Tuesday, January 11, 2011

Smothered Grilled Steak

I tore this recipe out of a magazine, but it has no title in the footer so I apologize that I am not able to give proper credit. It sounded really good, though...and it was! You can prepare the flank steak early so all you have to do is throw it on the grill. And the "smothering" comes together quickly if you have a chopper to help you out. I use the Williams-Sonoma Professional Multi-Chopper to make chopping a breeze.

Serves 6 - 8.

1 2-pound beef flank steak
sea salt
freshly ground black pepper
2 tsp finely shredded lime peel
4 oz bulk Italian sausage
2 large onions
2 medium red, yellow, and/or green sweet peppers, chopped
3 cloves garlic, minced
1/4 cup snipped fresh cilantro
1/4 cup cider vinegar

  1. Score both sides of steak in diamond pattern, making shallow diagonal cuts at 1-inch intervals. Sprinkle steak with salt, pepper, and lime peel. Wrap in plastic wrap and chill 1 hour.
  2. Preheat grill and reduce heat to medium. Grill steak on rack of covered grill for approximately 7 minutes on each side (for grass-fed beef).
  3. While steak is cooking, preheat large cast-iron skillet next to steak or on stovetop. Add sausage; cook 3 minutes, stirring occasionally.
  4. Add onions, sweet peppers, and garlic. Cook 8 - 10 minutes more or until vegetables are crisp-tender, stirring occasionally. 
  5. Stir in cilantro and vinegar (vinegar will sizzle). Remove from heat.
  6. To serve, thinly slice steak. Spoon sweet peppers and sausage mixture over steak slices.

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