Steak and potato dinner

Today's meal was a little bit more elaborate than I had intended, but it was really good! Flank steak is my favorite kind of meat. It is very lean but still very flavorful and it is very easy to prepare. The ideal way to cook it is grilling it. But with single digit temperatures I did not feel like going outside to fire up our charcoal grill. I opted for the next best method, which is flame broiling it in the oven. It is very fast and gives you that "crusty" outside, while not overcooking the inside. Flank steak usually benefits from some marinating, but I am happy with the results I have been getting without this step. The key is to slice it very thin. This way it can be used for a variety of dishes. It is great in fajitas, salads, stir fries, and just on its own, like today. I usually serve it with mashed potatoes, but I really wanted to make the parmesan roasted potatoes. They are really good! They would work well with pork too. I highly recommend trying them. Finally, I was looking for a side dish. Lemony broccoli would be nice with this, but lately I have come to really like kale (see picture in Odds and ends). It is a very robust, stalky, but nutritious green, with a somewhat bitter taste. That's why I thought the sweetness of caramelized onions would mellow it out a little. I Love caramelized onions! I use them on sandwiches, on mashed potatoes, you name it! And I was right! It was a great combination. Just a really good and  healthy meal altogether.  Make it your way!

Broiled flank steak

1 1/2 lb piece of flank steak

1 t salt

1/2 t freshly ground pepper

1T olive oil

1 T dried oregano

Bring the flank steak to room temperature.

Season both sides of the steak with salt and pepper. Drizzle 1 tablespoon of the Olive oil on one side of the meat and sprinkle the oregano on top. Place on foil covered broil pan, herb side up. Broil on high for approx. 10 minutes on one side, turn and broil for 6-7 minutes more. Let rest for a few minutes. Cut into thin slices across the grain.

Parmesan roasted potatoes

1 1/2 lb. small red potatoes, skin on, cut into 1/2-inch slices

3 T olive oil

1/2 cup shredded Parmesan 1/4 cup dry bread crumbs

1/4 cup minced fresh parsley

Preheat oven to 375 degrees. Place a baking sheet in the oven to preheat at the same time.

Toss potatoes with oil in a bowl. Combine Parmesan, bread crumb, and parsley; add potatoes and toss gently until potatoes are coated.

Arrange potatoes on preheated baking sheet. Bake until potatoes are tender, 30-35 minutes.

(Recipe from Cuisine Tonight/Quick and easy menus)


Sauteed Kale with caramelized onions
2T Olive oil

1/2 red onion , diced

2 cloves garlic, minced

1/4 t crushed red pepper

1 bunch of Kale, ribs removed, coarsely chopped

1/2 cup vegetable stock or water

2-3 t Sherry vinegar

Salt to taste

Heat olive oil in a large saucepan over medium heat. Add the garlic and red pepper flakes and cook 1 minute. Add kale and cook, tossing with two large spoons (or tongs) until bright green, about 1 minute. Add stock, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, approx. 15 minutes. Stir in vinegar to taste and salt.

caramelized onions:
1 medium yellow onion, sliced
1 T butter
1 T olive oil
Pinch salt and pepper


Heat Butter and oil in a medium saute pan. Add onion slices and cook over medium-low heat, uncovered, stirring frequently, until onions are very tender and caramel colored (not fried!), 20-25 minutes. Spoon over kale.

Nora requested Jello for dessert and who can say No to that? Serve it with vanilla sauce or whipped cream.