Kitchen Encounters

~ Mexican-Style Shrimp Cocktail (a Salad in a Glass) ~

Cóctel de camarónes.  That's Spanish for cocktail of shrimp.  If you're a fan of Southwestern spice, but never tasted a shrimp cocktail prepared Mexican-style, I recommend giving this Southwestern perfect-for-Summer twist on the classic a try -- plenty of plump, tender, poached (sometimes lightly-grilled) shrimp, swimming around in a citrusy, tomato, cilantro and spicy-hot sauce, containing pieces of diced avocado, cucumber, onion and jalapeño.  It's a snazzy fork-friendly salad in a glass, not to be confused with its cousin, ceviche, which contains raw, cooked-via-marination fish and/or shellfish mixed with spices, citrus juice, vegetables and/or peppers. 

Traditional shrimp cocktail, as we know it today, originated in the early 20th century, with oysters, not shrimp, being the original "cocktail hour" shellfish.  They were typically served in tiny cups as appetizers. The oysters were topped with a spicy ketchup-based sauce containing horseradish and Tabasco, which paired great with martinis and a handful of other pre-dinner cocktails.  Then, along came the 1920's:  the decade of Prohibition.  Bars and restaurants all across America were faced with a lot of idle stemware, until, a savvy bartender or restaurant owner somewhere got the idea to serve his/her shellfish appetizers in the cocktail glasses that were once used to serve alcoholic beverages.  The transition from oysters to whole shrimp did not happen in order to put the "tail" in "cocktail appetizer".  It came about to please the ladies.  The whole shrimp, complete with the pretty little red tail, served as a handle which enabled women to daintily pick-up, dip and eat.

The first mass produced shrimp cocktail was introduced to the American marketplace in December of 1948.  Sau Sea brand Shrimp Cocktail was invented in New York City by two entrepreneurs by the names of Abraham Kaplan and Ernest Schoenbrun.  The pair borrowed $1,500 dollars from relatives to start retailing individual, 5-ounce portions of ready-to-eat shrimp cocktail, packed in reusable, glass jars, for about 50 cents a piece.  It was just after WWII and frozen/pre-packaged foods and meals were just beginning to gain popularity.  Their timing could not have been better.   Their risky decision to try to take a restaurant delicacy and make it available to the masses paid off big time.

My experiences & my recipe for Mexican-Style shrimp cocktail:

I won't lie, I've only ever eaten Mexican-style shrimp cocktail in the Southwest three times, in this order: Tempe, AZ, Albuquerque, NM, and, San Antonio, TX.  Without being at all critical, because I know recipes vary from region to region, I least liked the Texican version.  The shrimp, lightly-grilled, were a bit dry, and, the sauce was ketchupy, meaning a tad too thick and sweet, not like what I'd experienced prior.  It wasn't bad, it was different, but, did result in my cutting back on the ketchup, then switching to chili sauce in my own version.  I simply preferred the sauces with a fresher-edge -- in the style of Mexican Pico de Gallo (Salsa Fresca/Fresh Salsa). 

For the shrimp:

2  pounds extra-large shrimp (21/25 count) thawed if frozen, peeled, deveined tails left on  

(Note: I buy both fresh and frozen shrimp, but I always try to purchase tail-on, shell-on, deveined shrimp. To thaw frozen shrimp safely, place them in a bowl of very cold water and in about an hour they'll be completely thawed.)

3  cups water

2  cups white wine

1  large, juicy lemon, cut in half

4  medium-sized bay leaves

~Step 1.  Place the wine and water in a 3 1/2-quart chef's pan.  Squeeze the juice from the lemon into the pan, then throw in the rinds too.  Add the bay leaves.  Bring to a boil over high heat.  Add the shrimp.  When the water returns to a boil, cook for exactly 1 minute.  Do not overcook.

