Susans Beeswax Candles & Himalayan Rock Salt 

SEARED FLANK STEAK ON HIMALAYAN SALT BLOCKS

THE COOKING TILES ARE 8 INCHES LONG BY 4 INCHES WIDE BY 2 INCHES THICK

                              $25.00 EACH

Ingredients: 2 Lbs. of flank steak, crushed pepper and meat spices, olive oil, heavy skillet and Himalayan salt block.

START BY HEATING UP THE SALT BLOCK

Place the Himalayan salt block on the burner.  Put the flame on low for about 15 minutes and gradually turn up the flame to medium for a TOTAL of 30-35 minutes.  While the salt block is heating up, start the preparation of the meat. Place the flank steak on a plate and sprinkle with peppercorns and some meat spices.  Press them into the meat with your hand so the spices stay on when searing.  Heat up a heavy frying pan. Put olive oil (just a drop to cover the bottom) in the pan.  When the pan is hot, place the flank steak down flat just to sear the meat and spices for about 30 seconds to one minute.  Turn the steak over and sear both sides for about the same time. YOU DON'T WANT TO COOK THE STEAK, ONLY CHAR THE OUTSIDE OF IT.

Remove the meat from the pan and start slicing it.  Then cut the meat into 1/4 inch thick strips 2-3 inches long.  By cutting the meat against the grain, the meat should be juicy and softer.  Now check to see if the Himalayan salt block is hot enough to cook on.  Take a small piece of meat and place it on the salt block.  If you see that it sizzles, you know it's hot enough to cook on.  When it's hot enough, remove from burner with gloves, and place on a hot plate or trivet.  Place strips of flank steak on the Himalayan salt block for about 20 seconds until a little brown and then flip to the other side and do the same thing.  The center should stay almost rare and ready to eat.  The steak will be tender and very delicious.  You can serve some dipping steak sauce on the side.  I hope you enjoy this recipe!

 CALL: 212-741-1932