I’ve been watching entirely too much C-SPAN.  I really need to get a life.

Much to my happy surprise, NTYB proposed flank steak tacos!  NTYB and I share a love for Mexican food.  It’s the one thing we have in common these days.  So, flank steak tacos for dinner were actually a bi-partisan agreement.  (Heh, heh, heh.)

I absolutely love this flank steak and would definitely make it again.  I let the steak sit with the rub for about an hour and a half, and then slid it under the broiler (too cold to send the Husband out to the grill).  My broiler is powerful hot, so 2 ½ minutes per side was perfect for me.  Use your good judgment if you broil your steak, but for the love of all that is good in the world, don’t overcook it.  That’s a big no-no with flank steak!  Medium rare is best.

Take advantage while flank steak is on sale – serve it up to your constituents tonight!  J

CHILI RUBBED FLANK STEAK

Serves 4-5

Source:  foodandwine.com

• 1 large clove garlic, rough chopped
• 1 T. chopped onion
• 1 T. fresh lime juice (yes, fresh – and they’re on sale so there’s no excuse for using bottled.  Amen.)
• 2 t. chili powder
• 2 t. salt
• 1 t. cumin
• 2 T. olive oil

• 1 – 1 ½ lb. flank steak (on sale)

• Additional lime wedges
• Shredded cheese
• Shredded lettuce (if you’re in to iceberg, it’s on sale)
• Fresh cilantro, chopped (on sale)
• Corn or flour tortillas, warmed (flour tortillas are on sale)

In a processor (I used a mini-prep), pulse the garlic with the onion, lime juice, chili powder, salt and cumin. With the machine on, slowly drizzle in the olive oil until a wet paste forms. Rub the paste all over the steak.

Light a grill or preheat a grill pan. Grill the steak over a medium-high fire for 10 minutes, turning once, until an instant-read thermometer inserted in the thickest part registers 125° to 130° for medium rare. Transfer the steak to a cutting board, tent with foil, and let rest for 5 minutes.

Cut the steak across the grain into 1/4-inch-thick slices. Arrange the meat on a platter. Squeeze 2 lime wedges over the steak slices (*see note*), then top with the shredded cheese and cilantro. Serve with the warm and the remaining lime wedges.

*NOTE* I skipped this step; I didn’t want the steak to get to limey for my punks.  They’re not in to too much lime.  Also, I didn’t top the platter with the shredded cheese and cilantro; I just served it all on the side so everyone could ‘have it their way’.  That’s how I roll!

This time of year we are often asked, “what wines should I pair with chili?” That depends on what kind of chili. If it’s a chicken or turkey base, we’d recommend an off-dry Riesling or Chenin Blanc. If the off-dry Riesling appeals to you, check out the Pacific Rim Organic Riesling: medium dry- a sweet fruit salad medley of flavors that lead to a long clean finish. It’s great… and it’s #3 on Wine Enthusiasts Top 100 Values of 2009! If you not up for the sweetness of these whites, a classic opulent Chardonnay has great potential. Try Los Alisos, a Jess Jackson project from Santa Barbara. Rich with balanced high notes that can clean your palate and creamy enough to keep you from breaking a sweat if you go overboard with the spices.

If it’s Chili con Carne, there are a variety of Reds that both pair wonderfully and are priced right.

1. Cru Beaujolais- The New York Times keeps writing these up as some of the best values in wine today. If you’re still snubbing Beaujolais for being thin, weedy and unsubstantial, try a Cru bottling. You’ll find more substance, but it maintains that just-right balance of juicy floral red fruits and tangy youthful freshness. Yeah, the Cru’s will take you over the $10 mark, but many can be found for under $20.
2. Zinfandel- The All American Red- You can’t beat Cline’s Zinfandel at an everyday low price of $9.99. Jammy and spiced just right… you’ll find this red perfect for both cooking and drinking. At this price, it’s ideal for entertaining a crowd.
3. Grenache- The most planted variety in Spain and widely seen throughout the south of France. Try Jean Marc Lafage’s “Cote Grenache” from the French Catalan. Bursting with warm raspberry fruit flavors as if just picked under a warm summer sun, the finish is clean and savory, showing a mineral depth rarely seen in a wine priced under $30. Now just $12.99.

Last, but certainly not least, are the hundreds of wines we can hand select for you and your personal taste. Stop in and we’ll find the perfect pairing for you and your Chili.

I’d never made this recipe before the other day, so it’s a new one for me.  The whole DamFam really, really liked it though — except for you-know-who, but of course we’ve come to expect that from him.  Anything these kiddos can top with shredded cheese, sour cream, and chips seems to go over pretty well; hopefully your punks will dig it too!

I put it over hot basmati rice for something a little different – you could skip this if you want, but I liked it this way.  I recommend using a BIG ol’ pot, because this recipe makes a TON!  Even after we had it for dinner and I had a bowl for lunch, there was still enough to freeze for another meal.  Like most soups and stews, the flavors improved (and it got much thicker) as the chili sat in the fridge overnight.

Don’t be afraid of the chocolate; it doesn’t make the chili sweet – it just give it more of a Mexican mole flavor.  I added about half of the amount the recipe calls for.  Have fun with all of the toppings – I loved mine with a hefty dose of hot sauce (my favorite is Frontera brand, yum!).

Enjoy!

TURKEY & PINTO BEAN CHILI

Serves:  6-8

Source:  adapted from epicurious.com

• 1 T. vegetable oil
• 1 large onion, diced
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 6 cloves garlic, minced or pressed
• 2 lbs. ground turkey (on sale)
• 3 T. chili powder
• 1 ½ t. cumin
• 1 ½ t. dried oregano
• 3 – 15 oz. cans pinto beans, drained
• 2 – 14 oz. cans diced tomatoes (try the sale fire-roasted Hunts tomatoes)
• 3 c. chicken broth (Imagine Organic broth is on sale)
• Chopped fresh cilantro to taste (I probably used 2 T.)
• 1 oz. semisweet chocolate, grated with a microplane or regular grater

• Hot cooked basmati rice
• Tortilla Chips and Shredded Cheese
• Sour Cream and Hot Sauce
• Sliced scallions and cilantro sprigs for garnish if desired

Place a very large stock pot over medium high heat.  Add the oil and swirl to coat the bottom of the pan.  Add the onions, peppers, and garlic and sauté over medium-high heat until vegetables begin to soften, about 8 minutes.  Add turkey and sauté until no longer pink, breaking up large pieces with the back of a wooden spoon, about 7 minutes (I drained off all of the grease at this point).  Mix in chili powder, cumin, and oregano and stir one minute.  Add beans, tomatoes with their juices, broth, and grated chocolate.  Bring chili to a boil (it will not look pretty at this point).  Reduce heat to medium and simmer uncovered until chili thickens, about an hour.  Add chopped fresh cilantro; season to taste with salt and pepper.

Place hot cooked rice in the bottom of individual serving bowls.  Top with chili and serve with assorted toppings.