~ Step 2.  Drain the shrimp into a colander and rinse under very cold water until shrimp are cool to the touch but still warm warm in their centers, about 1 1/2-2 minutes.  Transfer shrimp to a 6-cup food storage container. Squeeze whatever liquid is left in the lemon rinds over the shrimp, then place the rinds and the bay leaves in the bowl.  Cover and refrigerate until well-chilled, several hours or overnight.

Note:  This cook-and-chill method is my secret to succulent, perfectly-cooked flavorful shrimp.

For the Mexican cocktail sauce:

1  15-ounce can diced, fire-roasted tomatoes, undrained

1/4  cup Heinz chili sauce

1-2  tablespoons Mexican-style hot sauce, your favorite brand

1-2  tablespoons lime juice, preferably fresh

2  large garlic cloves, run through a press

1  jalapeño pepper, seeds and white ribs removed, finely-diced

3/4  cup thinly-sliced scallions, white and light green parts only

3/4  cup diced sweet onion

1/2  cup minced cilantro leaves, mostly leaves, some stems ok

~Step 1.  In a medium bowl, stir together the tomatoes and chili sauce.  Add the hot sauce and lime juice, 1 tablespoon each.  Stir, take a taste, then, add more of one, the other, or both, to taste.  Add the garlic, jalapeños, scallions, onion and cilantro.  Stir, cover, and refrigerate for 1-2 hours, to allow flavors to marry.  There will be about 3 cups thick, chunky Mexican cocktail sauce.

For the add-ins and garnishes:

3  cups cooked and chopped shrimp, from above recipe

1  cup peeled, seeded and diced English cucumber 

2  ripe, Hass avocados, diced (add to bowl ofshrimp cocktail or each portion of shrimp cocktail at serving time)

1/4  cup minced cilantro leaves and lime wedges, for garnish

~Step 1.  Remove the chilled shrimp from the refrigerator.  Sort through them, and, depending upon how many portions of shrimp cocktail you plan to serve, reserve a few of the prettiest ones, 2 per portion, and set them aside, to use as garnish.  Remove the tails from the rest and chop them into 2-3 bite-sized pieces each, placing them in the bowl of chilled cocktail sauce as you work.  Add the diced cucumbers.  Stir, cover and return the shrimp cocktail to the refrigerator again, to allow the flavors to marry, about 1 hour.  There will be 6 cups shrimp cocktail.

Just prior to serving, top w/fresh-diced avocado:

Serve garnished w/cilantro, lime wedge & whole shrimp: 

Mexican-Style Shrimp Cocktail (a Salad in a Glass):  Recipe yields 6 cups shrimp cocktail prior to adding the chopped avocado and garnishes/6-8 start-to-a-meal-sized 1-ish cup servings or 4 larger 2-ish cup luncheon-sized servings.

Special Equipment List:  3 1/2-quart chef's pan w/straight, deep sides; colander; 1-gallon food storage bag;  cutting board; chef's knife; vegetable peeler

Cook's Note: Shrimp cocktail is not just an American delicacy.  The British refer to it as "prawn cocktail" and have been serving it as long as we have, but there it's served with a creamy cocktail sauce called Marie Rose sauce, or, Mary Rose sauce. My version of ~ The Prawn/Shrimp Cocktail w/Marie Rose Sauce ~ is fashioned after the one I fell in love with at Browns restaurant while in London in 1983. Give this "across the pond" recipe a try.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024

~ Strawberry, Steak, Blue-Cheese and Arugula Salad ~

Strawberries aren't just for dessert, and, if the Northeast ever gets a break in the weather, the local strawberry season will be just around the corner.  That said, the California-grown Driscoll's strawberries I found in the grocery store yesterday are plump and sweet, and, one of the man-sized flank steaks my husband picked up at Sam's Club today are going to team up for a hearty, sweet-and-savory, main-dish salad for a delightfully-carnivorous Sunday dinner this evening.

