Monday, May 14, 2012
Flank Steak, Baked Vidalias
Seems you never stop learning and some times it is re-learning as was the case with cooking my Mom's day meal. I knew there was a reason I had stopped buying Flank Steak many years ago and it was simply that, I don't like them. It's a tough piece of beef at best - beefy and tasty for sure, but tough. I know a lot of people like them and even see them used for fajitas a lot and that's even worst as Fajitas and all Authentic Mexican dishes are never good if the meat is rare and you just don't want your Flank Steak to be well done. The leftover steak will be chopped and fried for steak tacos as that is the only use for this meat I can live with. With plenty of time on my hands, I decided to foil bake the potatoes and followed my procedure for that by pricking them with a sharp tined fork all over after scrubbing, then oiled them with evoo and covered them with a couple of tablespoons of kosher salt before wrapping and baking for an hour and fourty minutes in a 350 degree oven. We usually nuke these and it had been so long since baking them properly in the oven we had forgotten how much better they are this way. I started the salad by pulverizing 3 garlic cloves into some salt in the bottom of a wood salad bowl and added 1/4 cup olive oil, tbs of dijon, tbs of wine vinegar, before tossing the mixed greens. The onions were outstanding and we usually wrap them whole with butter in the center and found out that is the wrong way to bake them - they are much better sliced and inch thick and grilled or baked with oil and butter to brush on them as they cook. By cooking them this way rather than in foil you can better judge when they are done. Sour cream yeast rolls were made the day before and baked again and the meal was served with a Shrimp Coctail. Desert was home made Lemon Ice Box Pie Ice Cream that has become our favorite of all Ice Cream.