YOUR RECIPE FOR CONVECTION COOKING!
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Grilled Flank Steak
Flank Steak cooks quickly under the broiler and has great flavor, but a little marinade does help tenderize the meat. The steak doesn’t pick up as much color as when cooked on the grill but it is still delicious.
I am using a combination of oil, soy sauce, and some orange and lime juice that will pair well with the ingredients in the sweet potato salad. Ideally, marinate the meat a few hours in advance and pat it dry before cooking, and of course, let it come to room temperature first.
1 flank steak, approx 1 - 1 ½ lbs
⅓ cup soy sauce
1 orange juiced
2 limes juiced
3 cloves garlic minced
1 tbsp sesame chili oil
Combine the marinade ingredients and marinate the steak in a non-reactive container or plastic bag for 2 hours or overnight.
Bring the steak to room temperature before cooking. Discard the marinade, and blot the excess moisture from the steak with paper towels. Place the steak on a 2 - piece oven broil pan, drizzle the steak with a little vegetable oil, and spread it evenly over the surface.
Arrange the oven rack to accommodate the broil pan with the steak with enough clearance so the steak is not touching the top heating elements.
Heat the oven in the Convection Broil mode to the highest temperature. When the oven comes to temperature broil the steak for 6 - 8 minutes on the first side, carefully remove the pan and flip the steak and broil for another 4 - 5 minutes.
Remove the pan from the oven and immediately transfer the steak to a rimmed cutting board to rest. Slice the steak into thin slices cutting across the grain.
Turn on your vent hood when broiling so any grease and smoke can be effectively vented out. Modern ovens and ovens with gas broilers come to temperature very quickly so a long preheat time is not necessary.
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Baked Ham with Tangerine Glaze and Roasted Carrots
Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.
In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.
1 - smoked ham, bone-in, skin on 7 - 9 lbs
1 - bunch fresh sage leaves
¾ - cup olive oil
1 - cup unsalted butter, cut into chunks
2 - cups tangerine juice
2 - tangerines, sliced thin, seeds removed
2 - cups, packed light brown sugar
1 - cup water
½ - teaspoon whole cloves
2 - cinnamon sticks
1 ½ - lbs baby carrots
Preheat the oven in the Convection Mode 300 degrees.
Place the ham on a rack in a large roasting pan.
Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep.
Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.
Bake for 2 hours.
Combine the butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.
Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.
Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.