Derek made a funny observation in relation to this meal. While walking through Safeway, he glanced over at the meat display case and noted that the Filet Mignon at Safeway was cheaper per pound than the Flank Steak that we had purchased the previous day at Whole Foods.
"That's absurd"
Well. Yes and No. Not really. The flank steak that we picked up was an All-Natural, Grass-Fed beef, coming in at about $14.99/lb. We were shocked by how lean the meat was, the texture was consistant, red all the way through. And if you've ever eaten a grass-fed piece of meat, it actually tastes different. So that is why our flank steak was more than a filet mignon from Safeway - coming from who knows where (not that the filet likely isn't tasty - I'm sure I'd love it...but still...).
Derek had the full idea for tonight's meal. He wanted Southwestern - Bobby Flay-esque. I let him take charge. However, I did have him sputter of just what he put into the dish, since he didn't really follow a set recipe and I wasn't exactly in the kitchen observing him.
On the menu:
Southwestern Citrus-Marinated Flank Steak
Stuffed Poblano Peppers
Derek started out by marinating the steak - a must for flank. He was going to marinate it overnight but then had read that it's not good to have a citrus marinade on a steak for over 4 hours...so the day of - the steak was juiced up.
Marinade for Steak:
1/3 cup evoo
Juice of 1 blood orange
1 lime, juiced
½ tsp. coriander (ground)
½ tsp. cumin
1 tsp. ancho chili powder
1 tsp. chili powder
Pinch red chili pepper flakes
½ tsp. agave nectar
1 spring onion (white) finely chopped
2 garlic cloves, minced
1 lb. flank steak (score meat against bias), cover while marinating
Mix together all of the marinade ingredients. Add meat. Marinate for 4 hours, flipping half-way through.
Leave the meat out at room temperature for an hour before cooking - you don't want to cook cold meat.
Heat up a grill (or grill pan) and cook about 6 minutes on each side (for medium rare).
Let rest for about 6 minutes. Cut against the bias into thin pieces (the thinner the better - our thicker pieces were a bit less tender).
Done.
Stuffed Poblano Peppers
Rice
2/3 cup long grain brown rice
1 1/3 cup water
2 vine ripened tomatoes, seeds and juices, chopped
½ medium yellow onion, diced
1 clove garlic, chopped fine
1 bay leaf
Salt pepper
1 tsp. paprika
Heaping ¼ tsp. turmeric
Sweat onions w/salt in 1 T. EVOO(5-7 min).
Add garlic - 30 seconds.
Add bay leaf and rice. Stir constantly for a few min.
Add spices and tomatoes and water (or chicken broth).
Boil stirring. Cover and simmer for 45 min.
2 poblano peppers, roasted, seeded, and cut on one side (to allow for filling)
1 jalapeno, roasted and seeded
1 ear of white corn, charred and taken off the cob
1.5 oz. triple cream brie
Once the rice is done, add in the jalapeno and corn. Mix until evenly incorporated. Divide the rice filling between the two poblano peppers. Top with "dabs" of the triple cream brie.
Place in the over (350 degrees) for about 10 minutes.
Serve.
I could have just had the stuffed pepper and been happen. Boy-oh-boy it was PERFECT. So delicious. Derek successfully cooked brown rice and wow - the corn really made it by varying the texture and adding a touch of sweetness. The poblano had just a touch of spice but not too much - the jalapeno added an additional hint of heat.
The rice mixture would have been delicious by itself as well.
So flank steak and stuffed poblano pepper - a filling and fabulous meal.
.....wine?
Yes, we went to Cellar 360 (our wine club) to bascially get our free tastings. However, we usually feel obligated to buy something - so in spirit of tonight's meal, Derek and I picked out a Merlot - a variety not usually found in our kitchen but when it's a good bottle - it's a good bottle.
We went with St. Clement's 2006 Merlot - Napa Valley - retailing at $28 - but then we got a 20% discount. The tannins paired well with the steak and it was not overpowering at all. A nice combination - really nice actually.
