Flank steak-- what to serve with?
- amandine May 10, 2007 04:50 PM
Barbecue flank steak with a soy-honey-red wine-garlic-thyme marinade (so nothing too piquant). What should I serve it with? My reflex is mashed potatoes but that sounds SOOO boring. (This is for mom on mother's day) Many thanks!
What about an orzo side dish?
* Exported from MasterCook *
Confetti Vegetable Orzo
Recipe By :Linda
Serving Size : 4 Preparation Time :0:00
Categories : Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups orzo -- cooked according
to package directions
1 Tbsp butter
1/2 cup carrots -- sliced in 1/4" thick
1 slices and then each slice quartered
1/2 cup frozen corn kernels -- thawed
1/2 cup frozen peas -- thawed
1/2 tsp dried thyme
salt and freshly ground black pepper -- to taste
Cook orzo according to package directions, leaving slightly on the creamier side.
Meanwhile, heat butter over medium heat in a nonstick sauté pan. Add carrots to pan and cook in butter for about 4-5 minutes, or under carrots are just barely tender. Add corn, peas, and dried thyme, and continue cooking for a couple of minutes until corn and peas are done.
Combine vegetables with orzo, and mix well. Season with salt and pepper and serve.
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When I was a kid, my favorite dinner was flank steak, rice pilaf (some peas, baked in the oven) and fresh corn on the cob. Rice pilaf is still a fav (as is corn), simple and elegant.
Since its home cooking:
The basic technique (I hope I'm not insulting anyone here, just trying to be thorough) - saute any combination of onion, shallots and garlic for a few minutes in some oil (butter isn't a good choice for this), add the rice and stir/saute for a bit until it is all coated and starts to smell nutty, then add a bit of wine (if you do wine in food) and stir it through. Add some peas (fresh is great, frozen works), I like the little ones, salt, pepper and, to pick up the flavor from the steak, some thyme. Add stock or water or broth in the correct proportion to your rice (not quite 2 to 1), stir, cover and put in a 350 degree oven for about 30 minutes.
It's pretty basic, but what about roasted potatoes? You could use fingerlings or red new potatoes with rosemary, salt and pepper and olive oil? You could also include sliced onions and once done, the potatoes and the onions will be caramelized and fragrant.
Or grilled sweet potato "fries" is always a favorite!
One more idea...what about individual ramekins of macaroni and cheese (you could even jazz it up with black truffle or green chilis)? Or individual potato gratins?
Both of those can look sloppy on a plate when done casserole style, but in individual dishes look elegant.
I would do a stuffed potato. Scrub large baking potatoes and bake (without foil) until done, about one to one and a quarter hours. While potatoes are baking, put into a large mixing bowl: sour cream, butter, shredded cheddar cheese, finely chopped sweet onion, and bacon bits, salt and coarse ground black pepper. Amounts to taste, depending on how many potatoes.
After they are baked, holding in one hand in a clean towel, slice in half and scoop most of the potato directly into bowl of condiments. Try to not pierce the skin. Set scooped out skins on a baking sheet. Mash ingredients together until blended well, then spoon carefully back into skins, It will be mounded higher than a half potato. Bake again until set and heated through.. Sprinkle some more grated cheese on top just before removing from oven. Dee-lish