Friday, June 15, 2007
One hit, one miss
--Grilled Flank Steak with Pickapeppa Mayonnaise
Grilled Flank Steak with Pickapeppa Mayonnaise
The Big Book of Outdoor Cooking & Entertaining Copyright 2006
Two 1 ¼-pound flank steaks
2 tablespoons Pickapeppa Sauce
Fire up the grill for a two-level fire capable of cooking first on high heat and then on medium heat.
Grill the steaks uncovered over high heat for 2 ½ to 3 minutes per side. Move the steak to medium heat, turning it again, and continue grilling for 2 ½ to 3 minutes per side for medium rare. The steaks should be turned at least 3 times, more often is juice begins to form on the surface.
Let the steaks sit loosely with foil for about 5 minutes, then slice thinly across the grain and serve with Pickapeppa Mayonnaise.
Mix ¾ cup mayonnaise with 2 tablespoons or more of Pickapeppa sauce.
Well this was a part disappoinment, part wonderful discovery. First of all, I really prefer flank steak marinated. I was leery of trying this recipe with such expensive meat but I feel that I need to take chances sometime and I had just picked up a new bottle of Pickapeppa sauce. It may have been much better but a storm blew threw and I ended up having to broil the steak which just isn't the same. It's much harder to judge how a steak is cooking when it's under the broiler. You can just stand there and poke it without removing it from the heat source like you can when you grill it.
As disappointing as the steak was (and really, it was still good steak, just a bit plain), the Pickapeppa Mayonnaise was quite delicious. Very nice, simple combo that would make a nice dipping sauce for chips, chicken strips, fried zucchini, etc. I could have eaten it with a spoon but that's pretty much true of plain mayonnaise with me.
My grocery store is trying to drive me insane. They switched their sale period from Sunday-Saturday to Thursday-Wednesday. The past two weeks I couldn't figure out why the prices in my circular at home didn't match what I was seeing in the store. I'll have to pay more attention to the dates.
Blast From The Past: Creamy Italian Pasta Salad from April 2006. I'm thinking about making a pasta salad on Sunday. I can't decide. I have no idea what I'm making for our Father's Day cookout yet.
Question of the Day: Would you prefer strawberry shortcake or strawberries over homemade pound cake?