Monday, October 1, 2012

Typical Weekend Fare

I love to use my time on the weekends to make the recipes that require a little more effort and planning. This past weekend, I bought some awesome looking flank steak from my fave vendor and scored on getting more beets and cauliflower than I know what to do with (for really cheap no less!!) I took some of the flank steak and made it into homemade jerky. The rest evolved into this plate of awesomeness:

Marinated Flank Steak with a Lemon Tahini Slaw and Turmeric Roasted Beets/Cauliflower

Flank Steak Ingredients:
  • 1 1/2 lb grass fed flank steak
  • 1/4 cup Bragg's Liquid Aminos
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chipotle powder
  • 1/4 cup olive oil + a little more for the pan
  • 2 tbsp apple cider vinegar
  • Place all of the ingredients into a gallon sized ziploc bag, let all of the air out, seal and shake everything up. Let sit in the fridge for at least 2 hours (I let mine marinade for a full 24. Trust me, it's worth the wait!)
  • Take the meat out and let it come to room temp for 30 minutes (This step is crucial, in my opinion. Allowing the meat to come to room temp allows for a more even cooking time)
  • Heat a large cast iron skillet over medium high heat until smoking. Pour in a little olive oil.
  • Place the steak in the hot pan and let cook 4-5 minutes per side, depending on how you prefer your steak cooked (Justin and I tend to prefer 4 minutes and have our steak more on the rare side). Remove, cover with foil and let the meat rest for 10 minutes.
Roasted Beets/Cauliflower Ingredients:
  • 1/2 head cauliflower, cut into florets
  • 3 large beets, cut into 1/2 inch cubes
  • 2 tsp turmeric
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • salt/pepper, to taste
  • good quality olive oil
  • Heat the oven to 400 degrees F. Spread the cauliflower and beets into a large oven-proof dish (or  two, in my case). Drizzle with olive oil and toss with all of the spices. Add salt/pepper to taste. 
  • Place dish in the oven and roast for 30-35 minutes, or until the veggies are lightly browned and tender.
 Lemon Tahini Slaw:
  • 1 bag shredded red cabbage
  • 1 cucumber shredded
  • juice from 1 lemon
  • 3 tbsp tahini
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • salt/pepper, to taste
  • Toss everything in a bowl and let sit for several hours (I let mine sit overnight).
See what I mean about labor intensive? Yes, this meal requires more planning and prep... but... it results in something that tastes AMAZING! The flank steak has this intense, toasty spice profile (and is tender as any filet could be), the beets/cauliflower have a roasted earthy goodness, and the slaw adds some citrusy brightness to create the ultimate flavor combo for your palate.

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