Archives for May 2012

Favorite Things Thursday

Let me preface this by saying, I am not really into makeup. A little mascara, some powder, bronzer and lip gloss…that’s usually all that goes on this face. It’s not that I don’t need makeup, oh believe me, I do, I just don’t like looking “made up” all of the time. I would rather look […]

Favorite Things Thursday + tattoo

Alright, alright. I know I have been a complete slacker her on my site. Sorry peeps. I have reasons. First I was off drinking in Key West(kidless). I say “drinking” because, well, that’s just what you do there. Gives your liver a good workout. Also, while in Key West, I got my super cute Whisk […]

Smucker’s Giveaway

Memorial Day is this weekend. Do you have your grill all dusted off and ready to go? I know I do. I am the griller in the house. I know, I know..people think it’s a mans job, but not in this house. Memorial day is pretty much the kick off of grilling season. I see […]

Beefy Breakfast Skillet

Scenario: You have out-of-town guests staying the night.  Morning time rolls around and the big breakfast decision comes into the topic of conversation.  Sure, everyone can get dressed and go out to brunch, but let’s face it – no one wants to get out of their pajamas because a few too many glasses of wine […]

Fancy Pot Roast

When I was asked to develop the recipes for Florida Beef Month by the Florida Beef Council the first thing I thought of was a nostalgic recipe.  One that maybe needed a little TLC. Some dinners get a bad rap.  Some that I can think of are tuna casserole, meatloaf and pot roast.  I am […]

Chewy Fruit Bars

I love a good recipe that doesn’t make my butt bigger just by looking at them. These Chewy Fruit Bars would be one of them. Yes, they have butter and sugar, but some of the sugar is replaced by using Musselman’s Cinnamon Apple Sauce. I have heard, you know urban legend kinda stuff, that using […]

Peanut Butter Swirl Brownies

These brownies made me very happy. I always have brownie mix on hand. If we are being honest here, sometimes I make the brownie mix just to have SEVEAL spoonfuls of the brownie batter before it even makes it in the oven. Oh, I know what some of you are thinking…”ewwww, thats nasty, there are […]

Filet Mignon with Mushroom Mascarpone Sauce

Oh, date night.  Where have you gone?  After having kids, date night is pretty much a thing of the past.  It’s not that my husband and I can’t go out and have a fancy evening to ourselves, because we can.  You see, we actually love hanging out with our kids. At the ages of 7 […]

Favorite Things Thursday

The Silvermark Toss & Chop is pretty much the best invention ever.(couldn’t find a website for the actual company) I have had this handy tool for, oh, probably 6 or so years. It is used EVERY time I make a salad. I am not one for big huge pieces  of lettuce in my salad, so […]

Asian Beef Salad with Citrus Vinaigrette

“Beef. It’s What’s For Dinner.” It became the phrase we all knew in the early 1990’s. You think beef, you think that catchy slogan. Pretty genius if you ask me; great advertising. I know when some people think beef, they think fat. This thought process couldn’t be more wrong. Did you know there are 29 […]

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Favorite Things Thursday

Let me preface this by saying, I am not really into makeup. A little mascara, some powder, bronzer and lip gloss…that’s usually all that goes on this face. It’s not that I don’t need makeup, oh believe me, I do, I just don’t like looking “made up” all of the time. I would rather look natural, and then when a big night comes along, I can get all prettied up and then people think, “Wow, you clean up good!”. That’s my philosophy.

My favorite thing this week is my

Guerlain Terracotta Poudre Bronzante.

IMG_1357

Sounds fancy, doesn’t it? Well, it kinda is. It’s pricy for a little .35 oz container of bronzer. About $50 for the stuff. Crazy. It’s expensive, but it lasts like 6 years, or even longer. So in the scheme of things, you rarely have to replace it. Just make sure you clean your makeup brush often and it lasts even longer.
But let me tell you, I have been wearing the stuff since I was old enough to wear makeup. My Mom would buy it and then of course, I would wear hers. Then as soon as I was responsible enough, she bought me my own. I proudly stored it in my purple Caboodle.

