Archives for the day Sunday, March 2nd, 2014

Mexican cooking: Grilled Mexican Flank steak with Mexican red rice

 If you ask my
husband what kinds of steaks he likes best, answer will be grilled
steak. It is either thick cut of juicy medium rare fillet, or thinly
sliced flavorful flank steak.

 Flank steak is budget friendly cut of meat, and 2 lb of Flank steak can feed plenty of people and, you can marinade them in many types of marinade to enjoy.

Tips for cooking a great steak..

 1. Make sure to pick the even cut steak. Do not pick up the stake one side is thicker than the other.
 

 Even thickness ensure the same cooking time and,you would less likely
to overcook one of the steaks, or uneven cooking with the same steak
(one side of the steak is over cooked).

 2. If you cook up rib eyes etc.. ,pick up the steak with nice pink-red color.

 You may sometime find packaged meat with greyish color in the steak at
the grocery store. As time passes by, since meat is exposed to air for
so long, it changes its color to grey from pink-red,and sometimes, you
will find accumulated blood in the package.

 If you see discolored steak with accumulated blood in the package,it means,it is the old package.

 
3. Marbling should be thin streaks line of fat,and it should be
distributed evenly. You would find thick line of fat in the steak
sometimes and they are connective tissue and the steak will be tough and
chewy.

 
4. Make sure to cook the steak that are at room temperature,not the steak straight out from the fridge

 5. Cook the steak with the skillet that are screaming hot so steak can have a good sear on the side

 6. After cooking the steak, make sure to let it rest for good 10-15 minutes

 If you slice the steak right away, the juice will be running all over the cutting board and you will be left with dry steak

 If you are in hurry, you can also slice Flank steak as thinly as possible and, if you were to use for stir fry, you can soak them in 1 tsp of baking soder with bit of water/soy sauce to tenderize the meat first.

 Then, you can rinse off the baking soda under running cold water ,pat them dry and season them as you want and cook them through.It will give you very tender piece of meat in the skillet dish.

 If you have good marinade, and if you were in hurry, you can slice the Flank steak as thinly as possible and marinade the sliced steak in the marinade for at least good 20-30 minutes before the cooking time.

 Thin cut slice of meat cooks up first and, you can enjoy flavorful piece of steak that way.

 Recently,I made Grilled Mexican steak with Mexican red rice  and my husband gave me thumbs up. It was with my made up rice recipe, made up marinade but all came out tasty.

 Since it was a hit,I thought I would share the recipe with you.

 
I wanted to add a little bit of “fresh” factor into the red rice, my red rice will be a little different from others you would find on the internet.

 If you have green salsa verde to drizzle over beef, it might go well with the dish as well.

 

Grilled Mexican Flank steak with Mexican red rice..

Ingredients for grilled Mexican flank steaks:

1 lb Beef Flank steak
1 tsp ground cumin seed
1/4 tsp dried oregano
1 tsp ground coriander
1/8 tsp garlic powder
1 tbs lime juice freshly squeezed plus 1 tbs more for finishing touch
1/8 tsp
ground Anchoi chili powder
1/4 tsp kosher salt plus 1/8 tsp more for finishing touch
1/8 tsp ground black pepper
Extra virgin olive oil
chopped Cilantro for garnish

Ingredients for Mexican red rice:

1C Jasmine rice
1 2/3C water
3/4 chicken bullion cube
1/2 tbs butter
1/8 chopped jarapano
1/2 tsp Sazon with annato (recommend goya brand)
1/8 tsp kosher salt
1/4 tsp tomato paste

1
vine tomato seeded and chopped to about 1/4″ chunks
1/8 red onion
chopped
1 tbs lime juice freshly squeezed
1/4 tsp kosher salt

1 tsp chopped cilantro leaves

<Grilled Mexican Flank steak>

1. 1 hour before the actual cooking time, take the meat out to let it come to the room temperature

2. Pat the steak dry with paper towel and, poke the meat with fork

** Wet/Cold steak would not make nice sear on the steak

3. In the small container, make a rub by mixing 1 tsp ground cumin seed, 1/4 tsp dried oregano, 1 tsp ground coriander, 1/8 tsp garlic powder, 1 tbs lime juice freshly squeazed, 1/8 tsp ground Anchoi chili powder, 1/4 tsp kosher salt, 1/8 tsp ground black pepper,1/2 tsp Mexican chili powder

4. Rub it on the steak, and put it into freezer bag and let it marinade over night or at least 1 hour

5. On the skillet, drizzle extra virgin olive oil,and when you see the
steam coming off from the skillet, put the steak on the skillet

** You would need screaming hot skillet for the nice good sear on the steak

** Stay back and do not move the steak around

5. Cook 4 minutes,flip and cook 5 more minutes or so

6. Take the temperature of the steak

** For medium rare steak, take the steak out from the skillet when your meat thermometer reads 125F to 130F

** For medium,130F-135F is the temperature to take the steak out from the skillet.

** Temperature of the steak continues to rise while steak is rested about 5F-10F more

7. Right before steak is being taken out from the skillet, add mixture of 1 tbs lime juice and 1/8 tsp kosher salt and let it evaporate and then take off the steak from the skillet

8. Put steak onto the plate and cover it with foil.Let steak rest for 15 minutes.

** If you slice steak without it being rested, you will have very dry steak

9. Slice the steak thin,against the grain

10. Serve

Makes:2 -4 servings

<Mexican Red rice>

1. In the sauce pan, add 1C Jasmine rice, 1 2/3C water, 3/4 chicken buillion cubes, 1/2 tbs butter, 1/8 chopped jarapano, 1/2 tsp Sazon with coriander and annato, 1/8 tsp kosher salt, 1/4 tsp tomato paste, and stir

** Sazon is seasoning powder in Latin/Mexican flavor. Often times, Sazon is flavored with Achiote tree seed (annato), coriander, tomato,garlic etc..

I like to use the one with Annato (achiote tree seed) for this dish for the authentic look to it. This annato in the powder is what makes rice orange-ish hue just like tumeric makes rice yellow color.

You can use “Sazon with coriander” without annato as well in place of “Sazon with coriander and annato”.

2. When the water started ripple, cover the lid on, lower the heat to medium low and let it cook for 10 minutes,and when 10 minutes is up, lower the heat to simmer and let it cook for another 10 minutes

3. While rice is cooking, in the small container, add 1 vine tomato seeded and chopped to about 1/4″ chunks, 1/8 red onion chopped, 1 tbs lime juice freshly squeezed, 1/4 tsp kosher salt, and let it sit

4. When rice is done, take the pan off the heat, add the fresh ingredients mix;tomato-lime-red onion-salt mixture into the rice and stir and cover the lid on, and let it steam the fresh ingredient mixture in the pan without heat for another 5 minutes

5. Mix in the 1 tsp chopped cilantro leaves and stir

6. taste and adjust the seasoning if needed

7. Serve

Enjoy!

Makes: 3-4 servings


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Mar 02, 2014 | 0 | Miscellaneous (Cooking)