Strawberries are no stranger to salads -- spinach and strawberry salads with poppyseed dressing were trendy on restaurant menus back in the 1970's.  Because of those spinach salads, I began experimenting with strawberries, when appropriate, in place of tomatoes, in select recipes.  There's more.  When it's a main-dish salad I'm wanting, unlike many, who pair salads containing strawberries with mild-flavored proteins like chicken or shrimp, as a card-carrying carnivore, trust me when I tell you, the strawberry holds it own next to bold-flavored meats like beef and lamb.

Something sweet, savory, salty & super-crunchy too:

For the salad:

1  2-2 1/2-pound flank steak, broiled and rested as directed in my recipe for Melanie's Perfectly-Cooked 18-Minute Flank Steak

3-4 whole heads hearts-of-romaine, the "hearts" being the inner leaves from the typical bushy head (about 12-16 ounces total weight), leaves torn into small, bite-sized pieces or cut chiffonade-style (into 1/2" strips or ribbons), washed, dried (preferably through a salad spinner) and chilled until very crisp

2-3  cups baby arugula leaves

1-1 1/2  cups very thinly-sliced (shaved) red onion, cut into half-moon shapes, half-moons cut in halves or thirds

2-2 1/2  cups ripe, hulled strawberries, sliced 1/4"-thick

1-1 1/2  cups blue cheese crumbles

1-1 1/2  cups (about 8-ounces) store-bought or homemade candied pecans

~Step 1.  Place a 2-pound flank steak on a disposable aluminum broiler pan and season with sea saltand peppercorn blend.  Place 5 1/2"-6" under preheated broiler for exactly 9 minutes.  Remove from oven, flip steak over (there's no need to season the second side), return to broiler and cook 9 more minutes.  Remove from oven and allow to rest 9 minutes.  Holding a chef's knife at a 30º angle, slice steak into thin, 1/8"-1/4" thick strips. Note:  This is enough meat for one large or six individual, main-dish salads.  To make it ahead, wrap cooked, rested and unsliced flank steak in plastic and refrigerate overnight.  Return to room temperature, about 30 minutes, then warm it (warm not hot) in microwave, about 90 seconds.

~ Step 2.  Slice flank steak in half lengthwise, then, while holding the knife at a 30º oven, thinly-slice each half into thin (1/8"-1/4"-thick) strips. Roll each strip up roulade-style*. *Note: A roulade (roo-LAHD) is a fancy French term for a thin slice of raw or cooked meat rolled around a filling then secured with some kitchen twine or a toothpick.  If the meat is raw, the roulade is cooked after rolling, if the meat is cooked, the roulade is ready for serving.

~Step 3.  To assemble one large or six individual-sized salads, on one large platter or six salad plates, layer and arrange the ingredients, in the following order:  The greens (romaine and arugula that have been briefly tossed together), red onion, strawberries, beef roulades, blue cheese and candied pecans. Drizzle with strawberry vinaigrette (recipe below) and serve with additional dressing at tableside:

All dressed up in a tangy & sweet, very-berry vinaigrette:

For the strawberry vinaigrette:

8-10  ounces fresh strawberries, cut into quarters (8-10 ounces after removing leafy green tops)

10  tablespoons white balsamic vinegar

1/4  cup honey

1/4  cup strawberry jam or strawberry preserves

1/2  teaspoon salt

1/2-3/4  teaspoon coarse-grind black pepper

6  tablespoons vegetable oil

~Step 1.  Place the strawberries in work bowl of food processor fitted with steel blade.  Using a series of 15-20 rapid on-off pulses followed by the motor running for 15-20 seconds, puree the strawberries.  Add all the remaining ingredients, except for the vegetable oil.  With motor running, process until thoroughly combined and smooth.  With motor running, through the feed tube and in a slow, steady stream, drizzle in the vegetable oil.  Dressing will be smooth and emulsified, and, there will be a generous 2 1/2 cups.  Leftovers (if there is leftover vinaigrette) store great in the refrigerator for 3-4 days.

Tied-together in every delightfully-colorful Springtime bite:

Strawberry, Steak, Blue-Chees and Arugula Salad:  Recipe yields 2 1/2 cups dressing and 6-8 large, main-dish servings of salad.

