Friday, April 25, 2008

Flank Steak

I've been lazy the past few months. I haven't been cooking much. Well, I've been cooking but nothing to blog about. I've been scrounging for food. My kids have been eating fish sticks, tater tots, tuna fish & scrambled eggs. Last Sunday we realized that we had pretty well cleaned out the pantry and we needed to buy more food. We ended up at Sam's Club because we needed more peanuts and we came out with a bunch of meat. I used half a huge thing of meat to make a triple batch of meatballs. We also bought some a couple of beef roast & pork tenderloins and some flank steak.

Flank steak is one of those meals I remember from growing up. Mom would score the meat and broil it in the oven. When we first go married DH & I took a trip to Denver. I bought the Colorado Cache cookbook as a souvenir. It was a cookbook I remember my mother having. I think I've only used one recipe from it since, the flank steak marinade. We hadn't had it in a long time and DH remembered it as soon as he saw the meat at Sam's.

Tuesday night DH headed out to grill and I went out to document it for this blog. He thinks I'm entirely silly for taking pictures of food, but when he offered to flip the steak to see if the picture was better from the other side, I snapped a shot. Of course he was right.


I served meat with mashed potatoes and green beans cooked with caramelized garlic. It was a yummy meal. Much better than fish sticks and tater tots.


Marinated Grilled Flank Steak
adapted from Colorado Cache Cookbook
  • juice of 1 lemon
  • 1/2 cup soy sauce
  • 1/4 cup or more dry red wine
  • 3 Tbs vegetable oil
  • 2 Tbs Worchestershire sauce
  • 1 large clove garlic
  • pepper
  • chopped green onion

Mix ingredients. Put steak in ziploc bag and pour over. Marinate in refrigerator for several hours, turning occassionally.

Broil meat over hot coals for 5 minutes per side for rare.

I used less vegetable oil and soy sauce. I added more red wine. I threw in some parsley because I had some. DH loves it went I throw in some cilantro. It's a good marinade to play with.

Strawberry Coffee Cake

It has been months since I've posted here. This post is from Easter. Yes, Easter was in March and it is now almost May. It's been on my to-do list forever and I'm just now getting around to it.

I got this recipe from the Chronicle Books Coffeecake cookbook from my friend in Seattle. She sent it to me for my birthday because she has loved so many recipes from it. The first one she mentioned to me was the strawberry coffeecake. Now, I'm not a fan of fruit in general. I'll eat a nice tart granny smith, an occasional crisp sweet-tart grape, a clementine when in season. I've recently ventured in the the realm of fuji apples and enjoyed them. But I have a texture issue with most fruit and rarely eat them.

This recipe was well recommended so I decided to give it a try. I made it last September for a meeting of my women's group from church. I was entirely surprised to find that I really liked it. The cream cheese base was delicious and even the strawberry were good (chopped in small pieces.) When I ate it I thought of something different.

Black raspberry jelly. I never eat jelly (back to my issues with fruit) except for black raspberry jelly in a jelly pie. My grandmother used to take her leftover pie crust, slater it with black raspberry jelly, fold it in half and bake it. It was delicious.

I wanted to try the cake again but never really had a reason until Easter. We had brunch with the ILs and I finally had a chance to make this coffee cake again. I decided, in case my jelly idea was crazy, I would make two. One strawberry and one black raspberry. Luckily I was right. The jelly was terrific. Better than the strawberry, if you ask me and the rest of the family who gobbled it down.


Strawberry (or Black Raspberry) Coffeecake
adapted from Coffeecakes from Chronicle Press
  • 8oz cream cheese at room temperature
  • 9 Tbs unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 cups fresh strawberries, sliced
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup chopped almonds or walnuts

Preheat the oven to 350 degrees. Butter and flour a 9x13 baking pan

Combine cream cheese, butter and sugar and beat with until light and fluffy. Stir in milk, eggs and vanilla. Beat thoroughly. Combine flour, baking powder, baking soda and salt. Add to cheese mixture and beat until smooth. Spread half of batter in prepared pan. Scatter the berries evenly over the batter. Dot the remaining batter over the berries. Mix the brown sugar and nuts together and sprinkle over the batter

Bake for 40 minutes or until the cake is golden brown.

When I made the black raspberry version, I just put dollops of jelly over the base dough.