Saturday, December 19, 2009

Jacques Pepin's Pan Seared Honey Coriander Flank Steak

This is a glorious, few-ingredient steak I would wager you can prep easily out of the pantry. I have made minor adjustments to the measurements which called for an enormous amount of garlic; overwhelming in the original proportions. Easy for a weeknight, you will be able to gather the marinade in a matter of moments and have a fabulous steak with in no time of arriving home.

This was dinner for pleased audience:

Pan Seared Honey Coriander Flank Steak
Pommes Anna
Mixed Baby Greens with Ginger Dressing
Artisan dinner rolls

Jacques Pepin's Pan Seared Honey Coriander Flank Steak
serves 4

Honey-Coriander Marinade

1 tablespoon honey
2 tablespoons soy sauce
3 cloves garlic, very finely minced
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper

1 - 1 1/4 flank steak, about 3/4 inch thick and trimmed of all surrounding fat

Mix all the marinade ingredients together in a dish large enough to hold the flank steak for marinading. Cover with plastic wrap and place in the fridge for at least an hour or up to one day.

Heat a heavy skillet over high heat for at least 5 minutes until screaming hot. Meanwhile, preheat the oven to 180 degrees.

Remove the steak from the gratin dish and place in the skillet leaving the marinade in the dish and reserving. Place the steak on the hot skillet and sear for 1 1/2 minutes. Turn and cook on the other side for another 1 1/2 minutes so both sides have a well-browned exterior. Place it, uncovered, in the warm oven to continue cooking for another half an hour or until it reaches the desired degree of doneness.

To serve, cut on the diagonal into very thin pieces and serve with the marinade on very hot plates.

1 comment:

tintin said...

Half an hour? Holy Mole, what would you suggest if one likes it rare?