Restocking expected in July

CHINESE 5-SPICE FLANK STEAK

June 7, 2020 • 0 comments

CHINESE 5-SPICE FLANK STEAK
Hey, it's Summer-Let's move to the grill! Here's a uniquely spice-a-licious take on grilled Flank Steak!
  • Prep Time:
  • Cook Time:

Ingredients

Directions

Ingredients:

  1. Flank Steak
  2. fresh head of Garlic-minced
  3. 80/20 (blended) oil
  4. Chinese 5-Spice Powder

---HOT TIP--Chinese 5-Spice Powder is a blend of Cinnamon, Clove, Star Anise, Fennel and Szechuan Peppercorns.Now before you freak out about putting Cinnamon and Clove on something savory-just try this first.Also, I used Chef's Table Brand's "Chinese" blend which includes salt and pepper already in the blend. (Available through WandaFarm.net or ChefsTableBrand.com).If you choose another brand please make sure you purchase a blend with the above ingredients as there are other brands on the market which substitute anise seeds for the Szechuan Peppercorns. These peppercorns are what gives 5-Spice it's peppery, spicy kick!If you choose another brand, you will also need:

  1. Kosher Salt
  2. Black Pepper

What to do:

  1. Rinse flank under cold water and dry thoroughly with paper towel.
  2. Coat flank with a thin layer of oil and generously season with Chinese 5-Spice and fresh garlic.(If using another blend other than Chef's Table Brand, season with salt and pepper also).
  3. Wrap tightly in plastic wrap and store in frig, preferably overnight.
  4. Fire up your grill and cook your flank to medium-rare or medium AT MOST!HOT TIP-a Flank Steak can be a really tough piece meat so you need to either cook it to medium-rare or medium and slice it thinly across the grain OR braise it (low and slow in liquid) so it is not too tough.
  5. Cook to an internal temperature of 125 degrees Fahrenheit, take it off the grill and cover it with foil the "carry over cooking" brings it up to about 135 degrees.
  6. Slice across the grain and enjoy!

Serve with your favorite style of potato and veg!

Happy Eating!

--Chef JB

by
Smoked Ham Steak
March 22, 2020 • 0 comments