Monday, February 9, 2009
Flank Steak with Bacon Gravy.
That's right. You heard me. Flank steak with bacon gravy. Biscuits too. Visuals first, explanations afterward. Devastating, isn't it? The good news is that this was wicked frigging good. I think it probably took a year off my life, but it was a year well spent. The bad news is, I have almost no pictures of me making the gravy. I don't have a tripod or a timer (that I know of) and gravy comes together pretty quick and needs constant stirring. But the method I used is from Pioneer Woman and I did it exactly like she says to. Except for the changes. For one I didn't use any sausage, I seared some flank steak in bacon grease to get the fond. Once the steak was done I set it aside to rest and added a bit more grease to the pan. I wanted about two tablespoons worth and I hadn't used near that much to sear the steak. Now some of you might be asking, where did all this bacon grease come from? Well, I save it. I have a mug in the fridge half full of the stuff. It's the best for frying burgers. Heh. Anyway, then I added a couple tablespoons of flour. This is where the picture taking stops and if you pop over to Pioneer Woman you will see why. Lots of stirring. But she has lots of great pictures of it because she has mad skills. This kind of gravy (often called white or country gravy) is an awful lot like a white sauce but with meat drippings instead of butter for the roux. You also brown the roux much more than you do for a white sauce when making a country gravy. The other change to the original, besides the bacon grease, was that I added the juices from the rested steak. This gave it a great beefy flavor, but not enough of one to overpower the bacon. Of course, very little overpowers the flavor of bacon. Bacon is the Godzilla of food. You don't control bacon, you let it loose and hope it doesn't cause too much mayhem!