***Remember, Favorite Things Thursday are NOT sponsored posts, just products I love***

And the winner of my Smucker’s Giveaway is Mary from To Bake or Not to Bake

Congrats Mary, Please contact me within 72 hours to claim your prize!

Favorite Things Thursday + tattoo

Alright, alright. I know I have been a complete slacker her on my site. Sorry peeps. I have reasons.

First I was off drinking in Key West(kidless). I say “drinking” because, well, that’s just what you do there. Gives your liver a good workout. Also, while in Key West, I got my super cute Whisk tattoo on my foot. It’s my 3rd tattoo. I normally get my tattoos on hidden places, sun and moon on my lower side stomach and a four leaf clover on my lower side/back.
I had been contemplating and contemplating on what tattoo to get. I either wanted a cupcake tattoo on my wrist or a whisk on the foot. I obviously went with the whisk. I thought it was more original.

And it hurt like a MO-FO. You should have seen the sweat literally pouring off me. My sister could could barley watch.
But it’s done and I survived and I LOVE IT!

 

Whisk tattoo

Well, when I got back from the Keys, I decided I was going to have my annual “I don’t want to blog anymore” mental breakdown. If you follow me on Instagram or Facebook, you might remember the below photo. Yep, I seem to go through this yearly. Having a blog for over 4 years gets to you sometimes, especially now that the end of the school year is here…I am just spent.

IMG_1322

Alright, enough rambling…onto my favorite things.

We all have those nights, where dinner just can’t happen. With my son in baseball, it is sometime EXTREMELY difficult to cook dinner and have everyone eat before a 5:30 game.

I have always been a fan of Perdue chicken nuggets. they are the best of the prepackage nuggets out there. Then they came out with their Simply Smart line. These are really good people. Very lightly breaded, not greasy and they actually have real meat..not processed and ground up chicken…real chicken pieces.

They have 65% less breading, 40% fewer calories, 50% less fat, no preservatives OR fillers and made with ONLY white meat chicken.
IMG_1335

***Remember, Favorite Things Thursday ARE NOT sponsored posts, just things I LOVE!***

Smucker’s Giveaway

Memorial Day is this weekend. Do you have your grill all dusted off and ready to go? I know I do.

I am the griller in the house. I know, I know..people think it’s a mans job, but not in this house.

Memorial day is pretty much the kick off of grilling season. I see no better opportunity than this family holiday to make Chicken Bacon Burgers with Cherry-Chive Mayo. The recipe was created by Carmell C. of Provo, UT. Her recipe won this years Spreading Smucker’s traditions recipe and essay contest. You can find her essay and recipe right here

Chicken Burger

Smucker’s would like offer one of my readers a jar of the scrum-diddly-umptious Orchard’s Finest Michigan Red Tart Cherry Preserves AND a $50 Gift Card to Cooking.com

One winner will win the following

  • Smucker’s Orchard’s Finest Michigan Red Tart Cherry Preserves
  • $50 Cooking.com Giftcard

GIVEAWAY RULES      CONTEST CLOSED!!!!

Contest ends Thursday May 31st 9am EST
Winner will be chosen by Random Org.com
Contest open to US residents only.

Main Entry
(Required)

1.) How do you celebrate Memorial Day?

(For EACH additional entry, you must leave a SEPARATE comment for EACH ADDITIONAL entry)

2.) Like THE HUNGRY HOUSEWIFE on Facebook
3.) Follow THE HUNGRY HOUSEWIFE on Twitter
4.) Tweet using this..Go visit http://tinyurl.com/885up46 @HungryHousewife for a Delicious Smucker’s Giveaway.
5.) Post about this giveaway on your Facebook Page using this tag http://tinyurl.com/885up46
6.) Subscribe to THE HUNGRY HOUSEWIFE via email.
7.) Like Smucker’s on Facebook

And there you have it, a total of 7 entries for you

 

Beefy Breakfast Skillet

Beefy Breakfast Skillet 006

Scenario: You have out-of-town guests staying the night.  Morning time rolls around and the big breakfast decision comes into the topic of conversation.  Sure, everyone can get dressed and go out to brunch, but let’s face it – no one wants to get out of their pajamas because a few too many glasses of wine were consumed the night before.  Anyways, there are always long lines at all the good breakfast joints in town.  The decision is made to stay in to eat.

