Wednesday, October 08, 2014

Garlic-Rubbed Flank steak with home-made Chimichurri sauce. (Recipe)


-Garlic-Rubbed Flank steak with home-made Chimichurri sauce-

You bet it's a recipe to keep because I only took two pictures. I couldn't take it no more after the second picture, put down my camera, took my fork out with trembling hands and dig in like a pig. I have no self control and I will not apologize on that. 

Ok First things first, a little introduction on Flank steak. 

See the dark blue part? Yes, that's Flanky boy right there. The cut of beef from the abdominal muscles of a cow. It's a little tough compared to the rest of the cuts, that's why I highly suggest cooking it till medium/medium rare only, if cooked till well done, the meat can be really hard to chew. 

Flank steak is one of the most underrated cuts of beef in my opinion. If you usually go for rib eye or sirloin, you are missing out! Give that flank steak a try, it's robust and filled with beefy flavor, not to mention it also absorbs marinades really well AND very pocket friendly. (I got the portion shown for less than $10) 

It goes perfectly well with Chimichurri - An Argentinean herb sauce that works wonders on steak. A pungent condiment to make at home to slather on just about everything you want. Chimichurri & steak... A perfect match! 

Recipe for Chimichurri 

  • 1/2 cup parsley
  • 3 tablespoons white or red wine vinegar
  • 2 large garlic cloves, minced 
  • 1 small shallot, minced 
  • 2 tablespoons oregano leaves
  • 1 teaspoons crushed red pepper
  •  some salt + freshly ground pepper
  • 1/2 cup extra-virgin olive oil

  1. In a food processor/blender, mix the olive oil, parsley, vinegar, garlic, shallot, oregano and crushed red pepper in. Process until smooth, then season it with salt and pepper. Transfer the sauce to a bowl. You can make ahead and put in the fridge but I would not keep it for more than 2 days. 
Marinates for the Flank Steak:
  •  1 flank steak, trimmed 
  •  1 teaspoon salt
  •  1 teaspoon freshly ground black pepper
  •  2 garlic cloves, mince
  •  1 tablespoon of brown sugar 
  •  1 teaspoon of garlic powder 
  • NOTE: Rub the steak evenly with all the ingredients above and let it sit for at least 30 minutes at room temperature. This step is VERY IMPORTANT because like I said, Flank steak do take in marinates very well you want the steak to be at room temperature before you start cooking/grilling. Never cook a steak fresh out from the refrigerator. NO GOOD. 
    1. Step 2: The cooking
    1. 1. Prepare the grill/ frying pan to medium-high heat.
    2. 2. Place steak on grill rack/ frying pan. The cooking time varies depending on the size of your steak, mine is a rather small portion so I cooked it for 2 minutes each side, 3 minutes max. Total time around 5- 6 minutes for medium doneness. Remove steak from grill/ frying pan and let stand for 5 minutes. Another important note: DO NOT, cut the steak right away, you have to let it rest so it will be juicy and succulent. Cut steak into thin slices. Drizzle heavenly Chimichurri sauce across and enjoy! 

Sunday, August 17, 2014

Sushi Mori in Causeway Bay, Hong Kong.

Very worthy sushi lunch set in Sushi Mori, 9 piece sushi set 220 HKD and 12 pieces premium sushi set only 550HKD. Most importantly, it is very delicious and fresh. A hidden gem in Causeway Bay!

Sunday, July 13, 2014

Momofuku Ssam Bar

Pretty disappointed with the food as I heard great reviews before. None of the dishes were outstanding or memorable. Will not be back. 


Luke's at The Heeren, Orchard.

Thursday, June 19, 2014

Namaaz Dining in Jakarta.

Fire, smoke, nitrogen and other surprising elements. Namaaz Dining is Indonesia's first molecular gastronomy dining that serves local Indonesian food. If you have an adventurous palate like me, go give it a try! #foodscience