March 16, 2011

March 16, 2011

March 16, 2011

I had this great piece of flank steak and I had no idea how to prepare it.  I started looking around my kitchen and these wonderful lemons were staring at me. I love lemon so that was a great beginning.  Tonight recipe was created as I was going along.  I love the honey-lemon-brown sugar combination and from there it was just open and add. At first I was not going to save the marinade but just toss it, and then I said to myself: “Why not”. The sweet and sour combination was quite delicious, and I am sure, would I have added some hot chili flakes to it, it would have accentuate more the whole flavors.  We could not help ourselves dipping our meat in the sauce at every bite. 

I prepared tomato pasta with this dish and it was not the perfect pairing.  Love them both separately, but not combined.  I should have prepared Basmati jasmine rice, or wild rice instead.

Tonight’s March 16, 2011 dinner:


Lemon Honey Marinate Flank Steak

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LEMON HONEY MARINATED FLANK STEAK

Marinate:

Juice of 1 ½ to 2 lemons

3 tablespoons honey

3 tablespoons brown sugar

1 tablespoon mustard

1 tablespoon mayonnaise

2 tablespoons olive oil

Salt and pepper

Rosemary, thyme finely chopped (at wish)

1 ½ pound flank steak

Mix all the marinate ingredients well on a baking pan with 2” high borders. Cut flank steak in half and remove all fat and ligaments from the meat. Poke holes with a fork and place on the marinate.

Let rest in refrigerator for a couple of hours and turn once in a while. (This step can be omitted if in hurry)

Heat a large skillet over high heat. Remove the meat from the baking pan and reserve the marinate. Cook the flank steak for a couple of minutes on each side. Add the marinate and lower the heat to medium. Cook the meat with the marinate until the meat is done to desired doneness. Remove the meat and keep warm. Continue to cook the marinate until reduced by half. Add the steaks again to the pan and turn to cover the steak of the sauce.

Slice the meat and serve hot.

This sauce can be cooked as above with no meat and used as a marinate for chicken, meat, fish.

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One Response to March 16, 2011

  1. Kristin March 17, 2011 at 1:08 am #

    Bonjour Giangi!

    I am enjoying all of your recipes (now to get busy cookin’ something up!).

    I have wanted to make flank steak for some time, but do not know how to order it from our (French) butcher… Could you please tell me the French term for “flank steak”?

    Merci d’avance!
    Kristin

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