Okay, now another decision must be made….. what to eat??  You have the standard pancakes, but with a crowd, you slave over the pan making four pancakes at a time.  No one can really sit down and enjoy breakfast together.

Then there are eggs.  One person likes scrambled, another likes them over easy, and another likes them with cheese.  Um, excuse me… last time I checked, a short order cook didn’t live here.

So, really, it’s simple.  Make a delicious breakfast skillet filled with seasoned ground beef, onions, potatoes, spinach, tomatoes and topped with a deliciously fried egg.

My recipe is easy, tasty and will be sure to satisfy your overnight guests.  I developed this recipe for The Florida Beef Council one morning in with the same situation as stated above.  Desperate times call for desperate measures.  Houseguests are always eager to be taste-testers!

Beefy Breakfast Skillet 007


5.0 from 1 reviews
Beefy Breakfast Skillet
Author: 
Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A tasty beefy breakfast skillet.
Ingredients
Beef
  • 1 pound ground beef
  • ½ teaspoon onion powder
  • ½ teaspoon rosemary
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • ⅛ teaspoon ground cayenne pepper
  • ½ teaspoon coarse kosher salt
Potatoes/Onion/Tomato/Spinach Mixture
  • 1 large onion, roughly chopped
  • 2 pounds potatoes, peeled and diced
  • 2 tablespoons extra virgin olive oil, divided
  • 1 teaspoon season salt
  • ¼ teaspoon pepper
  • ¼ teaspoon coarse kosher salt
  • 1 tablespoon butter
  • 1 cup cherry tomatoes (1/2 pint)
  • 2 cloves garlic, minced
  • 1 cup spinach, packed
  • Eggs, fried to your liking (amount depends on how many people you are serving)
Instructions
  1. In a large skillet over medium heat, add the ground beef, onion powder, rosemary, sage, thyme, marjoram, cayenne pepper and salt.
  2. Cook until browned, then drain and set aside.
  3. In the same skillet, add ½ tablespoon olive oil and onions.
  4. Cook for 5 minutes, stirring occasionally.
  5. Remove and set aside.
  6. In a medium bowl, mix together the diced potatoes, 1 tablespoon olive oil, season salt, pepper and kosher salt.
  7. In the same skillet over medium heat, add 1 tablespoon butter and the remaining ½ tablespoon olive oil.
  8. Add the potatoes in a single layer and cook for 5 minutes without stirring.
  9. Stir and cook for an additional 3 minutes.
  10. Add the cherry tomatoes and cook for about 3 minutes.
  11. Add the garlic and cook for 1 additional minute.
  12. Add the spinach and cook for about 1 minute, or until the spinach has slightly wilted.
  13. Add the potatoes and beef back to the skillet and stir to incorporate.
  14. Place the fried egg on top of each serving and enjoy!
Notes
Recipe was developed by Leslie Green – The Hungry Housewife for The Florida Beef Council.

 

Fancy Pot Roast

Pot Roast 009

When I was asked to develop the recipes for Florida Beef Month by the Florida Beef Council the first thing I thought of was a nostalgic recipe.  One that maybe needed a little TLC.

Some dinners get a bad rap.  Some that I can think of are tuna casserole, meatloaf and pot roast.  I am not sure why they have a stigma around their titles.  Maybe because people include them in their weekly meal rotation and never switch it up.  Or maybe because those meals are just ugly to look at.

In my opinion, you can take an old recipe, one with a bad rap, and turn its reputation right around.  Let’s take pot roast, shall we?

Some people just take a slab of chuck roast, throw in some veggies and turn the slow cooker on for 8 hours.  You know what that means?  It means mushy, colorless vegetables and flavorless meat.  And it sure doesn’t look very appetizing when you serve it.  I have taken your everyday boring pot roast and turned it into a visually appetizing and taste bud tantalizing meal.

