Flank Steak with Red Wine Vinegar and Greens
from Jenny Mizukawa
2 Tbsp. extra-virgin olive oil
2 pounds flank steak, cut into 4 equal pieces
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
¼ cup red wine vinegar
2 Tbsp. chopped fresh oregano leaves or 1 tsp. dried oregano
2 Tbsp. unsalted butter
10 ounces (1 bag) Italian blend salad greens
Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with salt and pepper. Cook in 2 batches if necessary. When the oil is hot and shimmering, add the steaks and cook, turning each once, until seared and rich mahogany, about 6 minutes per side for medium-rare. Transfer steaks to a plate.
Add the garlic to the pan and cook briefly till aromatic. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the oregano, butter, and any juices for the steak, until butter melts. Add the greens to the skillet, season with salt and pepper, and toss until they begin to wilt, about 30 seconds.
Slice the meat against the grain into thin slices, divide between 4 plates, top with the greens and the pan juices. Serve.
*This is so good. We've had it at JR's house a few times and it's always a treat.
JR’s Notes: One of Ben’s favorites. This is fast to make. Bring steaks to room temperature so they cook more evenly.
from Jenny Mizukawa
2 Tbsp. extra-virgin olive oil
2 pounds flank steak, cut into 4 equal pieces
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
¼ cup red wine vinegar
2 Tbsp. chopped fresh oregano leaves or 1 tsp. dried oregano
2 Tbsp. unsalted butter
10 ounces (1 bag) Italian blend salad greens
Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with salt and pepper. Cook in 2 batches if necessary. When the oil is hot and shimmering, add the steaks and cook, turning each once, until seared and rich mahogany, about 6 minutes per side for medium-rare. Transfer steaks to a plate.
Add the garlic to the pan and cook briefly till aromatic. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the oregano, butter, and any juices for the steak, until butter melts. Add the greens to the skillet, season with salt and pepper, and toss until they begin to wilt, about 30 seconds.
Slice the meat against the grain into thin slices, divide between 4 plates, top with the greens and the pan juices. Serve.
*This is so good. We've had it at JR's house a few times and it's always a treat.
JR’s Notes: One of Ben’s favorites. This is fast to make. Bring steaks to room temperature so they cook more evenly.
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