barbecued flank steak
Heads Up:
Heads Up! - Flank steak is a thin lean cut of
beef. Two important points when cooking it:
Don't overcook it, and cut it across the grain
into paper thin. If cut into chunks, like
boneless sirloin, flank steak is chewy.
Makes 4 Servings
Menu Gameplan:
Step 1: cook the corn on the cob with garlic
butter
Step 2: grill the barbecued flank steak
Step 3: plate the coleslaw
Step 4: serve
Here's How to Make It in
20 Minutes:
Before You Start:Bring the water to a
boil in a large pot, covered, over high heat to
cook the corn. Preheat the grill or broiler.
Rinse the cherries and let them drain during
dinner.
Step 1: cook the corn on the cob with garlic
butter3 quarts water
Salt to taste
8 ears husked fresh corn on the cob
8 garlic cloves
1 stick (8 tablespoons) butter
1. Pour the water into a large pot, salt
lightly, and cover. Bring to a rolling boil over
high heat. Add the corn, cover, and boil for 5
minutes.
2. Meanwhile, crush the garlic cloves in a
garlic press. In a small microwave-safe bowl,
combine the butter and pressed garlic. Cover and
microwave on High for 25 seconds.
3. Drain the corn well, arrange it on a
napkin-lined large platter, and cover to keep
warm. Place the platter and garlic butter on the
table.
Step 2: grill the barbecued flank steak
1 flank steak (1 1/2 pounds)
2 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup barbecue sauce, or more to taste
1. Preheat the barbecue grill or place the
broiler rack 4 inches from the heat and preheat
the broiler.
2. Trim the flank steak and remove the white
membrane directly on the surface of the meat, if
necessary. Brush the steak on both sides with
the olive oil, and sprinkle with the salt and
pepper. Place on the grill or under the broiler
and cook for 3 minutes. Remove, brush 1/2 cup of
the barbecue sauce over the steak, and grill
sauce side down or broil sauce side up for 2
minutes.
3. Turn the steak and grill for 3 minutes.
Spread with the remaining barbecue sauce and
grill or broil as directed above to desired
doneness, about 2 minutes longer. Transfer to a
rimmed cutting board or a platter and let stand
for a minute or two before slicing.
Step 3: plate the coleslaw1 pound
coleslaw
Ground paprika to taste
Put the coleslaw in a serving bowl and sprinkle
the top with paprika. Place the bowl on the
table.
Step 4: serve1. Cut the steak across
the grain into very thin slices. Transfer the
slices to a platter, then pour any juices that
have accumulated over the meat. Place the
platter on the table.
2. Place the rolls in a basket and place on the
table.
3. Serve the corn drizzled with or rolled in the
garlic butter with plenty of salt and freshly
ground black pepper.
4. When ready for dessert, place the cherries in
a bowl and serve with chunks of semisweet
chocolate.
Ingredients Shopping List:
Fresh corn on the cob
Flank steak
Barbecue sauce
Coleslaw (from the deli counter)
Crusty rolls
Fresh cherries
Semisweet chocolate
Ingredients From Your Pantry:
Salt and pepper
Garlic
Butter
Olive oil
Paprika
Nutrition Information Per
Serving:
Barbecued Flank Steak
Single serving is 1/4 of the total recipe
CALORIES 458; PROTEIN 27g; CARBS 32g; TOTAL FAT
23g; SAT FAT 8g; CHOLESTEROL 71mg; SODIUM
1734mg; FIBER 0
Brought to you by visitaddu.com
