Peppercorn Crusted Beef Tenderloin

As I mentioned in an earlier post, I had some time to look through the latest Cooking Light Magazine on my travels for Thanksgiving.  I thought this one sounded really good and went to Costco to find a nice tenderloin.  I enjoy my beef at a medium rare temperature and these came out perfectly!  The flavor is really nice!

The beef as I started to cook it

The beef resting

Our meal (with Weight Watchers Au Gratin Potatoes)

Ingredients:
4 (4oz) beef tenderloin steaks
2 tsp cracked black pepper
1/2 tsp kosher salt, divided
4 tsp olive oil, divided
1/4 cup chopped fresh flat leaf parsley (I used dried and less)
3 tbsp cilantro (I omitted because I don't like it)
1-1/2 tsp fresh garlic, chopped
1 tsp fresh oregano (I used dried)
1/2 tsp grated lemon rind
1 tbsp fresh lemon juice
1/4 tsp crushed red pepper flakes

Directions:
Drizzle a little olive oil on each side of the steaks.  Sprinkle evenly with pepper and 1/4 tsp salt.

Heat oven proof skillet over medium high heat.  Add 1 tsp oil & swirl to coat.  Add steaks to pan and cook for 3 minutes per side, or until desired temperature.  Set aside to rest.

Combine remaining oil, remaining 1/4 tsp salt, parsley & remaining ingredients in a small bowl.  Whisk to combine.  Drizzle over each steak and serve.

Enjoy!

Marinated Flank Steak

B really likes this recipe so I made it last night for her.  The trick to this is marinating the steak for at least the better part of the day.  I sometimes even let it sit overnight.  I ended up cooking this in the oven (because it's fixed - yay!) last night but have done it on the grill too.  Grilling time is pretty easy as listed below but the oven is a little more tricky.  I broil each side for a couple of minutes then put the oven temp on about 375 and let it cook for another 5-8 minutes.  I found the recipe here.

The marinated steak ready for the oven

When it comes out of the oven, let it rest for 5 minutes

 Slice it really thin

 Here's our dinner

Grilled Marinated Flank Steak

INGREDIENTS

Marinade Ingredients

• 1/3 cup olive oil
• 2 cloves garlic, minced
• 2 Tbsp red wine vinegar
• 1/3 cup soy sauce
• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper

Other ingredients

• 2 pounds flank steak
• Kosher salt
• Freshly ground pepper

Directions

• 1 Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.
  2 Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.
  3 Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.
  How do you know if the steak is done? The best way to tell is to poke it with your finger tips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. As the steak cooks the muscles contract and firm up. Touch the tip of your nose and that's what a very well done steak feels like. 
  4 Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
  5 Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.