So, last week I thought that Wednesday was going to be ‘the super busy day’.
I even wrote about it here and that was going to be just fine. I had a plan-we’d have lots of snacks and all would be fab.
Well, Tuesday must have been jealous of no longer being my nemesis because I got an email right after I published that post that the dance class small one had been waitlisted for (because she has a terrible mother who always waits until the last minute to register for things) got in and the class takes place….Tuesday at 4:30.
Tuesday is now going to be the challenge of the week. How about salad? How about salad with fabulous strips of meat on the top that can be marinated the day before and cooked in 6 minutes flat?
This recipe uses stewed rhubarb that I did up in the late spring. If you don’t have any-don’t fret just use a mango puree or canned, crushed pineapple (unsweetened) in its place.
Each time I make flank steak I wonder why the heck we don’t have it more. It’s just that good and considering how many people are fed off of a 1lb of meat it is a power deal at the butchers.
The trick is use an acidic marinade to tenderize the meat so douse the steak with; rhubarb, whisky and the juice of a few limes. I just leave the limes on the top after I’ve squished them. Put the whole thing into the fridge and let it sit a minimum of two hours or overnight.
Race home, turn on the bbq, throw greens on a plate while it heats. Cook for 3 minutes on both sides and let rest for 10 minutes before cutting on a bias.
- 1½ lbs flank steak
- juice of 3 limes
- 1 cup stewed rhubarb
- ¾ cup whisky
- Salad greens to serve
- Combine all ingredients and let sit for a minimum of 2 hours (or overnight) in the fridge. Remove from marinade and bbq at 400 degrees for 3 minutes/side. This will give you quite a rare steak-that's my preference. Like it less carnagesque? Cook a bit long on each side.