What’s not to like about steak and potatoes?
1 1/2 lb. flank steak, tenderized and sliced against the grain
1 1/2 lb. baby yellow potatoes, quartered
3 T. butter
5 garlic cloves, minced
1 t. each of chopped fresh thyme, rosemary and oregano
Red pepper flakes
Marinade for meat:
1/3 c. soy sauce
1 T. olive oil
1 T. hot chili sauce
Precook the potatoes in boiling salted water for 8 minutes. Remove from water and set aside.
In a large bowl, combine the stead with the marinade. Set aside for awhile.
In a large skillet, mix 1 T. olive oil and 1 T. of butter. When the butter is melted, add the potatoes. Cook for about 4 minutes, stir and cook and additional 5 minutes or until the potatoes are golden and fork tender. Transfer to a plate.
In the same skillet, melt the remaining 2 T. butter. Add the garlic, red pepper flakes, and herbs. Lay the steak strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute, until nicely browned.
Stir in the reserved marinade and cook for one minute. Add back the potatoes and heat thoroughly. Season to taste with salt and pepper.
The marinade for the meat is delicious!
1 lb. flank steak, tenderized
1/2 c. soy sauce
4 garlic cloves, minced
1/4 c. olive oil
1 t. cumin
1 t. oregano
Salt & pepper
Combine the steak and the rest of the ingredients in a Ziploc bag. Toss to coat. Marinate for a least an hour.
Remove the steak from the marinade and toss the marinade. Grill the steak until done.
Serve with corn tortillas, cheese, guacamole, and pico de gallo.
Make sure that when you buy the flank steak at your butcher’s, you ask them to tenderize it. It made all the difference in the world!
1/4 c. soy sauce
2 T. sugar
2 T. white wine
2 cloves garlic, minced
1 T. toasted sesame oil
2 t. crushed red pepper flaces
2 lb. flank steak, sliced against the grain
8 green onions, sliced or whole (depending on where you will be grilling the meat)
Combine all the sauce ingredients (minus the onions) in a bowl and mix well.
Marinate the meat with the sauce for at least 4 hours.
Working in batches, grill the steak until it is browned and cooked. Remove from the grill and keep it warm while the rest of the steak is cooked. Remove from the grill and keep warm.
If you are using a gas grill, grill the green onions whole until softened. If you are grilling in a grill pan, saute the sliced green onions until soft.
Place the green onions over the steak and serve over rice or ramen noodles.
Butterflying the flank steak was not easy – next time, I think I’ll have the butcher do it! But it’s really important to have a thin piece of meat for this!
1 flank steak, butterflied
Shredded mozzarella cheese
Salt & Pepper
Lay the butterflied flank steak on a cutting board. Place some plastic wrap over it and pound it thin.
Orient the meat so that it is running from right to left. Season with salt and pepper and drizzle some olive oil on it.
Lay the prosciutto slices on top, covering the whole surface.
Top that with the mozzarella cheese.
Starting from the left, roll up the steak nice and tight. Squeeze it to keep it tight.
Using a really sharp knife, cut the roll into individual pinwheels about 1 1/2″ wide.
Heat some olive oil in a frying pan.
Place the pinwheels flat on the pan. Cook on medium/high until browned on the bottom. Turn them over and brown the other side. If the meat isn’t cooked through all the way, lower the temperature and cover the pan. Cook until the meat is just cooked – do not overcook them!
Dress the arugula with olive oil, salt and pepper. Put it on your plate.
Top the salad with the pinwheels.
Asian-inspired meals always seem so healthy to me. They always incorporate vegetables, and many times, in a one pot meal!
1 lb. flank steak, sliced thinly diagonally across the grain.
1/4 c. soy sauce
1/3 c. water
2 T. rice wine vinegar
1 T. cornstarch
12 mini sweet peppers, thinly sliced
2 green onions, thinly sliced
2 T. minced ginger
4 minced garlic cloves
Mix marinade ingredients (soy sauce, water, vinegar and cornstarch) together in a bowl. Add the beef and marinate in a zip lock bag for at least 15 minutes.
Saute the peppers, green onions, garlic and ginger in some olive oil until softened. Remove to a plate.
Add a touch of olive oil to the same plan. Remove the meat (saving the marinade) from the bag and cook it until barely browned. Transfer that to the same plate as the vegetables.
Add the marinade ingredients to the pan and cook until starting to thicken. Add back the meat and vegetables and cook until the sauce coats all.
Serve over brown rice.