While I love to bake bundt cakes, I'm not a one trick pony! :) I love food, and as we begin to launch our new website (dear Lord I hope that's soon!) you'll find all of my food interests in one place.
This weekend is one of those rare times where I'm not cooking for a living--I'm cooking for friends, and I'm really looking forward to that.
As a result of my dinner party/Game Night, and as a result of some new recipes I have to test for an upcoming Baking Class in Berkeley, CA at Kitchen on Fire, this Bundt lady is up to new tricks in the kitchen, and I promise that new recipes and photos are coming to the blog soon.
In addition to Cream Scones, Strawberry Shortcakes, Salted Caramel Ice Cream, and Bacon Roasted Fingerlings, I decided a recipe that would be great for tonight's guests would be a flavorful flank steak.
Photo taken from: stakeitout.com
Flank steak is very affordable, very flavorful, and great for big groups. But, it is a muscle and can be tough if you over cook it, or most importantly don't cut against the grain.
Whether it's a recipe from my own cookbook, or a recipe from my favorite blogger, I always review technique and the underlying science behind the recipe. That way, I'm more likely to have culinary success. As I learned last night, sometimes the best intentions can be foiled by bad technology* (stay tuned for my post on Salted Caramel Ice Cream)
In my crash-course in steaks, I pulled up one of my favorite blog posts on this topic. http://www.seriouseats.com/2010/03/why-should-you-cut-meat-steak-against-the-grain.html
Happy Eating--photos soon! :)