Wednesday, February 9, 2011

Grilled Flank Steak with Hubba Hubba Sauce

Valentine's Day is coming up so you think this post would be about the sweet delicious Hubba Hubba sauce that I made tonight.

But in actuality, this post is about punctuality, productivity and "put-it-on-the-table-ivity".   Alexis is in the middle of her three 12 hour shifts, Brett is just getting over the flu, and Trevor is in the middle of the flu.   Thanks to several short cuts, I got this on the table in 1 hour flat.  

Shortcut 1:  I normally marinade my flank steaks for 4-6 hours to load them up with flavor but tonight I relied on a strong rub of S&P and a rich sauce to build extra flavor on the back end.

Shortcut 2:  Multitask - Take advantage of "down time" when you are normally waiting.  I started the grill at the same time I started the water boiling for the pasta, then prepped the ingredients while they came to temp.   I made the sauce while the steak was resting.

Shortcut 3:  Don't be too proud to use the jar.  My side dish was a total cheat since I simply cooked some vermicelli (6 minutes once water boiling) and tossed it with some Classico Pesto.  I also used demi-glace in a jar from Williams Sonoma in the Hubba Hubba sauce.  

Grilled Flank Steak with Hubba Hubba Sauce
Source:  NibbleMeThis

1 ea flank steak (mine was 1.85 lbs)
2 tsp pepper
2 tsp kosher salt
1 Tbsp butter
1 small shallot, diced
1 clove garlic, minced
1/2 cup marsala wine
2 Tbsp demi-glace
1/4 cup beef stock
1 Tbsp chives, chopped

Fire up your grill for a direct heat cook at 500f.  I prefer charcoal but I won't hate on you if you use gas or a broiler.   (But charcoal is better.....I'm just sayin'.  I won't bash you for using gas, don't bash me for being right.)

Score the flank steak at 1" intervals (Click here to see my video tip on How To Score Meat) and season with salt and pepper.  Instead of "just" pepper, I used some of Richard FL's Indian River Rainbow Pepper which ABSOFREAKINGLUTELY rocks with flavor.  Too bad you can't buy it, he just makes it for a few fellow Eggheads (Big Green Egg owners).  But you could use one of those tri-color pepper blends or even "just" pepper.

Grill the flank steak for 3 minutes.

Flip and cook another 3 minutes.  Flip the steak that is.  I don't expect you to do a front or back flip.  Unless you feel so inclined, then have at it.  But if  you aren't a trained gymnast and you have to say, "Here, hold my beer" first, I'd recommend against it.

Flip and cook for 1 minute.  Ever notice that some flank steaks look like you are grilling a beaver's tail?

Flip and cook for 30 seconds and them temp check.  It should be about 125f now, which is PERFECT for medium rare flank steak.  If you insist on ruining....errrr....if you prefer a medium steak, cook another minute or two.

Pull the flank steak and rest it on a raised rack.

While the steak is resting, heat a pan over medium heat and THEN add 1 Tbsp of butter.  The THEN is a major difference.  I used to throw oil (butter, oil, etc) into a cold pan and bring them up to heat together.  It makes a huge difference to preheat your pan first as shown here:

Saute the shallot for 4-5 minutes, until softened.  Add the garlic and cook for another minute.

Deglaze the pan with marsala wine and simmer for 3-4 minutes.  
Stir in the demi-glace and simmer for 1 minute.  

Kill the heat and add the chives.

Slice the steak thinly across the grain in 1/4" slices and top with the sauce.

For a dinner that was only intended to be time efficient, the Hubba Hubba Sauce was, well....."hubba hubba".  Flank steak signed up for and this sauce was his perfect match!

Unfortunately for flank steak, Hubba Hubba sauce isn't as selective.  It would go excellently with any steak such as fillet, ribeye, or a porterhouse.