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TIP OF THE DAY: Marinate Your Flank Steak

July 13, 2012 at 7:32 am · Filed under Meat & Poultry, Recipes


A grilled flank steak, or London Broil. Photo courtesy WomackFarms.com, producers of naturally raised Angus beef.		   Flank steak is a cut from the abdominal muscles of the steer. A relatively long and flat cut of meat, it is served as London broil and for fajitas.

Tasty as it is, flank steak is a tougher cut and should be marinated prior to grilling. The marinade serves as a tenderizer that also adds flavor.

Here are chefs’ tips for the best way to cook a flank steak.

  • POUND. First pound the meat on both sides, between plastic wrap.
  • MARINADE. Prepare a marinade. While many people grab a bottle of commercial Italian dressing, it’s easy and less expensive to make your own marinade.
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  • RECIPE: For a two-pound flank steak, combine two teaspoons of acid (balsamic vinegar, plum vinegar, raspberry vinegar or red wine vinegar; red or white wine, rice wine; or lemon juice); 1/3 cup olive oil or yogurt (the helpful bacteria in yogurt make it an excellent tenderizer); 2 minced garlic cloves; 1/3 cup soy sauce; 1/4 cup honey; 1/2 teaspoon freshly-ground pepper and sea salt to taste.
  • FLAVOR: You can add more dimensions of flavor with herbs (fresh chives, cilantro or parsley), spices, orange juice, wine, etc.
  • MARINATE: Add the meat and the marinade to a plastic bag and marinate for several hours or overnight in the fridge, turning the bag several times.
  • GRILL: When ready to cook, towel off the excess marinade. Grill 5-7 minutes each side for rare, 7-10 minutes for medium. Don’t cook beyond medium or the meat will be tough.

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    Find more of our favorite beef recipes.
     
      

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    TIP OF THE DAY: Try A New Frozen Dessert

    July 11, 2012 at 9:36 am · Filed under Ice Cream-Sorbet-Yogurt, Tip Of The Day

    It’s National Ice Cream Month, but since there’s no Frozen Yogurt Month, Gelato Month or Sorbet Month, use it as an excuse to branch out.

    Try ice cream in a new form:

  • If you’ve never had authentic gelato, track down a gelateria and dig in.
  • Have a slice of hokey pokey, also known as Neapolitan ice cream.
  • Go global with frozen kefir, from the Middle East, or Indian kulfi.
  • Make a Baked Alaska, bombe, a frozen soufflé or profiteroles.
  • Sorbet lovers should make a granita or Italian ice.

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    See all the frozen dessert in our Frozen Desserts Glossary.

    		 
    A bombe combines different flavors of ice cream, or ice cream plus sorbet. Photo by Richard Dudley | SXC.
     

      

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    COOKING VIDEO: Watermelon Sorbet

    July 10, 2012 at 1:57 pm · Filed under Ice Cream-Sorbet-Yogurt, Recipes, Videos

     

    The only problem with watermelon sorbet is how difficult it is to find it. If you live near a motherlode, consider yourself fortunate.

    Otherwise, if you have an ice cream maker, you can make it yourself. So light and delicious, watermelon sorbet is more than worth the effort.

    Use red or yellow watermelon. Fortunately, a number of breeds have been hybridized so that there are just a few, white and very light, watermelon seeds. So you don’t have to de-seed the watermelon—a time savings that makes the rest of the recipe a breeze.

    Find more of our favorite sorbet recipes.
       
       

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