One key to a meal with a lot of pep is to “build the flavors.”  This basically means to cook each component separately, to give the dish a deep depth of flavor.  In my recipe you will notice I build the flavors by searing the meat, deglazing the pan, caramelizing the onions, adding the extra flavorings and then cooking for a nice amount of time.

Pot Roast 003

Remember how I talked about colorless, mushy vegetables?  You can avoid this by adding the veggies during the last hour of cooking.  This allows them to cook fully without losing color or taste.

So, if your family balks at the sound of pot roast for dinner, make my recipe and they will ask for it all the time!


5.0 from 7 reviews
Fancy Pot Roast
Author: 
Recipe type: Main,dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Pot Roast all grown up.
Ingredients
Beef
  • 4 lbs. boneless chuck roast
  • Coarse kosher salt
  • Freshly cracked pepper
  • 1 tablespoon canola oil
  • 1 large red onion, sliced
  • 4 cloves garlic, minced
  • 1½ cup cabernet sauvignon (or your favorite red wine), divided
  • 1 (26 oz.) box beef stock
  • 2 tablespoons concentrated tomato paste
  • 2 tablespoons Dijon mustard
  • 2 bay leaves
  • 3 stalks fresh rosemary
  • 8 large carrots, cut into ½ pieces
  • 1 (28 oz.) bag baby potatoes, sliced in half
  • 4 stalks celery, cut into ½ pieces
Gravy
  • 1½ tablespoon butter
  • 1½ tablespoon flour
  • 1½ cups beef stock (reserved from the roast)
Instructions
Beef
  1. Preheat oven to 325 degrees F.
  2. Allow chuck roast to sit out at room temperature for 30 minutes.
  3. Season liberally with coarse kosher salt and pepper.
  4. Over medium-high heat, add the canola oil to a large pot with lid.
  5. Add the roast to the pot and brown meat, about 4 minutes per side.
  6. Remove the roast, place on a plate and set aside.
  7. Pour about ½ cup of wine into the pot and scrape the bottom of the pan to loosen all the brown bits.
  8. Reduce heat to medium.
  9. Add onions and garlic and cook for 5 minutes.
  10. Add the stock and the remaining wine.
  11. Stir in tomato paste, Dijon mustard and bay leaves.
  12. Place the roast back into the pot, add rosemary stalks, cover and place in the oven.
  13. Cook for 4 hours.
  14. After 4 hours, remove from oven and add the carrots, potatoes and celery.
  15. Place the lid back on and cook for 1 more hour in the oven.
  16. Remove the roast and place on a large platter.
  17. With a slotted spoon, remove all the vegetables and place with the roast.
Gravy
  1. Ladle 1½ cups of the beef stock (from the pot where you cooked the roast) into a measuring cup.
  2. - In a small saucepan, melt butter over medium heat.
  3. - Add flour and cook for 1 minute while stirring.
  4. - Slowly add beef stock into pan with the butter and flour.
  5. - Stir until all incorporated and lump free.
  6. - Bring to a boil while stirring, reduce heat and cook until slightly thickened.
  7. Spoon gravy over meat and vegetables before serving.
Notes
Recipe was developed by Leslie Green – The Hungry Housewife for The Florida Beef Council.

 

Chewy Fruit Bars

Chewy Fruit Bars 001

I love a good recipe that doesn’t make my butt bigger just by looking at them. These Chewy Fruit Bars would be one of them.

Yes, they have butter and sugar, but some of the sugar is replaced by using Musselman’s Cinnamon Apple Sauce.

I have heard, you know urban legend kinda stuff, that using apple sauce can sometimes be a great way to lighten up a dessert. Yeah, yeah, give me butter/sugar or give me death is what I say. But you know what? These little bars were PERFECT. Sweet, but not overly sweet. You could eat them for breakfast and not feel to terribly guilty.

They are soft, and cinnamon-y (yes, that is a culinary word) with lovely specs of nuts and fruit.

The possibilities for the babies are endless. Next time I might throw in some dried cherries…oh yeah.

