STEAK BAGUETTES WITH PESTO MAYO
SERVES:  4
SOURCE:  Cooking Light Magazine, August 2011.  p.112.   Recipe by Jackie Newgent.

1 (12 oz) boneless beef sirloin steak (about 1 inch thick), trimmed **
1/4 t. kosher salt
1/8 t. freshly ground black pepper
2 T. light mayonnaise
2 T. refrigerated pesto
1 (12 oz) piece white or whole grain baguette, split in half horizontally
Red onion slices
Plum tomato slices

Preheat grill to medium high.  Sprinkle steak with salt and pepper.  Grill steak three to four minutes per side for medium rare.  Remove steak from grill and set aside on cutting surface.  Tent with foil and allow to rest for 10 minutes before slicing.

Combine mayonnaise and pesto, stirring until well blended.  Spread mayonnaise mixture evenly over cut sides of bread.  Layer bottom half of bread with arugula, red onion, steak, and tomato, top with top half of bread.  Cut sandwich diagonally into four equal pieces.  Serve.

** I needed to get six sandwiches out of this recipe so I up’ed the steak to just over a pound and also adjusted the other ingredients accordingly.  I decided to serve this cold, so I grilled the steak around 4:00 and then held it for dinner at 6.

CALORIES: 346; FAT: 9.1g; PROTEIN 21g; CARB 41.4

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!

So, you know I’d be cooking if I could, but a dish from the archive will have to suffice. Hhhm, which meal to resurrect? Fiery Chicken Tikka…creamy Pasta with Tomatoes and Brie… crispy French bread pizzas? All of them sound good, but not as good as this one that I haven’t made in ages: Thai Style Beef Noodle Bowls. Protein, vegetables, and starch all in one dish – genius!

This recipe calls for cooking the steak and vegetables indoors on a grill pan. However, given the gorgeous 60 degrees we’re having today, were I to make this for dinner tonight, I would absolutely fire up the grill and cook the steak and vegetables outside. Fewer dishes to wash, right? Given my current condition, I’m all about keeping things easy.

For a Thai dish, I was thrilled (and slightly surprised) that my family gobbled up this dinner. I embellished the vegetables by adding a pound of asparagus, just to make it a little more substantial. I also added cilantro and basil because I had them on hand and of course, I adore them! Feel free offer your diners spicy Siracha sauce on the side (LOVE this stuff!). Based on the hit it was with my family, I would not hesitate to make it again, or recommend it to you, my ten faithful readers. Hope you all like it!

Thai Style Beef with Noodles

Serves: 4

Source: Gourmet Magazine, February ’08; and also available on Epicurious.com

• 1 T. soy sauce
• 1 T. honey
• 2 T. Asian fish sauce, divided
• 1 lb. flank steak
• 3 T. vegetable oil, divided
• 2 large shallots, thinly sliced (about 1 cup)
• 1 T. finely chopped peeled ginger
• 1 1/2 t. green curry paste
• 1 3/4 c. reduced sodium beef broth
• 1 T. fresh lime juice
• 1 red bell pepper, cut into 1/4″ strips
• 1 bunch scallions, trimmed and cut into 3″ pieces
• 3/4 lb. dried Asian egg noodles (I used Udon because egg noodles were unavailable)
• Cilantro and basil to taste, chopped
• Siracha to taste

Mix together soy, honey, 1 T. fish sauce, and 1/4 t. salt in a shallow baking dish, then add steak and turn to coat. Marinate at room temperature 20 minutes. (I let mine go two hours or so.)

While steak marinates, heat 2 T. oil in a small heavy saucepan over medium-high heat until it shimmers, then cook shallots, stirring occasionally, until browned well, about 8 minutes.

Add ginger and curry paste and cook, stirring occasionally, 1 minute, then add broth and simmer 5 minutes. Stir in lime juice, remaining tablespoon of fish sauce, and salt to taste and keep warm, covered.

Heat grill pan over medium high heat until hot, then lightly oil.

Grill steak, turning once, about 8 minutes total (for rare). (I broiled mine on high for three minutes a side.) Transfer to cutting board, tent with foil, and let stand 5 minutes.

Meanwhile, toss bell pepper, scallions, and asparagus (if using) with remaining tablespoon oil, then grill, turning frequently, until softened, about 5 minutes (again, I broiled them until they started to char a little). Transfer to large bowl.

While steak stands, cook noodles in a pasta pot of boiling unsalted water until al dente, 4-7 minutes. Drain well, then add to vegetables and toss well along with the cilantro and basil (if using). Divide the noodles among 4 deep bowls and top with broth. Cut steak in half lengthwise, then thinly slice across the grain and serve on top of the noodles.