Cooking With Metachat!

Thursday, October 06, 2005

me3dia's lank steak with carmelized apples and shallots

- Season one 1lb. flank steak to your liking and set aside.
- Slice two medium shallots into thin strips.
- Do the same to one medium apple (your choice, although I recommend sweet over tart)
- Heat 1T of butter or olive oil in a skillet on medium heat, then add shallots and apple and sauté.
- Once the shallots begin to go translucent, add a pinch of salt and about 2tsp of liquid (anything from water to bourbon, as long as it's sweet) to keep it from sticking (the apples will soak up a lot of the butter/oil).
- Set aside once the apples and shallots have mostly carmelized (but not burned). Turn heat to medium high and add steak. Let sear for at least a minute, then turn over and sear the other side. Cook to desired doneness, remove steak to rest.
- Reduce heat back to medium and return shallots and apples to skillet. Add a little more liquid to help loosen fond. Once it's all hot, remove from skillet and plate.
- Slice flank steak into the desired number of portions, put it on the plate next to the apples'n'shallots, retreat to dinner table with plate and bowl of soup.


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