Cooking Tips – Flank Steak.

Tags

Beef, Cooking, Cooking Tips, Flank, Meat, Recipes, Steak, Techniques, Tender, Tips

In this new addition to my recipe notes, I’m adding some tips for preparing and cooking different meat types.  First up, is a recommendation from a recent technology podcast, on how to cook a perfectly tender Flank Steak.

1. Never tenderize the meat.
2. Marinade/soak in Soy Sauce (Brand Kikkoman was recommended) for 15 to 20 minutes maximum.
3. Have the grill burning at it’s maximum heat.
5. Cook for no more than 3 minutes on each side.
6. When serving, always cut sideways, against the grain.

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Cottage Pie.

Tags

Beef, Cottage Pie, Recipes

1lb Ground beef.
1 Onion – diced.
3 Carrots – sliced.
2 Tblsp All purpose flour.
½ Tsp Ground cinnamon.
1 Tblsp Italian seasoning.
2 Tblsp Fresh parsley – chopped.
1½ Cups Beef broth.
1 Tblsp Tomato paste.
Salt and pepper to taste.
4 Potatoes – peeled and diced.
¼ Cup Butter – softened.
1 Cup Milk
¼ lb Cheddar cheese – shredded.

1. Preheat oven to 400F.

2. Place a large skillet over medium heat, crumble in the ground beef and saute for one minute.

3. Add the onion and carrot, then continue to saute until meat is no longer pink and the onion begins to brown (approx five minutes).  Mix in flour, cinnamon, mixed herbs, and parsley.

4. In a small bowl, combine the beef broth and tomato paste. Mix together thoroughly, then add to beef mixture. Add salt and pepper to taste.

5. Lower heat and simmer mixture for fifteen minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie dish.

6. Place the diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil and keep boiling for fifteen minutes, or until potatoes are tender.

7. Drain the potatoes and mash until smooth, then add butter or margarine, followed by milk. Whip until fluffy and finally add salt and pepper to taste.

8. Spread potatoes over beef filling and sprinkle the top with the grated cheese.

9. Bake in the pre-heated oven for twenty-five minutes, until the top is browned and the cheese is bubbly.

Steak Fajitas with Pico de Gallo

Tags

Beef, Fajitas, Mexican

3 Tomatoes – chopped.
4 Green onions – chopped.
2 Tblsp Cilantro – chopped.
2 Tblsp Lemon juice.
1 Jalapeno – finely chopped.
1 lb Flank steak.
1 Tsp Cumin.
1 Tsp Garlic powder.
¼ Tsp Salt.
⅛ Tsp Black pepper.
6 Flour tortillas.

1. Prepare the Pico de Gallo by combining the tomatoes, green onions, cilantro, lemon juice and jalapeno in a small bowl, and gently mix together.

2. Sprinkle both sides of the steak, with cumin, garlic powder, salt and pepper.

3. Place steak on a lightly oiled grill rack, or broiler pan and grill or broil for approximately six minutes, on each side (or until desired done-ness).

4. Remove steak from the grill, and let stand for five minutes.  Cut steak diagonally across the grain, into thin slices.

5. Wrap tortillas in foil, and place on grill to heat.  Once warmed, assemble fajita by laying steak strips in the center of the tortilla, and topping with some of the Pico de Gallo.

Reference: The Recipe for a Low Allergen Life.