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

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
  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
  • 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.