Hot Tamale

Flank Steak

2010-01-07T15:57:00.000-08:00

I discovered flank steak a year or two ago and love it! I buy extra to keep in the freezer whenever I see it on sale. This past weekend, I pulled one out of the freezer and decided, rather than have leftovers from one meal, I'd cut the flank steak in half and make two meals out of it, since this week I was only feeding myself and my hubby.

Meal #1: Fajitas with Homemade Tortillas and Ellie Krieger's Ranch Beans

Tortillas

3 cups of flour (can use a combination of white and wheat flour such as 1 cup wheat and 2 cups white, or half and half)

1 teaspoon kosher salt

3 teaspoons baking powder (this recipe is for sea-level...adjust your baking powder for altitude)

2 tablespoons shortening

1 cup (approximately) very warm water

Mix together flour, baking powder, salt and then cut in shortening to make very small crumbles. Add water to form a soft, bread-like dough. Cover dough with bowl and let rest for 10 minutes. Preheat placa or other flat pan/griddle to medium/medium-high heat. Divide dough into 10-12 equal pieces/rounds. Roll one round out into a very thin circle, about 7-8 inches in diameter. Place on placa and flip to cook other side. Repeat process until all tortillas are done. Store in an airtight container.

Fajitas

1/2 to 3/4 lb flank steak

1/3 cup red wine vinegar

2 tablespoons olive oil

1 tsp dried oregano

1 tsp salt

1/2 tsp pepper

1 1/2 bell peppers, seeded and sliced into strips

1 medium onion, sliced

1/4 cup shredded cheddar or other cheese

1/2 an avocado, sliced

Chopped fresh cilantro for garnish

Mix together red wine vinegar, olive oil, oregano, salt and pepper to make marinade. Combine flank steak and marinade in a large zip-lock bag and marinate for 2-4 hours, turning once or twice.

Slice marinated flank steak into thin strips, against the grain. (You can also grill the flank steak, then cut into strips and add to the sauteed peppers and onions.) Preheat large skillet, add a tablespoon of olive oil, flank steak, onions and peppers, and saute until onions and peppers are soft and the meat is no longer pink. Serve on a tortilla with shredded cheese and avocado slices.

Ellie Krieger's Ranch Beans
NOTE: This recipe can be found online or in her cookbook, The Food You Crave, page 246. The recipe below is my adaptation for 2 people.

1 tablespoon olive oil

1/2 medium onion, diced

1/2 bell pepper, seeded and diced

1 tablespoon ground ancho chile powder or regular chile powder

1 15-oz can of low-sodium pinto beans, drained and rinsed

1/4 cup chicken stock, or water if you don't have stock on hand

1 tablespoon chopped fresh cilantro

Splash (1 tablespoon or so) of red wine vinegar

Salt and freshly ground pepper to taste

Heat a medium to large skillet over medium heat and add olive oil to pan. Add onion and bell pepper, and saute until softened, about 3 minutes. Stir in ancho chile powder and cook for 1 minute. Add red wine vinegar, stock or water, and pinto beans. Cook about 5 minutes more, adding salt and pepper to taste. Stir in the cilantro and serve.

Meal #2: Grilled Thai Beef Salad (Adapted for two servings, from Ellie Krieger's recipe in The Food You Crave, page 107)

1/2 to 3/4 lb flank steak

2-3 tablespoons fresh lime juice, about 1-2 limes...I had half a lime left over which I used for garnish

3 tablespoons low-sodium soy sauce

3 tablespoons canola oil or olive oil

2 tablespoons firmly packed brown sugar

2 cloves of garlic, or 1 large clove, minced

2 teaspoons peeled and minced fresh ginger

1 1/2 teaspoons red curry paste or chili-garlic sauce

Cooking spray

1/2 head red-leaf lettuce, torn

1 shallot, thinly sliced

1/2 cup coarsely chopped cilantro leaves

1/2 cut fresh basil leaves, sliced into ribbons

**My additions having followed the recipe the first time:

1/4 cup cashew halves for a little crunch

1 can of mandarin oranges, drained to add a little sweetness and balance out the bite of the shallot

Rinse the meat and pat dry. Place meat in a zip-lock bag or small glass dish. In a bowl, mix together 1 tablespoon of lime juice, the soy sauce, oil, brown sugar, garlic, ginger, and red curry paste. Pour half the mixture into the bag with the meat and add to the meat bag, the remaining lime juice. Seal the bag and marinate in the refrigerator for at least 4 hours or up to overnight, turning once in a while. Reserve the rest of the mixture to dress the salad.

Spray a grill pan with cooking spray and preheat over medium-high heat until hot. Grill the steak until medium-rare, about 5 minutes per side, or to your desired degree of doneness. Let steak rest for 5 minutes, then slice against the grain.

Combine lettuce, shallots, cilantro, and basil. Divide amongst plates. To each plate, add the sliced steak, a few mandarin oranges, and a sprinkle of cashews. Add the dressing to each plate and serve.

Menu, 11/9 - 11/12

2009-11-08T15:01:00.000-08:00

In honor of our recent trip to IRELAND!!!

