Currently cooking out of Simple Weeknight Favorites from America’s Test Kitchen
A crazy few weeks has left me little time to cook, but I did manage to get this steak on the grill for a quick, weeknight supper. I loved the simplicity of the dish, but I didn’t like the simplicity of the flavor. It is one of the very few dishes from the folks at America’s Test Kitchen that has fallen short of my expectations.
You can’t get any quicker or simpler than this dish. You take a flank steak, brush dijon mustard over the surface of it and grill it. That’s it. There isn’t even any salt and pepper in sight. Well, there is a salad of red potatoes and green beens that goes alongside the steak, and that has salt and pepper in it, but I decided, in the name of not having to go shopping for green beans and potatoes, to leave the side dish out.
Everything was going well. I had a nice flank steak, brushed with dijon mustard, grilling. Then I turned the steak over, and all the dijon mustard stayed on the grill. The same thing happened on the other side. I was left with a naked steak that wasn’t even seasoned properly (I should have been suspicious when I realized that the instructions didn’t include using salt and pepper on the steak).
In the end, the flank steak was nicely grilled, but there was no dijon mustard flavor left on it. Nice idea; bad execution.
I have mixed luck with the grill. Bryan will be most happy to tell you about the time I grilled bacon-wrapped shrimp and almost set the house on fire. Anyway, we have a gas grill, and to grease it, I use a wad of paper towels dipped in some veggie oil. Seems to do the trick most of the time.
I have nightmare-ish experiences trying to be a grill master. The want-to is there but the how-to is lacking. Is it a gas grill? I have Pam spray for the grill. Do you have anything like that? I just wondered if it would help with the not sticking part. (Not sure why I had to have Grill Pam and not just Pam. Hmmm…)