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| SOUTHWESTERN FLANK STEAK with WARM POTATO and BLACK BEAN SALAD |
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by Sam Gugino WINE RECOMMENDATION: Southwestern Flank Steak with Warm Potato and Black Bean Salad is full of spice and a perfect match for a classically rich and spicy red wine like Zinfandel. A peppery Syrah or Australian Shiraz will also pair well with these hearty flavors. INGREDIENTS: Two 8-ounce, red skinned potatoes Salt 1 teaspoon ground cumin 1 teaspoon chili powder 1/8 teaspoon cayenne pepper, or to taste 1/8 teaspoon freshly ground black pepper plus additional 2 tablespoons plus 1 teaspoon extra virgin olive oil 1 ½ pounds flank steak One 15-ounce can black beans 1 rib celery Half of a sweet onion such as Vidalia, about 4 ounces 1 tablespoon sliced, pickled jalapeno peppers 2 limes 1/3 cup packed fresh cilantro leaves DIRECTIONS: 1) Turn on the gas grill or broiler. 2) Cut the potatoes in quarters lengthwise (do not peel). Then cut crosswise into 1/4-inch wide pieces. Run the hot water tap while you put the potatoes in a saucepan with 1 teaspoon salt. Barely cover with hot tap water. Put over high heat, cover and cook 10 minutes or until barely tender, then drain well. 3) Meanwhile, combine the cumin, chili powder, cayenne, 1/8 teaspoon black pepper and salt to taste in a small bowl. Rub the steak with 1 teaspoon of the olive oil, then with the spice mixture. Grill the steak over high heat on the gas grill about 5 minutes on each side for medium-rare. Or put the steak 3 inches from the broiler heat source and cook for 5 to 6 minutes on each side. Remove to a cutting board. (If using a cast iron skillet, put the skillet over high heat until hot, then cook the steak about 5 minutes on each side.) 4) Meanwhile, open, rinse and drain the black beans in a colander. Cut the celery rib crosswise into thin crescents. Cut the onion into thin slices. Coarsely chop the cilantro. Put the celery, onion, cilantro, and black beans in a mixing bowl. 5) Mince the jalapeno. Juice the limes. Put the jalapeno, lime juice, the remaining 2 tablespoons of olive oil and salt and pepper to taste in a small bowl and mix well. 6) Add the drained potatoes to the black beans. Add the dressing. Toss well and check for salt and pepper. Slice the steak on the diagonal into 1/4-inch thick slices. Serve with the salad. Serves 4 NUTRITION INFORMATION PER SERVING: Calories: 810 Fat: 27 g Saturated Fat: 9 g Sodium: 520 mg Protein: 60 g Cholesterol: 115 mg Carbohydrate: 84 g Source: Sam Gugino, author of Cooking to Beat the Clock - Delicious, Inspired Meals in 15 Courtesy of wineanswers.com.  Recommended ReadingCooking to Beat the Clock : Inspired Meals in 15 Minutes by Sam Gugino Sure, you can cook up pasta in no time and whip up an omelet in a flash, but Sam Gugino insists you can also make sophisticated dishes, such as Duck Breast on Baby Vegetables, spending only 15 minutes in the kitchen to prepare them. Besides 60 recipes, he offers a strategy to help you quickly produce original, satisfying meals from scratch--and he doesn't mean a quick stir-fry! To prove his point, he offers recipes for a jambalaya studded with shrimp and hot sausage; a chicken curry with coconut milk; and Steak Diane, elegantly sauced with flambéed cognac and melted butter. Flavor, organization, focus, and creativity make this possible. For flavor, you need a pantry and freezer stocked with such staples as aromatic basmati rice and intense, sweet-tasting balsamic vinegar. Organization requires the right equipment, starting with a 12-inch, nonstick skillet. Focus means no radio or TV. Creativity means the ability to make substitutions--to save on a trip to the store. (courtesy: Amazon) |
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About the Author: Besides contributing to wineanswers.com, Sam Gugino is the author of Cooking to Beat the Clock - Delicious, Inspired Meals in 15 Minutes and an award-winning and critically acclaimed journalist and author on the subject of food and wine. A former restaurateur, Gugino has served as the restaurant critic at the Philadelphia Daily News and the food editor at the San Jose Mercury News. Sam frequently appears on television and radio food shows, and he currently writes the "Tastes" column for Wine Spectator magazine. You can ask Sam additional questions by going to his web site, www.samcooks.com |
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