TREND: PRESENTATION SELLS
JENNIFER LEAMONS
STANLY REGIONAL MEDICAL CENTER
ALBEMARLE, N.C.
I created this dish for Fat Tuesday, incorporating the flavors of New Orleans. I realized it was a hit when I made it for a plated lunch and all the guests asked for seconds.
Ingredients
1 tbsp. kosher salt
1/2 cup Cajun seasoning
1-2 lbs. flank steak
1 tbsp. olive oil-canola blend
1 cup sour cream
2 limes, juiced
1 tbsp. ground cumin
Salt, to taste
Steps
Combine salt and Cajun seasoning and rub all over steak; wrap in plastic wrap and put in fridge for 30 minutes.
Add oil to cast iron skillet and heat to medium high. Sear both sides of steak until caramelized.
Finish in oven to desired doneness, about 12 minutes on 350 F for medium-rare to medium. Let meat rest for at least 20 minutes.
In a bowl, combine sour cream, lime juice, cumin and salt.
For service: Slice meat against the grain and top with sour cream sauce.
Yield: 4-6 servings
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