Sunday, July 15, 2012

Fire Grilled Steak

Tonight I made Fire-Grilled Steak, from the May 2011 issue of Good Housekeeping.

Fire-Grilled Steak

  • 1 (1-pound) beef flank steak
  • Salt
  • Pepper
  • 5 teaspoon(s) extra virgin olive oil
  • 2 medium bulbs fennel, cored, cut lengthwise into ½-inch-thick slices
  • 1 large red onion, cut into 1/3-inch-thick rounds
  • ½ cup(s) fresh mint leaves
  • ½ cup(s) fresh flat-leaf parsley leaves
  • 3 tablespoon(s) red wine vinegar
  • 2 tablespoon(s) capers, rinsed and drained
  • 1 small clove garlic, crushed with press
  1. Prepare outdoor grill for covered direct grilling on medium. Sprinkle steak with ¼ teaspoon each salt and freshly ground black pepper to season both sides. Use 2 teaspoons oil to brush both sides of fennel and onion slices; sprinkle with 1/8 teaspoon salt.
  2. Grill steak, covered, 8 to 10 minutes for medium-rare or until desired doneness, turning over once. Grill onion alongside steak 7 to 9 minutes or until tender. Transfer steak to cutting board; let rest 10 minutes. Transfer onion to bowl.
  3. Meanwhile, finely chop mint and parsley; place in medium bowl with vinegar, capers, garlic, 1 tablespoon water, and remaining 3 teaspoons oil. Stir to blend.
  4. Place fennel on grill. Cover; cook 3 to 4 minutes or until browned, turning over once. Toss with onion.
  5. Thinly slice steak. Serve with fennel, onion, and vinaigrette.
I thought it turned out well. The meat turned out well, as long as you realize it isn't the most tender piece of meat. Tom said it still had good flavor, which it did. The fennel (or maybe it was anise) was surprisingly good. It had a very mild licorice flavor, which was unexpected. And I enjoyed the viniagrette a lot. It reminded me a lot of bernaise sauce, which I just love. I think it was a successful meal, with new ingredients and flavors.

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