Text 24496, 80 rader
Skriven 2015-03-03 20:59:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: butter basted steaks
============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> a hot, hot cast iron pan, salted not oiled  (or)
 JW> moderate temperature in a generous amount of butter (or)
 JW> grilled

 ML> I don't prefer extremely juicy but extremely jiggly

I myself like medium pink or warm red interiors, but not cold red,
although I do enjoy raw, if completely trimmed and lean. But when
I'm cooking my guests' tastes overrule my own prejudices.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: "Mo J" Marinated And Grilled Flank Steak
 Categories: Beef, Steak, Marinades, Chilies, Grill
      Yield: 4 Servings
 
           FOR THE MOJO:
      2    Habaneros or other spicy
           -chiles; core, seed, mince
      1 ts Kosher salt
      4 ts Whole cumin seeds; toasted
      1 c  Olive oil
    2/3 c  Sour orange juice or
    1/2 c  Fresh lime juice plus
    1/3 c  Fresh o.j.
  1 1/2 tb Sherry vinegar
           Salt and pepper to taste
           FOR THE STEAK:
  1 1/2 lb Flank steak
      2 lg Bermuda onions, thick
           -slices; brush w/olive oil
           Salt and pepper to taste
 
  To make the mojo - Mash the raw garlic, chiles, salt and cumin
  together in a mortar and pestle until fairly smooth.  (Alternatively,
  use a food processor, processing until the ingredients are finely
  chopped but not pureed.)  Scrape the mixture into a bowl and set
  aside.
  
  Heat the olive oil until fairly hot, but not smoking, and pour it
  over the garlic-chile mixture (the oil should sizzle when it hits the
  cool ingredients), stir, and let stand 10 minutes.  This will cook
  the garlic slightly.  Whisk in the sour orange juice and vinegar and
  set aside to cool completely.
  
  Put the steak in a zip-top bag or a shallow bowl, and pour in 1 cup
  of the cooled mojo.  Seal and refrigerate for at least 2 hours or
  overnight, turning occasionally.  Refrigerate the remaining 1 cup of
  mojo.
  
  To cook and serve - Light a charcoal or gas grill. When the grill
  is very hot, remove the steak from the marinade (discard the
  marinade), pat dry, and season with salt and pepper; cook 5-7
  minutes on one side and 3-4 minutes on the other for medium rare.
  Remove from the grill and let rest for 5 minutes.  (If you like,
  grill the Bermuda onions as well - you can put them on at the same
  time as the flank steak; grill 6-7 minutes per side.)  Meanwhile,
  warm the reserved mojo over low heat.  Slice the flank steak very
  thinly on the bias and serve with the reserved mojo and the
  grilled onions.
  
  Contributor:  Fine Cooking Magazine
  
  From: Jack Elvis
 
MMMMM




YK Jim


... Sleep 'til you're hungry, eat 'til you're sleepy.

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