Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle.This recipe calls for grilling the steak, but if you don't have a grill, you can prepare the steak on a large cast iron frying pan as well.
Ingredients:
1 Pound beef tenderloin / angus flank steak
2 tbsp butter-divided
? tsp cocoa powder
1/8 tsp salt
1 clove garlic-finely chopped
? teaspoon dried rosemary leaves
? cup dry red wine and beef broth
1 lb. potatoes, peeled and cubed
1 lb string beans, halved
1 tbsp, sunflower oil
1 onion, chopped
1 tsp celery seeds, crushed
1 tsp salt
1 tsp black pepper
1/3 cup half and half cream
1 tbsp butter
2 tbsp all purpose flour, sifted
a cup milk
1 ? cup cheddar cheese, grated
1 pack 7g AJI-GINISA
Cooking Procedure:
1.Cut beef into ? inch slices. Heat 1 tbsp butter in a skillet over medium-high heat. Saute beef for 4 to 5 minutes on each side, turning once, until brown and center is medium rare. Remove beef to warm platter, keep warm.
2.Cook and stir remaining butter, cocoa powder, salt, garlic, and rosemary in skillet until bubbly . Gradually stir in wine. Heat to boiling: boil and stir 1 minute. Serve over beef
3.Preheat to 375 F (190C) Boil potatoes till done, Saute them along with the sliced green beans. Season with 1 pack 7g AJI-GINISA.Meanwhile, heat oil in a pan.Add onion.Fry for 3 minutes until soft . Set aside.
4.Drain potatoes and beans. Add onion, oil celery seeds, salt, black pepper and cream. Mash well until smooth.. set aside.
5.Heat sauce on medium heat, stirring constantly until thickened. Remove from heat and add lancanshire cheese.Stir until melted.
6.Put Potato and bean mixture in greased over proof dish. Pour over cheese sauce and bake for 20 minutes until golden brown. Serve hot
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