Skirt Steak microgreen salad with chimichurri sauce

 

My mother in law has got me hooked on these “micro greens” and I want to put them in everything! I’ll be posting a micro green slaw for taco’s in a couple days, that is sure to be delicious!

If you need an easy healthy dinner idea- this is for you. I made this with a skirt steak, but I highly recommend using a marinated flank steak. The skirt steak is too chewy for me! 

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Ingredients:

  • 1 LB skirt steak or flank steak, thinly sliced
  • 1 tsp each of cumin, coriander, garlic powder, smoked paprika
  • 1/2 tsp salt
  • 1/4c red wine
  • 1/2 of a large onion, thinly sliced
  • 1/2 lb asparagus, trimmed and cut into 1″ pieces
  • 1c peas
  • 1 heaping cup of heirloom grape tomatoes, thinly sliced
  • 1 avocado, thinly sliced, or diced
  • 1 head of butter lettuce or arugula
  • a handful of cilantro and onion micro greens (however you much you prefer.)

For the chimichurri sauce:

  • 3/4c good quality EVOO
  • 3 TBSP red wine vinegar
  • 1 large shallot, rough chopped
  • 3 cloves garlic, rough chopped
  • 1c mint, stems removed
  • 2c parsley, stems removed
  • 2c cilantro, stems removed
  • 1 jalapeno, rough chopped (remove seeds and ribs for less heat)
  • 1 large lemon, juiced
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions:

  • In a blender or food processor, add in all chimichurri sauce ingredients and blend until chunky-smooth.
  • Add 1 tbsp EVOO to a medium sized pan on medium-high heat. Once the pan is hot, add your sliced steak. Season with salt, cumin, coriander, garlic and smoked paprika. Once halfway cooked, add in your onions and saute until the steak is finished cooking. Add in your wine, and let it reduce.
  • Meanwhile, bring a pot of water to a boil. once boiling, add your asparagus and peas. Turn the heat to low, and cook for 2 minutes.
  • In a separate bowl, tear up your lettuce leaves. Top with the beef and onion mixture, asparagus, peas, tomatoes, avocado and micro greens.
  • Add in some chimichurri sauce, and toss it all together. Serve immediately and enjoy!

 


Grilled Flank Steak with chimichurri sauce

I have come to the realization that we eat way too many flank steaks in my household… Here’s a delicious chimichurri sauce to pair with your flank steak! I’m pretty positive this recipe is already on my blog for a taco recipe – and it’s that good that it needs to be repeated! (Also I’m happy to say the cilantro and parsley were both used from my own garden!)

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Ingredients: (serves 2-4)

For the steak-

  • 1 flank steak, tenderized using a meat mallet to the same thickness
  • 1/2 TBSP each of dried: oregano, thyme, smoked paprika, garlic powder, chili powder and coriander
  • 1/4 tsp each salt and pepper, or more to taste

For the Chimichurri sauce-

  • 1C loosely packed cilantro
  • 1C loosely packed parsley
  • 3 cloves garlic, crushed
  • 1 shallot, peeled and rough chopped
  • 2 jalapeno peppers (remove seeds and ribs for less spice.)
  • 1 large lime or 2 small limes zested and juiced
  • salt and pepper to taste
  • about 1/4c extra virgin olive oil, or enough to get it to a smooth consistency.

directions:

  1. Heat your outdoor grill to a medium heat. In a small bowl mix together your oregano, thyme, smoked paprika, garlic powder, chili powder, coriander, salt and pepper. Spread over both sides of your steak, pressing the spices in to the steak.
  2. Put your steak on the grill. Let cook for about 7 minutes on one side. Flip and continue cooking for another 5 to 7 minutes or until a meat thermometer reads 125F. Remove the steak from the grill to a cutting board, cover loosely with tin foil and let it rest for about 7-10 minutes.
  3. In a food processor or a blender, add in ALL of your sauce ingredients. blend until you get a nice partially chunky but smooth consistency.
  4. Serve with your steak! mmmmmmmmm.

