December 12, 2012

Curry Adobo Rubbed Flank Steak

Makes 4 to servings

By Chef Ronaldo Linares

The Spice Rub

½ tsp. curry powder

½ tsp. kosher salt

½ tsp. cracked black pepper

½ tsp. Chinese ginger

½ tsp. ground cumin

Mix all the spices in a small bowl, set aside

The Steak

1 flank steak

½ medium onion (sliced)

½ red pepper (sliced)

½ onion (sliced)

1 tbsp. tomato paste

1 cup stock

2 tbsp. olive oil

Cilantro minced for garnish.

Lay the flank steak on cutting board, round side would be the top and bottom side would be the flat side. With a meat mallet, pound the meat to tenderize it, but be gentle.  Always do everything with love. Rub adobo on the round side of the flank steak; make sure you massage the rub into every corner of the meat.  Set meat aside so it could come up to room temperature.  Setting meat at room temperature results in more tender juicier meat.

Pre-heat large sauté pan, once heated, add oil, wait 10 seconds and place flank steak rub side down, press it to the pan and sear for 3 minutes. At this point, season with salt and pepper, then flip over meat, sear 3 minutes. Set meat aside.

In same pan add the Sofrito (sliced onions and red+green peppers), tomato paste, season with salt+pepper and sauté until vegetables are translucent. Add stock to the pan to de-glaze and simmer for about 1 minute, add to casserole dish. Place flank steak on top and cover with foil. Place in pre-heated oven to 250° for 50 minutes. Once finished, remove dish from oven, remove meat and place on a rack to rest for 10 minutes.

In a blender, blend the sauce from casserole and the Sofrito to finish your sauce.  Add to a saucepan, reheat for 3 minutes, and adjust seasoning if needed.  Fold in cilantro and plate as you wish!!!

December 12, 2012