Tag Archives: flank steak

Southwest Flank Steak Chili & Grits

My days growing up in hot & spicy Arizona has met our southern grit life here in the south with this one!  All of the flavors of a traditional chili soaked up into yummy, bacon and cheese loaded grits.  The juxtaposition of textures and flavors is on point with this recipe!

*If the flank steak cooks a bit longer and shred’s apart, that is just as yummy too!!

The Starting Lineup

  • 1-3/4 lbs flank steak
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon Mexican oregano
  • 14oz can diced fire-roasted tomatoes with green chiles
  • 15oz can pinto beans, drained and rinsed
  • 4oz can green chilis, diced
  • 1 jalapeno, seeded and diced
  • 4 6-inch corn tortillas
  • 1 cup American-cheddar blend cheese, shredded (pepper jack or cheddar works too)
  • 1/2 cup fresh cilantro
  • 1-1/2 cups frozen fire-roasted corn
  • Kosher salt & pepper
  • Prepared grits (I loaded ours up with green onion, bacon crumbles and cheese)

 

To your slow cooker, whisk together the chicken broth, 2 Tablespoons of chili powder, 1 teaspoon of cumin, the tomatoes, pinto beans, green chiles and jalapeno.  Roughly tear 2 of the corn tortillas up and add to the liquid mixture.

Butterfly the flank steak horizontally, without cutting all the way through (opening like a book).  Lightly pound the steak until about 1/4 inch thick.  Season with salt, pepper, 1 Tablespoon of the chili powder and 1 teaspoon of the cumin.  Press the cheese over the steak in an even layer, followed by the cilantro and arrange the last 2 of the corn tortillas over top, overlapping if needed.  Starting with the long side, roll up into log-form/pinwheel and tie with kitchen twine; tuck ends in and tie lengthwise as well.  Transfer your steak pinwheel to the slow cooker and spoon some sauce over top.  Cover and set to low for 7 hours.  *Add corn in 30 minutes prior to eating.

Remove the steak and allow to rest for 5 minutes.  Slice into pretty pinwheel medallions and serve over loaded, bacon’y, cheesy grits with a ladle of the slow cooker juices and vegetables over top!

*If the flank steak cooks a bit longer and shred’s apart, that is just as yummy too!!

ChileGrits

Beef & Broccoli Stir Fry

I must really love my husband, because besides sushi I am not big on Asian cuisine…at all.  I know, I know..I’m “crazy”, “nuts”, “a weirdo”..I’ve heard it all.  Quite frankly, just feed me tacos and champagne for the rest of my days and I’d be happy as a clam!

That being said, every now and then I’ll surprise my dear love with an Asian inspired meal…and it’s also quite possible that I just wanted a sake bomb, but who knows?? 😉

So below is a take on a restaurant favorite that I tried and tweaked and I have to say….I wasn’t sure if I was in my own kitchen or Little China down the street, it was that good.  I suppose that may also of had to do with the sake bombs 😉 

The Starting Lineup

Marinade (1hr)

  • 1/2 tsp baking soda
  • 1 tsp sugar
  • 1 Tbsp cornstarch
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp water
  • 2 Tbsp vegetable oil
  • 1 tsp red pepper flake (optional, if you like a bit of heat–not recommended for lil kiddos)
  • 1 1/2 lbs flank steak, sliced into thin strips

Sauce

  • 1/2 cup low sodium soy sauce (make sure to NOT use regular soy sauce…it will be waayyy too salty)
  • 2 Tbsp dark brown sugar
  • 1-2 tsp fresh ginger, grated or finely minced
  • 4 cloves garlic, minced
  • 2 Tbsp flour
  • 2 Tbsp sherry
  • 3 Tbsp vegetable oil
  • 1-2 heads broccoli, crowns cut off

Garnish/Sides (optional)

  • Rice (white or fried)
  • Scallions
  • Sriracha sauce  

Let’s begin!  Starting with the marinade, have a medium size bowl ready and whisk together all of the above “marinade” ingredients (baking soda, sugar, cornstarch, soy sauce, water and vegetable oil).  

Next add in the thinly sliced steak and toss with tongs to coat.  Cover the bowl with saran wrap and keep in the refridgerator for 45-60 minutes.  This will really tenderize that ‘tough’ flank steak like you wouldn’t believe!  *Take the steak out of the refridgerator about 15 minutes prior to cooking. 

