Yearly Archives: 2009
I’m quickly discovering how amazing and versatile flank steak can be. We’ve made some of my favorite dishes using steak that I formerly thought was too tough to use for anything but fajitas. Boy was I wrong! This steak is tender and moist, and the Tex-Mex flavors really shine through. The creamy grits are enhanced by the wonderful flavor of Monterey Jack cheese. The flavors and textures of the steak and grits compliment each other perfectly and form a dish that could easily make you swoon.
My other favorite flank steak recipes:
Flank Steak with Chimichurri
Stuffed Flank Steak with Monterey Jack Cheese Grits
8-10 oz flank steak
1/2 medium yellow onion, cut into 1/8-inch rings
1 medium green bell pepper, cut into strips
2 tablespoons oil, divided
1 cup queso fresco, grated or crumbled1 jalapeno, seeded and julienned
Cracked black pepper
1 tablespoon unsalted butter
For the marinade:
2 tablespoons Worcestershire sauce
1 tablespoon white vinegar
2 tablespoons orange juice
2 tablespoons olive oil
1-2 cloves chopped/minced garlic
1/2 teaspoon red pepper flakes
1/4 teaspoon cumin
Large handful fresh cilantro, chopped
For the grits:
3/4 cups chicken stock
3/4 cup water
1/2 cup whipping cream
2 tablespoons butter
1/2 cup quick-cooking grits
1 cup shredded Monterrey Jack cheese
For the pan sauce:
1 clove garlic, crushed
3 tablespoons white wine (We used red.)
-Butterfly the flank steak and place in a large ziploc bag. -Whisk together the marinade ingredients and pour into the bag.
-Let sit a couple of hours or overnight, massaging the bag every once in a while to disperse the marinade.
-In a saute pan, heat 1 tablespoon oil over high heat.
-Add onions and bell peppers and cook until soft and browned, adding a couple of tablespoons of water as necessary while cooking.
-Preheat the oven to 375°.
-Remove the steak from the bag and lay flat on a large cutting board.
-Spread the onions, bell peppers, queso fresco, and jalapenos evenly over the steak.
-Roll the steak tightly along the grain (if the grain is going left-to-right, roll that way opposed to top-to-bottom) and secure with kitchen twine.
-Season all sides liberally with sea salt and cracked pepper.
-Heat 1 tablespoon oil and butter in an oven-safe saute pan over high heat until very hot.
-Sear the rolled steak 1-2 minutes on each side until very nicely browned.
-Transfer the pan to the oven and cook until the internal temperature reaches 135°.
-Remove from the oven and tent the pan with foil – and while you’re at it, throw an oven mitt over that scorching hot handle.
-Let the meat rest 10 minutes while making the grits.
-Bring stock, water, cream and butter to simmer in a medium saucepan over medium heat.
-Gradually whisk in grits.
-Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes.
-Add a pinch of sea salt and the cheese, whisking until incorporated.
-Remove the meat from the pan and slice into 1/2-inch to 3/4-inch rounds.
-Place the pan over high heat and add the clove of garlic and saute until fragrant.
-Deglaze the pan with the wine, making sure to scrape up all the browned bits off the bottom and sides.
-Reduce by 1/2.
-Season with salt and pepper, if desired.
-Spoon grits into a bowl, top with fajita rolls, and drizzle with the pan sauce.
Source: As seen on Confections of a Foodie Bride (Grits: Adapted from Bon Appetit, July 1999, Inspired by/Pan sauce from: Elly Says Opa!)
Eric and I recently purchased a pizza stone, and we’ve both really enjoyed using it. Although our first attempt at pizza didn’t turn out perfectly, this one definitely did. The chicken packs a bit of punch, but it pairs wonderfully with the creaminess of the Gruyere and Mozzarella cheeses. The garlic glaze imparts a wonderfully sweet flavor and gives this pizza a bit of Asian flair.
We’ve had leftover chicken every time we’ve made this, as I didn’t want to overcrowd the pizza with chicken. I’m sure it would be great the next day over steamed rice (or it might just get eaten while you’re waiting on the pizza to bake).
Garlic Glazed Chicken Pizza
pizza dough of choice
2 boneless, skinless chicken breasts, chopped into bite-size pieces
1 teaspoon crushed red pepper flakes (or less, depending on taste)
1/4 cup low-sodium soy sauce
2 1/2 tablespoons honey
3/4 cup rice wine vinegar
6 cloves garlic, minced
1 cup shredded Gruyere cheese
1/2 cup shredded Mozzarella cheese
drizzle of olive oil
2 tablespoons sesame seeds, toasted
2 tablespoons green onions
-Preheat oven to 450°.