Special Equipment List: 11 3/4" x 8 1/2" disposable aluminum broiler pan (the kind with the corrugated bottom); cutting board; chef's knife; food processor

Cook's Note:  Want a super-easy super-strawberry Spring-Summer dessert to serve after your salad? Nothing could be finer than my super-special recipe for ~ Creamy-Dreamy No-Bake Strawberry Key-Lime Pie ~.  Think Spring.  Sigh.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024)

~Tangy-Sweet Strawberry White-Balsamic Vinaigrette~

Strawberries are no stranger to salads -- spinach and strawberry salads with poppyseed dressing were trendy on restaurant menus in the 1970's.  Those salads caused me to experiment with strawberries, when appropriate, in place of tomatoes, in salad recipes using a variety of other greens and proteins too.  It was only natural that I would experiment with sweet and savory salad dressings containing strawberries too.  This vinaigrette recipe is the one that captured my strawberry loving heart.  My Strawberry, Steak, Blue-Cheese and Arugula Salad (pictured in the background), is not only perfect for Spring, it's dazzling dressed with this vinaigrette:

For my strawberry vinaigrette:

8-10  ounces fresh strawberries, cut into quarters (8-10 ounces after removing leafy green tops)

10  tablespoons white balsamic vinegar

1/4  cup honey

1/4  cup strawberry jam or strawberry preserves

1/2  teaspoon salt

1/2-3/4  teaspoon coarse-grind black pepper

6  tablespoons vegetable oil

~Step 1.  Place the strawberries in work bowl of food processor fitted with steel blade.  Using a series of 15-20 rapid on-off pulses followed by the motor running for 15-20 seconds, puree the strawberries.  Add all the remaining ingredients, except for the vegetable oil.  With motor running, process until thoroughly combined and smooth.  With motor running, through the feed tube and in a slow, steady stream, drizzle in the vegetable oil.  Dressing will be smooth and emulsified, and, there will be a generous 2 1/2 cups.  Leftovers (if there is leftover vinaigrette) store great in the refrigerator for 3-4 days.

For drizzling or dipping, even on an all-strawberry salad:

Tangy-Sweet Strawberry White-Balsamic Vinaigrette:  Recipe yields 2 1/2 cups strawberry-balsamic vinaigrette.

Special Equipment List:  cutting board; chef's knife; food processor; appropriately-sized food-storage containers with tight-fitting lids.

Cook's Note:  I have no idea who prepared the first salad.  Whoever it was, I'm guessing it was an accident, and likely a result of hunger.  Gathered from fields, around streams and in wooded areas, greens, an herb or two, mushrooms, flowers and berries and/or seeds would stave off hunger.  As time passed, a pinch of salt, later, a squirt of citrus, next a splash of vinegar, last: oil.  To learn what I know about vinaigrette, read:  ~ In the Beginning:  Demystifying Basic Vinaigrettes ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024)

~ The Japanese Take on Salisbury Steak: Hambagu ~

Japanese hamburger steak.  If it doesn't sound very Japanese, it's because its origin is not.  It's an all-American-inspired dish that's been culinarily Japanized and popularized by Japanese home cooks and yoshoku chefs (restaurants that serve Japanese versions of American- and European-style food).  It's a spin-off of our American bunless hamburger steak (aka the plump mini-meatloaf-esque knife-and-fork salisbury steak smothered in savory gravy).  It's so popular with both children and adults, it has earned a spot in classic bento-boxed lunches throughout Japan. 

Make no mistake though, hambagu is Japanese cuisine, so, substitutions like American Worcestershire in place of Japanese Worcestershire, or American pepper in place of Japanese pepper, are simply not going to render an authentic hambagu experience.  Mind your "ga's" and "gu's" too -- a "hambaga" (hahm-bah-gah) is what you order at a Japanese McDonald's. "Hambagu" (hahm-bah-goo) is a get-out-your-chopsticks and pull-up-a-chair, family-friendly, melt-in-your-mouth-tender, juicy meat patty drizzled with a tangy sweet sauce and served over rice. 

