then return pan to oven and finish off for a few mintues. Inside is always rare with seared top/bottom.
If you're using flank, it won't take but 1-2 minutes per side and then check...you may be finished.
Been making this one on the Q since the recipe came out. Still love it.
http://www.epicurious.com/recipes/food/views/Herb-Crusted-Flank-Steak-with-Cherry-Tomatoes-and-Olives-106638
http://www.epicurious.com/recipes/food/views/Herb-Crusted-Flank-Steak-with-Cherry-Tomatoes-and-Olives-106638
mariadnoca
Moderator
No, can you use a torch to help loosen the stuck grill cover? Then you can grill.
Here's another version of this idea from GQ magazine...a manly man recipe
I quite expected this author to explain how I should hunt and gather my meat first, but he didn't go there. We use a 2" steak for this...so watch your timing.
He doesn't mention it, but the original recipe uses peanut oil so it doesn't smoke. Highly recommend that.
http://www.gq.com/how-to/eat-and-drink/200801/winter-steak
I quite expected this author to explain how I should hunt and gather my meat first, but he didn't go there. We use a 2" steak for this...so watch your timing.
He doesn't mention it, but the original recipe uses peanut oil so it doesn't smoke. Highly recommend that.
http://www.gq.com/how-to/eat-and-drink/200801/winter-steak
mariadnoca
Moderator
How'd it come out?
Not as good as I would have hoped. It never really "seared"; the meat was super tender and
flavorful; but I was not able to get the outside seared. I should have blotted dry the meat more before attempting to sear at the high temp. It looked dry to me, but it ended up boiling a bit with some of the juices / marinade before I put it in the oven. (I'm not sure where they even came from!)
It all turned out well, just not the way I LOVE it.
dh is heading to cosco in a bit, and I still have the ingredients for the marinade, and chimichurri, so I am going to try it again on Monday, assuming we do not get too much snow and I can uncover the grill!
Thanks for asking and thanks to all for the help!
flavorful; but I was not able to get the outside seared. I should have blotted dry the meat more before attempting to sear at the high temp. It looked dry to me, but it ended up boiling a bit with some of the juices / marinade before I put it in the oven. (I'm not sure where they even came from!)
It all turned out well, just not the way I LOVE it.
dh is heading to cosco in a bit, and I still have the ingredients for the marinade, and chimichurri, so I am going to try it again on Monday, assuming we do not get too much snow and I can uncover the grill!
Thanks for asking and thanks to all for the help!
For emergencies get yourself a BIG black cast Iron skillet and . . .
Get your meat out, unwrapped, dried, seasoned and ready to go. Set some sort of oil or shortening out to use; about 2 tablespoons to lightly grease the pan. Have an anti-spatter screen at the ready. When you need to use it whenever, heat the sucker up till it is smoking hot, over high heat--make sure to turn on exhaust fans and open windows (yes, even in the cold) or you will set smoke alarms off--and quickly put the grease or oil in, swirl quickly and carefully to coat the bottom of the pan and then place a piece of meat in the pan, seasoned side down. Immediately turn the heat down slightly and let sear till you start to see juices come to the top of the meat where the meat is slightly thinner, or around the edges; the meat should feel a little cool, but NOT ice cold as it came from the refrigerator. Turn the meat and cook for another couple of minutes till done to your liking.
This is the way I do it, and I only get a really crispy top crust, which is the side I cooked first, but the meat *does* sear.
Cook one steak at a time, make sure to use a much bigger pan than you think necessary (holds the heat better when you add the meat), and you want that pan HOT!
Good luck in the future! smileys/smile.gif
Get your meat out, unwrapped, dried, seasoned and ready to go. Set some sort of oil or shortening out to use; about 2 tablespoons to lightly grease the pan. Have an anti-spatter screen at the ready. When you need to use it whenever, heat the sucker up till it is smoking hot, over high heat--make sure to turn on exhaust fans and open windows (yes, even in the cold) or you will set smoke alarms off--and quickly put the grease or oil in, swirl quickly and carefully to coat the bottom of the pan and then place a piece of meat in the pan, seasoned side down. Immediately turn the heat down slightly and let sear till you start to see juices come to the top of the meat where the meat is slightly thinner, or around the edges; the meat should feel a little cool, but NOT ice cold as it came from the refrigerator. Turn the meat and cook for another couple of minutes till done to your liking.
This is the way I do it, and I only get a really crispy top crust, which is the side I cooked first, but the meat *does* sear.
Cook one steak at a time, make sure to use a much bigger pan than you think necessary (holds the heat better when you add the meat), and you want that pan HOT!
Good luck in the future! smileys/smile.gif