In a large bowl, thoroughly mix all
the ingredients except the flank steak
and the garnish. Pour half of the
marinade into a resealable 1-gallon
plastic bag and add the flank steak.
Marinate in the refrigerator for at least
8 and up to 24 hours.
Pour the remaining marinade into a
saucepan over medium-high heat and
simmer until it is reduced by half, 10 to
15 minutes. Season to taste.
Preheat a grill to high or heat a skillet over
high heat. Remove the flank steak from the
marinade and wipe off the excess liquid with
paper towels. (Discard the meat’s marinade.)
Grill or pan-sear both sides of the steak,
then lower the heat to medium and cook to
medium rare (135 F), 8 to 10 minutes.
Let the flank steak rest, covered with foil, for
5 to 10 minutes. Cut the steak on the bias
across the grain and serve with the reduced
marinade. If desired, garnish with celery
and tomatoes. Makes 4 to 8 servings.
Recipe courtesy of Guy Fieri Food:
Cookin’ It, Livin’ It, Lovin’ It (William
Morrow Cookbook, 2011).
Wild Thing Avocado
and Crab Salad Cakes
By Tom Douglas
Finish these cakes by topping with mayonnaise seasoned with Sriracha hot sauce and
lemon juice, and a spoonful of tobiko (flying
fish roe), salmon roe or other caviar.
6 tablespoons heavy cream
1 tablespoon whole-grain mustard
Salt and pepper to taste
3 ripe avocados
Spicy mayonnaise for garnish
Caviar, for garnish
ROBIN LAY TON
Whip the cream to soft mounds. Stir in the
mustard, then fold in the crab and season
to taste with salt and pepper.
Peel and pit the avocados, and cut crosswise
into ½-inch-thick slices.
Set out 4 small plates and place a ring mold (see
note) in the center of each plate. Arrange enough
avocado slices in the ring molds to completely
cover the bottoms of the molds with the curved
sides of the avocado facing out. You should
have at least half of the avocado slices left.
Divide the crab salad among the 4 ring molds,
smoothing the tops. Arrange as many of the
remaining avocado slices as needed to cover
the crab salad in the ring molds. Remove the
molds by gently lifting them straight up. Garnish
with spicy mayo and caviar, and serve immediately. Makes 4 servings.
Note: You’ll need 4 molds that are about 2½
inches in diameter and 3 inches deep. Eight-ounce tomato sauce cans work perfectly.
Recipe from Tom Douglas's Seatown Seabar
& Rotisserie in Seattle.
More recipes on page 30