A good meal before a work-week full of quick and easy - leftover heat-ups - cooking solo as Derek will be in Arizona. Not that I mind that - I wouldn't want to eat this well every night - I'd lose the appreciation for it :)
Cheers.
"That's absurd"
Well. Yes and No. Not really. The flank steak that we picked up was an All-Natural, Grass-Fed beef, coming in at about $14.99/lb. We were shocked by how lean the meat was, the texture was consistant, red all the way through. And if you've ever eaten a grass-fed piece of meat, it actually tastes different. So that is why our flank steak was more than a filet mignon from Safeway - coming from who knows where (not that the filet likely isn't tasty - I'm sure I'd love it...but still...).
Derek had the full idea for tonight's meal. He wanted Southwestern - Bobby Flay-esque. I let him take charge. However, I did have him sputter of just what he put into the dish, since he didn't really follow a set recipe and I wasn't exactly in the kitchen observing him.
On the menu:
Southwestern Citrus-Marinated Flank Steak
Stuffed Poblano Peppers
Derek started out by marinating the steak - a must for flank. He was going to marinate it overnight but then had read that it's not good to have a citrus marinade on a steak for over 4 hours...so the day of - the steak was juiced up.
Marinade for Steak:
1/3 cup evoo
Juice of 1 blood orange
1 lime, juiced
½ tsp. coriander (ground)
½ tsp. cumin
1 tsp. ancho chili powder
1 tsp. chili powder
Pinch red chili pepper flakes
½ tsp. agave nectar
1 spring onion (white) finely chopped
2 garlic cloves, minced
1 lb. flank steak (score meat against bias), cover while marinating
Mix together all of the marinade ingredients. Add meat. Marinate for 4 hours, flipping half-way through.
Leave the meat out at room temperature for an hour before cooking - you don't want to cook cold meat.
Heat up a grill (or grill pan) and cook about 6 minutes on each side (for medium rare).
Let rest for about 6 minutes. Cut against the bias into thin pieces (the thinner the better - our thicker pieces were a bit less tender).
Done.
Stuffed Poblano Peppers
Rice
2/3 cup long grain brown rice
1 1/3 cup water
2 vine ripened tomatoes, seeds and juices, chopped
½ medium yellow onion, diced
1 clove garlic, chopped fine
1 bay leaf
Salt pepper
1 tsp. paprika
Heaping ¼ tsp. turmeric
Sweat onions w/salt in 1 T. EVOO(5-7 min).
Add garlic - 30 seconds.
Add bay leaf and rice. Stir constantly for a few min.
Add spices and tomatoes and water (or chicken broth).
Boil stirring. Cover and simmer for 45 min.
2 poblano peppers, roasted, seeded, and cut on one side (to allow for filling)
1 jalapeno, roasted and seeded
1 ear of white corn, charred and taken off the cob
1.5 oz. triple cream brie
Once the rice is done, add in the jalapeno and corn. Mix until evenly incorporated. Divide the rice filling between the two poblano peppers. Top with "dabs" of the triple cream brie.
Place in the over (350 degrees) for about 10 minutes.
Serve.
I could have just had the stuffed pepper and been happen. Boy-oh-boy it was PERFECT. So delicious. Derek successfully cooked brown rice and wow - the corn really made it by varying the texture and adding a touch of sweetness. The poblano had just a touch of spice but not too much - the jalapeno added an additional hint of heat.
The rice mixture would have been delicious by itself as well.
So flank steak and stuffed poblano pepper - a filling and fabulous meal.
.....wine?
Yes, we went to Cellar 360 (our wine club) to bascially get our free tastings. However, we usually feel obligated to buy something - so in spirit of tonight's meal, Derek and I picked out a Merlot - a variety not usually found in our kitchen but when it's a good bottle - it's a good bottle.
We went with St. Clement's 2006 Merlot - Napa Valley - retailing at $28 - but then we got a 20% discount. The tannins paired well with the steak and it was not overpowering at all. A nice combination - really nice actually.
A good meal before a work-week full of quick and easy - leftover heat-ups - cooking solo as Derek will be in Arizona. Not that I mind that - I wouldn't want to eat this well every night - I'd lose the appreciation for it :)
Cheers.
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