Dear God, that's a terrible title for a post. But hey, it's summer ... so please forgive us if we relax our usual high standards of literary excellence (haha) just a little bit. Now where's the beef?
The hungry editor of felix's daily starfish and waffles is bullish on flank steak. Straight from the dingobear kitchen, our new Summer Flank Steak with Grilled Apricot & Veggie Skewers recipe is now available for a barbecue or grill pan near you!
Moo, I say unto you. That's right, MOO! Let's face facts, folks: nothing says summer like a juicy steak, hot off the grill. And who are we to argue?
Well, we're not ... which is why we, here at the dingobear kitchen, have been working hard to come up with a great new steak recipe worthy of summer and the starfish and waffles café.
After much toiling and many a ruined slab of beef, we're happy to report we finally have something - maybe even something good. The answer? Flank steak, a dubiously underrated cut of beef.
What we say: let others have their expensive ribeyes, T-bones, and filet mignons. The moderately priced yet full-flavoured flank steak is the trendy cut for Summer '07, and tonight, we show you how to grill one up to perfection. Serve side-by-side with a couple of our apricot and veggie skewers beside a bed of rice pilaf, and now you're grilling with fire, baby!
Summer Flank Steaks with Grilled Apricot & Vegetable Skewers
2 flank steaks, nicely marbled, each about an inch thick
1 clove of garlic
2 lemon wedges
2 apricots, pitted and halved
4 cherry tomatoes
1/4 green pepper, quartered
2 crimini mushrooms, halved
First things, first: prepare the skewers. To ensure even grilling, aim for congruency of sizes when skewering up your apricots, cherry tomatoes, green pepper and crimini mushrooms. Lightly brush with olive oil, sprinkle a little salt, and set aside.
If you're using a barbecue, fire it up. Alternatively, if you're like me and stuck in the balcony-less, barbecue-free confines of the inner city, this recipe also works well with a grill pan, so throw it on the stove and set the temperature to medium-high.
With flank steaks, I find that refrigerator cold and simple prep works best. Take your steaks out of the fridge and rub both sides with a fresh clove of garlic. Next, brush both sides of the steaks with olive oil. Sprinkle one side with salt, pepper, and steak spice.
Throw the skewers on the grill. Next go the steaks, with salted, peppered, and spiced side down on the grill. If you don't hear a sizzling sound, it means your barbecue or grill pan isn't hot enough yet. Salt, pepper and steak spice the previously unseasoned side of the steak.
Aussie-barbecue rules apply in the dingobear kitchen, which means you only turn your steaks over once in the grilling process. I like mine medium rare, so for a one-inch thick flank, that roughly translates into about 3-4 minutes per side.
Once done, remove the skewers and steaks from the grill, and let the steaks rest for at least 3 minutes before cutting, to ensure all of the flavourful juices don't run. Squeeze lemon juice from your lemon wedges over the skewers and steaks, to give your meal the perfect accent. Serve with a bed of rice pilaf and, of course, a cold beer. Enjoy!
For more original dingobear kitchen recipes, look down the left sidebar on the main page of felix's daily starfish and waffles.