I know this isn't terribly mouthwatering, but I find that people often ask me what flank steak looks like. Here you have it. This is the steak often used when making fajitas. Last night, we made Caribbean flank steak in class. It's outrageous when you cook it on the grill but, unfortunately, we can't offer that indoors. So, instead, we cooked it under the broiler. It was delicious. It was served with greens and a Caribbean dish called pigeon peas and rice.
The recipes appear below.
Caribbean Spiced Flank Steak
Ingredients
6 cloves garlic
1 small yellow onion
1/2 cup freshly squeezed lime juice
1/2 cup Magic Hat beer*
3 tbsp fresh squeezed lemon juice
1 tsp kosher salt
1/4 cup fresh chopped cilantro
1 tbsp fresh chopped oregano
1 tsp black pepper
1 tsp Tabasco sauce
1 cup olive oil
2 lbs flank steak
Directions
Place garlic, onion and cilantro in a food processor and chop. Then, add lime and lemon juice, the Magic Hat, black pepper, salt and Tabasco sauce and process until mixed. Add the oil and blend until smooth. This is your marinade. Put the steak in a re-sealable zip lock bag with the marinade and leave it in the refrigerator for a minimum of eight hours. Ideally, overnight is the best method.
Heat up the grill (or the indoor broiler) and slap on the steaks! Cook for about 5 minutes on each side, freely brushing on the marinade to maintain moistness.
*No Schlitz, Miller, Coors or other traditional beers in this recipe, please. It doesn't have to be Magic Hat. It can be Red Hook, Blackened Voodoo, Sam Adams...look around for a "little" beer and be selective.
Ass Kickin' Greens
Ingredients
1 tbsp canola oil
3-4 slices bacon
1 large onion, chopped
5 cloves garlic, sliced
1 tsp salt
1 tsp pepper
2 tbsp malt or cider vinegar
1 lb fresh collard greens* (torn or cut into 2" pieces)
1 cup chicken broth
Red pepper flakes (to taste)
Directions
Put the canola oil and bacon into a large saute pan and cook until the bacon is well done. Remove from heat, break into pieces and set aside.
Add the onion, garlic, salt, pepper and vinegar of your choice to the same pan (don't clean it out) and cook until the onions and garlic become translucent. Add about 1/4 cup of the chicken broth, then the collard greens. Cook until wilted. You may add more chicken broth as necessary. However, I like my greens a bit "al dente" and not watery, so I generally stop at 1/2 cup.
Add the bacon bits and red pepper flakes. Toss well and serve!
Pigeon Peas and Rice
Ingredients
1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp olive oil
2 cups white rice
2-1/2 cups water
1 cup chicken broth
1/2 cup unsweened coconut milk
1 (15 oz) can pigeon peas, rinsed and drained
1 tbsp chopped fresh parsley
2 tsp grated lemon rind
1 tsp salt
Garnish: Fresh parsley springs
Directions
Place the garlic and onion in a Dutch oven with the oil and cook over medium-high heat for 1 to 2 minutes or until translucent. Add the rice, water, chicken broth and coconut milk. Stir well and bring to a boil, reduce heat and simmer for 25 minutes or until liquid is absorbed and rice is tender (not mushy). If your rice doesn't cook to your liking within 25 minutes, add a bit more broth and simmer a bit longer. Remember this will depend upon the type of cooking element you use, electric or gas.
Stir in the peas, parsley, lemon rind and salt. Stir well, add garnish and serve. Delicioso!
