Friday, May 2, 2014

Cast Iron Love


With warmer weather forecasted, I was excited to grill out!!  I pulled a flank steak out of the refrigerator to defrost and rushed off to work. Returning home after a long day, I was confronted with several major obstacles. #1 I have not used flank steak very often and did not realize 90% of the recipes called for at least 8 hours of marinating.  #2  It was very windy and cold!!

So thanks to my trusty I pad I searched out recipes and found one that sounded interested and included two of my favorite things....my cast iron skillet and herbs.

So I gave it a shot, and it was delicious.  Here is the recipe, I adapted it a bit (as usual)

Roasted Flank Steak with Olive Oil-Herb Rub

I preheated the oven to 400, then went outside to pick my fresh herbs. I combined  1small bunch Greek oregano, 1 small bunch Italian Flat leaf parsley, and a couple sprigs of French thyme.  I chopped the parsley and oregano ending up with about 2 tablespoons of fresh herbs. I just laid the thyme sprigs on top. ( It is very tenuous to pull the little leaves off the stem, so I simply put the whole stems in and the leaves fall off naturally. Just make sure to pick out the stems after it has cooked.)

To the herbs, I added 2 teaspoons plus Olive Oil, fresh grated lemon rind, and 1 clove garlic minced.

Then I liberally salted and peppered the flank steak, which I had brought to room temperature and seared it on both sides in my cast iron skillet. I used a combination of saved bacon grease and coconut oil. ( I have been eating Paleo style...no preservatives, with great success....down 20lbs)

To  this I added a liberal 1/4 cup red wine and 1/4  cup beef broth and let this simmer for about 2 minutes. I then placed my herb combination on top of the seared flank steak and placed in the oven.
I baked it for 12 minutes and then let it rest with a foil cover for 10 minutes.

We sliced it very thin and diagonally across the grain and put the sliced beef back in the pan sauce.

This was delicious and very tender!!   I will defiantly make this again!!  So my cast iron skillet saved the day!





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