A week ago, Trevor and I were in Florida for our fishing trip with my father in law and waking up to this...
|Sunrise at 6:something in the morning at Perdido Key.|
|Trevor piloting the boat until the no-wake zone ends.|
|It was windy with the marker buoy bells clanging and the fishing lines whistling.|
|Dolphins played all around us.|
|Look at the smile on Trev's face landing his first fish of the trip. 20 minute fight.|
|16.75 lb 33" black drum, caught on blue crab and released alive.|
|13.5 lb, 31" black drum caught on menhaden and released alive.|
|Fishing next to the Naval Air Station at Pensacola, we saw prop training planes...|
|Jets practicing touch and go landings......|
|and even the Blue Angels practicing overhead.|
All of that fun trip was the inspiration for last night's dinner. A fish dinner? Heck no, you know I don't care for fish. I grilled a flank steak and served it with "Blue Angel" hair pasta.
Grilled Flank Steak with Blue Angel Hair Pasta
For the steak
- 1 flank steak, scored 1/4" on both sides and left out at room temp for about 1 hour
- 1 tsp kosher salt
- 1/2 tsp black pepper, coarse ground
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp corriander
- 1/4 tsp chipotle chile pepper, ground
- 8 oz angel hair pasta, cooked
- 2 Tbsp unsalted butter
- 2 Tbsp diced shallot
- 2 Tbsp all purpose flour
- 2 cups half and half
- 1/4 cup blue cheese
- 1/4 tsp celery seed
- 1/4 tsp black pepper
- 1 tsp kosher salt
- Preheat your grill to 450f set up for direct heat. Tonight I was using a large Big Green Egg with lump coal filled to the top of the fire bowl and a Craycort cast iron grate system. But whatever you are using, make sure to allow enough time to get the grates fully preheated.
- Mix the dry ingredients and season the steak, getting the seasoning into the scored cuts as well.
- Grill the steak approximately 4 minutes per side or until it registers an internal temperature of 130f for medium rare.
- Remove and rest on a raised rack for at least 10 minutes before slicing.
- While the steak is resting, melt butter in a medium sauce pan over medium high heat and saute shallot for 1 minute.
- Add the flour and whisk continuously for 2-3 minutes to form a blond roux.
- Reduce heat to medium, add the half and half and bring to a simmer for 5 minutes, whisking occasionally until thickened.
- Add the blue cheese, celery seed, pepper, and salt. Stir until blended.
- Taste for seasoning and add more salt/pepper if needed. Toss with pasta to coat.
- Slice steak thinly (1/4" strips at most) across the grain. Serve with the pasta. Garnish with extra blue cheese
- Scoring the flank steak with knife cuts maximizes surface area for seasoning and adds texture.
- The internal temp of flank steak won't rise as much during the rest period as a roast or a super thick strip steak will. Count on about 5-7 degrees (f).
- Resting your steak on a flat surface creates a steam effect that relaxes cell structure and releases more juices out of the steak. The raised rack eliminates that effect and helps retain moisture.
|The score marks open up once it starts cooking on the grill.|
|Served with grilled romaine salad and a garlic/herb yeast roll.|
|How cool.....they have special docking for grills!|
We finished the weekend with a boatside dinner at the Sunset Grille just as the sun was setting. Hard to beat the view.