Thank you to Musselman’s for sending me some apple sauce  and the recipe to make the bars. I am glad they did, because now I can somewhat jump on the applesauce replacing sugar/butter bandwagon. However, ones not to say I might not fall of the wagon often.

Chewy Fruit Bars 002

5.0 from 1 reviews
Chewy Fruit Bars
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • ⅔ c. butter, softened
  • ¾ c. brown sugar
  • 2 tsp. vanilla extract
  • 1-1/2 c. flour
  • 1-1/2 tsp. ground cinnamon
  • ½ tsp. baking soda
  • 1 c. quick-cooking oats, uncooked
  • (4) 4 oz cups any flavor MUSSELMAN'S Healthy Picks Apple Sauce
  • 1 c. raisins
  • 1 c. walnuts, chopped
Instructions
  1. In large mixer bowl beat butter to soften.
  2. Add brown sugar and vanilla extract. Beat until light and fluffy.
  3. Blend in flour, cinnamon and baking soda, mixing well.
  4. Stir in oats.
  5. Press ⅔ of mixture into 13" x 9" baking pan lightly sprayed with cooking spray.
  6. In medium bowl, combine apple sauce, raisins and walnuts.
  7. Spoon evenly over dough in pan.
  8. Crumble remaining dough over top.
  9. Bake at 350 degrees for 40-45 minutes or until golden brown.
  10. Cool completely.
  11. Cover and refrigerate until ready to serve.
  12. Cut into bars.
Notes
Recipe Source- Musselman's

The Hungry Housewife

Peanut Butter Swirl Brownies

Peanut Butter Swirl Brownies 003

These brownies made me very happy. I always have brownie mix on hand. If we are being honest here, sometimes I make the brownie mix just to have SEVEAL spoonfuls of the brownie batter before it even makes it in the oven. Oh, I know what some of you are thinking…”ewwww, thats nasty, there are raw eggs in there.” What I say to that is , PAH-LEEEEZE, I have been eating raw batters in all forms(brownie,cookie,pancake,cake etc.) since I was a small child and I am still alive. Heck, when I was really little I would sneak raw hamburger meat, dip it in the softened butter my Mom kept on the counter (another gasp from the peanut gallery) and EAT IT. The thought of that makes my stomach completely queazy, but the point being, I AM STILL ALIVE.
Geeze, I went off on a tangent there, I’m sorry…
Anyhoooo, yes, this is the perfect way to doctor up a brownie mix with literally ZERO effort with  MAXIUM result.

Peanut Butter Swirl Brownies 001

Brownie Collage

Plop the peanut butter over brownie batter and swirl with a knife.

5.0 from 2 reviews
Peanut Butter Swirl Brownies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Doctored up brownie mix with a peanut butter swirl
Ingredients
  • 1 Box Brownie Mix (not family size)
  • Eggs (the amount the box calls for)
  • Oil (the amount the box calls for)
  • Water (the amount the box calls for)
  • ⅓ cup Peanut Butter
  • 1 tablespoon Powdered Sugar
Instructions
  1. Preheat the oven per package directions
  2. Line a 8 x 8 or 9 x 9 pan with non stick for or parchment paper
  3. Mix the brownies per the package directions.
  4. Heat the peanut butter in the microwave for 15-20 seconds or until slightly runny.
  5. Stir powdered sugar into the peanut butter.
  6. Plop(yes technical cooking term) the peanut butter over the top of the brownie mixture and swirl with a knife.
  7. Bake per the package directions.
  8. Allow to completely cool before cutting.

The Hungry Housewife

Filet Mignon with Mushroom Mascarpone Sauce

filet 020

Oh, date night.  Where have you gone?  After having kids, date night is pretty much a thing of the past.  It’s not that my husband and I can’t go out and have a fancy evening to ourselves, because we can.  You see, we actually love hanging out with our kids.

At the ages of 7 and 9, they are pretty neat little people.  We are well aware that in just a few short years, our kids will want to have nothing to do with us.  So, while they think we are still kind of cool, we choose to spend all of our time with them.  It’s fun, but to be honest, I do miss nights out alone with the hubby.  No worries though; once we are embarrassing to our children, we will have all the time in the world to ourselves.

