Superbowl Steak

For those of us whose primary interest in the Superbowl began and ended with the halftime show, we have an anti-football menu that would be appropriate for any night of the week. (Requires a knife and fork!).

It was a treat to have Reid home from Montreal!  He grilled for us on his Gran's terrace.

Grilled Flank Steak

Serves 4

 

We bucked the chicken wing trend for Superbowl Sunday, and instead elected to grill some lean beef.  Flank steak is a healthy choice for your grill, and is particularly tasty when marinated for 24 hours, infusing delicious flavour and resulting in juicy tenderness. 

1 2-pound flank steak

For the Marinade:

1/4 cup soy sauce

1/4 cup sugar

1 tablespoon minced fresh gingerroot

2 cloves garlic, minced

Juice of ½ lemon

1 teaspoon sambal olek (asian chili sauce)

1 tablespoon sesame oil

1 teaspoon freshly ground black pepper

Combine marinade ingredients and pour over the steak.  Allow to marinate 6-24 hours in the refrigerator.  Bring to room temperature before grilling.

Preheat barbecue on HIGH, then reduce heat to MEDIUM.  Meanwhile, remove the flank steak from the marinade, pat dry with paper towels, and brush lightly with vegetable oil. 


Place on the barbecue, and grill for 2 minutes.  Flip to the other side for 2 minutes.  Following directions for Perfect Grill Marks, continue cooking 2 minutes per side for a total of 8 minutes for medium rare.  At the same time, pour the reserved marinade into a small saucepan and bring to a gentle boil until slightly thickened.

To get the most out of your flank steak, using a sharp knife, cut a cross-hatch pattern into the surface of the meat.  This allows the marinade to penetrate deeper.  

Resealable "Ziplock" bags are ideal for marinating flank steak and other meats. 

Coconut Jasmine Rice

1 tablespoon canola oil

1 tablespoon minced fresh gingerroot

1 cup jasmine rice, rinsed and drained

1 can coconut milk, plus enough water to measure 2 cups

1 teaspoon honey

1 teaspoon sesame oil

In a medium saucepan with a tight-fitting lid, heat canola oil over low heat.   Add gingerroot and sauté about 1 minute.  Add rice, and stir to coat with oil.  Add the coconut milk,  honey and sesame oil, and increase heat to bring to a gentle boil.  Reduce heat to LOW, cover with a tight-fitting lid for 20 minutes, then turn off heat and let stand 5 minutes.  Fluff rice with a fork. Serve with grilled peppers and a steamed green vegetable.

For dessert, we went to Sabletine, the most marvellous French bakery in Waterloo, for Ventoux cakes, and chocolate pecan tarts. 

There is also the traditional way to celebrate the Superbowl.  In Kingston, our friend Geoff and his buddies fired up the Broil King Keg and smoked a sirloin roast.  This was accompanied by nachos loaded with cheese, and a very creative football pizza.  Thanks to the boys of Aberdeen for sharing these photos of their creations.