OUR COOKING CLASS HAS PAID FOR ITSELF OVER, AND OVER AGAIN WITH THIS INCREDIBLE RECIPE. AN AFFORDABLE CUT OF BEEF WITH A STELLAR TASTE.Ingredients:
flank steak {4 lbs serves 7-8}
kosher salt
freshly ground pepper
whole spices:
{1 tbsp whole cumin, 1 tbsp coriander seed, 1 tsp mustard seed, 1 tsp fennel seed, 2 bay leaves}
Directions:
1. Soak two wood planks {cedar or oak} in water overnight, or first thing in the morning.
2. Pull steaks out of the fridge 30 mins., or so, before grilling to come to room temperature.
3. Heat the whole spices in a skillet for a couple of minutes until they release a strong smell. Be careful not to heat them too long or they will burn and become bitter. Grind them up coarsely in a spice mill, (I use a coffee grinder).
4. Preheat BBQ to high heat. Just before grilling, clean grill and brush with olive oil.
5. Season the steaks with salt, pepper and spice mix. Grill for two minutes per side to sear. Remove and set aside.
6. Place planks on the grill with lid closed until they smoke. Place steaks on planks and cook, with lid closed, for 8-10 minutes. Check the planks for flames. have a spray bottle handy to spray the planks if necessary.
7. Remove steaks and let rest for 5 minutes. Serve.
COOK'S NOTES: Sounds complicated, but it's not. Try it! We serve the steak sliced into fine strips and dip the strips into:
My "Aioli":
1 c mayonnaise
1 t grainy dijon mustard (or more)
1 clove garlic, minced
freshly ground pepper
