A simple blog about food, cooking, family, friends and the fun of ultra running. From the eyes of Chef Bill Bailey.

Friday, October 15, 2010

Chef Bill's Daily Dish

Brazilian Barbecued Flank Steak

Barbecued meats (churrasco) are served in churrascarias, Brazilian barbecued-meat restaurants, with a salsa-like sauce as an accompaniment. Since hearts of palm show up at every salad bar in these restaurants, Chef Bill has added them to the sauce to give it a tasty twist.

8 servings
Active Time: 30 minutes
Total Time: 30 minutes

• 6 cloves garlic, minced
• 1/2 small hot pepper, such as jalapeño or serrano, minced
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 2 pounds flank steak

• 1 14-ounce can hearts of palm, drained, halved lengthwise and thinly sliced
• 4 medium tomatoes, chopped
• 1/2 cup chopped red onion
• 1/2 small hot chile, such as jalapeño or serrano, minced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons red-wine vinegar
• 1/4 teaspoon kosher salt

1. Preheat grill to high (see Broiling Variation).

2. To prepare steak: Combine garlic, hot pepper, oil and salt in a small bowl. Rub the mixture on both sides of steak.

3. To prepare salsa: Combine hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt in a medium bowl.

4. Reduce grill heat to medium and grill the steak 4 to 6 minutes per side for medium-rare. Transfer to a cutting board, tent with foil and let rest for 5 minutes. Cut the steak across the grain into thin pieces. Serve with the salsa.

Per serving : 215 Calories; 8 g Fat; 3 g Sat; 4 g Mono; 37 mg Cholesterol; 7 g Carbohydrates; 29 g Protein; 2 g Fiber; 341 mg Sodium; 627 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 4 lean meat

Tips & Notes Broiling variation Instead of grilling, in Step 1 position oven rack 6 inches from the heat source and preheat broiler. In Step 4, cook steak on a broiler pan under the broiler until medium-rare, turning once, about 10 minutes total.

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