So I usually grill flank steak on the grill - quick and easy, but this recipe in this month's Cook's Illustrated intriqued me. It takes flank steak, discusses how to cook it in the oven at 225 degrees, cut it into smaller steaks and then pan sear it to seal in the juices. Delicious is all I can say. Soooo very tender. The chive butter with the lemon zest added a delightful zing. I will definitely be making this again. Served with good wine, roasted potatoes and a fresh salad from the garden with a white wine grapefruit vinagrette. Bon appetit!
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