|
The steaks will be much more tender and cook
more quickly if you take a few moments to beat them with a meat mallet or roll
or beat them lightly with rolling pin. Lay a piece of plastic wrap over the
steak before hitting it, and you won't have to wash your mallet or rolling pin.
It's also a good way to take out some aggression after a hard day at work.
To cut your flank steak enviably thin for a
stir-fry, start with a frozen piece. Take it out of the freezer in the morning
when you plan to use it that night, and leave it in the refrigerator all day to
thaw. It should still be slightly frozen and fairly firm when you take it out
that evening, which will allow you to cut it very thin with a sharp knife.
|
Thickness of steak |
Rare |
Medium (total time in minutes) |
Well-done |
|
1-inch |
8-10 |
12-14 |
18-20 |
|
1.5 inch |
14-16 |
18-20 |
25-30 |
|
2-inch |
20-25 |
30-35 |
40-45 |
Steak and potatoes! What could be more
welcoming than this hearty combination? With the magic of the microwave,
cooking time for the potato is cut down to a minimum, and with the
quick-to-prepare salad and dessert, you will have dinner on the table in
next to no time.
|
