Saturday, April 20, 2013

Flank Steak with Roasted Vegetables and Orange Vinaigrette



This one sounded good until I read the "vinaigrette" part. Ugh. Orange vinaigrette? On a steak? But really, it's just an unnecessarily fancy-pants way of saying "pan sauce", which is my thing. This recipe screams for the cast iron skillet, don't you think? Well, that turned out to be a slight mistake considering the acidity of the orange juice - not because it affected the food, but it high-jacked the seasoning of my skillet!

Flank Steak with Roasted Vegetables and Orange Vinaigrette
adapted from Cooking Club of America
click to print

1 1/2 lb. fingerling potatoes, quartered lengthwise
3 tbsp olive oil, divided
1/2 tsp kosher salt, divided
1/4 tsp pepper, divided
1 lb. asparagus
1 (1 1/2-lb.) flank steak
1 1/2 tsp Montreal steak seasoning
1/4 c orange juice
1 tbsp grated orange peel
1 tsp white wine vinegar
1 tbsp chopped fresh Italian parsley

Heat oven to 400ºF.

On large rimmed baking sheet, toss potatoes with 2 teaspoons of the oil, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper to coat; arrange in single layer.


Bake 15 minutes or until almost tender.

Potatoes baked 17 minutes.

Push potatoes to one side of pan; arrange asparagus on other side. Drizzle asparagus with 2 teaspoons of the oil and sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.


Bake an additional 10 to 15 minutes or until potatoes are tender and asparagus is crisp-tender.

Baked 12 minutes.

Meanwhile, sprinkle steak with Montreal seasoning.

Anticipating that the steak would not fit in the skillet, I cut it in half cross-wise.

Whisk orange juice, orange peel, 2 teaspoons of the oil and vinegar in small cup.


Heat large skillet over medium-high heat until hot. Add remaining 1 tablespoon oil; heat until hot.


Add steak; cook 8 to 12 minutes for medium-rare, turning once. Remove steak; cover loosely with foil.


Steak in hot skillet, steak cooked 6 minutes, steak flipped, and steak removed from skillet after cooking additional 3 minutes. NOTE: I cooked the second steak half immediately after the first.

Let stand 5 minutes before slicing across the grain.

Remove skillet from heat; add orange juice mixture to hot skillet, stirring and scraping up any browned bits on bottom of pan. (If pan is very hot, sauce may boil and evaporate. If this happens, stir in a few tablespoons of water.)


Drizzle vinaigrette over steak and vegetables; garnish with parsley.


Oh, slice the steak.

It's absolutely gorgeous, perfectly cooked.


Doh! I forgot the parsley!

Anyway, the orange vinaigrette? There wasn't enough. I got about 2 good tablespoons out of it (I opted not to water it down) and there isn't enough. My mistake was to drizzle it over the potatoes and asparagus when i should've just reserved it for the steak. Each time I got a taste of the sauce, it adds a nice light, springy zing.

What's wild about this dish is that (if you don't goof around and do the vegetables and steak simultaneously), dinner will be on the table in less than an hour. And it is just a beautiful sight!

As for my skillet, the juice stripped it.


Cost:
Total: $21.33 or about $5.33 for each of four servings.

0 comments: