Christina's Flank Steak
This is not flank steak, but it might be similar to the recipe you
were asking about today.
Royer Cafe's Great Steak
4 10-oz. center-cut beef tenderloins, trimmed of fat
2 onions, sliced
1 recipe grilling rub
1 recipe grilling sauce
10 Tbsp. coarsely ground black pepper
10 Tbsp. lemon pepper (Lawry's recommended)
5 Tbsp. garlic powder
Combine ingredients together and store in an airtight container.
Yields plenty for four steaks or pork tenderloins.
1 cube chicken bouillon
1 Tbsp. hot water
1 lb. unsalted butter, softened
2 tsp. dry dill flakes
1 tsp. chopped garlic
1/4 cup minced onions
Crush bouillon cube in a bowl, add the hot water and dissolve bouillon
in water. Heat mixture in microwave on high for one minute. Combine
mixture with butter and add remaining ingredients. When ready to use,
heat grilling sauce in the microwave on high for 1 minute or until
melted. Refrigerate leftover sauce in a covered container. Yields 2 cups.
To prepare the steak: Pour 1/2 cup grilling rub on a large plate. Roll
steaks in rub, completely covering each with a thick coating. Heat
griddle or skillet on medium-high. Pour 2 Tbsp. of grilling sauce for
each steak in separate areas on the cooking surface. Place each steak,
with tongs, in a pool of the sauce and spoon a tablespoon of sauce
over each. (Royer's key concept: The steak is cooking in the hot
sauce, not directly on the heated surface. That is why a grill with
grates will not work; the sauce will fall on the coals below.)
Cook steaks for 3 to 4 minutes on the first side or until crusty. Flip
steaks and add two more tablespoons sauce on the surface and one
tablespoon over the steak. Cook 2-3 minutes until that side is crusty.
Repeat on all sides of steaks until they are each crusty. After
cooking all sides, you can cut into the middle of the steak to check
if it is ready. When done, set aside. Cook onions on the griddle or in
the skillet for 2 minutes in the sauce. Place onions over the steaks,
top with additional sauce and serve. Yields 4 servings.
Note: Pork tenderloins can be prepared in the same fashion, using the
rub and grill sauce, and then finishing with a glaze of melted
Bud Royer's advice: Don't cook the steak past medium; it is best
medium-rare. We cook this steak only on a flat-top griddle or in a
cast-iron skillet so it will be coated with a crust of spices when it
- FOUND THE RECIPE!!! Then I remembered that I modified one for a pot
roast. It all came back to me... so, I'm sharing it with you.
Goes great with DO potatoes au gratin! (if you need that recipe, let
CHRISTINA'S FLANK STEAK
2.5 to 3 lbs Flank steak
1 tsp. thyme
1/2 tsp. rosemary
1 Tb. Worcestershire sauce
sliced garlic-- few cloves
1/2 tsp red pepper flakes
1 c. red wine
1/4 c. dijon mustard
1/2 c. olive oil plus 2Tbs.
heavy pinch of sea salt
Slash the flank steak against the grain and insert slices of garlic.
Do the same on the second side.
Put the rest of the ingredients (except for the 2 Tb. of olive oil)
in a large zip top bag, if it'll fit. Mix well, and add the flank
steak. Let marinade overnight at least. I prefer a day or two.
Take the steak out of the bags and reserve marinade. Grill to
perfection... your perfection.
Put the marinade in a saucepan, and whisk in the 2 Tbs. of remaining
olive oil. Bring to boil and boil rapidly for 3 minutes. Simmer
rapidly for another 8 minutes, minimum.
Slice the steak against the grain, and pour the sauce over the steak.
I don't know the recipe you are/were looking for but the site
http://www.recipesource.com tends to have lots of recipes exported
from Master Cook.
Here's a link to just one of several that came up in a search.
--- In email@example.com, "christina_a_dillon"
> FOUND THE RECIPE!!! Then I remembered that I modified one for a pot
> roast. It all came back to me... so, I'm sharing it with you.
> Goes great with DO potatoes au gratin! (if you need that recipe,
> me know!)<SNIP>
> CHRISTINA'S FLANK STEAK