Let’s start the Barbeque - Giangi's Kitchen

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Let’s start the Barbeque

Published on June 14, 2012 | Beef, Veal and Lamb

Marinated flat iron steak.


As all of you know we live in Phoenix.  Our winters are great and our summers are hot.  So what do we do in the summer time?  Well… we barbeque. Yes! We do! After all it is not hot enough!!!

I have to admit there is something wonderful to see a beautiful piece of meat sizzle and cook on the grill. We can always add natural wood to the briquettes to give it a different flavor, or enhance it.

My dad loved to barbeque.  To him it was a labor of love and I miss it.  He taught me brush any meat with rosemary springs soaked on olive oil.

Last night we had a very lean Flat Iron Steak. Made a quick marinate, let it rest and tendering for one hour.  On the grill it went and voila dinner was served. Not exactly…. We also made roasted potatoes and a refreshing salad with a tarragon vinaigrette to go along.

I do love to read cooking magazines and I found this great suggestion: Cut the long piece of flat-iron steak lengthwise to split it in two long strips. 

Doing so it will allow the marinate to penetrate better and shorten the amount of time to let it rest.  Great suggestion that I will use from now on. The meat was tender, juicy and, most important, cooked evenly.

Tonight’s June 13, 2012 dinner:
Marinate Flat Iron Steak
Roasted Potatoes
Green Salad with Tarragon Vinaigrette

 

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MARINATE FLAT IRON STEAK

1 2 lb Flat Iron Steak

2 lemons juiced
Grated zest of 1 lemon

2 tablespoons Balsamic Vinegar

2 garlic cloves chopped

1 tablespoon Dijon mustard

1 tablespoon mayonnaise

Salt and pepper

Grated Ginger

Fresh herbs: rosemary, sage, marjoram, thyme, chives ( anything in hand)

4 tablespoons olive oil

Cut the flat iron steak lengthwise to form two equal strips. Place all the above ingredients in a large baking pan, or Ziploc bag. Add the meat to it and place in the refrigerator for an hour or more.

Start the BBQ . When temperature reaches high, add the steaks. Cover and cook for 3 minutes. Turn the steaks and cook the other side for another 3 minutes, or to required doneness.

 

ROASTED ROSEMARY POTATOES

4 medium Russet Potatoes, peeled and cut into 1″ cubes
3-4 tablespoons Olive Oil
Fresh or dried Rosemary cut in small pieces
Salt

Pre-heat oven at 375 degrees. Spread 1 tablespoon of the olive oil on a cookie sheet. In a bowl add the potatoes, rosemary and the remaining olive oil.  Mix well to coat all the potatoes cubes. Place the potatoes on the cookie sheet and sprinkle generously with the salt. Place in the oven and cook for 30 minutes or until the potatoes have formed a nice crust on the bottom and are golden on top.

 

MIXED GREENS WITH TARRAGON VINAIGRETTE

1/3 cup Raspberry vinegar or fruit flavored vinegar

1 tablespoon chopped fresh tarragon or 1 teaspoon dried

1 cup olive oil

9 cups bite size pieces assorted greens

Wisk vinegar and tarragon in a bowl. Gradually whisk in oil. Season with salt. Can be made 1 day ahead cover and let stand at room temperature.

Place greens in large bowl, toss with enough dressing to season.

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