Thursday, December 8, 2011

Flank Steak with Blue Angel Hair Pasta

Wow, time flies.

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...

Chinook helicopters....

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
Servings:  4

Ingredients
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
For the pasta
  • 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
Instructions
  1. 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.
  2. Mix the dry ingredients and season the steak, getting the seasoning into the scored cuts as well.
  3. Grill the steak approximately 4 minutes per side or until it registers an internal temperature of 130f for medium rare.  
  4. Remove and rest on a raised rack for at least 10 minutes before slicing. 
  5. While the steak is resting, melt butter in a medium sauce pan over medium high heat and saute shallot for 1 minute.
  6. Add the flour and whisk continuously for 2-3 minutes to form a blond roux.  
  7. Reduce heat to medium, add the half and half and bring to a simmer for 5 minutes, whisking occasionally until thickened.  
  8. Add the blue cheese, celery seed, pepper, and salt.  Stir until blended.
  9. Taste for seasoning and add more salt/pepper if needed.   Toss with pasta to coat.
  10. Slice steak thinly (1/4" strips at most) across the grain.  Serve with the pasta.  Garnish with extra blue cheese
Notes
  • 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.

23 comments:

  1. Awesome pics, what, you dont like fish ha ha thats funny!
    Take care..

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  2. Spending quality time with Dad and Grandpop is making great memories for Trevor - and you guys as well. I still talk about fishing with my "moumtain man" grandpa. Your meal looks totallly amazing - I never think to serve pasta as a side.

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  3. Gorgeous pictures, Chris! Looks like it was pretty amazing trip!
    Love the tribute to the Blue Angels too! They would be honored for sure!

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  4. Wow, that's a fine fish Trevor caught and one to be VERY proud of. Love your photos of Florida and fishing. Love the pasta too. Perfect for steak.

    We've landed for fuel many times at an FBO near the Pensacola base when we had our plane and lived in Mississippi heading for the islands. It's an exciting air space (and filled with a lot of what they call "hot spots" that private pilots have to avoid in the air). I could have sat at the terminal all day watching all of the planes land.
    Sam

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  5. I think Trevor is a lucky boy. And we are lucky to have your postings. Nice story. Blue pasta - makes me slobber.

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  6. This meal sounds completely and totally fantastic!

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  7. This meal looks so all around good! Love the pasta flavors too.

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  8. Wow! It looks like you had a wonderful time fishing (and very productive too). So many amazing pictures.

    I'm in love with the blue angel pasta. I think it looks brilliant served next to the sliced flank steak. Love the touch of celery seeds too.

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  9. Dang Chris, that looks like my kind of day. Fishing, flying, sunrise, sunset and good food. :) Great pics and recipe! Thanks...

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  10. Awesome post! Must be fun fishing near Naval Air Station

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  11. Haha yay! You got through the fishing expedition! I think it's kinda funny that you don't like fish though. your father-in-law must have been happy that he got to keep all the catches!

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  12. I love all the photos, and the recipe looks delicious.

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  13. Thank you for sharing those beautiful pictures,Chris!

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  14. The only reason those beautiful fish would be releaded alive in our neck of the woods would because the game warden was around.

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  15. those are some huge fish! looks like a fun day!

    i don't know what i love more, the steak or the pasta. they both look incredible!

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  16. The time you get to spend with your son Trevor is priceless. This was a memory making getaway.

    I can appreciate the black drum fish Trevor caught-totally but, like you I am not a fish eater (sigh). I feel like I am missing out. I would have join you for the flank steak.

    Velva

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  17. I'm green with envy - sunny Florida in December - your pictures are almost cruel! All that work to catch a giant fish and then you released him?? You should have had him stuffed and given to Trevor for Christmas- then you might be the odds on favorite for Dad of the Year ...although taking Trevor fishing pretty much guarantees that title. Am I the only one who thinks that "dolphin" looks suspiciously like a shark?!?!

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  18. haha! All that fish and no fish dinner. Of course. Your son is too cute! Grill up that guy for him.

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  19. Looks like a lot of fun and beautiful views!!

    The pasta looks and sounds fantastic - my 6 year old son, who loves blue cheese, would be thrilled if I made this for him. Bookmarked.

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  20. I just discovered your blog and you have so many nice recipes. I only have a gas grill that I use at our summer cottage in Maine and a gas grill section on on stove in New Hampshire. I will have to adjust some of your recipes but can't wait to try them. Thank you for your tip on the raised rack when letting the meat rest.

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  21. I am a new follower and wanted to say Happy New year! I added this recipe as a bookmark... my bf is a huge meat eater, and I am always looking for new recipes!
    Thank you!

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