Drive By Steak Post

I'm going to apologize in advance for the short post.  I do have another one in the works but I need to try all the recipe first so it will likely be  LATE Super Bowl post.  But hey, you can use the recipes for next year!

I recently tried this steak recipe after my friends Wendy and Bill turned me back on to London broil.  I have NOT made it as a salad.  I just use all the marinade for the steak and serve it with roasted potatoes and a veggie.  I imagine this marinade would work great for flank steak too.

Grilled Thai Beef Salad

 

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick

3 tablespoons lime juice, divided (I don't divide it...I throw it in all at once.  I don't get why she says to divide it)

3 tablespoons low-sodium soy sauce

3 tablespoons canola oil

2 tablespoon brown sugar

1 teaspoon minced garlic

1 1/2 teaspoons minced ginger

1 1/4 teaspoons red curry paste or chili-garlic sauce (I use chili garlic sauce.  Sriracha would also work)

1/2 head red-leaf lettuce, torn (about 6 cups)

3 shallots, thinly sliced (about 1/2 cup), divided, for garnish

1/2 cup cilantro leaves, rinsed and dried

1 cup basil leaves, sliced into ribbons

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.

Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.

Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

One of these days I will make it as a salad.  This marinade is SO good and the longer you leave the steak in, the better.

 

I PROMISE you a post next week with the Super Bowl recipes I tried...well, unless they suck but I doubt they will!  GO GIANTS!!!!

I Haven't Fallen Off the Face of the Earth

I’m bbbbbaaaaaccccckkkkkk! Yes, I know, it’s been almost 5 months since last posted. Things got a bit hectic for a while and I found myself just falling back on reliable recipes and not trying anything new. Well, like everyone, we’re cutting back and I’ve been trying new recipes to make up for the fact that we’ve had to cut back on going out to eat. I’ve also tried to get back into buying fish and other seafood, wild caught and sustainable, of course since it is a favorite around here.

Hubby loves swordfish. I could take it or leave it but it is good on the grill so I went looking for new recipes to jazz things up. And I found this one from one of my favorite chefs, Giada DeLaurentiis. The recipe can be found here if you would rather see it that way.

GRILLED SWORDFISH WITH LEMON, MINT AND BASIL

1/2 cup olive oil
3 tablespoons chopped fresh mint leaves
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh basil leaves
1 garlic clove, minced
Salt and freshly ground black pepper
4 (5 to 6-ounces each) swordfish steaks

Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste.

Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve.

This got high marks from the whole family. Of course, my 2 ½ year old thought it was chicken, but who cares! I loved that it gave me a reason to use herbs from my garden.

Well, that’s all for today (since I have both kids home for the summer) but I have a bunch of recipes I have already tried as well as some that I will be trying in the next couple of weeks. I promise I will be posting regularly again.