Text 9713, 78 rader
Skriven 2008-06-28 00:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: RE: steak 513
=====================
-=> Quoting Hap Newsom to Michael Loo <=-

 HN> Ahoy Michael!
 
 HN> That it does, you should be able to get a decent 
 HN> steak anywhere...but I'd think Chicago, Kansas City,
 HN> Dallas, and Flroida would be the best prospects.

They have the best beef but do they have the best cooks?

Oh, and don't forget Edmonton and Calgary up in Texas North!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: "Mo J" Marinated And Grilled Flank Steak
 Categories: Beef, Steak, Marinades, Chilies, Grill
      Yield: 2 Servings
 
           FOR THE MOJO:
      2    Habaneros or other spicy
           -chiles; core, seed, mince
      1 ts Kosher salt
      4 ts Whole cumin seeds; toasted
      1 c  Olive oil
    2/3 c  Sour orange juice or
    1/2 c  Fresh lime juice plus
    1/3 c  Fresh o.j.
  1 1/2 tb Sherry vinegar
           Salt and pepper
           FOR THE STEAK:
  1 1/2 lb Flank steak
      2 lg Bermuda onions, thick
           -slices; brush with
           Olive oil
           Salt and pepper
 
  To make the mojo - Mash the raw garlic, chiles, salt and cumin
  together in a mortar and pestle until fairly smooth.
  (Alternatively, use a food processor, processing until the
  ingredients are finely chopped but not pureed.)  Scrape the
  mixture into a bowl and set aside.
  
  Heat the olive oil until fairly hot, but not smoking, and pour it
  over the garlic-chile mixture (the oil should sizzle when it hits
  the cool ingredients), stir, and let stand 10 minutes.  This will
  cook the garlic slightly.  Whisk in the sour orange juice and
  vinegar and set aside to cool completely.
  
  Put the steak in a zip-top bag or a shallow bowl, and pour in 1
  cup of the cooled mojo.  Seal and refrigerate for at least 2 hours
  or overnight, turning occasionally.  Refrigerate the remaining 1
  cup of mojo.
  
  To cook and serve - Light a charcoal or gas grill.   When the
  grill is very hot, remove the steak from the marinade (discard the
  marinade), pat dry, and season with salt and pepper; cook 5-7
  minutes on one side and 3-4 minutes on the other for medium rare.
  Remove from the grill and let rest for 5 minutes.  (If you like,
  grill the Bermuda onions as well - you can put them on at the same
  time as the flank steak; grill 6-7 minutes per side.)  Meanwhile,
  warm the reserved mojo over low heat.  Slice the flank steak very
  thinly on the bias and serve with the reserved mojo and the
  grilled onions.
  
  Contributor: Fine Cooking Magazine
  
  From: Jack Elvis
 
MMMMM

Cheers

YK Jim


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