Wednesday, February 13, 2013

Whiskey Balsamic Steak

Are you looking for the perfect treat to serve your Valentine tomorrow?  Or are you looking for the perfect way to treat yourself while those other saps are out spending wads of cash on flowers and chocolates?  Either way, this steak is for you.  I took a small-ish flank steak, marinated it for a short time and grilled it quickly on very high heat.  This means that I got a super crispy crust on the steak and it was nice and rare on the inside.  I also did something that I don't normally do with a steak and I sliced it very thin to serve it.  Mark and I both got our thinly sliced pieces instead of each getting in individual steak.  Slicing the flank steak nice and thin, against the grain will ensure that every bite is very tender.  Flank steak is less expensive than other cuts and will take to a good marinade, which makes it perfect for cooking it this way.  I don't want to overpower a fancy cut of meat with a marinade, but the flank steak's flavor is complimented by the sweet and savory marinade here.  I loved this meal and I hope you do too.  
Whiskey Balsamic Steak (for two)
1/2 lb. flank steak
2 Tbs. whiskey
2 Tbs. balsamic vinegar
1 tsp. salt
1/4 tsp. pepper
1 Tbs. olive oil
1. Place steak in a shallow dish or ziplock bag and add whiskey and balsamic.  Marinade for 30 minutes to an hour (flip halfway).  If you use a dish, cover it with plastic wrap tightly to keep the meat super fresh.
2.  Remove the steak from the marinade, use a paper towel to pat the steak dry.  A dry steak will caramelize much better than one with any moisture on the surface.  Sprinkle liberally with the salt and pepper.
3.  Heat a skillet over very high heat.  When the pan is screaming hot, add the olive oil and then add the steak.  Cook for 4-6 minutes per side, depending on the thickness of your meat.
4.  Remove from the heat and allow to rest for 5 minutes.
5.  Slice the steak very thinly, against the grain so that the meat will be very tender and full of all those great flavors.
Serve with your favorite starch and vegetable sides.

One Year Ago: Buffalo Roast Chicken
Two Years Ago: Ginger Coconut Rice Pudding

1 comment:

  1. May I just say that THIS is how you cook a steak. It's gorgeous. YOLO.