  

Yes…I know, it looks really appetizing doesn’t it?? Sorry to my vegetarian friends. Kind of.

 

Alrighty..now while the meat is tenderizing away in the fridge, all we have left to do is the sauce and prepping of the broccoli.  I first cut the crowns of the broccoli off their stalks and rinse them in a collander and allow to dry.  *If still a bit wet when time to cook, just pat dry with a paper towel/kitchen towel.  You really don’t want water added to hot oil..at all!  *You can also keep the stalks and use in soup broths, chop into a chicken alfredo sauce, etc.. 

   Next for the sauce (glaze), in a small bowl combine the ‘sauce’ ingredients (soy sauce, dark brown sugar, ginger, garlic, flour, sherry, vegetable oil).  Cover and set aside. 

   

    I’m pretty sure that by now the steak should be about ready to cook!  Sooo in a large pan, heat 1 Tbsp of vegetable oil to medium-high heat.  Add in the broccoli and cook for about 3-4 minutes while stirring often.  *If they turn a bit brown/crisp on the edges, that is ok!.  Remove the par cooked broccoli to a plate and set aside. 

   In that same pan, carefully add in another Tbsp of vegetable oil and then once hot toss in the marinated steak and 1/2 of the prepared sauce.  Sauté togther for about 4 minutes.  Finally add the broccoli back in with the remaining sauce and saute all together for another 1-2 minutes. 

       I like to serve our Beef & Broccoli over rice and garnish with a bit of scallions and sriracha (<- for the adults), alongside a few appetizers of pot stickers and egg rolls!  Let me tell you…my lil boys ate that steak right up!  A perfect sweet & salty flavor! 

 

Texas Benedict

My husband’s favorite breakfast dish of all time is the classic Eggs Benedict…Now, I can make a mean version of this (I’ll post that another time) but I wanted something different today.  This follows the lines of your traditional Benedict, but I gave it a Southern, Tex-Mex flair!

I used homemade Buttermilk Biscuits (instead of an English muffin), marinated flank steak (instead of ham), a fried egg (instead of poached) and a spicy and creamy Serrano sauce (instead of hollandaise).  Ridiculous I tell ya!

So if you ever want change up breakfast a little bit, I suggest this one.  Hell, eat it for dinner even!

The Starting Lineup

Marinade

  • 2 cups of orange juice
  • 4 limes, juiced
  • 2 Tbsp soy sauce
  • 1 Tbsp vinegar
  • 1/4 cup EVOO
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 2 tsp Adobo seasoning
  • 1/4 cup cilantro, stems and all roughly chopped
  • 3 cloves garlic, minced

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So for this recipe, I actually started with my spicy Spicy Serrano Sauce.  I poured my finished product into a mason jar and kept in the refrigerator until time to eat. Let those flavors meld together and really heat up! *i actually ended up using 5 serranos in this blend and damn was it spicy!  😍👌

Next, mix up all ingredients ofyour marinade in a bowl.  Just throw everything in together and whisk up!

In a large freezer bag, place in your cut of steak.  Pour that marinade mix straight into bag over your meat.  Tightly seal and put the bag on a dish (in case there’s any leakage).

 Transfer your marinating steak back into the refrigerator and let marinate for 2-4 hours.  You don’t want it to marinate for too long or the acids and vinegar can break down the meat too much.

When the meat has about an hour left of marinating, I start the Buttermilk Biscuits.

*Also, when you are starting your biscuits, remove your steak from fridge and allow to sit in marinade on your counter till ready to cook.  You want your steak to come to temp for even cooking.  So this will be all ready to cook once you’ve finished preparing and cooking your biscuits!

In a skillet, heat up a tbsp of oil (canola, etc) to med-high and lay that steak in!  Everyone varies how they prefer their steak doneness, I typically cook one side about 4-5 minutes and the other for 3 minutes for a pink/red center.

  

Remove steak from pan and place on a dish, tented with foil.  Let rest for at least 10minutes.  Now get out your garnishes for the finished product! 


If needed, just slightly wipe out your pan and add a tbsp of butter.  Fry up them eggs! 


All done!  Everything is cooked and you’re ready to assemble!!  On a plate first place down 2-3 biscuits.  Layer a few strips of your steak on them followed by a fried egg.  Lastly, pour on a good amount of that spicy Serrano sauce and top with cilantro and a couple more peppers!  

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