Asian Flank Steak Marinade

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This recipe is perfect for those of you who’s tastebuds are burnt out from Thanksgiving leftovers 😉 My husband did a great job grilling this to the perfect medium doneness! The flavor was really good, but it lacked spice – next time I’ll add some red chili flakes or just coarsely cracked black pepper. Thanks for reading, enjoy!

Asian Flank Steak Marinade – adapted from Just a Taste

  • 1 ( 1 1/2- to 2-pound) flank steak, or skirt steak
  • 1/4 cup low sodium soy sauce
  • 1/4 cup balsamic vinegar
  • 1/2 cup vegetable oil
  • 3 Tablespoons honey
  • 4 garlic cloves, minced
  • 2 Tablespoons minced fresh ginger
  • 3 scallions, thinly sliced

Directions –

asiansteakPlace the plastic bag in a large bowl and then add the soy sauce, balsamic vinegar and oil to the bag. Whisk in the honey, garlic, ginger and scallions. Add the steak to the bag, flipping it to coat it in the marinade, and then seal the plastic bag.

Place the steak in the fridge and marinate it overnight, or for a minimum of 10 hours.

When ready to cook, remove the steak from the fridge and preheat your cooking surface (grill or stovetop grill pan). Remove the steak from the marinade, discard the leftover liquid, and sear the steak on each side until it’s cooked to your desired degree of doneness. Let the steak rest for 5 minutes and then slice it against the grain and serve.

Bacon Wrapped Filet

steak

I surprised my husband with a big dinner full of his favorites for Valentine’s Day. He was totally impressed and I was too because this was my first time cooking steak! I was inspired by The Pioneer Woman’s Food Network show, but I used this link for the time and temperature. I served this with roasted shrimp cocktail, roasted garlic mashed potatoes and the Snickers pie for dessert! He loved every bit of this meal and I enjoyed trying new techniques to pull this off. The kids weren’t left out this Valentine’s Day because I made them a heart-shaped pizza – they thought that was pretty cool. I will probably do the same next year so we can start a new tradition – I know they’ll appreciate that 🙂 Thanks for stopping by 🙂

valentinesday

Steak Marinade

Now, I’m not usually for fiddling with a perfectly good steak; but while searching through Pinterest, I came across this and the combination of flavors worked well and I thought “why not?”. Steak was on the menu, and I already had all the marinade ingredients so, again – “why not?”. Three strip steaks are soaking in this now and soon I will flip them over to marinade a little longer on the other side.

Verdict: These had great flavor and were so much more juicy than the steaks that were not marinated. M accidentally overcooked the steaks, but it didn’t dry out the marinated ones at all – they were still tender! Thanks for reading, enjoy 🙂


Steak Marinade – adapted from Kayotic Kitchen

  • 3 tbsp oil (*I used grapeseed)
  • 1 1/2 tbsp soy sauce
  • 2 tbsp red wine vinegar
  • 2 tsp fresh lemon juice (*I didn’t have lemon, woops!)
  • 2 tsp Worcestershire sauce
  • 1/2 tsp Dijon mustard
  • 1 large garlic clove, sliced
  • 1 large shallot, sliced
  • 2 rosemary sprigs, crushed to release the oils
  • tabasco
  • pepper
  • salt

Directions –

1. Combine all ingredients in a bowl and pour over top steak. I placed my steaks in a glass baking dish, then covered with plastic wrap. Marinade for at least 4 hours.

Flank Steak Tacos with Avocado Dressing

I haven’t eaten red meat in almost two months! I haven’t been craving it at all, but this recipe sounds good to me. Besides that, we haven’t had a taco night in months, so I know my son will be happy. I’ll serve this with baked brown rice and black beans doctored up with some onion, cilantro and jalapeno.

Verdict: Yum! This was really good. Next time, I’ll make sure to start marinating the steak sooner than I did today (only about 3 hours). The avocado dressing was really good, and will get even better as it sits. Today I tried some of it on this red lentil soup and it complimented the flavors so well. I plan on using the leftovers for sandwiches, salads or as a dip for veggies. Thanks for reading, enjoy!

Flank Steak Tacos – adapted from Love at First Bite
For the Marinade:

  • 1 pound flank steak (or skirt steak)
  • 2 cloves garlic, minced
  • juice of 1 lime
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 jalapeno (seeds and all), chopped
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons vegetable oil, or olive oil

For Avocado Dressing:

  • 2 avocados, seeds and skin removed
  • zest and juice of 1 lime
  • 1 small clove garlic
  • pinch of salt and pepper
  • 1 teaspoon honey
  • 1/2 jalapeno, seeds removed
  • 1/4 cup cilantro
  • 2 tablespoons white wine vinegar
  • 1/4 cup extra virgin olive oil

Serve with:
Corn tortillas, feta cheese, shredded cabbage, cilantro, and lime wedges

In a ziplock bag or glass container, add all ingredients for the marinade, plus the steak. Marinate the meat at least 30 minutes, and up to 6 hours. In the meantime make the dressing.

In a food processor or blender, add all ingredients for the dressing and pulse until smooth and creamy. Put in a sealed container or jar, and place in fridge to let the flavors mix.

Heat a grill, or grill pan to high heat. Grill the steak for a couple of minutes on each side, until steak is seared on the outside and pink in the middle. It will take anywhere from 5-10 minutes depending on the thickness of your steak. Take off the heat and let rest for 5-10 minutes before you slice it (make sure to slice against the grain).

Serve the meat in a corn tortilla (for gluten-free, or whole wheat if you prefer), and top with crumbled feta cheese, lettuce or cabbage, lime juice, cilantro, and avocado dressing.

Meat and Potatoes

I talked M into buying some steak while we were at Sam’s Club yesterday,  so tonight, it’s what’s for dinner! Our sides will be baked potatoes and salad. We don’t eat red meat very often – I serve it maybe once a week. Also, I have been a bit of a “bad” mom and haven’t offered salad for months! Everything tasted so good. I loved that the organic russet potatoes are so much smaller than non-organic. They were just the right size and they cooked in less time. Little boy M asked for more salad and S seemed to enjoy her steak. I always love when dinner is a success and the kids and hubbs thank me – it’s always worth the time and effort. Thanks for reading!

Steak Rub Ingredients – adapted from Allrecipes.com

  • 1 tablespoon McCormick® Grill Mates® Montreal Steak Seasoning
  • 1 tablespoon light brown sugar
  • 1 teaspoon McCormick® Onion Powder
  • 1/2 teaspoon McCormick® Oregano Leaves
  • Lea & Perrins Worcestershire sauce
  • 1 pound strip steak or sirloin

Directions –

Combine all seasonings and rub generously all over the steak. Grill to desired doneness.

Baked Potato Ingredients – adapted from Alton Brown

  • 1 large russet potato
  • Canola oil to coat
  • Kosher salt

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.

Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam.

NOTE: If you’re cooking more than 4 potatoes, you’ll need to extend the cooking time by up to 15 minutes.