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Monday, January 19, 2009

Grilled Flank Steak Topped with Crispy Rum Onions with Spicy-Sweet Mashed Potatoes and Glazed Green Beans

Not exactly intended for long life, this meal is full of red meat, fat, starch, and rum. But, when counterbalanced by the green beans, it's practically fitting for a vegan (at least in my view).

Grilled Flank Steak:

Get your strip of steak out and slather olive oil
Grind up peppercorn, sea salt, cumin, coriander, garlic, and paprika into a fine powder. Coat your steak and rub it in with your fingers. Don't be shy on the amount of spices.
Let your steak come to "cool" temp, for maybe 1 hour out of the fridge. Heat your grill to high and cook 5 minutes on one side- flip and 4 minutes on the other. Take off the grill and don't cut it for at least 5 minutes.

Crispy Rum Onions:

Slice onion
1/4 cup rum
make a paste by adding cornstarch
add 1 tsp of baking powder
Mix onions in mixture well to coat. Drop in hot oil, turning often, until golden brown. Drain on paper towel

Spicy-Sweet Mashed Potatoes:

Boil large amount of water
skin 3 potatoes, cut into cubes, and drop in boiling water
skin 1 Asian pear, cut 1/2 into cubes and drop in boiling water
Boil over medium heat for 30 minutes. Drain.
Return to pot. Add 1/2 small carton of whipping cream, and 2-4 TSP horseradish. Use a potato masher, and mash those babies. Dollop some butter on top and return the lid. Keep warm. Stir before serving


Boil 1 Cup beef broth, add 1/2 sliced onion, and 1 TSP thyme. Reduce heat to simmer for 30 minutes. Add 1 TSP flour. Stir well, breaking up clumps. When you're almost ready for it, heat it up to a thick gravy, then use it.


~ Brock

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