Hello! We've had Hannah home on her Spring Break which is why we missed posting last week! We thought she was heading back tomorrow, but now, as with nearly all universities, she will begin on-line classes and will be staying here. She is excited about the dining hall here at home! Ha! I should be happy that she likes my cooking, but having eaten at her actual dining hall I can't even tell you how nice it is! Compared to what I had when I was in college it is outstanding. But I digress...
While she was home she requested so many of her favorite dishes that we only made one new dinner. But it was fabulous and easily earned keeper status. As you know I am not a red meat lover. However, flank steak, if sliced paper thin, is delicious. Ryan found a great marinade and when we tasted the steak at dinner we were absolutely blown away. (We loved it so much and ate it so quickly we forgot to take a picture! Whoops!) It will be requested often, I am sure. We tried a few new side dishes that were okay, but didn't earn keeper status. I personally loved a spicy cucumber vegetable salad, but Ryan and the kids only thought it was fine and did not think they would suggest we have it again. I got to enjoy the leftovers with my lunch for a few days!
We will be working and learning from home for the next couple of weeks. I will be curious to see how teaching science to my students will go as we move to the e-learning environment. Wish me luck that I can keep it lively and engaging for my students! I am so curious to see how the experience is at all levels of education. Under our roof we have a preschool student, 4th grader, high school sophomore and a college freshmen. We have a teacher and 4 students. Such a unique situation we have and I am excited and interested to see how it goes and what we all think about it!
We have a stocked pantry and garage freezer, so for the next few weeks while we are home we are expecting to use what we've got on hand! I might post a bit more often to remind you about some of the keepers from the archives. I am not anticipating that we will try too many new recipes since I don't plan on heading out to the market. We might get creative as the pantry ingredients dwindle!
Happy cooking, and best of luck to all these next few weeks!
New Recipes
Garlic Chile Flank Steak
Tried & True
Bacon Pepper Mac & Cheese with Chicken
Swiss Chicken
Crispix Chicken
Just for fun since it is almost St. Patrick's Day
Leprechaun Trap Cake
Saturday, March 14, 2020
Garlic Chile Flank Steak
Ingredients
* 1 flank steak (2 to 2 1/2 pounds)
* 1 tsp kosher salt
* 6 tbsp vegetable oil
* 2 scallions, minced
* 6 cloves of garlic, minced
* 1 tbsp minced canned chipotle chile in adobo sauce
* 1 jalapeno chile, stemmed, seeded and minced
Directions
1. Process the vegetable oil, scallions, chipotle, garlic and jalapeno in a blender or food processor until smooth. This should be about 30 seconds. Scrape down the sides of the blenders as needed.
2. Pat the flank steak dry with paper towels and prick each side about 20 times with a fork. Rub both sides of the steak with the kosher salt and then rub it with the paste.
3. Seal the steak in with the marinade (I use plastic wrap) and put it in the fridge for a minimum of one hour and up to 24 hours to marinate.
4. After marinading, wipe the past off the steak and season with pepper.
5. Cook the steak on a grill until it matches the desired level of doneness. We typically cook it about 6 minutes per side, but will go higher for a thicker steak.
6. Transfer the steak to a carving board and cover it loosely with tented aluminum foil and let it rest for 10 minutes.
7. Thinly slice the steak against the grain prior to serving.
Notes
This is UNBELIEVABLY DELICIOUS!!!!!! I am not a red meat fan, and I absolutely loved this. It got rave reviews and unanimous keeper votes from all of us. Do make sure you slice the meat very thin - but that is my advice for all flank steak recipes. The thinner the better, in my book.
The canned chipotle in adobo sauce typically comes with whole chipotle chiles in the can. A good estimate is using one chile. Mince the chile and add a little sauce to it when you put it into the blender.
* 1 tbsp minced canned chipotle chile in adobo sauce
* 1 jalapeno chile, stemmed, seeded and minced
Directions
1. Process the vegetable oil, scallions, chipotle, garlic and jalapeno in a blender or food processor until smooth. This should be about 30 seconds. Scrape down the sides of the blenders as needed.
2. Pat the flank steak dry with paper towels and prick each side about 20 times with a fork. Rub both sides of the steak with the kosher salt and then rub it with the paste.
3. Seal the steak in with the marinade (I use plastic wrap) and put it in the fridge for a minimum of one hour and up to 24 hours to marinate.
4. After marinading, wipe the past off the steak and season with pepper.
5. Cook the steak on a grill until it matches the desired level of doneness. We typically cook it about 6 minutes per side, but will go higher for a thicker steak.
6. Transfer the steak to a carving board and cover it loosely with tented aluminum foil and let it rest for 10 minutes.
7. Thinly slice the steak against the grain prior to serving.
Notes
This is UNBELIEVABLY DELICIOUS!!!!!! I am not a red meat fan, and I absolutely loved this. It got rave reviews and unanimous keeper votes from all of us. Do make sure you slice the meat very thin - but that is my advice for all flank steak recipes. The thinner the better, in my book.
The canned chipotle in adobo sauce typically comes with whole chipotle chiles in the can. A good estimate is using one chile. Mince the chile and add a little sauce to it when you put it into the blender.
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