The “GMG Cook” list continues to grow! This weeks GMG Cooks are Bruce & Linda, and Linda Rae Castagna!
Bruce and Louise from St. Catharines, ON Write~Hey Joey!
Is Spring ever going to get here? We’ve been getting extreme
weather in the Niagara Peninsula, much the same as Cape Ann.
You can tell
Sista Felicia that her receipt last week of the Peppercorn Flank Roast was
Splendid! Very tender, extremely tasty and a big hit at our Sunday supper, even
though I had to bundle up when facing the BBQ.
The Pork Chops are next
on the winter-time cook list!
All the best,
Bruce & Louise –
St. Catharines, ON
Grilled Peppercorn and Herb Crusted Flank Steak
1 ½ -2 lb. flank steak cut of beef
3 tablespoon mixed whole peppercorns
1 tablespoon Atlantic SaltWorks Flake Finishing Salt
2 sprigs fresh rosemary
3 sprigs fresh thyme
1/2 teaspoon red pepper flakes
1 place flank steak at one end of a large sheet of waxed paper;
2 place remaining ingredients in bowl of mini chopper fitted with metal blade; process 1-2 minutes until peppercorns and herbs are chopped
3 evenly spread and rub half the mixture onto flank steak with your hand; fold wax paper sheet over beef; flip steak; fold back waxed paper; spread and rub the remaining mixture; wrap steak securely in wax paper; allowed flank steak to rest at room temperature two hours before grilling
4 heat grill; lightly oil grates of grill; unwrap flank steak; grill to your desired doneness 7-10 minutes per side ,using large kitchen tongs to flip flank steak; remove steak from grill, allow steak to rest 5 minutes before slicing to desired thickness
(I prefer to cook my beef medium/rare and grill approximately 5-7 minutes on each side)
A few nights ago I served this steak with; blue cheese dressed salad, sauté of baby portabella mushrooms and crispy onion rings!
The Mrs has been on a tear using flank steak. She cooks it a variety of ways and it is cheaper than most cuts of beef.