1 Cover and reduce to a simmer. Simmer for 15 minutes or until water is evaporated. When done, fluff the quinoa with a fork and set aside.  To make the Avocado Crema: add avocado, lime juice, cilantro, and salt to a small food processor or blender.
By the 1940s, Steak Diane was a common item on the menus of restaurants popular with CafÃ© society, including the restaurants at the Drake and Sherry-Netherland hotels and The Colony. It is often attributed to Chef Beniamino Schiavon, 'Nino of the Drake'. Preparation. Steak Diane is similar to steak au poivre. The steak is either cut thinly, or pounded thin so that it will cook rapidly. It is seasoned and quickly sautÃ©ed in butter. A sauce is prepared from the pan juices. Ingredients vary; they may include butter, mushrooms, mustard, shallots, cream, truffles, meat stock, A1 Steak Sauce, and Worcestershire sauce.
4 When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.5 Notice the direction of the muscle fibers of the steak; this is called the grain of the meat.Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes.