Friday, August 8, 2008

Grilled Flank Steak with Tomato Relish: Double Recipe

by Rachel, who is covering for Kris this week

It is my firm belief that everyone should have one stupid, easy, ace-in-the-hole main course. I'm talking about the kind of savory creation that makes you look like you and Mario Batali and Eric Ripert and Daniel Boulud and Ina Garten and Christopher Kimball were all just hanging around, drinking a cold one and shootin' the sh*t, when all of a sudden, you were like, "Dudebros (and dudebro-ette). Check it. What if I did *this* for dinner?" And you told them your idea, and they were all like, "NOICE!" and high-fived you, and patted you on the back, and then maybe made out with you a little.

So, yeah. Everyone should have one of those. For the steak-lovers out there, here's mine, courtesy of Bon Apetit.

Grilled Flank Steak with Tequila Marinade and Grape Tomato Relish
Adapted slightly from this Epicurious recipe.

Part the First: Grilled Flank Steak with Tequila Marinade
Makes 21 servings

1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro
1/4 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 teaspoons grated lime peel
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
5 1/4 pounds of beef flank steaks (broken down into multiple steaks), trimmed

1) In a medium bowl, combine every ingredient but the beef. Whisk together. Pour into a huge ziploc bag.

2) Make little holes all over beef using a small knife. Place in bag with marinade. Seal and stick in the fridge for at least 2 hours, but overnight if you like. Flip the bag every so often so the whole steak gets some time in the marinade.

3) Preheat grill (medium-high heat). Grill meat to medium-rareness. (If you haven't already, throw the marinade out while this is happening.) When done, place on chopping board. "Tent with foil; let stand 10 minutes."

5) Slice beef diagonally across grain, making paper-thin slabs. Serve meat with Grape Tomato Relish below).


Part the Second: Grape Tomato Relish
Servings: Makes 21 servings.

1/4 cup balsamic vinegar
1 1/2 teaspoons crumbled dried oregano
1/4 cup olive oil
2-3 tablespoons drained canned diced mild green chilies (NOTE: Since I like it moderately spicy, I eliminate the seeds and white membranes. If you can't find the canned goods, fresh jalapenos will work as well.)
6 green onions/scallions, finely chopped
6 cups halved cherry tomatoes

In a medium bowl, combine vinegar and oregano. Whisk together. Then, slowly whisk in oil. Add chilies and scallions. Add tomatoes. Toss gently, so everything is combined. Salt and pepper to taste.

Approximate Calories, Fat, and Price Per Serving
272 calories, 15.2 g fat, $2.32

Calculations
1/2 cup fresh lime juice: 33 calories, .1 g fat, $.50
1/2 cup chopped fresh cilantro: 10 calories, 0.2 g fat, $.79
1/2 cup olive oil: 952 calories, 108 g fat, $.80
1/3 cup soy sauce: 45.3 calories, 0.1 g fat, $0.51
1/4 cup tequila: 260 calories, 0 g fat, $3.46
7 garlic cloves, finely chopped: 30.3 calories, 0 g fat, $.23
2 teaspoons grated lime peel: negligible fat and calories, $.13 (cost absorbed by price of limes for lime juice)
2 teaspoons ground cumin: negligible calories and fat, $0.02
3 1/2 teaspoons dried oregano: 11.4 calories, 0.45 g fat, $0.07
Salt and fresh ground ground black pepper: negligible calories and fat, $0.03
5 1/4 pounds of beef flank steaks: 4116 calories, 210 g fat, $35.00
1/4 cup balsamic vinegar: 40 calories, 0 g fat, $0.30
2-3 tablespoons drained canned diced mild green chilies: 5 calories, .2 g fat, $.36
6 green onions, finely chopped: 28.5 calories, 0.15 g fat, $.50
6 cups halved grape tomatoes: 180 calories, 0 g fat, $5.97

TOTAL: 5711.5 calories, 319.2 g fat, $48.67 (Roughly 4 oz. meat and 1/4 - 1/3 cup of salsa)
PER SERVING (TOTAL/21): 272 calories, 15.2 g fat, $2.32

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