Flank Steak

Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Vasio. This is yet another cut of beef which is not usually utilized for steaks outside of South America. Yet, if you visited South America and had a chance to sample it, you might agree with me that this is one of the best steaks in regards to texture and flavor.
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Vasio
, (Flap steak, or flap meat) (French-Bavette), comes from a bottom sirloin butt cut of beef, and is generally a very thin steak. Flap steak is sometimes called sirloin tips in New England.
The flap steak is sometimes confused with hanger steak as both are usually cut thin. Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal’s rear quarter.

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Bon Appétit !   Life is Good !
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P.S.
Cherrie Peppers Relish is my new go-to condiment/sandwich spread.
You can prepare it yourself, but it is widely available in stores and online in good quality and various spice-levels, from mild to burning hot 🙂
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Click here to see another South American favorite of mine, the  Picanha
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Click here for an extensive list of  Beef Cuts from around the World
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Click here for  Salsa Aji Amarillo Recipe  on  Chefsopinion
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Mashed Avocado with Salsa Aji Amarillo Recipe :
Mash the flesh of one ripe avocado with 1 tblsp chopped cilantro, 1/4 tsp garlic paste and kosher salt and salsa aji amarillo to taste
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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Mongolian Beef

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Fact: Mongolian Beef is not Chinese food.
Fact: Mongolian Beef is not Mongolian food.
Fact: Mongolian Beef is an American creation from the 40’s.
Fact: Mongolian Beef can be pretty awful.
Fact: Mongolian Beef can be pretty good.
Fact: Mongolian Beef has a million and one recipes – different beef cuts, different vegetables, different sauce, etc.
Fact: Mongolian Beef  should contain beef strips and scallions stir fried in peanut oil and finished in a savory, spicy brown sauce.
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Fact: THIS Mongolian Beef recipe is super delicious 🙂
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Bon Appétit !   Life is Good !
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Click here for Chinese Steamed Rice ( 飯  Fan) on  ChefsOpinion
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Mongolian Beef

Mongolian Beef

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Mongolian Beef

Mongolian Beef

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Mongolian Beef

Mongolian Beef


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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Fajitas De Res (Beef Fajitas)

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Sour  cream. Salsa Mexicana. Guacamole. Chopped cilantro.
These are some of the usual condiments I use when I make Fajitas at home (Sometimes I add shredded lettuce and grated cheese). Together, they form the perfect addition to griddled meat and tortillas, and all together make this the superbly delicious culinary experience which Tex-Mex cuisine has popularized in America and around the world. Nothing new here, just a proven recipe for success 🙂
But here it comes – what if you want to enjoy this without all the fuss and a whole bunch of little bowls crowding the table?
– How about turning all the individual condiments into one marvelous topping, which simplifies assembling and eating in front of the TV so much ? (Since I live alone with Bella, in front of the TV is where we take most of our meals). Well, I’ve tried to simplify by combining sour cream, salsa Mexicana, guacamole, chopped cilantro and seasoning with great success. Since the first time I prepared this, I used it for a variety of other grilled meats, vegetables and seafood’s. On more than one occasion I have even used the leftovers as toast-topping for breakfast the following morning.
For lack of a better name, I call this concoction “Fajita-Topping“. 🙂
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Bon Appetit !   Live is Good !
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Click here for all about  Fajitas
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Click here for more  Fajitas  on  ChefsOpinion
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Click here for  Tostadas  on  ChefsOpinion
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Fajitas De Res (Beef Fajitas)

Fajitas De Res (Beef Fajitas)

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Fajitas De Res (Beef Fajitas)

Fajitas De Res (Beef Fajitas)

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Fajitas De Res (Beef Fajitas)

Fajitas De Res (Beef Fajitas)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Burritos De Carne De Res

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It  can be hard to cook REAL Mexican food outside of Mexico because of the difficulty of sourcing authentic ingredients and because preparing AUTHENTIC cuisine is something which usually requires a lot of effort , time and money to duplicate in a foreign land.
Tex-Mex to the Rescue !!!
Tex-Mex is not only easier to prepare but also more acceptable to the typical “Gringo’s” palate than some of the more exotic offerings of real Mexican fare.
So, as usual, I am not trying to be the master of the ethnic cuisine I am preparing, but trying to be as close and simple to the ideas, taste and charm of the ethnic food that inspires me to cook certain dishes.
In this spirit, I prepared these Burritos, which were very plain with just two ingredients for the filling and accompanied by the most basic condiments.
It is not at all close to the food which I have enjoyed traveling in Mexico, living there and actually cooking Mexican food of the highest quality on many occasions, but it satisfies my craving for the food I love so much and remember fondly.
My earliest memory of a Burrito takes me back much further, to the first vacation I spend in Puerto Vallarta in the mid-70’s. It was late at night and after many drinks, lots of dancing and a few puffs of the funny stuff, enormous hunger had me ready for anything. Although this was in a disco, food was available at the bar. I did not know Mexican food (yet) and ordered what, by it’s description on the menu, seemed to be the biggest bang for the buck. I was not at all disappointed, neither with the size, the taste, nor the condiments it came with, especially the spicy sauces. Memories……..
Truth be told, it amazes me how many details I remember about food, places and the people I shared them with, after all these years (Decades, actually) 🙂
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Viva Mexico !   Live is Good !
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Read more of my memories of  Puerto Vallarta
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All about Mexican Cuisine

