Saturday, April 11, 2009
This week's My Kitchen, My World takes us back to Latin America to visit Guatemala. Paul and I chose Flank Steak Churrasco, a marinated grilled steak, served with a beans (black is recommended, but we used red beans because that's what we had), onion, and chicken broth. This made a quick weeknight supper that introduced us to some new combinations of flavors, like soy and Worcestershire sauce. It is recommended to serve the steak with rice, tomato salsa, guacamole and beans. I didn't have time to put them all together, but I think they would be amazing served with this simple, flavorful steak.
Flank Steak Currasco
2 pounds Flank Steak cut in thin slices across (Latin market will do this for you) Try to get meat that does not have to much fat on it, if it does, just trim it before preparing it.
1 large slice onion
½ cup of Yellow Mustard, (Heinz is fine)
½ cup Worcestershire sauce
1-tablespoon garlic powder
1-tablespoon onion powder
¼ cup of Soy sauce
¼ cup of Paprika
1 tablespoon of olive oil
1-tablespoon Black ground pepper
Salt to taste (Consider the soy sauce since it has salt on it)
Flank Steak Churrasco (Guatemalan Style)
Preparation time: 2 minutes. Cooking time 5 - 10 minutes
Combine all ingredients and let it marinate for about 30 minutes. Cook the meat after finalizing the rice, beans and salsa, since the meat is cut in thin slices the meat should take about 5 minutes on each side to cook, careful not to burn the meat, baste the meat with the marinade, and the onions, while cooking, if you cover the grill the meat will cook faster.
Guatemalan Style Black Beans
1 lb dried black beans
6-8 cups water (or enough to cover beans)
1 large onion
5 garlic cloves, whole
4 tablespoons chicken consomme (or bullion)
2 teaspoons salt
Soak beans over night.
When ready place all ingredients in either a slow cooker, pressure cooker or stock pot on the stove and let simmer all day on low. Usually around 6 hours.
Serve with sour cream, sweet plantains, tortillas or fresh bread.