Japanese hambagu patties = a 1:1 ratio of beef to pork.

The secret to the traditional, juicy, flavorful Japanese hamburger steak patties is a 1:1 ratio of beef to pork. I grind my own (which only takes a few seconds in the food processor), and, I use a combination of 1 pound well-marbled Delmonico (rib-eye) steak and 1 pound pork tenderloin.  

Note:  If you skip the pork and use only beef, the patties will be good, but noticeably different.  All-beef patties will be dryer and less flavorful  -- more like a hambaga than true hambagu.

"ソース" = "sauce" in Japanese. "とんかつソース" = Tonkatsu.

Tonkatsu = the Japanese take on American steak sauce.

If you've ever gone into a Japanese market (which I have), and said, “I'd like a bottle of sauce”, you'd be handed a bottle of dark sauce that you think you're familiar with.  This "ソース" ("sauce") is what's referred to as Worcestershire in Japan. Unlike “sauce” in English, in Japan ソース refers to a dark, semi-thick line of sauces, such as: ウスターソース (Worcestershire Sauce), 中濃ソース (Vegetable & Fruit Sauce Semi-Sweet), and, とんかつソース(Vegetable & Fruit Sauce/Tonkatsu Sauce.  Other sauces, like soy, teriyaki, tomato or mayonnaise, etc., are called by their names -- not referred to generically as "sauce".

Note:  The sauce popularly used on hambagu is store-bought tonkatsu. It's a 100% vegetarian, uniquely-flavored, dark-colored, tangy, sweet-and-savory thick-and-drizzly sauce containing water, corn syrup, sugar, distilled vinegar, tomato paste, salt, rice-starch, apple purée, soy, prune paste, carrot, onion, spices and lemon juice.  While there are many recipes for mimicking tonkatsu in the home kitchen,  I liken the task of attempting to do that: like trying to duplicate your favorite A-1-type steak sauce at home.  

That said, in the Japanese home kitchen and in Japanese restaurants, tonkatsu (the sauce) is also the traditional condiment for tonkatsu (the meal), which is a breaded and fried pork cutlet.

My 5-minute food processor method for mixing the meat:

For the hambagu pattie mixture:

3/4  cup Japanese panko bread crumbs

6  tablespoons whole milk

1  pound well-marbled steak, cut into 1" cubes

1  pound pork tenderloin, cut into 1" cubes

4  ounces small-diced yellow or sweet onion (about 1 cup)

1  large egg

1  tablespoon Bull-Dog brand Japanese Worcestershire sauce (Note:  American Worcestershire sauce is onion-, anchovy-, garlic- and tamarind-flavored.  Japanese Worcestershire, while the same thin consistency and dark color as American Worcestershire, is flavored using the same ingredients as  tonkatsu.  Japanese Worcestershire sauce and tonkatsu sauce are 100% vegetarian, American Worcestershire is not.)

3/4  teaspoon sea salt

3/4  teaspoon Japanese green pepper

3-4  tablespoons vegetable oil, for frying hambagu patties

3/4-cup Bull Dog brand tonkatsu sauce, for drizzling on patties

steamed white rice, to accompany hambagu patties

choice of garnishes:  crispy Asian-style fried onions (my favorite), sautéed onions &/or shiitake mushrooms, grated daikon

~ Step 1.  In a 1-cup measuring container, stir together the panko breadcrumbs and milk.  Set aside, until the breadcrumbs absorb the milk, soften, and become pasty, about 5 minutes.  While the breadcrumbs are softening:

~Step 2.  Cube the delmonico steak and the pork tenderloin, placing the cubes in the work bowl of food processor fitted with steel blade as you work. Dice the onion and add it to the work bowl along with the beef and pork cubes too.

