Sunday, February 17, 2008

Braised Flank

Let's pretend it's still yesterday.

Braised Flank Steak

1¼ pound flank steak
1 tablespoon chinkaing vinegar*
1 tablespoon olive oil
Salt and pepper to taste
¼ teaspoon dill seed
¼ teaspoon fennel seed
8 juniper berries
1 tablespoon Jamaican lager (recommend: Red Stripe)
Juice of 1 tangerine

1 cup white wine

Preheat oven to 300 degrees. Season both sides of the flank steak with salt and pepper. In a mortar and pestle, grind fennel, dill and juniper berries into a fine powder. Season the steak with the ground fennel, dill and juniper. Place the steak in a large piece of aluminum foil and drizzle the beer, vinegar, oil and tangerine juice over the steak.

Wrap the steak in foil and place in a baking dish. Roast for 1 hour. Remove steak from foil and set aside to rest. Drain the drippings into a small saucepan and add wine to them. Bring to a boil and reduce to ¼ cup volume.

Slice the steak against the grain (not on a bias) and top with sauce. Serves 2-3.

*Use what you have. I have a lot of weird vinegars a reasonable person might not have.

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