Archive for October 16th, 2011

Beef and horseradish make a heavenly match. Use prepared horseradish if you must, but you’ll get much better results with fresh horseradish root. Most supermarkets carry it, and you need only grate it on a box grater to complete this recipe. Paired with a balsamic reduction sauce, this combination is bound to win you over. To avoid overwhelming the beef with vodka, use ½ cup vodka and ¼ cup Worcestershire sauce when making the Horseradish Vodka Infusion.

Prep: 15 minutes
Marinate: 2 to 6 hours
Grill: 6 to 10 minutes.

– Long-handled tongs.

– The balsamic brown butter sauce can be prepared in advance, left in the pan, and gently reheated just before serving.
– Use a smoky-tasting Scotch like Laphroaig to enhance the smoke flavor in the steak.

The beurre noir in this recipe is a classic French butter sauce made by cooking butter over low heat until it is dark brown, or noir, in color. As the butter darkens, it develops rich and heady aromas. The key is to brown the butter slowly so that it doesn’t burn. If you cook the butter to a light brown color, it is called beurre noisette (hazelnut). Beurre blanc (white) is a butter sauce made by whisking cold butter into a mixture of wine, vinegar, and shallots.

– Make the Stilton butter ahead of time and refrigerate it for up to 1 week

Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 3 inches above the fire.

1 cup Horseradish Vodka Infusion
2 tablespoons olive oil
1 large flank steak, about
1½ pounds 1½ teaspoons kosher salt
½ teaspoon ground black pepper
Oil for coating grill grate
½ cup (1 stick) butter, preferably unsalted
3 tablespoons balsamic vinegar
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons grated fresh horseradish

1. Put the horseradish infusion and olive oil in a gallon-size zipperlock bag. Seal and shake to combine. Pour 2 tablespoons of the mixture into a small zipper-lock bag or bowl, seal or cover, and refrigerate.
2. Poke the flank steak all over with a fork or skewer to create holes. Add the steak to the large bag, press out the air, seal, and massage the liquid gently into the meat. Refrigerate for at least 2 hours or overnight.
3. Heat the grill as directed.
4. Remove the steak from the marinade and discard the marinade. Pat the steak dry with paper towels and sprinkle all over with the salt and pepper. Let the steak rest at room temperature before grilling, about 30 minutes.
5. Brush and oil the grill grate. Grill the steak for 8 to 10 minutes per side for medium-rare to medium-done (135° to 140°F), basting a few times with the reserved marinade.
6. Let the steak rest, loosely covered with foil, for 5 minutes before slicing. Cut across the grain in thin, diagonal slices.
7. As the steak cooks, melt the butter over medium heat in a small sauté pan. When the butter foams, reduce the heat to medium-low and cook until it turns from yellow to medium brown but not black, 5 to 7 minutes. Watch the butter carefully and do not let it become black or burnt. Pour the brown butter into a small, heatproof bowl, leaving the sediment in the pan. Raise the heat to medium and pour the balsamic vinegar into the pan, swirling it and letting it boil down to about half its volume. Remove from the heat and pour the browned butter back into the pan to combine.
8. Sprinkle the sliced steak with the parsley and horseradish. Drizzle with the balsamic brown butter and serve.

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