Marinated Flank Steak II

Marinated flank steak can be prepared easily for a great meal during the week. We've been using the same marinade for a long time, and recently gave this recipe a try. It came from a pile of recipes I had ripped from a magazine (I couldn't find which one) years ago. We really liked the flavors, especially the fresh rosemary.

Marinated Flank Steak II

3 tbsp balsamic vinegar
2 tbsp olive oil
2 tbsp fresh lemon juice (approx. the juice from 1/2 a good size lemon)
1-1/2 tbsp brown sugar
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp minced fresh rosemary
2 garlic cloves, minced
1/4 tsp freshly ground black pepper
1 - 1-1/2 lb flank steak
1/2 tsp kosher salt

Personally, I just dump all of the ingredients into a freezer bag, add the meat, seal it up, and knead it a bit. Then I put the whole bag in a bowl (just in case the bag leaks), and stick it in the fridge. You can get fancy and use a whisk and a bowl, and whisk the vinegar, olive oil, lemon juice, brown sugar, mustard, Worcestershire sauce, rosemary, minced garlic and black pepper together. Place the steak in a resealable bag, pour in the marinade and gently knead to coat. Marinate in the fridge (we usually try to do it overnight, or at least for several hours) or freeze.

To prepare, heat your grill or a grill pan over medium high heat. Remove steak from marinade and grill 5 minutes per side for medium rare or about 7 minutes per side for medium. Transfer steak to a cutting board, tent with foil and let rest 10 minutes. I usually grill it on our gas grill over medium-high heat until the meat reaches 140 degrees and then let it rest while I get everything else plated. I served with sautéed spinach (steamed broccoli for the kiddo who doesn't "do" spinach), some baby red potatoes from the farmer's market, and a little Peruvian green sauce we picked up at the market. It's great over a salad, too.

Layered Mexican Trifle Salad

So this is awesome. It's a lot of work, but it is awesome. Feeds a crowd, looks cool, tastes great. What more can you ask for? I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef. You can mix it up, but I really like this combo. It's easy to double or whatever is needed, based on the serving dish. The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or...

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli! I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME). If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and chop...

Shredded Korean-Style Beef

I could eat this Korean-style shredded beef every week - the kids love it, the husband loves it, and it's so easy! This recipe is a great one for a freezer meal, too - I usually make a double batch to serve half and freeze the other half. It's a go-to when I need a meal to share with a someone who needs one in our school community. I'll throw in a bag of tortilla chips and guac with pico, some fresh pineapple or other fruit, and all of the fixings for the tacos. You can even buy pre-washed lettuce leaves for wraps if you want to include those and you want a short-cut. It seems to be a universal favorite for kids and adults. Shredded Korean-Style Beef 2-3 lb. chuck roast 1/2 medium white onion, diced 1/3 c. low-sodium soy sauce 1 tbsp. rice vinegar 1 tsp. sesame oil 1/3 c. honey 4 cloves garlic, minced 1 tbsp. fresh ginger, grated (or 1 tsp. ground) 1/2 jalapeno, minced 1/2 tsp. ground black pepper Put in the roast and onions in your slow cooker, and whi...

A Cooking Baker

Search This Blog