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| Recipe Categories: |
Beef Recipes
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Radio Kitchen
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| Average Rating: |
(2 votes)
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| Yield: |
6 servings
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Recipe by Chef Mike Reining, host of The Radio Kitchen. Although this recipe is pan seared, it can be just as easily grilled on your barbeque. I like this served over a rice pilaf with sauted green beans and carmelized cippolini onions. Serve this meal with a big, bold red Zinfandel wine.
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Ingredients |
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1/4 cup |
honey |
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1/4 cup |
lime juice |
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2 whole |
chipotle peppers |
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4 cloves |
garlic |
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2 tablespoons |
vegetable oil |
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2 tablespoons |
balsamic vinegar |
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2 tablespoons |
whole-grain mustard |
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1 teaspoon |
powdered cumin |
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2 teaspoons |
fresh parley -- chopped |
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salt and pepper -- to taste |
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3 pounds |
flank steak |
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Instructions |
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1.
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For sauce, combine honey, lime juice, peppers, garlic, oil, vinegar, mustard, and cumin in blender or food processor. Puree. Stir in parsley and season to taste with salt and pepper. Set aside.
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2.
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Season the steak with pepper to taste. Sprinkle thin layer of salt on bottom of skillet; heat pan over high heat until salt just begins to brown. Add steaks, and sear until down side is dark and crusty, 5 to 6 minutes. Reduce heat to medium-high, flip steak and cook 5 to 7 minutes for medium-rare. To check for doneness, cut corner of steak with knife and look inside; remove when just slightly less than done, because meat will continue to cook after removed from heat.
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3.
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Remove meat from pan; allow to rest about 5 minutes. Using sharp knife, slice meat as thinly as possible, slicing against grain on sharp angle. Serve each steak portion with about 2 tablespoons sauce.
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Chef Michael Reining is the host and producer of The Radio Kitchen.
Chef Mike also caters and offers his Personal Chef services, "Chef Mike
Presents!" in the greater San Francisco bay area. Email him at chefmike@radiokitchen.net
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