~ Step 3.  Using a series of 40 on-off pulses, grind the meat and mince the onion. Add the pasty panko, whole egg, Japanese Worcestersauce, salt and Japanese pepper.  Using a second series of 30 on-off pulses, incorporate the wet ingredients and spices into the meat mixture.  Transfer meat mixture to a 1-gallon food storage bag and refrigerate 1 hour and up to overnight, to allow flavors to marry.

~Step 4.  There will be 2 3/4 pounds meat mixture. Using a kitchen scale as a measure, divide the mixture into 8, 5 1/2-ounce, 3 1/2"-round, plump, smooth* discs.  Place a thin-coating of oil in a 12" nonstick skillet and add the patties.

*Hambagu patties are thicker than American Salisbury steak, and, they're more refined looking too. Generally speaking, their smooth, almost manufactured appearance, comes from the addition of the pork -- mixing the meat in the food processor adds to an even more-perfect presentation.

~ Step 5.  Fry the patties over medium-, medium-high heat, until lightly-browned on the first side, about 6-7 minutes, flip burgers over, place a lid on the skillet and cook until lightly-browned on the second side, about 6-7 minutes.  

Note:  Placing the lid on the skillet during the cooking of the second side is the Japanese secret to keeping the patties plump and juicy.

~Step 6.  Using a spatula, transfer the patties to a paper-towel-lined plate to drain.  Add and stir the tonkatsu sauce into the pan drippings in the skillet.  Adjust heat to simmer for about 30-45 seconds, then transfer/pour the sauce into a small bowl.  Serve over steamed white rice with steamed or blanched vegetables of choice and tonkatsu sauce for dipping or drizzling.

Serve atop white rice & vegetables w/a drizzle of tonkatsu:

The Japanese Take on Salisbury Steak:  Hambagu:  Recipe yields 8, hearty servings (if served over rice with vegetables) and 1 cup sauce for dipping and drizzling.

Special Equipment List:  1-cup measuring container; cutting board; chef's knife; food processor; 1-gallon food storage bag; kitchen scale (optional); 12" skillet, preferably nonstick, w/lid; spatula; paper towels

Cook's Note:  Once a week, when mom or dad went grocery shopping, my brother and I were allowed to pick one TV Dinner, which we would eat on Thursday.  To this day, I associate Thursdays with TV Dinners.  Happy Thursday,  my recipe for: ~ Upscale TV-Dinner-Style Salisbury Steak & Gravy ~. Some things can't be changed.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024)

~ Melanie's Perfectly-Cooked 18-Minute Flank Steak ~

When I want a perfectly-cooked, rare- to medium-rare steak, one that gets cooked indoors, next to the elegant filet mignon, the rustic flank steak is my choice.  That said, in terms of taste, texture, versatility and price, without compromise, hands-down the flank steak wins on all points -- which is why I purchase one or two almost every week.  In my food world, there's plenty of room for premium Delmonicos, NY strips, porterhouse and T-bones too, but, in terms of cooking steak indoors vs. grilling steak outdoors, those cuts typically "just don't do it" for me like filet or flank.

About this flat, oval-ish,  1"-1 1/2"-thick, stringy-grained steak:

A well done flank steak is not well done at all.  Flank steak, while it lends its succulent flavorful self to indoor cooking beautifully, if the lean and sexy flank steak is not quickly-cooked and served rare- medium-rare it is not worth eating. While I occasionally pan-sear it, my favorite method is to cook it under the broiler*.  My foolproof method takes all the guesswork out of it too.  Read on:

My rule of thumb is to purchase the biggest flank steak I can find -- two pounds is perfect, but, if I come across one that's larger, into my cart it goes.  I'd be crazy not to spend the extra pennies, and, it's not because bigger is better.  It's because leftovers go into sandwiches and onto salads -- zero waste.  Depending on the recipe du jour, sometimes I marinate flank steak, sometimes I don't.  When it comes to flank steak, absorb this: marination (which does not affect the cooking time), is a flavorizer not a tenderizer.  Perfectly-cooked flank steak is super-tender with zero marination.  Example:  my marinated Greek-Style Flank Steak Salad or Pocket Sammies.

