BEEF

SPICY ROAST BEEF - cheap and easy

I found this recipe in the Sunday NY Times not too long ago - it's fast, easy and makes great leftovers for sandwiches. This is a guy's kind of thing - with ingredients that a guy might not have - but it's worth it to buy them because you'll want to make this again.

Spicy coating

2 teaspoons black pepper
1 1/2 Tablespoons Kosher salt
1 Tablespoon sweet Spanish paprika
1 Tablespoon brown sugar
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
Red pepper flakes to taste

Start with a sirloin tip or tri-tip beef roast around 3 pounds. Preheat the oven to 350 and spray Pam on a shallow baking pan that will hold the roast. Combine the dry ingredients. Use paper towels to remove excess moisture on the meat and then pat the dry mixture all over the roast, pressing down with your fingers so it will stick. Place the roast in the oven and cook for about 45 minutes to one hour which will be medium rare. Remove from the oven and place a little tent out of foil over it and let it sit for about 15 minutes - then slice thinly and serve, spooning a little of the juices over the meat. This will easily serve 6 or 8 and it tastes good with roasted vegetables or a salad or pineapple fried rice. The spice coating is a little salty so don't over salt your sides.
I made sandwiches spreading mayo on french bread and adding thin slices of the beef, topped with arugula leaves and a little tomato chutney. Sliced onions would be good too.



FAMILY FLANK STEAK - Flank steak is that thin, very lean cut that you see folded or rolled in the meat case. It's easy to cook but different from a traditional piece of meat like a sirloin. Leftovers are good in sandwiches and salads.

BASIC FLANK - Make sure that the steak will be about 1 1/2" from the flame and preheat the broiler to High. Or use your barbeque.

Place the flank steak on a cutting board and with a sharp knife - cut a criss cross grid pattern (about 1" apart) into the surface making the cuts about 1/8 inch deep. Do this to both sides. Place the steak on broiling pan first sprayed with Pam (or use a cheap aluminum disposable pan if you want to minimize clean up) and rub the cut surface with your fingers (on both sides) first with about 1 tablespoon of Dijon mustard and then rub a tablespoon or more of soy sauce into the surface.

Note... The steak will curl upwards naturally so make sure that you have placed it on the pan with the curved side down so it won't roll up and hit the heating element.
Broil about 5 minutes on one side, take it out and turn it over and broil about 5 minutes on the back side. Turn off the heat and move pan to a lower rack in the oven to let the juices settle for about 5 minutes. Place it on a cutting board and choose a long bladed sharp knife. Anchoring the steak with a fork, place the knife blade flat against the surface and slice across the grain as thinly as possible like smoked salmon. Place the slices on a platter and pour the juices over the slices. You can pop into the microwave to reheat briefly if the steak is underdone or too cool.

FANCIER FLANK

Marinade -
1 big clove of garlic - chopped
1 medium onion chopped small
1 Tablespoon of fresh minced ginger (or use 1 teaspoon of ginger powder)
2/3 cup soy sauce
2/3 cup honey
1/2 teaspoon chili garlic sauce
1 teaspoon sesame oil - look in the Asian food section
1/8 cup canola or peanut oil

Put all the ingredients in a blender and emulsify. Pour the marinade into a zip lock bag, add the steak and let it sit in the frig overnight, turning occasionally.
Before cooking - remove from marinade, and pat dry - follow grilling instructions above.