Saturday, May 06, 2006

Starlite mint marinated flank steak with Peeps® demi-glace





This recipe is so delicious we have often served it to visiting dignitaries. Well in our case that usually means the mayor or my dentist. Flank steak is very versatile; you will remember a while back I was able to salvage that vegetarian stew by mixing in chunks of left over flank steak from earlier in the week. It was so good that our vegetarian friends still rave about it. (our little secret shhh!) Peeps® make a delicate demi-glace and allow you to use the marinade and not waste a saccharine drop. Because the meat marinades overnight you do have to plan ahead. Sugar based marinades are different from oil or vinegar because the sugar crystals will reform in the meat when its tempeture goes below 64 degrees. So you have to marinate this steak in a warm and dark place. We have actually put the whole mixture in a zip-loc and brought it to bed with us. In the morning my wife pops it into the fridge and the steak sets up nice and stiff.

6-9 starlite mints (depending on the size of the steak)
4 cloves of garlic
1/3 cup of low sodium soy sauce
1/3 cup French’s Mustard
1 cup white wine vinegar
2 packages of sweet tarts

2-3lb. Flank Steak (grain should run east to west when the steak is facing you, ask your butcher)

6 Peeps® (any color)

The secret to unpeeling a starlite mint is to place it under the flat side of your 13 inch kitchen knife and strike it with you shoe or an old table leg. Using your hand can be dangerous; I try never to use my hands when cooking for that very reason. Once you have shattered the mints they fall easily from the wrapping. Then in your pestle combine with the garlic and sweet tarts. I like to work them together until I have a paste. In a non-reactive bowl add the mustard, soy sauce and vinegar to the paste and beat until you have soft peaks. {For information about peak turgidity see Aviva Schlurmann’s The Daily Meringue .} Spread this over all four sides of the flank steak and seal in a gallon zip-loc. Do not use a caste iron dutch oven, it will impart a tinny flavor overpowering the subtle mint. Store overnight in a warm area such as a south facing window, one that gets direct sun. Remove steak and reserve marinade.

Set your oven to broil, Lower the top rack to lowest rung. If you put the steak too close to the broiling element you will surely be visited by the fire department and frankly this meal is too good to share with a pumper truck of hungry firemen. Because the sugars caramelize the meat from the inside you will need a candy thermometer to determine when it is done. Usually around 30 minutes. Let the steak rest while you make the demi-glace.

To a very hot saucier add the marinade and stir constantly, after about thirty seconds it will begin to smoke, add the Peeps® whole. Continue to fold the mixture until you have a taffy consistency.

Slice the steak on the bias, dress with the demi-glace and serve. This recipe goes great with anything anise. Ouzo or an ice cold Schilpovitz really hits the spot.

To add a festive note at year's end substitute candy canes for the mints!

Serves 5

Bon AppaPeeps™

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