Monday, December 7, 2009

Game Day Flank Steak

I attended my annual New York Giants game yesterday at Jimmy Hoffa Memorial Gardens just off the scenic New Jersey Turnpike. My college roommate Dave has season tickets and invites me to a game every year, usually with his med school friends Jock and Andy.

Of course, tailgating is de rigour. Some fans go to great lengths, bringing home-made smokers and full-sized Weber grills. Others drive RVs with full kitchens into the parking lot, raise Giant and American flags and lay out lavish spreads. One parked RV had a flat bed trailer with a hot tube run by a gasoline generator. After the game (Giants won 31-24), two guys were in it drinking beer and making mayhem.

The guys next to us were culinary students who grilled skirt steak, opened up shellfish in a big steel pot on a charcoal grill and finished it off by melting butter in the same pot and drizzling it on Italian bread for garlic bread.

I usually make hamburgers for the crew, but this year I decided to do flank steak, potato salad and green salad. The flank, cooked over a charcoal fire on a rickety, but effective grill, was a big hit. Here's the recipe:

1 to 1/2 lb flank steak
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh basil
1 large or 2 to 3 small minced garlic gloves, depending on taste
2 to 3 teaspoons kosher salt, depending on taste
1/4 to 1/2 teaspoon pepper, depending on taste
3 to 4 tablepoons extra virgin olive oil

(You can use just about any herb or spice, although I find the rosemary and garlic are musts)

Preheat a grill or broiler. Mix the garlic, salt, pepper and herbs in a small bowl. Put the steak between sheets of wax paper and pound to about 1/2 inch thickness. Paint on olive oil and rub mixture onto meat. Turn over and repeat. Place on grill or under broiler (if it doesn't sizzle, you're grill's not hot enough), about 4 to 5 minutes a side for medium rare.

Put meat on cutting board with gutters to catch the blood. Let meat rest at least 5 to 10 minutes (We covered it because of hte cold) and then carve against the grain into strips. Serve with potato salad and green salad. Corn on the cob is also an excellent accompaniment, if in season.

To sum up, great company, great food and a great game. Life doesn't get much better.

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