Asian Flat Iron Steak

I picked up a super sale flat iron steak at the grocer and I wanted to make something besides fajitas.  The broiled flat iron steak was perfectly cooked, it may be my new go to way to prepare it.  The sauce was rich and perfect over rice with sesame green beans.  C thought the sauce was too much, he had seconds of the steak, but was fine with no additional sauce.  Miss F ate all her steak willingly, but she was upset with the sesame green beans.  She loves to pick the beans from inside steamed green beans, this would be far too messy with sauteed beans. This recipe was inspired from Once Upon a Chef.

Asian Flat Iron Steak

For the Sauce
2 teaspoons vegetable oil
2 teaspoons minced fresh ginger
1 garlic clove, minced
¼ cup dry Sherry
¼ cup soy sauce
1 tablespoon tomato paste
2 tablespoons light brown sugar
1/3 cup water
½ teaspoon Asian sesame oil
2 teaspoons unsalted butter
For the Steak
1 one pound Flat Iron Steak
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Preheat the broiler and set an oven rack in the top position.

Heat the oil in a small saucepan over medium heat. Add the ginger and cook until softened and fragrant, a few minutes. Add the garlic and cook for 1 minute more. Do not brown. Add the dry Sherry, soy sauce, tomato paste, brown sugar and water; bring to a boil, then turn the heat down and simmer gently until just slightly thickened 4 to 5 minutes. Add the sesame oil and butter and stir until the butter is melted. Set aside.

Season the steak on both sides with salt and pepper and place on a broiler pan (or rack on top of a baking sheet). Broil the steak to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer the steak to a cutting board; cover with foil and let rest for 10 minutes to let the juices settle (don't rush this step or the juices will gush out of the steak when you cut it). Cut the steak into thin slices across the grain and serve with the sauce.

Pin It Now!

Crab Pizza

Some things I just instantly want to make. Enter Crab Pizza. It was destiny. My parents had one last container of crabmeat from a crab feast and I had an afternoon free to head down to their house to swim.  This pizza was perfection.  All the wonderfulness that is crab dip on top of pizza crust.  My parents and I devoured the entire pizza for lunch, but it would be fantastic cut into squares as an appetizer.  Thankfully we are having crabs next week, so we can replenish our crabmeat supply.

Crab Pizza

For the white sauce:
1 tablespoon butter
1 tablespoon flour
¾ cup heavy cream or half-and-half
1 clove garlic, finely minced
Salt and pepper, to taste

For the pizza:
half recipe of pizza dough
Olive oil, for brushing
½ cup mozzarella cheese, shredded
½ cup cheddar cheese, shredded
½ pound fresh crab meat
Old Bay, for topping

To make the white sauce, melt the butter in a small saucepan over medium-high heat. Whisk in the flour and cook, whisking constantly, until bubbling and light golden, about 1 minute. Whisk in the heavy cream and garlic, and season with salt and pepper to taste. Cook, stirring frequently, until the mixture thickens and bubbles. Remove from the heat and set aside.

To make the pizza, preheat the oven and a pizza stone to 500 F for at least 20 minutes. Shape the dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread a thin layer of white sauce over the crust, leaving a border clear around the edge for the crust and reserving ¼ cup of the sauce. Sprinkle on the shredded mozzarella and cheddar cheeses.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 8 minutes. Remove from the oven, and top with fresh crab and reserved sauce. Return to oven for a minute or two, just to warm the crab. Remove from oven and let cool slightly before slicing and serving. Sprinkle with Old Bay to taste.

Pin It Now!

Crockpot Sweet and Spicy Pulled Pork

I entered a Fantasy Football game for the first time ever this year. Shawnda hosted the draft party and served her amazing margaritas. We had so many delicious snacks, but the standout was this pulled pork. I wanted to make it straight away, the recipe is adapted from America's Test Kitchen.  This is quite possibly the best pulled pork recipe I have ever made and I am going to use the fat separator method from here on out for all pulled pork recipes.  I had delicious margaritas, amazing pulled pork and drafted Tom Brady in the late rounds.  Total win.  And so far, I am #1-0 in fantasy football (shout out to Tom Herman!)

Crockpot Sweet and Spicy Pulled Pork

2 canned chipotle chiles in adobo sauce
1 tablespoon chile powder
¾ cup pineapple juice
4 garlic cloves, peeled
1 tablespoon light brown sugar
¼ teaspoon ground cumin
1/8 teaspoon ground cloves
1 (3-pound) boneless pork butt roast, trimmed and halved
Salt and pepper, to taste
1 tablespoon fresh lime juice, plus extra as needed
Tortillas for serving

Purée chipotle chiles, chile powder, pineapple juice, garlic, sugar, cumin and cloves in blender until smooth, about 30 seconds. Transfer to slow-cooker. Season pork with salt and pepper, add to slow-cooker and coat evenly with sauce mixture. Cover and cook until pork is tender, 9 to 11 hours on Low, or 5 to 7 hours on High.

Transfer pork to large bowl, let cool slightly, then shred into bite-size pieces, discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.

Toss shredded pork with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful. Stir in lime juice and season with salt, pepper and additional lime juice to taste. Serve in warm tortillas.

Pin It Now!