Video on How to Cook Flank Steak and Fun New Sparkling Water to Jazz up your Weeknight Dinner

If you caught my segment on Better TV today, you know I love taking one under utilized cut of meat (like flank steak, which is inexpensive and cooks in a snap) and reinventing it throughout the week.  I jazzed up this grilled flank steak by turning it into an Asian salad with Thai peanut sauce, flank steak panini another night and quesadillas another night! I paired each meal with a Nestle Exotics Sparkling Water .  I love to sip on these while I cook and enjoy them during dinner.  With cool flavors like Strawberry Dragonfruit and Mango Peach Pineapple it’s a great way to jazz up your water.  Think of it as hydration reinvented!

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Grilled Flank Steak 

1, 2 lb grass-fed flank steak

1 cup red wine (I refrigerate opened bottles I don’t finish, that way I’m not cracking open a bottle just for cooking)

1/4 cup extra virgin olive oil

4 garlic cloves, crushed

4 whole sprigs fresh thyme

4 whole sprigs parsley

8 sprigs chives, chopped

salt and pepper to taste

Directions:

In a large tupperware container, combine all the ingredients for the marinade.  Place the flank steak on top, secure the lid, then give it a good shake so the steak is covered with the liquid.  Refrigerate for  at least 12 hours and up to 24 hours.  When you are ready to grill the steak, remove the meat from the marinade and pat dry with a paper towel.  Sprinkle with salt and pepper generously.  Grill until medium rare, then allow to rest for about 5 minutes before carving.  This assures the meat remains juicy and tender.  Slice against the grain in thin strips for tender flank steak.

Flank Steak Panini

 

Italian Flank Steak Paninis

1/2 lb grilled, medium rare flank steak, sliced into thin strips

1 large red bell pepper

1 sweet yellow onion

4 ciabatta rolls

12 sprigs fresh basil, chopped

8 slices Provologne cheese

Drizzle of olive oil, salt and pepper

Directions:

Slice pepper and onion into thin, long strips.  Drizzle a little olive oil, salt and pepper and toss.  Heat a grill and place pepper and onion slices, grilling for a few minutes until wilted and charred.  Remove from the grill. Slice ciabatta rolls in half, place a slice of cheese on both sides of the bun.  On one side of the bun, place 4-5 strips of flank steak, peppers and onion, on each roll, then sprinkle with a little basil.  Cover with the other slice of cheese and bun.  Place on a panini press and grill for several minutes until the cheese melts.  Enjoy!

Flank Steak Quesadillas

1/2 lb grilled medium rare flank steak, cut into bite sized pieces

1/2 medium onion, chopped

1 green bell pepper, chopped

1 tbsp taco seasoning

1 tsp ground cumin

1 tbsp fresh cilantro, chopped

1 tbsp olive oil

2 cups grated Monterrey Jack cheese

4 large flour tortillas

Directions:

In a medium frying pan, set to medium heat, add olive oil, onions and pepper.  Saute for a couple minutes until onions are translucent.  Add chopped flank steak, taco seasoning, cumin and cilantro and warm through.  Remove the veggies and meat and place a flour tortilla in the pan.  Sprinkle a fourth of the cheese across the entire tortilla, then place a fourth of the meat and veggie mixture on one half of the tortilla.  Cook until the cheese bigins to melt and the tortilla browns slightly.  Fold in half and remove, slicing the tortilla into wedges.  Repeat with the other three tortillas.

Asian Flank Steak Salad with Peanut Dressing

1 pound grilled medium rare flank steak, sliced into thin strips

1, 5 oz bag Zen blend lettuce (mix of Asian greens, baby kale and spinach)

1, 16 oz container Shitake mushrooms, destemmed, washed and sliced (can substitute baby bella mushrooms)

16 oz snow peas

1 red bell pepper, sliced

1/2 cup Wont ton strips (optional)

1/4 cup fresh mint, chopped

1/4 cup fresh cilantro, chopped

1 tbsp toasted sesame seeds

1/2 Thai peanut sauce salad dressing of your choice

Directions:

Place the greens in the bottom of a bowl. Sprinkle mushrooms, snow peas, bell pepper and half the won to strips on top.  In a separate bowl, toss the flank steak, sesame seeds and 3 tbsp of the peanut sauce together.  Add the steak to the salad, then add the remaining dressing and toss.  Sprinkle remaining won ton strips, cilantro and mint and serve immediately.

Video on Cooking with tequila for Cinco de Mayo

Cinco de Mayo can easily be a family affair with this simple, flavorful Tequila Lime Chicken.  If peaches aren’t ripe yet, swap them out for mangos, which are amazing in salsa.  Grab some remade guacamole, or simply top with sliced avocado and this meal is on the table in no time! I hope you have a margarita and chill on the back patio, that’s exactly what I have planned for […]

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Video How to Reinvent Pork Tenderloin Throughout the Week

Pre marinated pork tenderloin might be the easiest go-to weeknight dinner ever.  Pile a bed of baby carrots, some sprigs of thyme and place the marinated pork tenderloin on top.  In 30 minutes, dinner is ready! I used Smithfield Herb and Garlic Pork Tenderloin for the recipes below, the flavors translate well no matter what dish you’re making.  The best part is the meat comes out tender and juicy, so […]

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Video How to Make Salted buttered veggies in edible dirt and other Springtime Appetizers

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Passover Traditions and Favorite Recipes

Coconut Macaroons
2 egg whites
1/4 cup granulated sugar
7 oz sweetened condensed milk
9 oz sweetened shredded coconut
pinch of salt
bittersweet chocolate for dipping (optional)

Directions:
Heat oven to 300 degrees.  In a mixing bowl, whisk egg whites until frothy, then add sugar and beat for another minute.  Add condensed milk salt and coconut and stir until combined.  Place in small circles on a parchment lined baking sheet […]

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Green Tea Popcorn

Matcha is a trendy ingredient right now on the food circuit, but the green tea has been enjoyed by the Japanese and health gurus everywhere for centuries.  Besides the health benefits of the powdered green tea, such as the powerful antioxidant EGCG, it is also a healthy way of adding green coloring, naturally, to your food.  This is a fun snack to keep on hand, my kids and husband loved it! […]

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Mushroom Quiche and other Mood Boosting Foods

I’m so over February.  It’s cold, gloomy, dreary, and here in Dallas we just got an extra blast of sleet and snow.  Ya, my mood is pretty blah.  Luckily I’m cooking foods which naturally boost your mood and energy simply by eating them! We often assume supplements and vitamins are the key to boosting mood naturally, but in fact, the foods we eat can affect how we feel emotionally.  Don’t […]

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