This recipe is one of my all-time favorites! And the most recommended whenever I cook. I'm happy I was able to make it last night. I try to make it for special occasions (cold weather in NYC counted last night) and its really simple to make. Served with a side of goat cheese polenta, my brussel sprouts and a caesar salad.
Flank Steak: (Serves 6. Cut in half for less)
In a large baking dish or ziploc bag, add the steak and all the ingredients. Season with Bosari seasoning or just with salt and pepper. Put in the fridge and marinate for 2 + hours.
Heat broiler on HIGH and cook each side about 4-6 minutes. Cut against the grain.
Goat Cheese Polenta:
Pour water and milk and bring to a low boil. Add the polenta and cook for 12 minutes. Add the butter, goat cheese and salt and pepper.
I think the biggest part about cooking meats is the seasoning. I just so happened to have stumbled upon the greatest meat seasoning of all time and it's super basic. My husband has been putting it on everything!! Its sea salt, garlic, basil, rosemary, black pepper and nutmeg. It's called Borsari and I found it at Wholefoods.
Sunday dinners are usually our lowkey, glass of wine while cooking type of meal. My family likes to prepare mentally for the week ahead, so why not do that with a great meal? This week we did a rack of lamb. Seasoned with the Borsari. And it was easy and tasty. My husband was blown away to say the least. And he is my biggest critic!
Rub the seasoning on the lamb and let it marinate for an hour. Set the oven to 375 degrees. The guy at Wholefoods told me to cook the meat at 350 for 12 minutes -- Well I ended up cooking it for much longer. So I would suggest trying 375 degress for 20 minutes. You you don't want lamb to be cooked all the way through. It's better to have a little bit of pink in the middle. If it's still pink on the outside, keep it cooking. I tried my roasting option on my oven and it worked beautifully for this. So if you have a roasting option on your oven, use that.
I served with a side of my brussell sprouts and potatos with a salad.
My name is Liddy and I'm just a gringa trying to eat bueno in Nueva York and beyond! #gringaapproved #T1D #GlutenFree