* Note:  I have electric ovens and none of mine have a hi or low setting for the broiler.  With the door cracked (which is how broiling, a from-the-top-down dry-heat-method of cooking, is done in an electric oven), an oven-thermometer reads 325-ishº throughout the cooking process.

Place a 2-2 1/2-pound flank steak on a corrugated broiler pan -- allow to come to room temperature, about 20-30 minutes:

Season top with freshly-ground sea salt & peppercorn blend -- alternatively, season with a favorite steak seasoning:

Place 5 1/2"-6" underneath preheated broiler for exactly 9 minutes -- 5 1/2"-6" is a key measurement when broiling a flank steak:

Remove flank steak from oven:

Flip steak over (season second side if you like more spice):

Return to oven & broil exactly 9 more minutes:

Remove from oven & allow steak to rest for 9-10 minutes.

Holding knife at a 30° angle, slice flank steak  across the grain -- into thin, 1/8"-1/4"-thick strips of succulent, beefy lusciousness:

Use hot or cold as directed in recipes for appetizers or main-dishes, &/or, in sandwiches, on salads & even pizza:

Melanie's Perfectly-Cooked 18-Minute Flank Steak:  Recipe yields instructions to broil the perfectly-cooked rare- medium-rare flank steak/4-6-8+ servings (depending on how it's served -- as appetizers, in sandwiches, on salads or as a main-dish -- and what it is served with).

Special Equipment List:  11 3/4" x 8 1/2" x 1 1/4" disposable aluminum broiler pan w/corrugated bottom; cutting board; chef's knife

Cook's Note:  My recipe for ~ Open-Sesame Flank Steak w/Garlic-Ginger Sauce ~, when served over steamed white rice with a simple vegetable stir-fry, is packed full of Asian flavors and classic flank-steak texture.  Two flanks steaks, with a marinade that gets simmered and served as a sauce for dipping and drizzling at serving time, easily feeds 6-8 people for a lot less money than Chinese takeout.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2018)

~My 18-Minute Philly-Dilly Flank-Steak Cheesesteaks~

Knowledge is power.  As the 2018 "Dilly-dilly" Bud Light, Super Bowl commercial spiked in popularity, then filtered into the mantra for the Eagle's super-bowl victory parade in the form of "Philly-dilly", my curiosity caused me to research it -- and I'm glad I did.  I'm here to report "dilly" is a real word, and, as per Merriam-Webster, it's a noun that comes from an obsolete adjective that refers to something "delightful", "remarkable" or "outstanding", which describes with perfection:

My latest take on the cheesesteak -- The Philly-Dilly.

If you have never eaten a cheesesteak sandwich in Philadelphia proper, you've never eaten a cheesesteak.  Like the soft pretzel, the iconic Philly cheesesteak just tastes better in The City of Brotherly Love.  Whether you're standing outside on a sticky-hot sidewalk next to a street vendor in Summer, or inside, doing the "Philly lean" over a counter in a sweaty-windowed sandwich shop in Winter, the experience, on several levels, cannot be duplicated elsewhere.  Many have tried, many have come remarkably close, but everyone agrees:  Philadelphia owns this sandwich.

A Philly cheesesteak is always made with high-quality, nicely-marbled, thinly-sliced, rib-eye steak. For example:  This 1"-thick rib-eye would be cut, while partially frozen, lengthwise into 5-6 thin steaks.  The meat gets cooked quickly, on a large lightly-greased flat-top griddle, getting chopped up as it cooks.

The flank steak, in terms of taste, texture and price holds its own next to any premium steak, plus, it's the perfect alternative for the home cook who wants to cook the steak indoors.  While I occasionally pan-sear it, my favorite method is to cook it under the broiler.  My foolproof broiler method takes all the guesswork out of it too.

Trust me when I tell you, my Philly-dilly's are dilly-dilly.

