🔥 Grilled Flint Steaks
Note: “Flint steak” typically refers to a lean, flavorful cut—often from the round or sirloin area. Treat it like a London broil or flank steak in cooking.
Ingredients:
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2 Flint steaks (about 1 to 1½ inches thick)
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3 tbsp olive oil
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3 garlic cloves, minced
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1 tbsp fresh rosemary (or 1 tsp dried)
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1 tbsp fresh thyme
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1 tbsp balsamic vinegar
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Salt and freshly ground black pepper
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Optional: 1 tsp smoked paprika or chili flakes for extra kick
Instructions:
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Marinate the steaks: In a bowl, mix olive oil, garlic, rosemary, thyme, vinegar, salt, and pepper. Rub all over the steaks. Marinate for at least 30 minutes (or up to 8 hours in the fridge).
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Preheat the grill to high heat (450–500°F / 230–260°C).
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Grill the steaks for 4–5 minutes per side for medium-rare, depending on thickness. Use a meat thermometer:
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Rare: 125°F (52°C)
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Medium-rare: 130°F (54°C)
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Medium: 140°F (60°C)
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Rest steaks for 5–10 minutes under foil before slicing against the grain.
🧀 Creamy Gratin Potatoes
Ingredients:
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2 lbs (900 g) Yukon Gold or russet potatoes, thinly sliced
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2 cups heavy cream
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1½ cups grated Gruyère (or cheddar for variation)
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½ cup grated Parmesan
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2 garlic cloves, minced
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2 tbsp unsalted butter
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Salt and pepper to taste
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Optional: pinch of nutmeg or thyme
Instructions:
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Preheat oven to 375°F (190°C).
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Prepare a baking dish (about 9×13″) with butter or nonstick spray.
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Heat cream mixture: In a saucepan, combine cream, garlic, nutmeg, and a pinch of salt and pepper. Heat gently until just simmering, then remove from heat.
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Layer potatoes: Arrange half the sliced potatoes in the dish. Sprinkle with half the cheeses, then pour over half the cream. Repeat with the remaining layers.
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Dot with butter on top. Cover with foil and bake for 40 minutes.
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Remove foil, increase oven temp to 400°F (200°C), and bake another 15–20 minutes until golden brown and bubbly.
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Let cool for 10 minutes before serving.