One step forward

As the saying goes, one step forward, two steps back. We are trying to eat more vegetables and less meat protein, but I keep finding great recipes for the latter.

In all cookbooks, by American authors, the reference for this kind of meat is skirt steak. At the grocers here in Western Canada, I have only ever seen flank steak. Although they seem to be similar, I’m not sure they are indeed the same. In any case, skirt or flank, whatever you can get works really well for this.

Flank Steak Marinade with Two Kinds of Citrus

  • 1 clove garlic
  • 1 teaspoon salt
  • 1 seeded jalapeno
  • 1 tablespoon olive oil
  • Juice from ½ orange
  • Juice from a lime
  • ½ minced onion
  • 1 teaspoon ground cumin
  • 1 handful fresh cilantro

Preparation:

  1. Add everything to a food processor and pulse the mixture until everything is well mixed.
  2. If you think the marinade is too thick to pour, add a little more olive oil to it.
  3. Put a couple of flank steaks in a glass dish and pour the marinade over it. Or use only 1 pound of meat and reserve some marinade for serving.
  4. Marinate the meat for 45 minutes on the counter or for up to 12 hours in the refrigerator.
  5. Grill the steak over a high direct heat for a couple of minutes then rotate it 45 degrees to make grill marks.
  6. Flip it over after another couple of minutes and do the other side.
  7. Let the meat rest, and then cut it against the grain into thin strips.

I served this as a taco filling. I had small flour tortillas, (warmed up in a hot pan) with pea shoots, steak, chilli sauce, sliced radishes and cilantro leaves. On the side, a carrot salad and roasted jalapeno’s.

Chilli Sauce

  • 1 large onion, diced
  • 1 tablespoon olive oil
  • 4 cloves garlic, chopped
  • 4 dried, hot chillies, torn into chunks, seeds removed
  • 1/3 cup milk
  • 1 teaspoon dried oregano
  • salt
  1. Saute onion in olive oil until tender and golden, about 15 minutes. Stir in garlic and cook for another 2 minutes. Add chilies and 3/4 cup water. Simmer, covered for 30 minutes.
  2. Remove lid and reduce down by half.
  3. Add milk, oregano and salt.
  4. Blend until a smooth sauce.

Carrot Salad

  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated orange zest
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 cloves garlic finely diced or pressed
  • 6-8 grated carrots
  • 1/2 cup chopped green olives
  • 1/2 cup sliced green onions
  • 2 tablespoons chopped cilantro
  • 1 tablespoon fresh lemon juice
  • S&P
  1. Whisk first 6 ingredients together in a large salad bowl.
  2. Add the rest and season to taste.

We had a huge walk on the beach, which means a very steep walk back up to our house. Great exercise to work up an appetite and justify the calories here. However, we also had brunch down there. I had the “better than classic benny” – eggs over smoked back bacon on an English muffin with truffle hollandaise, (57g of fat!). No amount of walking can take that away.

White Rock Beach

4 thoughts on “One step forward

  1. Dean Shantz says:

    Christine looks like a great recipe, and with the weather we are having I should be able to try it out on the BBQ this weekend.
    While both cuts are similar, they are in fact different, the hanger steak is cut from the diaphram and hangers from the lion, and the flank steak is from the lower belly. And since this muscle is used quite often it tends to have more connective tissue and is a bit more chewiet.
    Dean

    • Thanks Dean! I think I need to buy a whole cow, (or half) and use all the different cuts to get a really good understanding! Too bad you don’t live closer, we could each take a half and see how many different recipes we could come up with!

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