didn’t have much basketball, but we did take some pictures….

more…

Flank Steak is cheap, and we can get at least two meals out of one piece, so it’s a great thing to play with.  That, and if you do it well, you’re in for a tasty hunk-o-beast.

Marinade:
~6oz Soy Sauce
~2oz Lemon Juice
1 teaspoon minced garlic
Some other spices to taste, but not much, and not cumin.

1 Flank steak ~2-3 lbs
~2 tablespoon whole cumin
3-4 pinches of a course salt

Mix up the marinade. Put the flank steak into a zip-top bag, add the marinade, remove as much air as you can, and park in the refrigerator for at least 1 hour.

Take the flank steak out of the marinade, place on a cutting board, lightly salt the side facing up, and then put half the cumin on the steak. This should be a pretty hefty coating of whole cumin, but you should still see the steak. Also, the cumin shouldn’t be piled up on itself. Pat it down, and then repeat the salt and whole cumin on the other side.

Heat a skillet over medium-high heat. Once up to temp, place the steak in the skillet, and cook for 4-5 minutes. Flip the steak, cook for another 4-5 minutes, and then place the steak in aluminum foil to rest for 5 minutes.

Cut long and thin strips, against the grain, and if possible, on the bias. Serve 3-4 strips to a serving and enjoy.

Both Sandra and I are foodies, and I got somewhat inspired by Brandy’s Foodie blog, so I’ll throw this out there:

Inspired Pork Marinade:

3 cups Orange Juice
1 Cup Soy sauce
1 tablespoon heaping of minced garlic (3-4 cloves)
1 tablespoon of cumin
1 tablespoon salt
1 tablespoon of Garam Masalla (not required, but nice)
1 Pork tenderloin (~3lbs)

I put all the marinade ingredients together into a large measuring cup usually and ideally, you stash that in the fridge for an hour or two to let the flavors marry. Two to three hours before cook time, you take out the pork and cut it into 1″ medallions. I usually put these (1 layer deep) into two 9×6 pyrex dishes with lids.  Cover with the marinade, put the lids on, and place in the fridge until cook time.

Cooking is easy… take a heavy skillet (This is one of the few times you should NOT use cast-iron… the acid in the orange juice will damage the cure) over medium-high heat, put 5-6 of the medallions in, and cook for 1 and a half to two minutes on each side.  Aim for medium rare (Modern pigs are safe to eat this way… 20-30 years ago? Not so much).

Every time I’ve made this, I’ve gotten rave reviews.  I’ll sometimes mess with the spices somewhat… cumin is always there, Garam Masalla is a new favorite, paprika (smoked if you’ve got it) is good, adding a few squirts of Chulua hot sauce is not a bad idea either.