Tuesday, May 6, 2014
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Sliced Flank Steak on Garlic Toasts Dinner at Nans My View
Marinated Flank Steak
1 flank steak
1 cup red wine
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 tablespoon Dijon mustard
salt
pepper
Garlic Bread
1 loaf Italian bread
1 stick unsalted butter, softened
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh lemon juice
pinch cayenne pepper
1 teaspoon salt
1/2 teaspon freshly ground pepper
Horseradish Sauce
1/2 cup sour cream
1 tablespoon mayonnaise
2 heaping tablespoons bottled horseradish
dash Worcestershire sauce
salt
pepper
Sliced Flank Steak on Garlic Toasts Dinner at Nans My View
Back about 25 years ago, in the roaring 80s, when lavish holiday parties for business acquaintences, friends and families were the norm, I recall this was one of the favorites at the omnipresent "carving station". Thinly sliced rare flank steak piled high on slices of garlic bread and garnished with a horseradish sauce was the opitomy of any catered affair. Since then it has been a common way, in our family, to reinvent leftover meat of various types and each time we enjoy this tasty little blast from the past we wonder why its popularity has waned. In a nostalgic nod to more prosperous times and in a hope to steer ourselves in that direction once again, we resurrected this time tested classic. Here is my view of our Sunday night dinner at Nans.
Included on this lovely plate is also Nans potato salad and cold sweet and sour green bean salad. She also put together one killer apple pie!
Marinated Flank Steak
1 flank steak
1 cup red wine
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 tablespoon Dijon mustard
salt
pepper
Combine red wine, soy sauce, Worcestershire sauce, garlic, mustard, salt and pepper in a mixing bowl and transfer to a large zip lock bag. Place flank steak in bag and securely seal. Leave flank steak to marinate in the refrigerator for an hour or up to 8 hours before preparing.
To grill, preheat to high heat. Remove flank steak from the marinade and pat dry. Season liberally with salt and pepper and grill over direct heat for 4-5 minutes per side. Let rest 10-15 minutes before slicing very thin and serving with garlic bread slices and horseradish sauce.
Garlic Bread
1 loaf Italian bread
1 stick unsalted butter, softened
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh lemon juice
pinch cayenne pepper
1 teaspoon salt
1/2 teaspon freshly ground pepper
Preheat oven to 425 degrees. Slice loaf of bread in half, lengthwise. Combine remaining ingredients and slather both halves of bread with the garlic butter. Place bread on a baking sheet and bake for 15 minutes or until bubbly and just starting to brown. Slice bread into 2 inch slices.
Horseradish Sauce
1/2 cup sour cream
1 tablespoon mayonnaise
2 heaping tablespoons bottled horseradish
dash Worcestershire sauce
salt
pepper
Combine first four ingredients in a small mixing bowl and season with salt and pepper. Transfer to a pretty serving bowl and refrigerate for one hour before serving to allow flavors to mingle. Serve as a garnish with thinly sliced flank steak on garlic bread.
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