more America’s Test Kitchen meals …

sometimes i run across recipes and just run with the idea of it in a direction that in no way fits the actual recipe. there’s one for Flank Steak Sandwiches in that America’s Test Kitchen cookbook i’m still holding hostage that sounded really great. I don’t think i followed the recipe (i used skirt steak for example, because i prefer it) but really, from the title alone you can pretty much make it any way and still be right on. anyway, i combined it with another recipe for  focaccia (with garlic AND rosemary, thankyouverymuch). the result was pretty fabulous, a huge skirt steak sandwich with lovely frites. man food, we like to call it.

Easy Garlic and Rosemary Focaccia
recipe from Kiss My Spatula (a way awesome little blog, by the way)

You Need:

an envelope of yeast
1/2 cup warm water
4 cups flour
1/2 teaspoon salt
about 6 good sized cloves of garlic, minced fine
rosemary sprigs
1 1/4 cups warm water
5 Tablespoons olive oil
good sea salt

empty the yeast in a bowl and mix it with the 1/2 cup warm water. let it stand 10 minutes. stir in 2 Tablespoons of olive oil. mix the flour with the salt, minced garlic, and some finely chopped fresh rosemary. add this and the 1 1/4 cups water to the yeast mixture. mix it all up. the dough will be pretty sticky and soft. turn it out onto a floured surface and knead it until it comes together nice and smooth. i didn’t knead this too much – i left it pretty soft to handle. turn it over into a greased bowl, greasing the whole thing. cover and let it rise for an hour or so. after the first rise, plop it onto a lightly oiled rimmed baking sheet. press it with oiled hands into the baking sheet. cover with a damp towel and let it rise again, another hour. heat the oven to 400. dimple the dough with your finger tips. whisk 3 Tablespoons of olive oil and 1 Tablespoon of water together. brush this onto the top of the dough. if you have more rosemary (i didn’t) sprinkle this on top of the bread dough. sprinkle the sea salt all over the dough. bake about 30 minutes until the bread is nice and golden. let it cool a bit before slicing it up.

Skirt Steak Sandwiches with herb mayo, red onion, and spinach
recipe adapted from America’s Test Kitchen anniversary cookbook

You Need:

a piece of skirt steak
lime juice
salt, pepper, garlic powder
parsley, chopped finely
garlic, minced
more cracked pepper
splash of red wine vinegar
red onion, sliced thinly
spinach leaves
tomato slices
a hunk of that fine, garlicky, nice focaccia you made earlier, split in half

heat some oil in a grill pan or a cast iron skillet. pat your steak dry. sprinkle both sides with lime juice, salt, pepper, and garlic powder. when the oil is heated, sear your steak until well browned on both sides. if you like yours rare to medium rare, when it’s nicely seared, just take it off and set it on your carving board to rest. if you want it more well done, heat your oven while you’re searing and when you’ve got it well browned on the outside, pop it in the oven to finish it up. mix a few Tablespoons of the mayo with parsley, minced garlic, and a splash of red wine vinegar. smear the mayo on the bottom halves of your focaccia. after your meat has rested, slice it against the grain, thinly. layer the meat on the bread. assemble the onion, tomato, and spinach leaves. top with the top of your focaccia. serve with fries.


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