By A.J. Fusco
Ask any firefighter what the quintessential firehouse meal is, and I can almost guarantee it is steak and potatoes. Ribeye, NY strips, and filet mignon are all popular cuts, especially for “promotional,” “end of probation,” or “retirement” dinners. Although delicious, they also happen to be the most expensive cuts. The reason for this is their tenderness, which is because of their location on the steer. They are all located in the center and high area toward the spine of the animal, which means they get less use than, say, a chuck steak that comes from the neck or a top round which comes from the rump. The cuts that are low and toward the extremities are also usually leaner and tougher, but they also pack a punch in the flavor department.
One of my favorite “everyday” steaks is the flank. Located behind the belly, this cut is very tough if overcooked or not sliced properly, but it also has a ton of that beefy flavor we love.
侧翼牛排非常适合高温，快速烹饪，因为它如此瘦弱。虽然它自己是伟大的，但有一点盐和胡椒，因为它的扁平形状也是完美的馅料。因为它是如此精益，用熏火腿和莫扎里拉馅是补充一些需要的额外脂肪，有点像包裹在培根中的东西。晒干番茄的甜味恭维咸味牛肉，而新鲜的罗勒照亮了整个菜。这个食谱肯定是下一个牛排晚餐的消防站击中！
Flank Steak Pinwheels
Flank Steak PinwheelsServes 4
Ingredients:
2 lb. Flank Steak
¼ lb. Thin Sliced Prosciutto
¼ C Sun-Dried Tomato, chopped
Small Ball of Fresh Mozzarella, sliced thin
Small Bunch of Fresh Basil
Kosher Salt
Fresh Ground Black Pepper
Olive Oil
Wooden Skewers
Procedure:
- Lay flank steak out on a sheet of plastic wrap, and cover the top of the steak with another piece of plastic wrap. Using a meat mallet or the bottom of small pot, flatten steak out starting from the center outwards. Be careful not to go to thin or you will end up with holes in the meat.
- 将牛排水平放置在您的盐和胡椒和辣椒旁两侧。层熏火腿;其次是晒干番茄;新鲜的马苏里拉;最后，罗勒。从最靠近你的最终开始，卷起牛排与谷物紧紧抓住。以1½英寸的间隔串起牛排。用厨房剪切切割串的末端，使它们不会伸出太远（根据卷的厚度，您可能能够使用牙签）。在每个串之间切入以产生均匀的轮轮。
- 在中高温下加热铸铁锅。加入橄榄油的毛毛雨，然后继续加上换气机，平面向下。厨师不受干扰4分钟。再次翻转并煮4分钟或直到内部温度达到130 * f以进行中稀含量。
- 删除并在移除串之前休息5分钟。装饰毛毛雨的橄榄油和新鲜的罗勒。
A.J.Fusco.started叉子和软管公司in 2011 by as a way to share his passion for cooking with other firefighters. Over time, it grew to a community of firehouse chefs sharing meals and recipes from all over the world, with a focus on healthier cooking. In 2017, A.J.’s dedication to firehouse cooking landed him on Food Network’s “Guy’s Grocery Games” twice, and on his first show he won the Salute to Firefighters episode! A.J.’s passion for cooking didn’t stop in the firehouse! He enrolled at the International Culinary Center in Manhattan in 2016 and graduated Top of the Class in the Professional Culinary Arts program. A.J. has worked in professional kitchens in Manhattan and Westchester since graduating and continues to do so on his days off from the firehouse.
