Tag Archives: Beef

Flank Steak Sandwiches with All the Right Fixings

24 Aug

Sometimes you just need a good meat fix.

Flank Steak Sandwiches on Ciabatta


1 1/2 lbs flank steak

ciabatta or similar crusty bread, sliced

sharp white cheddar, sliced roughly

handful of baby arugula

handful of mushrooms

red onion, thinly sliced

1 tablespoon sugar

olive oil

balsamic vinegar

handful mixed herbs (parsley, thyme, rosemary), chopped

2-3 cloves garlic, minced

salt and pepper


Wrap bread in foil and place into a warm oven to heat while you prepare the rest. Start with the mushrooms. Wipe any dirt off them and slice thinly.  Sauté with 1 clove minced garlic in olive oil on medium-high heat. Put them aside onto a plate with a couple paper towels to soak up any extra oil.  In the same pan, sauté the onions.  (add some fresh olive oil if necessary) After about 1 minute, add the sugar to the onions then continue to cook.  This will brown and caramelize the onions for a sweet contrast to the salty-savory-spicy bits of the sandwich.

Next, prepare the steak.  Pound it down if it is now evenly sliced, then generously rub in the herbs, garlic, salt and pepper.  Pour a bit of olive oil and balsamic over the top.  If you have a grill available, by all means, use that! Otherwise, set your broiler to its highest setting and cook (briefly!) on each side.  For medium-rare, sear about 3 minutes on each side.


Finally, put the sandwiches together! The bread will be warm and crusty, so smear it with some fresh horseradish, and stack up the cheddar, arugula, steak, mushrooms, and caramelized onions.  So, so good. And the leftovers are the best!


Flank Steak with Artichoke Hash and Aleppo Pepper Aioli

1 Jul

It’s pretty rare that I cook steak.  I generally would prefer to eat fish or poultry over red meat, and to be honest, its not my specialty.  I always end up with a smoky apartment and overcooked meat.

But practice makes perfect.  And when I discovered this recipe, I decided that it was time to practice.  And how could I resist anything that uses artichokes at this time of year? The globe artichokes piled up 2 feet high are enormous, round, and so perfectly green that they look like they could be plastic. And it doesn’t hurt that they are 5 for $5…

In hopes of not having a heart attack when I’m 50 (not to be a debbie-downer) and for the purpose of feeding the carb-phobic people closest to me, I served the aioli on the side and  eliminated the potatoes.

It was a success!! This is a great comfy meal with an kick of spice and very season-friendly.  My steak came out perfectly savory on the outside, and cooked just to a medium-rare pink.

Flank Steak with Artichoke Hash and Aleppo Pepper Aioli

Adapted from Bon Appétit



2 garlic cloves, pressed

1 teaspoon Aleppo pepper

1/4 teaspoon coarse kosher salt

1/2 cup mayonnaise

2 tablespoons extra-virgin olive oil

1 teaspoon Sherry wine vinegar


1 1/2 tablespoons fresh thyme leaves

2 teaspoons Aleppo pepper

1 teaspoon coarse kosher salt

1/4 teaspoon ground black pepper

1 1 1/2-to 2-pound flank steak

1/2 lemon

8 baby artichokes or 2 globe artichokes stems trimmed

1 1/4 pounds unpeeled small yellow potatoes (such as baby Dutch or Russian Banana)

3 tablespoons extra-virgin olive oil, divided

1/2 cup water

2 fresh thyme sprigs

1 garlic clove, minced

2 tablespoons heavy whipping cream

1 tablespoon peanut oil or vegetable oil

2 tablespoons chopped fresh chives

For Aioli:
Mash garlic, Aleppo pepper, and 1/4 teaspoon coarse salt to paste in mortar with pestle or in small bowl with back of spoon. Whisk in remaining ingredients.

For steak:
Mix thyme, Aleppo pepper, 1 teaspoon coarse salt, and 1/4 teaspoon black pepper in small bowl. Rub seasoning mixture into steak; set aside.

