Tuesday, June 17, 2008

Meat & Potatoes My Way



It is not offen that I eat red meat, but sometimes you get a craving and you have to go with it. I chose beef flank steak for its flavor and texture and the price won't kill my bank account. To start I did a quick marinade of quality red wine vinegar, fresh garden rosemary, crushed garlic and extra virgin olive oil which the steak was placed in to absorb flavor. Yukon gold potatoes were cut and tossed with salt, pepper and olive oil, then into a 400F oven to roast. My favorite sauce for meat and fish is Salsa Verde, made with garden parsley, capers, olive oil, garlic and lemon juice which is blended smooth. It is a strong tangy sauce that is addicting. By this time the meat had gained flavor from the marinade and reached room temperature which will aid in cooking. No grill tonight, so the blazing hot broiler worked great to sear and brown the flank steak. When done to a nice medium rare and a quick rest, its time to slice thin and serve along with the sauce and potatoes.


Note: When meat comes off the heat, the internal juices are so hot they will boil out if the meat is cut right away, when the meat cools, the juices will reabsorb into the meat fibers and not flow out and cause the meat to be dry.

2 comments:

Bill said...

That sounds like a great flank steak recipe, and the salsa verde looks great to. Unfortunately here in New Jersey Rosemary doesn't winter over and I had a beautiful rosemary bush, which passed away over the winter from the dry heat of our house, but there is nothing like combination of fresh rosemary, garlic and olive oil, so I am going to have to get another plant and give it another try.

Chef Gregory Clausen said...

Hi Bill, herbs grow fast so plant them in the early spring outside and you will have them all summer long till the first cold spell.