Saturday, September 28, 2013

Sizzling Southwestern Flank Steak with Creamy Salsa Verde

From the kitchen of One Perfect Bite...We had a lovely dinner this evening. The folks at Hearst Ranch sent us samples of their delicious grass-fed flank steaks and they were the inspiration for tonight's border-style feast.

A drawing, sponsored by the team at Foodie Blogroll, brought the steaks to our table. The first 25 people who entered the drawing "won" and I happened to get lucky. Be sure to check the Foodie Blogroll to see what other opportunities they have found for their members.

I love flank steak and wanted to use special recipes to make the most of this wonderful treat. We used the first of the steaks tonight in a spicy Southwestern creation that we really liked. I think you will too. Just a reminder that flank steak should be tenderized and cooked quickly. I used a jaccard to tenderize our steak and cooked it in a screaming-hot cast iron skillet for about 3 minutes per side. Cast iron retains heat and the steaks continued to cook as the meat rested. I let ours sit, tented in foil, for about 10 minutes before slicing the meat against the grain. Prior to cooking, I marinated the steak in a mixture of mashed chipotle chilies and lime juice. To cool the heat a bit, I made a sauce with Mexican crema (Mexican sour cream) and a mild salsa verde. It was one of those off-the-cuff combinations that really worked. The quality of this beef is amazing and I urge you to give Hearst Ranch meat a try. You won't be sorry. Here's the recipe I used for the first steak. I'll have another to share with you next week.

Sizzling Southwestern Flank Steak with Creamy Salsa Verde...from the kitchen of One Perfect Bite



1/4 cup fresh lime juice

1 tablespoon mashed chipotle chiles from a can of chipotles in adobo sauce


1/4 to 1/2 cup salsa verde

3/4 cup Mexican crema or sour cream

1/4 cup whole milk

2 tablespoons chopped cilantro


1 tablespoon vegetable oil

Salt and pepper

1 (1-1/2 to 1-1/2 pounds) flank steak

Optional garnish: chopped green tomatoes, cilantro sprigs, lime wedges


1) Combine mashed peppers and fresh lime juice in a blender jat. Puree. Pour into a pan large enough to hold flank steak. Turn to coat both sides with marinade, cover with plastic wrap and chill for 1 to 8 hours.

2) When ready to proceed, combine salsa verde, crema, milk and cilantro in a blender jar. Puree. Transfer contents to a small pot and heat very gently just to warm. Do not allow sauce to boil.

3) Scrape marinade from steak. Pat dry and season each side with salt and pepper. Heat a large cast iron skillet over high heat. Add vegetable oil and heat until smoking hot. Add flank steak and cook for 3 minutes per side. Remove pan from heat, but tent with foil and let rest for 10 minutes. Transfer steak to a cutting board and slice crosswise on the diagonal. Garnish if desired. Serve steak with creamy salsa verde. Yield: 3 to 4 servings.

You might also enjoy these recipes:

Cuban Flank Steak - Kalyn's Kitchen

Basil Pesto Flank Steak - My Kitchen in the Rockies

Flank Steak Roulade - The Food Addicts

Grilled Flank Steak with Mushrooms - Simply Recipes

Grilled Flank Steak with Chimichurri - The Gourmet Connection

Quick-Marinated Flank Steak - Noble Pig

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