Flank Steak Taco’s with a Tangy Avocado Sauce

I love taco night because it’s one of the quickest dinner ideas when you’re tired and need to get dinner on the table…. And because I love taco’s. Also, flank steaks are so large that in my tiny family, they feed us for days… I suggest if you’re not serving at least 4 to 5 people these taco’s, use the left overs in a stir fry. I used them in my other recipe Sticky & Sweet Pork Noodle Bowl. Obviously I just replaced the pork with the steak. Or, use it in Philly cheese steak sandwiches. mmmm. It’s a great way to use up the left overs instead of leaving them in the fridge to throw away later.

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Ingredients: (makes about 10-12 taco’s)

  • 1 Flank steak, pounded to the same thickness
  • Pickled jalapenos
  • 10-12 corn or flour tortillas

Steak Rub:

  • 1/2 TBSP each: smoked paprika, chili powder, oregano, thyme, garlic powder, coriander
  • salt and pepper to taste

Avocado Sauce:

  • 1C Cilantro, rough chopped (doesn’t matter if there’s stems in there.)
  • 1 avocado, halved and divided
  • 2 small limes or 1 large lime, zested and juiced
  • 1 TBSP honey
  • 4 TBSP plain full fat greek yogurt
  • salt and pepper to taste

Directions:

  1. Heat your outdoor grill to medium heat.
  2. Mix all of your steak rub ingredients together in a small bowl, then rub generously over all sides of your flank steak.
  3. Put your steak on the grill and cook on one side for about 5-7 minutes and then flip and continue cooking for another 5-7 minutes, or until a meat thermometer reads 125F.
  4. Once your steak reads 125F, remove it from the grill to a cutting board and cover it with tin foil and let it rest.
  5. While your steak is resting, take out a blender or food processor. Add all sauce ingredients. blend until a chunky smooth consistency. This is going to be a thicker sauce. If you need, feel free to add oil to thin it out a bit.
  6. Assemble your taco’s and garnish with pickled jalapeños and the other half of the avocado that wasn’t used in the sauce.

Take-Out Mongolian Beef

This Mongolian beef stir fry is a delicious weeknight dinner and it’s decently quick to whip up. (minus marinating your steak. but you can really just omit that step if you wanted to.) You’ve got to give this a try!!

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Ingredients: (Serves 4)

Marinade/Sauce:

  • 1 large flank steak, thinly sliced against the grain. As THIN as you can get.
  • 1C China Lily soy sauce
  • 1/3C water or chicken stock
  • 1 tbsp sriracha hot sauce (more if you want it spicier.)
  • 2 tbsp Rice wine vinegar (Or a sherry vinegar.)
  • 1/4c Hoisin sauce
  • 2 tbsp Brown sugar (You can omit this and use honey instead.)
  • 1″ ginger, finely grated (or minced. I freeze peeled ginger and grate it as I need. WAY easier.)
  • 3 large garlic cloves, minced. I would use 5 if they’re smaller.
  • Salt and pepper, to taste. (I suggest tasting the sauce before adding salt. depends on your soy sauce and how salty it already is. This is why I use china lily, it is DELISH and not crazy salty like most soy sauces.)

For the rest:

  • 1.5C dry rice + 3 cups water (Or you can use noodles. whatever makes you happy!)
  • 1 medium red bell pepper, thinly sliced into strips
  • 1 medium yellow bell pepper, thinly sliced into strips
  • 1 small Spanish onion, halved and thinly sliced into strips
  • 1/2 + 1.5 Tbsp corn starch, separated
  • small handful of Cilantro (or flat leaf parsley if you hate cilantro.)

Directions:

  1. In a freezer zip lock bag or bowl, add ALL marinade/sauce ingredients, including your thinly sliced steak. Marinate for at least 1 hour and up to 24 hours.
  2. Start cooking your rice according to package directions.
  3. Remove sliced steak from the marinade to a piece of paper towel. (KEEP THE MARINADE. we are USING this and not wasting it.) Dry it as much as you can. In a bowl, add 1/2 c cornstarch and add your beef to it. Toss the beef to coat.
  4. Heat a large skillet over medium-high heat with about 1.4c EVOO, vegetable or cooking oil. Once the oil is hot, add your beef. Let it sit and cook and get crispy, then stir it up to crisp up the rest. When you’ve stirred the beef to crisp the other side, add your peppers and onions. Let them cook together for a couple minutes.
  5. Add 1.5 tbsp corn starch to your marinade. Mix it together, and then add it to the skillet with the beef and veggies. Let the sauce come to a boil for a minute or two. Turn the heat down to low-medium and let it thicken up and cook your peppers and onions a little bit more.
  6. Once the peppers and onions are cooked to your liking and your sauce has thickened up a bit, remove the skillet from the heat. Spoon on top of your steaming hot rice or noodles and throw some parsley or cilantro on it. AND EAT UP!!

