Rating: 5 out of 5. Summertime BBQ perfection in a dish. Enough said.
This is my 8th month testing Food & Wine Cover recipes with Jasmine of Cook That Book! Time flies when you're eating well.
It was refreshing to see a cover recipe that didn't have a list of ingredients that was 8 feet long. Not that I mind that sort of experimentation - in fact, I love it - but given how the general hubub of summer is beginning and that we'd had a less than a perfect week, it was nice to be able to relax a little with this recipe. Given how pricey the cut of meat was, too, it was a welcome reprieve to realize I already had most of the other ingredients on hand.
Looking over the recipe, I realized right away that it was a beauty, and was sure it would be a hit with F. Given that the recipe called for 3 whole pounds of flank steak, however, I also knew this would be a great excuse for a dinner party. By now, you can probably guess who we ended up inviting over, if you've read the past few posts here.
When I went to get my steak the night before, I was praised by the butcher for choosing such a great cut, and he outright swooned when I told him what I'd be doing with it, especially when I said I'd be marinating it for nearly 24 hours. Ha! I couldn't exactly take any credit for the choice of recipe, but it did affirm my suspicion that we were in for a great night of dining in.
To give you an idea, the flank steak I ended up purchasing was just under 2.2 lbs, and it was too big to fit in a 9x13 casserole dish to marinate. I had to get out my largest serving platter, and even then it was a tight squeeze!