Saturday, October 2, 2010
Beer Marinated Flank Steak Fajitas, Courtesy of Hearst Ranch
Do you ever see a recipe you'd love to make then get busy and forget all about it? That happens to me more than I like to admit (especially with the amount of cookbooks I own. If I don't stop you will soon see me on an episode of Hoarders.)
Anyway this recipe from Epicurious was one of those I had forgotten about. Luckily I stumbled across it again just about the time Hearst Ranch sent me these lovely Grass Fed Flank steaks via the wonderful folks at Foodie Blogroll. If you love browsing food blogs or particularly if you blog yourself be sure check out their site. It is - in the words of Rachel Zoe - 'major.'
I had never been sent a product to review before and for the record did not get paid and was told to write honestly about my feelings - good or bad. Maybe I got lucky this time but goodness gracious these were neither good or bad - they were fantastic! I know flank steaks can get a bad wrap if not prepared correctly so I did a bit of reading up before making them finding tips from such wonderful blogs as One Perfect Bite.
It seems the key with flank steak is to cook it quickly either in a searing hot skillet for just a couple minutes per side or on the grill. Another trick is to only cook them to medium rare but to be honest I went a little further than that (if Kris sees blood on his plate, it's game over) and they were still great. Just be sure to let them rest before slicing against the grain on the diagonal and you'll have yourself some delicious meat to stuff into a piping hot tortilla.
Beer Marinated Flank Steak with Jalapeno and Green Onions
* Lightly adapted from Epicurious
* You can buy grass fed steaks online from Hearst Ranch
* If you'd like more kick, leave the seeds in both peppers before chopping
* Be sure to until your flank steak - you can see I forgot this step in the above marinating photo;)
Flank steak, as much as you need (this marinade should hold up to 2 1/2 pounds)
1 tablespoon dried oregano
2 teaspoons ground cumin
3/4 teaspoon coarse kosher salt
1/4 cup extra-virgin olive oil
4 fat green onions, sliced thinly
4 fat garlic cloves, roughly chopped
2 jalapenos, chopped (one seeded and the other with seeds and all)
1 12-ounce bottle dark beer (actually a good quality light beer will do also in a pinch)
1/2 cup Worcestershire sauce
In a medium mixing bowl, whisk up the oregano, cumin, salt, oil, green onions, garlic, and jalapenoes. Carefully pour in the beer and Worcestershire sauce and gently stir again to mix.
Transfer the marinade to shallow, rimmed Pyrex or ceramic baking dish. Add the steak (if it's been tied, untie it so it lies flat) making sure it is well covered by the mixture (a large ziploc will also work.) Refrigerate at least 8 hours or overnight, turning the steak over to the other side midway.)
Remove from the fridge 30 minutes before cooking and let come closer to room temperature. Preheat a gas grill to medium heat. While it's heating, remove the steak from the marinade, scrape off any stragglers, and dab both sides onto a stack of paper or kitchen towels to dry. Season lightly with salt and pepper on both sides and add to the grill, away from direct flame for 3 minutes. Turn to the other side, shut the lid, and cook for 4 minutes (if your steak is particularly thick you may want to open the door and let cook with the door open another 1-2 minutes.)
Remove to a baking sheet or cutting board, cover lightly with foil and let rest for ten minutes before slicing. Remember to cut against the striation patterns in the meat.
Hook 'Em Horns!