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Super Bowl Snacks

This year’s Super Bowl game promises to be one of the best in years. The Denver-area hype in support of the Broncos has been nothing short of amazing, and I have high hopes for my adopted home team. My husband Randy and I will be watching the game with a large group of friends in the comfort of a neighbor’s media room, and I have no doubt the game day buffet will be overflowing with hearty fare and tasty snacks brought by guests.

I’m taking a large pot of Beef Burgundy for the hungry ones. I have to make and photograph the recipe today for a Summit Daily News article that will be published in the next week or two, so it only makes sense that I “share the wealth” and bring this hearty French stew to the game.

But, I wanted to share with you one of my favorite Super Bowl recipes – Grilled Smothered Flank Steak Sandwiches. This easy-to-make, game-day sandwich is packed with zesty flavor, thanks to a spicy dry rub I massage into the meat before grilling, then topped with sweet caramelized onions and a tangy lime-cilantro dressing. Serve these sandwiches with a steaming pot of your favorite beans, a crisp green salad, and chips with guacamole and salsa. Then gather in front of the television and cheer for your favorite team. Go Broncos!

-Christy

Grilled Smothered Flank Steak Sandwiches

Ingredients:
2-3 large sweet onions, peeled and sliced
1 tablespoon olive oil
2 pounds beef flank steak, trimmed
2 teaspoons kosher salt
1 1/2 teaspoons cumin
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander seed, crushed
1/4 teaspoon freshly ground black pepper
  Juice of 1 lime
1 package hoagie rolls

Preheat the outdoor grill. Preheat a large skillet over medium heat, add olive oil, and sauteĢ the onions, stirring occasionally, until they are caramel-colored, about 20 minutes. Remove them from the heat and keep them warm. Whisk together the lime-cilantro dressing (recipe below) and set it aside.

In a small bowl, stir together the salt, cumin, garlic powder, onion powder, cayenne pepper, coriander, and black pepper. Rub the mixture over both sides of the meat and grill it to your desired degree of doneness. When it is done, transfer it to a cutting board and squeeze lime juice over the meat. Carve the meat thinly at an angle.

To serve, split the rolls in half lengthwise and spoon lime-cilantro dressing into the roll. Top with slices of flank steak and caramelized onions.

Lime-Cilantro Dressing:
2 1/2 tablespoons freshly-squeezed lime juice
1 1/4 teaspoons Dijon mustard
1/8 teaspoon sugar
  Kosher salt and freshly ground black pepper, to taste
1/2 cup canola oil
2 tablespoons fresh cilantro, chopped

Whisk the lime juice, mustard, sugar, salt, pepper, canola oil, and cilantro together in a small bowl until the dressing is well blended.