I'm only making one cheesesteak, in an 8" nonstick skillet today, because one is all I can eat, and, I'm on-my-own for dinner this evening.  I'll make more sandwiches tomorrow, with the leftover flank steak (enough for five more cheesesteaks), when Joe gets back home.  I've included my instructions for reheating leftovers in the recipe below. That said, to prepare multiple (2-4-6) sandwiches, be sure to use an appropriately-sized 10"-, 12"- or 14"-skillet to feed your family or friends.

While steak broils in the oven, onions caramelize on the stovetop.

For each 6" cheesesteak:

2  teaspoons salted butter

1/2  cup diced yellow or sweet onion

2-3  super-thin-slices deli-style provolone, or Velveeta if it's yellow cheese you crave

3/4  cup thinly-sliced rare-cooked and still-warm flank steak, prepared as directed in my recipe:  Melanie's 18-Minute Perfectly-Cooked Flank Steak

choice of optional toppings:  1/4 cup mild or hot, well-drained yellow pepper rings, sautéed bell peppers or mushrooms, &/or, 2-3  tablespoons red tomato-based pizza-type sauce

1  6"-8" high-quality, semi-firm Italian or brioche submarine-shaped roll

~Step 1.  Place a 2-pound flank steak on a disposable aluminum broiler pan and season with sea salt and peppercorn blend.  Place 5 1/2"-6" under preheated broiler for exactly 9 minutes.  Remove from oven, flip steak over (there's no need to season the second side), return to broiler and cook 9 more minutes.  Remove from oven and allow to rest 9 minutes.  Holding a chef's knife at a 30º angle, slice steak into thin, 1/8"-1/4" thick strips. Note:  This is enough meat for six cheesesteaks.  To make it ahead, wrap cooked, rested and unsliced flank steak in plastic and refrigerate overnight.  Return to room temperature, about 30 minutes, then warm it (warm not hot) in microwave, about 90 seconds.  Slice and proceed with recipe as written.  While flank steak is broiling and resting, caramelize the onions as follows:

~Step 2.  In an 8" nonstick skillet, melt butter over low heat.  Add the diced onions.  Adjust heat to medium, medium-high, to gently and slowly sauté, stirring frequently until onions are caramelized to desired degree of pretty brown, 16-18 minutes, regulating the heat carefully during this process.  Adjust heat to low and arrange provolone slices over the onions, followed by the still-warm sliced flank steak.  

If desired, sprinkle a favorite topping or two over the top of the meat to customize your sandwich to your liking.  When cheese has melted, about 30-45 seconds, remove skillet from heat.

~Step 3.  Place your favorite roll (split open) on a piece of aluminum foil.  With the aid of a spatula, while tilting the skillet on an angle, slide/push the contents of the skillet directly into the roll, much like you would slide an omelette from pan to plate.  Wrap the sandwich tightly in the foil and set aside, about 1 minutes, to give the roll time to steam/soften a bit.  Using a serrated bread knife, slice the sandwich in half (a diagonal is nice), remove the foil and serve immediately. 

Delightfully, remarkably, outstanding?  You betcha.

It's a dilly of a cheesesteak -- It's a Philly-Dilly Cheesesteak!

My 18-Minute Philly-Dilly Flank-Steak Cheesesteaks:  Recipe yields 6, 6"-8" flank-steak w/caramelized-onion cheesesteaks.

Special Equipment List:  11 3/4" x 8 1/2" disposable aluminum broiler pan w/corrugated bottom; cutting board; chef's knife; appropriately-sized nonstick skillet; spatula; aluminum foil; serrated bread knife

Cook's Note:  Another take on the cheesesteak, and a favorite here in my kitchen, is my recipe for  ~ Philadelphia-Style Cheesesteak-Pizza a la Mel ~.  While it is luscious topped with my recipe for ~ Melanie's 18-Minute Perfectly-Cooked Flank Steak ~, I've written it with other options too.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2024)