This isn’t so much about steak, it’s about the t-shirt. Isn’t it cool? A good friend of ours saw it while on a trip and knew she had to purchase it and send it over to Marketman. I was amused. Let me not make light of the business of selling pork products. I know we end the lives of intelligent animals for food consumption. As we do end the lives of intelligent fruits and vegetables. And if carnivorous dinosaurs were still around, I am sure they would have no compunction about munching on me while I was strolling in some nearby pasture. My favorite scene from the movie “Jurassic Park” was when the T-Rex swooped down and ate the guy in the toilet or outhouse. I laughed quite uncontrollably in the theatre that day…
I wore the t-shirt for the first time while at the beach a couple of weekends ago. I notice it has slimming properties and makes one look quite svelte. Hahaha. It must be the illusion of the fatter pig in the graphic. At any rate, one of our favorite go to meals for beach entertaining is a grilled flank steak served with a large green salad. We also had some potatoes that evening. First, head over to Santis or your favorite butcher and ask for a large flank steak. A PHP900 steak will easily feed 6, or PHP150 each, just more than a Big Mac. Next, defrost the steak and dry with paper towels and season generously with kosher salt (or non-iodized salt) and cracked black pepper. Get your barbecue ready, preferably using charcoal, though I understand many in the U.S. use gas these days. When the barbecue is nice and hot, place the steak on the grill over high heat and turn it over after about 1.5 minutes. Slather with your favorite homemade or store-bought barbecue sauce, turn over after 1.5 minutes and do the same. After a total of just 6-8 minutes of cooking (depends on heat of the grill and thickness of your flank steak), remove from the heat and let it rest while you get the rest of your meal onto the table…
Slice thinly on an angle and on the bias just before serving. We like ours medium-rare or rare and sometimes get it wrong if the steak is too thin or the fire too hot. Perfect plain or with some HP or A-1 steak sauce or more barbecue sauce. Leftovers are great for breakfast the next morning with fried eggs. For the potatoes, we just blanched some new potatoes in water for 5 minutes or so, drained them and sealed them in a foil packet with some olive oil, salt and pepper and herbs and placed that on the grill at the same time as we started to cook the steaks. The potatoes should be done after 10-12 minutes on the barbecue. Remove them from the foil packet and serve with the sliced steak. All of this can’t take more than 30 minutes to prepare. Always a hit when we make this at the beach or in the city… Enjoy!
28 Responses
What a way to start this hot day. Beautiful piece of meat and cute shirt. Happy cooking MM!!!
Cute shirt!
Read in the papers yesterday that our government is in talks with a Malaysian company to supply them with pork for their non-muslim/tourist sector. Apparently we’re foot and mouth disease free pala.
ami, that report comes as a surprise as we barely have enough pork for local demand, and if I am not mistaken, are already importing a siginificant amount of pork and pork products from the West…
Nice Shirt :-) you really lost tremendous amount of weight, congratulations! your chopping board is cool..it looks like its made of stone, or is it made of something else? it looks sturdy and could last a long time..
Hi MM, that’s a nice looking knife. what brand of knife do you prefer?
JoannaQ, the chopping board is a grey plastic or composite material, it looks like slate, but feels and weighs like plastic… I think it was from Williams Sonoma. karen, actually, I don’t have a favorite and have several knives from Henckels, Wusthof, Sabatier and cheap restaurant supply store knives. They just all have to be sharpened every so often to keep them at their best. The unbranded restaurant supply store knives are the best value…Sister keeps me stocked with them from a NY source. I do have one knife set aside solely for my use, it’s a global. And one day I will splurge and get a MAC or some other intense Japanese knife. As to the specific knife in the picture, it’s either a Henckels or Wusthof, I think…
seriously, my eyes focused on the shirt print (so cute!) right away when i opened your page MM :)
Like! Will definitely try this. Soon. Thanks!
MM you look slim in your shirt :)
yup, u look indeed slim w/ that shirt market man. & the write up is very amusing.
It must be genetic predisposition then that crocodiles, the dinosaur’s reputed descendants, prey on and attack humans usually while in their riparian toilette literally catching them with their pants down.
Footloose, hahaha. I will remember that the next time we visit friends with a house in Florida and every body of water near them apparently are teeming with alligators or crocodiles. If I was quick enough, and strong enough, I would turn the nasty attacker into a computer carry all bag… hahaha. Someone squatting with his back to the gator is the perfect way to chomp on a human with just one bite. :)
very lean…both the steak and the cook! ;-)
Great. Now I’m craving meat!
MM, svelte, svelte,svelte indeed!
For your intense Japanese knife, this might interest you:
https://whiteonricecouple.com/travel/nishiki-market-kyoto-aritsugu-knives/
Yum! Reminds me of London broil :)
Awesome shirt! Where can I get one?
shirt reminds me of a billboard ad for chik-fil-a, where the chicken was saying “eat more beef!”
Speaking of japanese knives, Here’s a link to the intensive and traditional ways of creating one! Nice shirt MM! :)
https://fxcuisine.com/Default.asp?language=2&Display=241&resolution=high
looks great, any advice on grilling in an electric stove with a metal grilling plate?
Love this post but love your shirt more :)
Thanks for the reply MM. I remember reading one of Anthony Bourdain’s books where he talks about the knives he prefer. He does like the feel and lightness of a Global. There’s always a debate on which one is better, german or japanese knives. Bourdain said both are great but he likes Japanese better. When I got married, I made sure we register for a good knife block set and now, we have Wusthof at home. I do want to try a good Japanese knife like Global or Shun too. I’ll check out MAC. I love reading your kitchen tools/gadgets…And as they say, behind every cook’s success, is a good kitchen knife. :)
I’m proud to say that I’ve been using “global knives” set of 6 for the past 15 years and they’re the best investment any cook can have.
Btw,I love your svelte look!
I first looked at the food yummy but was surprised by the person slicing the steak. Is that really you MM??? you really lost a lot of weight. Comparing your past pictures wow!!!Congratulations and hope you maintain that figure.
you look too slim in your shirt, MM. i love the shirt, lol does it have a twin? but love the steak, more like craving to have one now! i gotta thank you for all the recipes you’ve shared in here that I’ve tried and tested… great ones, all i can say :D
Looks like, despite the Zubuchon diet, you are looking rather svelte these days…
Hi MM, will the leftovers for the morning-after brekkie remain tender? Or best kept away from the fridge overnight to keep them from getting tough?
Hi MM – Shun’s got a lifetime warranty. If you need them sharpened, send them back and they’ll do them for free (p&h yours). I learned quite a bit with knives when hubby gifted me with a boxed Shun. I was about to send them professionally sharpened (at about $10/knife, regardless of size) when I found out that not all knives are equal nor would all professionals sharpen the knives properly! For the investment made on the Shun, it would be well worth having them done properly – you just need to sharpen about once a year (and hone regularly).
I’ve been cooking steak for quite some time now, preferrably the rib eye cuts (just because it’s easier to eat than T-Bone :P ) And I slice it in slivers that you have shown here. But I never tried it in that angle-ish thing you just did. Does it make it easier?
The sauce on the steak is personal preference, but yes the essential non iodized salt and freshly cracked pepper should never be ignored. I heard also that hickory wood chips give good flavor. In the absence of it, some elders mentioned using dried Sampaloc branches. I haven’t tried it yet, though :P