Skirt Steak with Spicy Green Salsa and Sour Cream Potato Salad

I'd never cooked skirt steak until this recipe.  It is DELICIOUS!  What took me so long?  I am a huge fan of flank steak, but this is just YUM.  I got this recipe from Everyday Food's Great Food Fast cookbook.  One of my favorite fast go to cookbooks.  The potato salad is really tasty!

You can find the recipe here:  www.marthastewart.com/334703/chili-rubbed-skirt-steak

Make this!  You will not be disappointed!!!  I promise you!

Tri-Color Pepper Steak

 

This dish was chosen by my 9-year-old son, Nicholas.  I like to try new recipes, and for me allowing the kids to choose makes it more likely they will eat it.  I had the ingredients for 4 recipes I wanted to try and let him choose from them.  He picked it, they ate it.  Did I mention my kids don't usually like steak?  They ate every bite.  

The recipe came from Ellie Krieger's latest cookbook So Easy.  I got it for Christmas and have been meaning to try out a few recipes I thought my family would enjoy.  One thing I have found with Ellie's recipes...we need more flavor.  I will definitely season the meat well the next time I cook this dish.  As with any Asian cooking, have all your ingredients prepped and it will be ready fast and taste delicious!

I cut the peppers and onions first and then the meat.  All are sliced in thin slices to cook quickly.

I used flank steak, but the recipe says you could use London broil as well.  I always have flank steak on hand so it was a no brainer for me.  It is a lean cut of meat too!

Once the meat is cooked through you set it aside (along with all the juices) to add back to the dish after the veggies are cooked.

While the veggies were cooking, I cooked brown rice to serve it over.  Now those who know me know I want a rice cooker super bad because I am horrible about cooking my rice!  My solution in the mean time is to get the microwavable bags of brown rice.  They take about 3 minutes and are perfect.  I made two bags since the recipe called for about 3 cups of brown rice.

You add the meat and juices back to the skillet, along with black pepper, and heat through.

The corn starch added to the skillet was supposed to thicken the "sauce," but it still looked pretty juicy to me...not sure why.  It was still delicious and we poured it on our rice and veggies for extra flavor.

Quick and Easy!  Yummy too!

Tri-Color Pepper Steak

• 4 teaspoons canola oil
• 1¼ pounds top round, London broil, or flank steak, thinly sliced
• 5 large assorted bell peppers (such as a mixture of red, yellow and green; about 2 pounds total)
• 1 large onion, sliced into half moons (about 3 cups)
• 4 cloves garlic, sliced
• 1½ cups low-sodium beef broth
• ¾ cup dry red wine
• 3 tablespoons low-sodium soy sauce
• ½ teaspoon freshly ground black pepper
• 1½ teaspoons cornstarch, dissolved in ¼ cup cold water
• 3 cups cooked brown rice

Heat 2 teaspoons of the oil in a large skillet over medium/high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer the meat with its juices to a plate.

Heat the remaining 2 teaspoons of oil in the same skillet over medium/high heat. Add the peppers and onion and cook, stirring occasionally, for 5 minutes. Add the garlic and continue cooking until the peppers are softened and onions are translucent, about 5 minutes more.

Return the beef and juices to the skillet and add the broth, wine, soy sauce and pepper. Bring to a boil. Reduce the heat and simmer until the liquid. Serve over the rice.

Makes 4 servings

Grilled Flank Steak and Oven Fries

I have been making this for years!  It is one of the easiest meats to cook.  The key is to marinate.  I have had an old Betty Crocker cookbook since I graduated from college.  My mom got it for me back then, and it has been the book I turn to when I cannot find exactly what I want in my favorite new cookbooks.

The flank steak only takes about 4 minutes on each side.  You just have to marinate it to make it tender.  The easiest marinade I have found is in the Betty Crocker's New Cookbook (1996).  I will post the recipe at the end of this post.

When the kids were young and they wanted fries I refused to go the fast food route.  I started making oven fries and I never went back.  They are an awesome accompanyment to a lot of meats.  You simply set the oven to 425, cut potatoes into wedges (I use 4 or 5 depending on the size), drizzle with olive oil, salt & pepper, and then dry seasoning of your choice (I used a rosemary seasoning this time, but I love Herbs de Provence). 

Here are the potatoes before I put them into the oven.

And here they are after they come out with the flank steak!  Mmmmm.

You know me, I alway have to serve something green on the table!  :)

The fries bake about 15 minutes on each side.  I usually do closer to 20 because the boys in my house like them cruchy.  You will have to flip them once during cooking time.  You will see how they are cooking and used your judgement to see when to take them out.  It's simple...really.

Give it a whirl!

Herb-Marinated Flank Steak

Betty Crocker's New Cookbook (1996)

1 1/2 - 2 lbs flank steak

2 tablespoons lemon juice (I was out of lemons and substituted OJ)

1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano (I used a dry)
1/2 teaspoon of salt
1/2 teaspoon celery seed (oops, I forgot this)
1/2 teaspoon pepper
1 clove garlic, finely chopped

Make cuts about 1/2 inch apart in 1/4 inch deep in a diamond pattern in both sides of beef.

Mix remaining ingredients; rub into beef.  Place in a plastic bag or shallow glass baking dish.  Fasten bag securely or cover dish with plastic wrap.  Refrigerate at least 5 hours but no longer than 24.

Set oven control to Broil.  (I cooked it in my grill pan.  I've also cooked it on the outdoor grill too.) 

Place beef on rack in broiler pan.  Line with foil for easy clean up.  Broil beef with top 2-3 inches from heat about 5 minutes or until brow.  Turn; broil 5 minutes longer for medium-rare to medium.