-Combine the garlic, red pepper flakes, soy sauce, honey and vinegar in a small bowl and set aside.
-Saute chicken until cooked through. Remove from skillet and set aside.
-Add the garlic mixture to the pan and cook over medium-low heat until reduced to the consistency of syrup, about 10 minutes.
-Return chicken to skillet and coat with garlic glaze.
-Lightly brush pizza dough with olive oil. Top with chicken and cheeses. Sprinkle green onions over pizza and bake for 10-12 minutes.
Source: Adapted from Food o’del Mundo
Eric and I get burnt out pretty easily when it comes to having the same dishes too often. This is especially true in the case of chicken. Thankfully, we’ve added many new recipes to our repertoire and don’t have to worry about this as much these days. This chicken, while incredibly simple, is also incredibly delicious. It’s juicy, smoky and full of flavor. To me, the lemon gives it a flavor reminiscent of summer (not that we ever have to reminisce about summer since we live in Florida, but you get my point). We served ours with Israeli couscous and steamed broccoli.
Lemon Rosemary Chicken Souvlaki
Juice of 1 large lemon, plus water to equal 2 cups liquid
Zest of 1 lemon
2 tablespoons kosher salt
1/4 cup fresh, chopped rosemary, plus a little more for sprinkling
2 large boneless skinless chicken breasts
2 tablespoons olive oil
1 garlic clove, minced
1/8 teaspoon pepper
-Combine the lemon juice, water, zest, salt and rosemary in a small, microwave-safe bowl.
-Cook on high power for 1-2 minutes or until mixture comes to a boil.
-Remove from microwave, stir until salt is dissolved, and allow to cool for 20 minutes.
-Cut the chicken into large chunks and place it in a bowl or baking dish. Add the marinade, cover and refrigerate for 20 minutes.
-If using wooden skewers, prepare by soaking them in water for 30 minutes. Preheat the grill to medium-high heat.
-Remove chicken from the brine and toss with olive oil, garlic and pepper. Skewer and sprinkle with additional rosemary.
-Cook, turning occasionally, until chicken is cooked through.
Source: Good Life Eats via Ezra Pound Cake
Eric and I have become quite the fans of turkey burgers. I’ve heard people say that they won’t eat turkey burgers because they’re too dry or don’t have enough flavor. That is definitely not the case with this burger. The aioli is mixed into the turkey to provide moisture and flavor. Topped with more aioli, peppery arugula and grilled red onions, this burger is sure to please. We served this with our favorite Cornmeal Fried Onion Rings.
If you’re in a hurry for dinner and want to get a head start, the aioli can be made one day ahead and refrigerated. Additionally, the patties can be formed and refrigerated up to four hours.
Turkey Burgers with Smoky Aioli
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup mayonaise
2 tablespoons extra virgin olive oil, plus more for brushing
2 teaspoons fresh lemon juice
1 1/2 teaspoons smoked paprika
1 garlic clove, minced
1 pound white meat ground turkey (or a mixture of white and dark)
1 small red onion, sliced into 4 1/3-inch slices
4 whole wheat hamburger buns
-Whisk mayonaise, olive oil, lemon juice, garlic and spices together in a small bowl. Add salt and pepper to taste.
-Place turkey in a medium bowl and gently mix in 2 tablespoons aioli.
-Form into 4 equal patties and use your thumb to form a small indention into the center of each.
-Preheat a grill pan to medium-high heat.
-Brush onions with olive oil and sprinkle with salt and pepper. Grill for four minutes per side.
-Brush burger with olive oil and sprinkle with salt and pepper. Grill for five minutes per side.
-Place burger on bun and top with aioli, grilled red onion and arugula.
Adapted from: Bon Apétit, August 2009
I love making my own salad dressings. It’s incredibly easy and usually only needs ingredients I already have on hand. There’s really no need to buy dressing when it’s so simple to make! I had this one recently at my friend Marlyn’s house and absolutely loved it. I ended up making it the next week to go along with Herbed Balsamic Chicken.
The dressing does come out a bit thick, but it mixed in to our salads wonderfully. For the salad, I used mixed baby greens, red apples, cinnamon-sugar roasted pecans, feta cheese and dried cranberries.
1/4 cup dried cranberries
1/4 cup balsamic vinegar
1/2 cup red onion, chopped
1 tablespoon sugar
1 tablespoon Dijon mustard
1 cup extra virgin olive oil
salt and pepper to taste
-Combine cranberries, balsamic vinegar, onion, sugar and mustard in a food processor and process until smooth.
-Gradually drizzle in olive oil and add salt and pepper to taste.
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