 

You can still have a semi-date night at home.  Or you can at least cook a fancy meal.  When I think of the words romantic, fancy and food, I think filet mignon.  Just because you read the word “fancy,” that does not mean difficult.  I do not cook anything difficult.  A filet mignon is very simple to cook.  You just need a nice pan and some high heat.  Cover the filet with a scrumptious sauce, and, well, you have just put the romance meter over the top.  Easy peasy.

Kids or no kids, this meal is as romantic as it gets.  It is beautiful and the taste is amazing.  I developed this recipe for the Florida Beef Council for Florida Beef Month, which runs through the whole month of May.

 

4.7 from 3 reviews
Filet Mignon with Mushroom Mascarpone Sauce
Author: 
Recipe type: Main,dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Date night done right with Filet Mignon covered in a elegant mushroom mascarpone sauce.
Ingredients
Filets
  • 4 (4 oz each) filet mignons (2-2¼” thick)
  • 1 tablespoon canola oil
  • Coarse kosher salt
  • Pepper
Sauce
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 12 oz. Portobello mushrooms, sliced
  • 2 shallots, chopped (1/4 cup)
  • 2 cloves garlic, minced
  • ½ tablespoon fresh rosemary, finely chopped
  • ½ teaspoon fresh thyme, finely chopped
  • 1 tablespoon flour
  • ½ cup sherry wine
  • ¾ cup beef broth, divided
  • ¼ cup mascarpone cheese
  • Salt & pepper
Instructions
Filet
  1. Allow the steaks to sit out at room temperature for 30 minutes.
  2. Generously season each steak with salt and pepper.
  3. Place a large oven-proof skillet (such as a cast iron skillet) into the oven.
  4. Preheat the oven (with the skillet) to 500 degrees F.
  5. Once the oven reaches 500 degrees, carefully remove the skillet and place it on the stove over medium-high heat.
  6. Pour canola oil into the pan and swirl to coat the entire bottom of the pan.
  7. Place the filets into the pan and cook for 4 minutes on the first side (do not move the steak around while it is cooking).
  8. Flip the steak over and cook for another 4 minutes.
  9. Put the skillet with the filets back into the oven and cook for another 4 minutes.
  10. Remove from the oven, take steaks out of the skillet, place on a plate and loosely cover with foil to keep warm.
Sauce
  1. *Cook the sauce in the same pan you cooked the steaks without washing it
  2. Place the skillet on the stove over medium-high heat.
  3. Deglaze the pan with ¼ cup of beef broth and scrape up any brown bits that have formed in the pan from cooking the filets.
  4. Add the butter and olive oil.
  5. Add the mushrooms and shallots, cook for 5 minutes, stirring occasionally.
  6. Add the garlic, rosemary and thyme and cook for an additional 30 seconds.
  7. Stir in flour and cook while stirring for 30 seconds.
  8. Slowly stir in the sherry wine and remaining ½ cup beef broth.
  9. Bring to a boil.
  10. Reduce heat to a simmer and cook for 3-5 minutes until sauce thickens.
  11. Stir in mascarpone cheese and cook to warm through.
  12. Season with salt and pepper to your liking.
  13. Spoon the sauce over the filets before serving
Notes
Recipe was developed by Leslie Green – The Hungry Housewife for The Florida Beef Council.

The Hungry Housewife

Favorite Things Thursday

Salad Chopper

The Silvermark Toss & Chop is pretty much the best invention ever.(couldn’t find a website for the actual company)

I have had this handy tool for, oh, probably 6 or so years. It is used EVERY time I make a salad. I am not one for big huge pieces  of lettuce in my salad, so this is perfect. You can chop a little or chop a lot depending how small you like you lettuce.

Another plus is when I am making the salad, I throw the lettuce in the bowl and everything else  in whole, like cherry tomatoes, pecans, cheese and then just use the Toss & Chop to chop everything up for me. Basically, it cuts most of the prep work out of making a salad!

I may or may not have been know to put this hand dandy tool in a large zip lock bag and take it to restaurants with me.

