Stuffed Flank Steak

This is another never-to-be repeated serendiptous success story. Bought a small flank steak for the first time in my life, but must admit I confused it with Flat Iron Steak. I then read about it at home and discovered it was a tough piece of meat that needed to be marinated. So, I marinated it in… that’s where I’m not so sure. I think it was a teaspoon each of balsamic and red wine vinegars and dijon mustard. Maybe a teaspoon of worcestershire sauce, and 1/8 cup of olive oil. Also key was a the spice Monterrey steak spice and some splashes of red wine for good measure. It marinated for just over 24 hours.

The stuffing was made up on the spot. I cooked up some bacon and broke it into bits and then sauteed finely chopped onions and garlic and white button mushrooms. I also threw in a few panko bread crumbs and chopped flat-leaf parsley. The best for me was that I laid roasted red pepper strips on the steak under the stuffing. I read that you have to roll it long ways so when you cut it, you’re cutting against the grain. My nifty food loops held it all in place more or less, and then I browned it in a hot skillet. Into the toaster oven at 400 degrees till the thermometer hit 130 degrees.

Sorry about the blurry photo.

Published in: on December 1, 2010 at 1:37 pm  Comments (1)  

Grilled Steak – The Cook’s View

Quick and easy. Take the steak out of the freezer in the morning and just saute mushrooms and onions and put in a baked potato while the steak gets grilled on the patio.
More interesting was today’s weather. It rained and thundered, and there was lightening! But best of all, there was a rainbow. So in theory, the person doing the grilling on the patio would have had this view. Now THIS is a view all cooks deserve for their hard work.

Published in: on September 29, 2010 at 3:46 pm  Leave a Comment  
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Steak with Mushrooms and Onions

Ev wrote:

It seems like all the posts have been about pasta lately.  We eat a lot of meat too, but don’t always drag out the camera because it seems so normal. I’ll admit this is a photo cheat, but it looks just like the mushrooms and onions I always saute when we’re having steak.  Always with a baked potato and a veggie and salad.

Sez me: Too bad there was no photo because the steak itself was so tender & cooked to perfection – steak like that  reminds you why beef must be unhealthy – because it so delicious! You know, like ice cream, or pizza or all that health food!

Published in: on September 7, 2010 at 5:10 pm  Leave a Comment  


Ok you caught me. This is not my picture – but we had steak. And the blog must go on!

Published in: on December 17, 2009 at 6:33 pm  Leave a Comment  

Steak Yaki-Soba

OK, there is nothing like fresh yaki-soba noodles at a Japanese restaurant. But at home the packaged noodles will do in a pinch! Great way to use up all those veggie bits and meat you may have hanging around. Make it spicy to go with a beer and you have a recipe you will revisit again and again!

Funny story Ev says a neighbor just told her the other day that her husband had kitchen duty the past month and made yaki-soba a dozen times, And she wasn’t really complaining! 😉

Published in: on December 10, 2009 at 2:14 am  Leave a Comment  
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