Monday - Beef and Guinness Stew

Tuesday - Bangers and Mash

Wednesday - Sheppard's Pie

Thursday - Corned Beef and Cabbage

Menu, 11/2 - 11/5

2009-11-08T14:59:00.000-08:00

Monday - Roasted Chicken and Carrots with Olives and Lemon, and Wild Rice

Tuesday - Flank Steak with Caramelized Onions, Black beans, and Steamed Cauliflower

Wednesday - Halibut with Grilled Tomato and Olive Relish, and Roasted Potatoes

Thursday - Spiced Pork Chops with Red Cabbage and Raisin Salad, and Steamed Cauliflower

Menu, 10/5 - 10/8

2009-11-08T14:49:00.000-08:00

Monday - Meatball and escarole soup

Tuesday - Penne with butternut squash, chorizo and thyme

Wednesday - Beef stew and biscuits

Thursday - White bean chili and quesadillas

Menu, 9/14 - 9/16

2009-11-08T14:46:00.000-08:00

Monday - Turkey burgers and pasta salad

Tuesday - Homemade Mac n' cheese and green beans

Wednesday - Chicken pot pie with herb-biscuit topping

Menu, 8/31 - 9/2

2009-11-08T14:45:00.000-08:00

Monday - Stuffed bell peppers and garlic bread

Tuesday - Sausage and peppers with whole grain pasta

Wednesday - Fajitas and black beans

Menu, 8/23 - 8/27

2009-11-08T14:42:00.000-08:00

Sunday - Zucchini and sausage pasta, and garlic bread

Monday - Black bean soup with chorizo, and tortillas

Tuesday - Sloppy joes from scratch and sweet potato oven fries

Wednesday - Chicken-fried steak, mashed potatoes and gravy, and green beans

Thursday - Mixed grill (chicken sausages, zucchini, yellow squash, onions, yellow bell pepper and eggplant) and garlic bread

Menu, 8/17 - 8/20

2009-11-08T14:40:00.000-08:00

Monday - Chili and corn muffins

Tuesday - Chicken enchiladas, sopa de fideo, black beans and zucchini

Wednesday - Chicago beef sandwiches and salad

Thursday - Grilled pizza and salad

Menu, 8/9 - 8/13

2009-11-08T14:38:00.000-08:00

Sunday - Mongolian beef, broccoli and rice

Monday - Beer-marinated chicken tacos, black beans and salad

Tuesday - Country-style pork ribs, mashed potatoes and broccoli

Wednesday - Garlic pasta with grilled Italian sausage, salad

Thursday - Pork roast, apple sauce, herb-buttered noodles, and broccoli

Menu, 8/2 - 8/6

2009-11-08T14:36:00.000-08:00

Sunday - Roasted chicken and vegetables, and whole wheat rolls

Monday - Penne with roasted tomatoes, garlic and white beans, and broccoli

Tuesday - Turkey burgers and oven fries

Wednesday - Tarragon Dijon chicken, rice and broccoli

Thursday - Tacos, black beans and Spanish rice

Menu, 7/26 - 7/30

2009-11-08T14:33:00.000-08:00

Sunday - Grilled flank steak, pineapple-habenero salsa, black bean and salad

Monday - Zucchini and sausage pasta and garlic bread

Tuesday - Arugula or spinach salad with grilled chicken and apricots

Wednesday - Burgers and sweet potato oven fries

Thursday - Grilled pork chops and orzo and zucchini salad

Menu, 7/19 - 7/23

2009-11-08T14:22:00.000-08:00

Monday - Hoisin chicken, cucumber salad and rice

Tuesday - Grilled Pizza

Wednesday - Country-style pork ribs, roasted potatoes and salad

Thursday - Chinese chicken salad

Friday - Tostadas

Menu, 7/12 - 7/17

2009-11-08T14:11:00.000-08:00

Sunday - Pot roast, potatoes, carrots and celery, and whole rolls

Monday - Grilled pork chops, wild rice salad, grilled zucchini

Tuesday - Green chili (with leftover pork), tortillas and black beans

Wednesday - Meatloaf, mashed potatoes, and green beans

Thursday - Balsamic chicken, spinach and risotto

Menu, 7/6 - 7/10

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Monday - Fajitas, black beans and salad

Tuesday - Pork chops, wild rice salad and green beans

Wednesday - Steak salad

Thursday - Tacos and Spanish rice

Friday - Burgers, grilled zucchini

My love for cooking!

2009-11-08T14:04:00.001-08:00

I grew up cooking. I cooked with my Mexican grandmother and learned fractions on the pages of Betty Crocker's cookbook. Food is my link to my past and cooking is my comfort. When I've had a bad day, I bake; when I've had a good day, I cook and bake; when I've had any other type of day, I still cook. I love to play in the kitchen.

I have a small addiction to watching Food Network. I like to watch just to get new ideas. I used to love Rachel Ray for her creativeness and her common approach. I enjoy the Neely's for their southern flare, and Barefoot Contessa for her tips on entertaining and her simplified, classic cuisine. I also enjoy Ellie Kreiger and Robin Miller for their healthful eating tips.

I am a wife, a daughter, a sister, a runner and an artist. Cooking allows me to feel close to home, to entertain in my home, to be creative, and to give myself and the people I love, nutritious and delicious food.

2009-10-09T16:56:00.000-07:00

My First Menu - 6/28 through 7/2

Sunday - Pork Roast with Apricot Glaze, Rice Pilaf, and Salad

Monday - Flank Steak with Ginger Marinade, Stir-fried Sugar snap peas, carrots and red bell pepper, Brown rice

Tuesday - Grilled Salmon with Orange Glaze, and Salad

Wednesday - Mac n' Cheese and Salad

Thursday - Tuscan Lemon Chicken, Grilled Aspargus, and Garlic Roasted Potatoes