Cardamon rice + Chili Beef

The beef cooked with this rice dish is a straight copy from Chef Ramsays “Great escape” cook book. It’s a great one, I suggest you get that book!! the rice is just something I thought to make with it. And it is sure delicious. Packed with flavour.

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Ingredients:

-chef ramsays chili beef from “the great escape”

-1.5c long grain rice (basmatie or jasmine)

-3c chicken broth

-4 cardamon pods, crush them so the seeds can fall out. keep the pods.

-1 heaping tsp coriander

-1 tsp red pepper flakes

-1/2 a lime, juiced – keep the juiced lime half for cooking

-salt and pepper to taste

-In a medium to large sauce pan over med-high, add your chicken broth. Once the chicken broth is warmed, add your cardamon seeds and pods, coriander, red pepper flakes, lime juice and lime half, salt and pepper. Whisk, and bring to a boil. once it has been brought to a boil, reduce heat to low, and simmer for 15 minutes to let the flavours meld together. once that is complete, cook your rice in the broth according to package directions. I cheat by using a rice cooker 😉


Warm Thai Steak Salad

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I’ve got a hankering for something gingery and garlicky… And I just so happened to have a flank steak pulled out. Thai inspired steak salad, here we come!!

Ingredients:

1 flank steak

Marinade:

-1/4c sesame oil

-1/4c soy sauce

-3 tbsp worcestershire sauce

-2″ knob ginger, grated

-5 cloves garlic, minced

-2 tbsp sriracha sauce

-2 tbsp rice wine vinegar

Noodles:

-1 lb boccatini spaghetti, cooked

-2 tbsp tahini sauce

-1 heaping tbsp peanut butter

-1 tbsp honey

-2 cups romaine lettuce, chopped

-1/4c fresh chives, sliced

-lightly toasted sesame seeds

In a resealable freezer bag, add all your marinade ingredients. Score your flank steak across the grain from one end to the other. this will allow the marinade to sink in. Marinate 4 hours or over night.

Remove steak from the bag. KEEP the marinade. Pat the steak dry with paper towel. Turn your BBQ to medium-high heat. BBQ steak 6-7 mins a side for a medium rare. Remove from the BBQ and let rest.

in a sauce pan over low-medium heat, add your marinade and the rest of the sauce ingredients. (All except the sesame seeds and chives.) Bring to a boil, and let simmer. Once the sauce is thickened to your liking, add it to the noodles. Add your chopped up lettuce and mix. Top with steak, chives and sesame seeds.

 

 

 


Beefy Chili Flank Steak

If you want a good flank steak that isn’t chewy and flavourless, the trick is in marinating it. For 2-3 days. And vinegar. Trust me, it makes it ammmmmazing. Try this for a delish meal. Use the marinade as a sauce for the beef once it’s cooked.

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Ingredients:

-1 flank steak

-salt and pepper to taste

-1 tsp cumin

-1/4c soy sauce

-1/4c canola oil

-1″ knob ginger, peeled and minced

-4 cloves garlic, crushed

-3 tbsp rice wine vinegar

-1 tbsp fresh lemon juice

-1/4c Worcestershire sauce

-3 sprigs thyme

-3 chili’s, minced

Add all ingredients to a large ziplock bag. mix, coat the steak. Put in the fridge for at least 24 hours and up to 3 days.

When ready to cook, bring the steak to room temp. Heat your bbq to medium-medium high heat. Remove the steak from the bag of marinade, keep the marinade. Throw the steak on the grill. Grill 7-8 mins per side, or until it’s done to your desired doneness.

In a sauce pan over medium high heat, add the marinade. Bring to a boil, then let simmer until ready to use.

Pour over the steak.