Two thing (and some extras because I feel like I can't cook, so why try to count!!):
1) The Brussels Sprouts look ****ing awesome. Yum.
B) I have knife envy (before FMB reminds me I'm lower than trailer trash [again]
)!
7) I've never done flank steak in the oven, but if I did, I'd broil it. That being said, I might try this.
Z.2) Look into a vacuume marinator.. Just do it. It's prolly less than your knife...
3) I'm going to make those Brussels Sprouts!
Quote:
Originally Posted by scho63
Tonight's Dinner results:  - Flank steak marinated in oil olive and garlic, first seared on stove and finished in oven at 400 degrees for 16 minutes
- Brussel sprouts cooked in oven at same 400 degrees then finished with pancetta, maple syrup, and balsamic glaze in a pan on stove
- Fingerling potatoes steamed first in bag in microwave for 8 minutes then crisped up in oven at 475 degrees with olive oil, oregano and parmesan reggiano cheese.
My grades:
Flank steak B - : I cooked it just a few minutes too long even though it was super tender and also the marinade was on too long giving a little bit of an acidic flavor.
Brussel Sprouts A + : I knocked these out of the park! They were cooked prefectly and the sauce came out the best I've ever achieved with pancetta still soft but firm
Fingerling Potatoes A : hard to screw these up if you use enough seasoning and adding olive oil for moisture so they don't dry out in oven. The oregano and parmesan reggiano cheese added a nice flavor profile. |