Flank Steak

I may have mentioned that I cook for a couple of people once or twice a week (an elderly couple and a hectic younger family). The other night one person requested flank steak. I love this cut of meat – prepared properly it is tender and very flavourful.

I first put on a rub I use for many things (see recipe below) that has a slight smokey but mostly mediterranean style flavour (fabulous on ribs). I rub this onto both sides of the meat and let it sit in the fridge for several hours up to overnight. When getting ready to cook it remember it is important take the meat out at least an hour before cooking so the meat can come to room temperature.  That way the fibres relax and the meat becomes less tough. Last addition is a thin brush of maple syrup over each side before searing. This gives a slightly caramelized outer edge.

I always sear the steak in a cast iron frying pan –  any heavy pan will do though. I sear it until each side is browned and then put it in the oven at 350 degrees F for 20 minutes.

Once cooked, take the meat out of the pan and put it on a plate or cutting board and let it sit for at about 10 minutes to again relax and re-absorb the juices.

Always cut against the grain and with this cut of meat you should cut thin slices. It makes a great meal or a really good sandwich.

I like to make a thin gravy using the pan I cooked the steak in and adding any kind of broth – for this recipe either beef or vegetable broth works well. I add about 2/3 to 1 cup (depending on how much I want) of broth. 1 tablespoon of dijon mustard, 1 tablespoon of butter and about ½ cup of sherry or port.  Whisk all of this together and let it reduce by about half (about 10 – 15 minutes).

Pour some of the gravy over the meat when serving and put the rest in a cup for adding as you go. I served this with boiled baby red potatoes.

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Spice Rub ingredients

2 tbsp group cumin

1 tbsp chili powder

1 tbsp dry mustard

1 tbsp coarse salt

1.5 tsp cayenne pepper

1.5 tsp ground cardamom

1.5 tsp ground cinnamon

Roasted Vegetable Soup – guest post

Roasted vegetable soup – Guest post by Victoria Ryce

Suddenly finding myself with many root vegetables, I decided to roast a few pans of squash, sweet potato, parsnips, and carrots. I had some with my dinner, some in a salad, and some in a sandwich. I’d run out of ideas of what to do with them, so I thought I would make soup.
All I did was chop up an onion and fry it in some olive oil, then add the roasted vegetables. Thinking it was looking a little monochrome, I opened the fridge and found some mushrooms that were at their best by date and a rib of celery.  I chopped these up and added them to the onions. Then added 2 cups of broth.
When I roasted the parsnips I added a dash of olive oil and some salt-and-pepper. When I roasted the carrots I added a bit of garlic. And when I roasted the sweet potato I sprinkled a few leaves of rosemary over them. So I didn’t add any spices to this soup.
I gave some away to two friends and they asked me to please forward the recipe. Yikes!  It’s leftover vegetable soup, I said. So here is my attempt at telling you how the recipe worked. Please feel free to roast any vegetables and add any other spices to make your own version.  I dropped some Twistos asiago crackers on top of my soup. Cindy turned me onto them and now I am hooked.
Also, you could purée the vegetable soup if you want a creamy, blended flavour soup.  Your choice.  It’s winter so time for hearty soups and curling up with a good book or movie.  Roast a bunch of vegetables and you will be fed for days.
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