Marinated Flank Steak is tender, delicious and very simple to prepare. Flank steak is a lean, flat cut of beef that's only somewhat tender but extremely flavorful. Properly marinated, it's a wonderful steak to grill or broil. In this recipe the flank steak is marinated overnight in a flavorful combination of red wine, soy sauce, olive oil, garlic, parsley and pepper, grilled quickly over high heat to medium-rare, and sliced thinly against the grain and on the bias to produce a steak with fabulous taste and a texture that virtually melts in your mouth. Because the flank steak needs to marinate ahead of time, it can form the basis of a fast weeknight dinner; try it with a simple green salad and a side of grilled vegetables or a good rice dish.
A spicy cook-off winner from Captain Eric "Disco" Dominijanni. The heat of the habanero is most noticeable in the dipping sauce, so be sure to reserve the marinade.
In Texas, no other comfort food reigns supreme more than chicken-fried steak, or as Texans affectionately call it CFS. Traditionally, this Texan delicacy is a cutlet of top-round beef that has been tenderized, pounded thin, battered and fried in a cast-iron skillet (much like fried chicken, hence the name), and served with cream gravy. In this recipe, to seal in the meat juices, I use a wet-dry-wet method of preparation. That is, the steak goes into a wet mix, then a dry mix, then back into the wet mix (method adapted from a recipe in The Threadgills Cookbook). The use of baking soda and baking powder with the buttermilk will make for a lightly crunchy exterior. This same basic method of preparation works equally well for frying chicken cutlets or center-cut, boneless pork chops.
If you like your meat rare then do not cook as long.
Cooking directly over a flame is obviously the best way to go, but with temperatures well below freezing, the charcoal grill simply isn't an option...this indoor preparation is a suitable alternative. It's an Americanized variation on bistecca alla Fiorentina, a huge porterhouse cut grilled by ingenious Tuscans over scorching hardwood fires with olive oil and herbs.
Also known as Korean Barbecued Beef. This recipe, from Betty Crocker's International Cookbook, is the closest one I've found to the real thing.
Note: Allow at least 2-3 hours marinating time, ideally 8 hours. (Active and total time in original posting don't reflect marinating time -- total time is more like 8 hours, with active time being more like 20 minutes.) Terrific steakhouse flavor. Don't be fooled by the inclusion of an anchovy fillet and parmesan -- it makes for a terrific, subtle accompaniment to the grilled steak. Relatively easy, very elegant, and delicious!
Simple, impressive and elegant. The sauce is very concentrated in flavor and velvety in consistancy.
Our Japanese friend assures us there is no such thing as a "Japanese Steakhouse" in Japan but we still like it:)