***Remember, Favorite Things Thursdays are NOT sponsored posts, just products I love.***

And onto the winner of my Blendtec Blender Giveaway. And what a popular giveaway is was with 1156 comments.

Congrats to

Asian Beef Salad with Citrus Vinaigrette

Asian Beef Salad 002

“Beef. It’s What’s For Dinner.” It became the phrase we all knew in the early 1990’s. You think beef, you think that catchy slogan. Pretty genius if you ask me; great advertising.

I know when some people think beef, they think fat. This thought process couldn’t be more wrong.

Did you know there are 29 cuts of lean beef? 29! If you need some help remembering what cuts are considered extra lean or lean, you can download this handy wallet card that you can carry with you to the grocery store to help you choose smart – http://www.beefitswhatsfordinner.com/leanbeef.aspx. Before I started really cooking, I had no clue what cut of beef was what, so this card would have come in very handy for me back then.

Flank steak falls under the lean cut of beef department. This makes me very, very happy because flank steak is so versatile. The flank can be found on the underside of the cow, around the abdominal muscles. It is a tougher cut of meat, so it benefits from marinating. Marinating is always fine by me because it not only tenderizes the meat, but makes it wonderfully flavorful.

A nice marinated flank steak makes the perfect addition to a salad. Not only does it add texture and body, it adds a substantial amount of protein that you need to have a balanced diet. Just 4 ounces of flank steak boasts 25 grams of protein and just 7 grams of fat. Not too shabby.

I hope you enjoy this recipe that I developed for The Florida Beef Council. My husband went back for seconds, that says a lot for a salad!

If you are in the mood for a deliciously fresh and light salad, look no further than my Asian Beef Salad with Citrus Vinaigrette. The steak is marinated in an easy homemade marinade and then quickly grilled. It is the perfect topping for a cold, crispy salad.

Asian Beef Salad with Citrus Vinaigrette
Author: 
Recipe type: Main, Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A wonderfully light salad with marinated and grilled Flank Steak tossed in a vibrant Citrus Vinaigrette
Ingredients
  • 1 lb. flank steak
  • 8 cups Spring mix lettuce
  • 2 cups broccoli slaw
  • ½ cup crunchy chow mein noodles
  • 2 cups mandarin oranges
Marinade
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, finely minced
  • ⅛ teaspoon red pepper flakes
  • ¼ cup soy sauce
  • Juice of 1 lime
  • 1 tablespoon sesame oil
Dressing
  • 1 garlic clove, minced
  • ½ teaspoon fresh ginger, finely minced
  • 1 teaspoon sugar
  • ¼ cup soy sauce
  • ¼ cup fresh orange juice
  • ¼ cup rice vinegar
  • ¾ cup canola oil
  • ¼ cup olive oil
  • ½ tablespoon sesame oil
Instructions
Marinade
  1. In a small bowl or measuring cup, mix together garlic, ginger, red pepper flakes, soy sauce, lime juice and sesame oil until combined.
  2. Pour into a gallon zipper bag.
  3. Place flank steak in bag, press air out and seal tightly.
  4. Place in refrigerator and allow to marinate for 4-6 hours.
Dressing (Can be made a week in advance)
  1. In a blender, add garlic, ginger, sugar, soy sauce, orange juice and rice vinegar.
  2. Pulse several times.
  3. With blender on, add oils in a slow stream.
  4. Blend for 15 seconds.
Flank Steak
  1. Preheat grill for at least 15 minutes on medium-high heat.
  2. Remove flank steak from marinade and place on grill; discard the marinade.
  3. Grill flank steak for 3-4 minutes per side.
  4. Remove from grill and allow to rest for 5 minutes.
  5. Slice the flank steak across the grain into thin strips.
Salad
  1. Mix together spring mix and broccoli slaw.
  2. Toss with desired amount of dressing.
  3. Portion into 4 equal servings.
  4. Top with chow mein noodles and mandarin oranges (about 6 oranges per salad).
  5. Evenly divide the flank steak strips on top each salad.
Notes
Recipe was developed by Leslie Green - The Hungry Housewife for The Florida Beef Council.