Squeeze juice from lemon half into medium bowl of water. Cut 1/2 inch from tops of artichokes. If using globe artichokes, simply cut out all the leaves. Working with 1 artichoke at a time, break off  outer leaves. Cut artichokes lengthwise in half; cut each half into 1/2-inch wedges. Place in lemon water to prevent browning.

Place potatoes in heavy large saucepan. Add enough cold water to cover; sprinkle with salt. Bring to boil; reduce heat to medium-high and boil until potatoes are just tender, 8 to 10 minutes. Drain. Transfer to baking sheet until cool enough to handle. Halve or quarter potatoes.

Drain artichokes; pat to dry well, then sprinkle with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add artichokes and sauté until browned, about 4 minutes. Add 1/2 cup water, thyme sprigs, and garlic. Cover skillet and simmer over medium heat until artichokes are tender, about 5 minutes. Uncover and boil until no liquid remains, stirring often, 2 to 3 minutes. Add remaining 1 tablespoon olive oil and potatoes; stir to coat. Add cream and sprinkle with salt and pepper. Cook until potatoes are heated through and browned in spots, stirring often, about 6 minutes. Season hash to taste with salt and pepper.

Preheat oven to 400°F. Heat oil in heavy large ovenproof skillet over high heat. Add steak and cook until bottom is brown, about 2 minutes. Turn steak over; transfer to oven and roast until cooked to desired doneness, about 7 minutes for medium-rare. Transfer to work surface; tent with foil to keep warm. Let rest 10 minutes.

Meanwhile, reheat artichoke potato hash gently over medium heat. Stir in chopped chives. Thinly slice steak crosswise. Divide steak and hash among plates. Drizzle some aioli over steak or serve on the side.

Wiener Schnitzel

27 Apr

I went to Berlin the first week of April to visit my friend Sam.  Sam is a friend from NYU who I met while studying abroad in Buenos Aires.  She later spent a semester in Berlin, fell in love with it, and moved back after graduation.  I interviewed her here for Bye Bye Box.

My other friend from BA who lives in NY, Nicole, also traveled to Berlin and our friend Amanda met us there (Amanda has been living in London for the past year, getting her Masters at the London School of Economics).  The trip overall was very successful–the four of us travel really well together, maybe because we all met while in Argentina.  Sam knew all the great stuff to do from an insider’s perspective, and Amanda took it upon herself to come up with a list of cultural and historical activities that we needed to do.  We “sight saw” (I hate that term) all day, ate and drank all night, and still managed to get (some) sleep and watch the first half of Summer Heights High.

I could go on forever about Berlin, because I had an amazing time there and LOVE the city, but I’m here to talk about the food.  I know everybody says German food is just meat and potatoes and well…it mostly is, but the meat is so so good. It quickly became necessary for us to stop at Alexanderplatz every day to get a Bratwurst.  I didn’t eat a LOT of pretzels there but the ones that I did were delicious. I am still craving the Goulash soup that I had at Max und Moritz. As for modern cuisine, it is still up and coming in Berlin, but Sam did take us to a little place called Man Ray, where I had Wasabi-Pea soup.

Goulash soup at Max und Moritz (Taken on my iPhone)

And then there is the best thing of all. Wiener Schnitzel: a veal cutlet pounded down to about 1/4 inch, coated in breadcrumbs and fried.  What’s not to love? A few weeks after I got home, I decided to take a whack at making it myself. It seems to me that the thing that makes Wiener Schnitzel so good is its simplicity.  So I didn’t try anything fancy, and it came out PERFECT. I served it with a Cucumber-Potato Dill salad.

Wiener Schnitzel

Courtesy of Kocheke Cooking Recipes

Serves 4


4 veal cutlets

1 egg

4 Tablespoons flour

4 Tablespoons breadscrumbs


Oil for frying

Pound the veal slices to about 4 mm thickness, salt them. Turn the slices in flour, then in beaten eggs and then in breadcrumbs. Don’t press the covering, it should be loose around the meat when cooked. Heat oil in a frying pan, enough oil to let the slices swim in hot oil. Fry 1 slice until it is golden brown on one side, then turn it. Fry 3-4 minutes more then remove from pan. Serve each slice with a large lemon slice to squeeze over the schnitzel.