Ommegang Abbey and Flank Steak Get the Tomatillo Treatment
There’s nothing quite like a good steak. Around this time of year, it’s impossible not to catch a whiff of one and be reminded of beachside and backyard barbecues. Our dinner menu features a Glazed Flank Steak, a flavorful cut from the area between the hips and ribs, which tends to be long and narrow.
Flank steak should be sliced on the diagonal, going against the grain to achieve a tender finished product. Watch this Epicurious video demonstrating how to properly cut a flank steak.
We serve our flank steak with glazed and grilled tomatillos, the “sassy” counterpart to other tomato varieties like beefsteak and Roma, according to the Chicago Tribune. Tomatillos are a little bit tart, imbuing dishes with “a refreshing lemony tang” that’s often associated with Mexican food and salsas. But the green fruits, which should be used before turning yellow, are actually incorporated into a variety of dishes by chefs and home cooks.
Food and Wine suggests a recipe for “spicy Mexican-style” Pork and Tomatillo Stew, while The New York Times published a recipe for Melted Cheese Sliders topped with sliced tomatillos. Of course, you can always keep it simple and start with a basic tomatillo salsa; the recipe from Apartment Therapy’s The Kitchn has plenty of serrano chiles and cilantro, along with roasted tomatillos for a smoky flavor.
We haven’t forgotten beer, either. We’ve paired our Flank Steak and Grilled Tomatillos with the sublime Ommegang Abbey, a dark, spicy brew with warm underlying flavors of honey, toffee and chocolate. Abbey was Cooperstown-based Ommegang’s very first craft beer, inspired by the brewing techniques of Belgian Trappist monks. At 8.5 percent alcohol, it’s a strong brew with enough body to stand up to big flavors like steak and tomatillos.
We hope you’ll stop by for dinner and try it.
Tags: flank steak, food, food and beer pairings, nyc, ommegang abbey, tomatillos
sound like a delicious combination. it’s nice to see menus of great food and beer without fuss.