This is a recipe will be included in our Lighter Side menu over at hautemealz.com, soon, and I thought it would be a good one to share here, as well.
Did you know that new research indicates that eating red meat every other day (instead of daily) can significantly reduce your heart disease risk, too…that sounds pretty good, huh? So, unless you’re eating it every single day (which is doubtful), you can stop stressing about an occasional red meat meal–especially when it’s a lean cut, like the one below.
Flank Steak Salad with Fresh Pepper Pico
In a large bowl, toss salad greens with salt, pepper, then vinaigrette. Transfer green to your dinner plate or bowl, and top with (separately) pico, sliced avocado, and flank steak strips.
Sprinkle with a little salt and pepper (to taste), and serve.
Grilled Flank Steak
The flank steak, also known as bavette, is a beef steak cut from the abdominal muscles of the cow. It is long, thin, and full of tough connective tissue.
It is usually marinated before being broiled or grilled whole. Because it is tough, you usually slice it thinly on a diagonal across the grain to sever the tough fibers and make the flavorful steak chewable.
I’ve found that if I cook it quickly, over the hottest fire I can manage, I don’t need a marinate, and get more the true beef flavor. For my money, this is one of the best tasting cuts on the cow.
2 tsp kosher salt
2 tsp granulated garlic
1 tsp fresh ground black pepper
1 1/2 pounds flank steak
In a small bowl, mix the salt, garlic, and ground black pepper. Place meat in a shallow glass dish and rub both sides with spices. Cover, and refrigerate for 6 hours.
Preheat grill for high heat, and oil the grill grate.
Place steak on the grill, directly over the hottest part of the fire. Grill meat for 3 minutes per side, or to desired doneness. You want a nice char for flavor, but don’t flip more than once.
Slice steak strips into thirds, place on finished salad and serve immediately.
Fresh Pepper Pico
Some folks aren’t fans of the heat, like I am…so I developed this recipe to allow me to minimize the fire by cutting out the jalapeno and some of the white onion (yes, some folks find white onion to be “too hot”) but still retain the contrasting crunch of those crisp, raw veggies with the fresh tomatoes. (And it’s purty, too!)
This attempt got major kudos from the “Mild not Wild” portion of the family.
5 fresh Roma tomatoes, chilled and diced
1/2 large white onion, diced
1/2 cup fresh cilantro, chopped
1 large orange bell pepper, diced
2 Tbs fresh squeezed lime juice
2 Tbs fresh minced garlic
Salt & pepper to taste
Combine all ingredients and refrigerate at least 1 hour before serving.
PS – Here’s another awesome looking recipe, Grilled Flank Steak with Hubba Hubba Sauce, from my friend and master-griller, Chris, over at NibbleMeThis.
The leftovers made an AMAZING omelet the next morning! Added some pepperjack cheese (inside) and topped with a dollop of Mexican crema…very nice!