Flank Steak

I discovered flank steak a year or two ago and love it! I buy extra to keep in the freezer whenever I see it on sale. This past weekend, I pulled one out of the freezer and decided, rather than have leftovers from one meal, I'd cut the flank steak in half and make two meals out of it, since this week I was only feeding myself and my hubby.

Meal #1: Fajitas with Homemade Tortillas and Ellie Krieger's Ranch Beans

Tortillas

3 cups of flour (can use a combination of white and wheat flour such as 1 cup wheat and 2 cups white, or half and half)

1 teaspoon kosher salt

3 teaspoons baking powder (this recipe is for sea-level...adjust your baking powder for altitude)

2 tablespoons shortening

1 cup (approximately) very warm water

Mix together flour, baking powder, salt and then cut in shortening to make very small crumbles. Add water to form a soft, bread-like dough. Cover dough with bowl and let rest for 10 minutes. Preheat placa or other flat pan/griddle to medium/medium-high heat. Divide dough into 10-12 equal pieces/rounds. Roll one round out into a very thin circle, about 7-8 inches in diameter. Place on placa and flip to cook other side. Repeat process until all tortillas are done. Store in an airtight container.

Fajitas

1/2 to 3/4 lb flank steak

1/3 cup red wine vinegar

2 tablespoons olive oil

1 tsp dried oregano

1 tsp salt

1/2 tsp pepper

1 1/2 bell peppers, seeded and sliced into strips

1 medium onion, sliced

1/4 cup shredded cheddar or other cheese

1/2 an avocado, sliced

Chopped fresh cilantro for garnish

Mix together red wine vinegar, olive oil, oregano, salt and pepper to make marinade. Combine flank steak and marinade in a large zip-lock bag and marinate for 2-4 hours, turning once or twice.

Slice marinated flank steak into thin strips, against the grain. (You can also grill the flank steak, then cut into strips and add to the sauteed peppers and onions.) Preheat large skillet, add a tablespoon of olive oil, flank steak, onions and peppers, and saute until onions and peppers are soft and the meat is no longer pink. Serve on a tortilla with shredded cheese and avocado slices.

Ellie Krieger's Ranch Beans
NOTE: This recipe can be found online or in her cookbook, The Food You Crave, page 246. The recipe below is my adaptation for 2 people.


1 tablespoon olive oil

1/2 medium onion, diced

1/2 bell pepper, seeded and diced

1 tablespoon ground ancho chile powder or regular chile powder

1 15-oz can of low-sodium pinto beans, drained and rinsed

1/4 cup chicken stock, or water if you don't have stock on hand

1 tablespoon chopped fresh cilantro

Splash (1 tablespoon or so) of red wine vinegar

Salt and freshly ground pepper to taste

Heat a medium to large skillet over medium heat and add olive oil to pan. Add onion and bell pepper, and saute until softened, about 3 minutes. Stir in ancho chile powder and cook for 1 minute. Add red wine vinegar, stock or water, and pinto beans. Cook about 5 minutes more, adding salt and pepper to taste. Stir in the cilantro and serve.

Meal #2: Grilled Thai Beef Salad (Adapted for two servings, from Ellie Krieger's recipe in The Food You Crave, page 107)

1/2 to 3/4 lb flank steak

2-3 tablespoons fresh lime juice, about 1-2 limes...I had half a lime left over which I used for garnish

3 tablespoons low-sodium soy sauce

3 tablespoons canola oil or olive oil

2 tablespoons firmly packed brown sugar

2 cloves of garlic, or 1 large clove, minced

2 teaspoons peeled and minced fresh ginger

1 1/2 teaspoons red curry paste or chili-garlic sauce

Cooking spray

1/2 head red-leaf lettuce, torn

1 shallot, thinly sliced

1/2 cup coarsely chopped cilantro leaves

1/2 cut fresh basil leaves, sliced into ribbons

**My additions having followed the recipe the first time:

1/4 cup cashew halves for a little crunch

1 can of mandarin oranges, drained to add a little sweetness and balance out the bite of the shallot

Rinse the meat and pat dry. Place meat in a zip-lock bag or small glass dish. In a bowl, mix together 1 tablespoon of lime juice, the soy sauce, oil, brown sugar, garlic, ginger, and red curry paste. Pour half the mixture into the bag with the meat and add to the meat bag, the remaining lime juice. Seal the bag and marinate in the refrigerator for at least 4 hours or up to overnight, turning once in a while. Reserve the rest of the mixture to dress the salad.

Spray a grill pan with cooking spray and preheat over medium-high heat until hot. Grill the steak until medium-rare, about 5 minutes per side, or to your desired degree of doneness. Let steak rest for 5 minutes, then slice against the grain.

Combine lettuce, shallots, cilantro, and basil. Divide amongst plates. To each plate, add the sliced steak, a few mandarin oranges, and a sprinkle of cashews. Add the dressing to each plate and serve.