All about  Tex-Mex
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Burritos De Carne De Res

Burritos De Carne De Res

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Burritos De Carne De Res

Burritos De Carne De Res

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Turkey Season Is Over – Let The Steak Season Begin

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Turkey  anybody ? Thank you, me neither 🙂
So now that things are finally back to normal (for a short while anyway, Xmas is looming around the corner, ready to attack), I had this wonderful dinner yesterday. The only sour note was that I had no duck fat in my larder to fry the potatoes, so I had to use olive oil. Same crispness and really good taste, but not as divine as when cooked in duck fat. (Got a tub on my way home from work today) 🙂
So, without further ado, I give you :

“Broiled Flank Steak ,  Porcini In Cream And Pommes Frites
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Bon Appetit !   Life is Good !
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Preparation :
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To enlarge pictures, click on pictures
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Flank On Peperonata

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“Flank On Peperonata”

Or, as you might read on a “up to date” , “modern” menu :

Tender Wagyu kobe beef, dry aged for 42 days and 7.5 hours, sautéed in extra extra extra virgin olive oil on a finely tuned $ 200k aga stove in a guy fieri designed kitchen, accompanied by farm raised baby bell peppers from a farm 370 yards away from our kitchen, perrier-washed grape tomatoes, organic grown pearl onions which were hand selected and washed by  a young, 16 year old future master chef , and lightly, delicately and expertly sprinkled with cilantro which has grown undisturbed by such adversaries as snow and sandstorms on a sunny slope in the beautiful napa valley…………….blah blah blah ……

But then, to each his/her own cup of tea   🙂

Here we go :
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Read also :  Food’s Biggest Scam : The Great Kobe Beef Lie !
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Bon Appetit !   Live is Good !
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Flank Steak & Sauted Potatoes In Green Peppercorn Butter

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I  came across a can of green peppercorn in my cup board and the first thing that came to mind was, of course, a classic green peppercorn sauce, flamed with cognac. But then I did not really feel it to go with my  flank steak  today,  so instead, I made these very tasty potatoes to go with my steak. Great taste and texture, I am sure I will do some future dishes in that direction  🙂
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Ingredient’s & Method:
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It’s right here in the pictures, folks    🙂
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Enjoy !  Live is Good !
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” Canton Noodles, Beef & Vegetables In Ginger/Garlic Broth “

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I know these are great pictures, but boy o boy, the fragrances from this dish  🙂
Yesterday I made a great beef stock in order to have a rich soup today.
This soup was just so flavorful and the different textures made it one of my
favorite asian dishes in a long time.
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Ingredient’s :

Beef stock,
Flank steak,  sliced into baton
Broccoli rabe,  blanched
Canton noodles, cooked, drained
Bamboo shoots, sliced
Radish,  sliced
Black mushroom,  soaked in hot water, quartered
Garlic,  paste
Ginger,  grated
Cilantro, coarsely chopped
Salt,  to taste
Cayenne pepper,  to taste
Sesame oil,  to taste
Sherry,  to taste
Oil,  to saute

Method :

Saute steak until nicely browned but still medium on the inside.
Remove, set aside. Saute garlic and ginger until fragrant,
add mushroom and radish, deglaze with sherry, add stock and
simmer for one minute. Add bamboo shoots and rabe and bring
back to simmer. Remove from heat, add beef, sesame oil and salt
and pepper. To serve, sprinkle generously with cilantro and
soy sauce and chili sauce on the side.

Bon Appetit !   Life is Good !
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” Flank Steak & Veggies “

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I have done a few variations of this dish lately and I have become a real fan of it.
Cutting the flank in finger sized pieces, dusting it with corn starch and sauteing
at high heat gives a very pleasant texture and taste. And of course, mixing it with
great vegetables, lots of garlic and then deglazing the pan with red wine or
white wine, depending on the type of veggies – what could be better, once all
these flavors and textures come together in a simple, hearty, flavorful dish   🙂

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Ingredient’s :

Flank steak,                    cut into large strips
Corn starch,                     to dust beef
Onions,                            diced
Grape tomatoes,             whole
Artichoke hearts,           whole, canned
Butter beans,                   canned
Garlic,                               paste
Scallions,                         sliced large
Oyster sauce,                   to taste
Sriracha,                           to taste
Teriyaki sauce,                to taste
Kosher salt,                     to taste
Cayenne,                           to taste
Peanut oil,                        to saute

Method :

Season beef with salt and pepper, dust with corn starch and saute
in very hot oil until nicely browned at the outside, rare on the inside.
Transfer to a rack with a plate underneath to catch the juices.
Saute all vegetables and garlic. except scallions,  until fragrant.
Add a bit of white wine and the collected beef juices to deglaze,
add sriracha, oyster sauce and teriyaki sauce, blend well.
Add the beef, adjust seasoning if necessary .
To serve, sprinkle with the sliced scallions.

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” Flank Steak & Gorgonzola-Gratinated Vegetables “

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Yesterday’s Dinner .
The gorgonzola elevated the whole dish     🙂

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Bon Appetit !     Life is Good !
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