![]() Flip the steak and repeat browning the second side. Add the steak and cook, rotating the pan 90° halfway through, until a golden-brown crust forms on the bottom, 4 to 5 minutes total. Heat 2 tablespoons neutral cooking oil in a large skillet over medium-high heat until shimmering. Remove the steak from the marinade and pat dry with paper towels.Place on a plate and refrigerate for at least 4 hours and up to overnight. Massage the steak to coat in the marinade. Add 1 flat iron steak, press to remove any air, and seal the bag. ![]() ![]() Add 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 tablespoon soy sauce, 1 teaspoon Dijon mustard, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon ground coriander, and stir to combine.Prepare the following, adding each to a zip-top gallon bag as you complete it: Pick the leaves from 2 fresh rosemary sprigs until you have 2 teaspoons and coarsely chop, smash and peel 2 garlic cloves, trim and cut 2 medium scallions into 1-inch lengths.
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