Owner of Golden Fig, Laurie Crowell says you can liven up just about any meal by using a cast iron skillet, even steak!
Mustard Rubbed Flank Steak
1 1/2- 2lb flank steak
Mustard Powder (also called dry mustard or mustard flour. Available in the spice aisle)
Butter (at room temp)
Kosher Salt and black pepper to taste
Remove flank from fridge about 1/2 hour before cooking. Remove any visible tissue on the steak. With a sharp knife, poke small scores all over, on both sides.
Rub dry mustard on both sides. Then rub both sides with a good dose of black pepper.
At this point, turn your stove top on to medium high to get that cast iron pan heating up.
Rub butter on both sides of flank steak.
Sprinkle kosher salt on both sides and place into preheated and dry, cast iron pan.
Cook for 2-3 minutes until a nice brown has begun.
Flip over and cook other side for same amount of time.
Turn heat off and cover pan. Let rest in pan, on burner, for 5 minutes.
Remove flank from pan and transfer to plate.
Cover plate with a bowl or foil and let steak rest 6-10 minutes.
Thinly slice and enjoy!
Asian Green Beans
2-4 C green beans (cleaned with ends snapped off)
1-2 TB butter
1 Tb soy sauce
splash toasted sesame oil
Heat pan to medium hot.
When hot, add butter.
When butter has melted add green beans and cook for 8 minutes.
Add soy sauce and sesame oil and cook an additional 5 minutes (or until beans have blistered a little and are tender).
Serve with Mustard Rubbed Flank.
Basic care and conditioning tips are
- Use it frequently. the oil from your food keeps it healthy
- Clean with warm water
- Dry and wipe entire piece with a touch of cooking oil after cleaning
- Cook things with a little fat to get a nice natural seasoning layer going… Burgers or steaks are an excellent option.
- Heat slowly. Cast Iron absorbs heat slowly, but retains and emits heat with more effect. This means if you are searing a protein, you will need to give your skillet about 4-5 minutes to reach an appropriate searing temperature. Once your pan reaches temperature, it packs a punch.
To add an additional layer of seasoning, please do the following:
1. Preheat Oven to 425 degrees.
2. Warm your cast iron to touch over your range or in oven.
3. Apply a tablespoon of your preferred seasoning oil over skillet’s entire surface area. We recommend shortening, vegetable oil, grapeseed oil, or flax seed oil.
4. Very important… wipe the oil you just applied off with a paper towel. Don’t worry, there will still be a very thin layer left.
5. Put your pan in oven for 1 hour.
6. After 1 hour, turn oven off and let your pan cool down. It’s seasoned!
7. Cook with it! As you cook with your pan the oils from your food will adhere to its surface, building extra layers of seasoning that will make it even more non-stick.
Caramel Apple Upside Down Cake
1 1/2 cups sugar, divided ( 1 C & 1/2 C)
4 tablespoons butter, plus 1 stick and 6 tablespoons cut into 1/2-inch cubes and chilled
Zest of one lemon, (divided in half)
Juice of 1 lemon
4 teaspoons vanilla bean paste, divided (2 tsp & 2 tsp)
1/2 teaspoon kosher salt, divided (1/4 tsp & 1/4 tsp)
1-2 baking apples, peeled and thinly sliced
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/3 cup whole milk
2 eggs, lightly beaten
1 tsp apple pie spice
Freshly whipped cream and toasted pecans for serving
Heat oven to 375° F.
Melt 1 cup of the sugar, 4 tablespoons butter, 1/2 of the lemon zest and juice, vanilla bean paste and 1/4 teaspoon of salt in a 10-inch cast iron skillet over medium heat.
Cook until sugar melts and is slightly caramelized (about 6 minutes). Carefully arrange apple slices on top of caramel and turn heat off.
In a large bowl, whisk together remaining sugar and salt, flour, apple pie spice and baking powder Add remaining butter, and using your fingers, rub into flour mixture to form coarse pea-size pieces.
Add milk, eggs, 2 tsp. Vanilla Bean Paste, 1 tsp lemon zest and gently stir until a soft, sticky dough forms. If dough is a little dry, you may need an extra splash of milk for the it to come together.
Place pieces of dough over the hot apple/caramel mixture, trying to cover the entire surface. If a few spots are open, the dough will rise up and fill in any holes left. Bake until the cake is golden and cooked through, about 20-25 minutes.
Remove skillet from oven and let the cake rest for about 10 minutes. Place a large, flat serving platter on top of the skillet and invert quickly and carefully.
Serve warm or at room temperature with a sprinkle of toasted pecans and a dollop of softly whipped cream, if you like, but it’s also delish plain.