Summer dinner: Garlic and Pepper Marinated Flank Steak and Summer Salad

We put on a lot of weight while we were on vacation. I really blame my parents for cooking all the amazing food for us.  Hehe.  So Cliff decided that he needs to go back on South Beach and cut out carbs for a week.  I’m going to somewhat follow that, but still eat whole wheat toast and bran cereal.

So for dinner tonight, I made a steak and salad entree.  This combines two recipes from Epicurious, which by the way, is a life saver of a gazillion recipes.  I tend to rely on the rating of the recipes quite a bit to decide if I want to attempt something.  Flank steak is something that is less pricy and really easy to make.  You can easily just do salt, pepper, olive oil and rosemary and it will taste great.

I found this recipe on Epicurious to try, which I happen to have all the ingredients for.  But when I read the reviews, a number of people commented that adding lime juice to the marinade will really up the game of the steak.  Lime juice?  I would have never thought of putting lime juice on a steak.  But I figured if 5 reviewers in a row said the same thing, I should try it.  Then I got the salad recipe from here.  It sounded good.  I like all the ingredients, and it sounded easy.

So the modified recipes are as follows:

Steak:

  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 5 large garlic cloves, pressed
  • 1 teaspoon cracked black pepper
  • 1 large flank steak (about 2 pounds)
  • juice from 1 lime

Combine first 4 ingredients in shallow baking dish. Add steak and turn to coat with marinade. Cover and refrigerate 3 to 6 hours.

Prepare barbecue (high heat) or preheat broiler. Season steak generously with additional pepper. Grill or broil steak to desired doneness, brushing occasionally with marinade, about 5 minutes per side for medium rare. thinly slice steak across grain and serve over the salad.

Salad:

  • 1 cup diced tomatoes
  • 1 cup baby arugula or chopped regular arugula
  • 1/2 cup (generous) diced red onion
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons chopped pitted Kalamata olives
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 jalapeño chile, seeded, finely chopped (about 4 teaspoons)

Mix tomatoes and all remaining ingredients in medium bowl. Season to taste with salt and pepper.

So, I have to say, adding the lime juice to the steak marinade was a really good decision.  I think I would have liked the steak without the lime juice, but I REALLY liked it with the lime juice.  It brightened the flavor of the steak and also lightened up the taste.  I really didn’t expect the effect to be so life changing, but I don’t think I can live without lime juice on my flank steak anymore!  Two thumbs up for the flank steak.  Cliff really enjoyed it too.

Now, the salad.  It was just, meh.  It was not bad or anything, but it really wasn’t all that impressive.  It felt like I ran out of ideas and just threw together something to get a check-mark on the daily veggie intake box.  Now I’m going to be on the hunt for a good salad to go with my new favorite flank steak!

Just in case you’re wondering, no, we didn’t give Joshua this dish for dinner.  I wasn’t sure if he should be eating medium rare steak at 18 months.  So I grilled up a tomato basil marinaded pork chop for him and served it with some noodles he loves.  Jackson’s on W. 4th sell these marinaded pork chops and they are super tender and takes no effort to prepare.

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