Flank and Broccoli Recipe
Description: The herb and spices blend to give this dish a special taste! From Chef Paul Prudhomme’s Fiery Foods That I Love Cookbook. Thank you French Bunny, for providing one of the directions on how to scallop the meat. I have also provided another direction from EHow.com.
Cook Time: 50 minutes
Prep Time: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 7 cups
Yield: 7 cups
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Salt |
| 1 1/2 | Dried basil leaves |
| 1 – 1 1/2 | Ground cumin |
| 1 1/2 | Dry mustard |
| 1 | Cayenne |
| 1 | Ground coriander |
| 1 | Ground fenugreek |
| 1 | Garlic powder |
| 1 | Onion powder |
| 1 | White pepper |
| 1 | Black pepper |
| 3/4 | Onions |
| 1/2 | Green bell pepper |
| 1 1/2 | Tamari soy sauce |
| 2 | Fresh mushrooms |
| 2 | Carrot |
| 1 | Fresh garlic |
| 2 | Fresh ginger |
| 2 | Buckwheat flour |
| 1 | All-purpose flour |
| 2 | Unsweetened coconut milk |
| 2 | Broccoli florets |
Instructions:
-
Prepare Seasoning Mix:
Combine the salt, dried basil leaves, ground cumin, dry mustard, cayenne, ground coriander, ground fenugreek, garlic powder, onion powder, white pepper, and black pepper in a small bowl. -
Season and Cook Steak:
Sprinkle the scalloped steak evenly with 1 tablespoon plus 2 teaspoons of the seasoning mix and rub it in well. -
Sear Steak and Vegetables:
Heat the oil in a 4-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Add the seasoned steak and cook, stirring frequently, for 4 minutes. Then, add the onions and bell peppers and cook, stirring frequently, for 12 minutes. -
Add Flavorful Ingredients:
Add the tamari, mushrooms, carrots, garlic, ginger, and remaining seasoning mix. Cover and cook, stirring occasionally, for 12 minutes, then stir in the flour. -
Incorporate Liquids:
Stir constantly until the flour is absorbed, then add the stock. Scrape all the brown bits from the pot bottom and stir in the coconut milk. -
Simmer and Add Broccoli:
Cover, bring to a boil, reduce the heat to low, and simmer for 10 minutes. Add the broccoli florets, return to a boil, reduce the heat to low, and simmer for 5 minutes more. -
Serve:
Remove from the heat and serve hot.
How to Scallop Meat (Two Methods):
-
Chef Paul Prudhomme’s Method:
Start with the meat in front of you on a firm surface, with the grain running from left to right. With a sharp, heavy knife held almost parallel to the surface, slide the knife through the meat about 1/4 inch below the surface, at about a 30-degree angle to the grain, and cut off a piece that measures about 2 by 3 inches. Make the second cut right next to the first one, also about 30 degrees from the grain, but in the opposite direction. Continue removing thin ovals down the length of the meat, then through the thickness. Don’t hurry, and try to keep the scallops as nearly the same size as possible, so they’ll cook in about the same amount of time. -
From EHow.com:
Sprinkle water onto two sheets of plastic wrap. Place a single cutlet onto one sheet of plastic on the wet side and cover with the wet side of the other piece of plastic wrap. Pound and roll the cutlet with the rolling pin until ¼ inch thick. Unwrap the cutlet and set aside. Repeat with the remaining cutlets, and cook the scalloped meat according to your recipe.
Read more: How to Scallop Meat | eHow.com
Enjoy this flavorful dish that combines the richness of scalloped steak with the freshness of broccoli, creating a delightful culinary experience perfect for any weeknight dinner or occasion. 🍽️
