Tried a new recipe today. Found it in Southern Living. Had to make a few modifications, but overall it turned out great. The best part was actually the Quick Pickles. Only take 30 minutes (but I'd give them an hour) and add awesome flavor.
Here's how I made them.
- 4 Cups fresh thin slices cucumbers (I used pickling cukes from the garden)
- 1/2 cup slice yellow sweet onion
- 1/2 Cup white vinegar
- 3 Tbsp sugar
- 1 tsp minced garlic (I used jarred)
- 1 tsp salt
- 2 lb Flank Steak
- olive oil
- salt & pepper
In the broiler, with the rack set 7-8 inches below the heat, I cook the flank steak 5 minutes a side, and then one more minute on the original side. Remove and cover with aluminum foil. Let sit for 10 minutes before carving (very important, or you'll lose juices and get a tougher bite).
Remember: always cut with the grain into chunks, then across the grain for slices. Again this will help avoid tough pieces of meat. If done right it will present well and be very savory.
Steak Sauce #1
- 1 Tbsp sesame oil
- 2 tsp minces garlic (I used jarred)
- 1/4 cup soy sauce (i use low sodium, but choice is yours)
- 1/4 water
- 1/4 Cup brown sugar
- Juice from half a lemon
- 1 tsp cornstarch + 2 Tsbp water
- Steak tasted great, cooked perfectly and not chewy, which was a concern of mine
- Pickles were okay. I think they need some more seasoning. If you've got some ideas, please post a comment.
- I didn't drain pickles before plating, and that was a big mistake. The steak sauce was downed by the brine, except the stuff that sat on top of the steak.