Marinated Flank Steak Salad with Feta and Arugula

Flank Steak Salad with Feta and Arugula I love a good flank steak salad.  First, flank steak is fairly inexpensive.  You can get a pound of meat without breaking the bank.  Second, flank steak cooks sooooo quickly.  8 to 9 minutes under the broiler, and you have a beautifully rare slab of meat.  Finally, flank steak is easy to master.  Just know that when cooking flank steak, it’s best to leave it rare or medium rare.  And when slicing flank steak, you need to cut across the grain.  Both of these practices will result in a juicy, tender steak (vs. a chewy piece of shoe leather).

I like to test the doneness of my steak by using the poke method.  Start by gently poking the top of the steak (at the thickest point) with your index finger.  If the act of poking leaves an indent in the steak that doesn’t spring back to place, it is too rare.  If the indent springs back, it is rare to medium-rare.  If the steak feels firm, then it is medium-well to well (aka overcooked).  This method takes a little time to get down, but just keep practicing.  By the way, if you are one of those people who likes their steak well-done, I wouldn’t recommend cooking flank steak.

In this recipe, flank steak is quickly marinated in olive oil, lemon, garlic, cumin, and sumac, then broiled until the surface is slightly charred.  Slices of tender pink meat are then arranged on a platter, and topped with arugula, scallion, parsley and chunks of salty feta, dressed in the tangy marinade.  This is a perfect weeknight meal that also holds up well for lunch the next day.  Continue reading for the recipe.

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Kimchi and Bacon Pizza

Kimchi and Bacon Pizza

Last week, I shared my recipe for a BLT with Avocado Spread, a sammich I like to make when my schedule gets super busy.  This Kimchi and Bacon Pizza is another quick and easy recipe perfect after a long work day.  The secret to whipping up a delicious pizza in a matter of moments?  Pre-made dough.  Making dough from scratch is simple; however, I find all of the kneading and rising and waiting and resting quite off-putting.  Especially when I’ve been working 50 – 60 hour weeks!  Instead, I purchase dough from a local pizzeria for a buck or two.  I urge you to call around to your local pizza parlors (not Papa John’s or Dominoes), and ask them if they sell dough.  You’d be surprised at how many say yes!

Topped with smokey bacon and salty-sour kimchi, this pizza is bold, fragrant and packed with mouth-watering flavor.  After just one bite, you won’t be able to stop eating (I know I couldn’t!).  Kimchi, usually an acquired taste, can vary greatly based on where you buy it.  Don’t be afraid of it though :)  I found a delicious organic kimchi at a local farmer’s market.  If you don’t like the first one you taste, try another brand!  When cooked in the oven, the kimchi mellows out a bit, and melts into the cheese and tomato sauce, creating something quite harmonious.  Continue reading for the recipe.

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Ripe Plum Tabbouleh

Ripe Plum Tabbouleh

With the 4th of July just around the corner, I’ve been testing out some nontraditional sides that would fit in well at a barbeque.  Tabbouleh is a Middle Eastern salad typically made with bulgur, tomato, herbs, lemon and olive oil.  The flavors are fresh, bold and clean.  A perfect counter to the assortment of smokey, fatty meats usually found at a backyard barbeque.  Stone fruit just screams summer to me, so I decided to substitute in some ripe, juicy plums for the tomatoes.  This salad starts with small mound of sliced scallions.  Tiny jewels of ombre-hued plum and fiery red chile are added just before a fragrant flurry of chopped mint and parsley.  Textural bulgur is crumbled in at the end with a dressing made of olive oil, lemon juice, salt and pepper.  The finished salad is utterly addicting.  Because tabbouleh is dairy-free, it can sit out a party for a little while without worry of spoilage.  But I highly doubt it will sit around for too long before the whole bowl is finished.  Continue reading for the recipe.

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Coconut Red Lentil Soup

Coconut Lentil Soup If you have never smelled or tasted toasted curry powder before, you must give this recipe a try.  Heating curry powder in a dry skillet over low flame releases such a wonderfully complex aroma (that my friend mentioned he could smell all the way from the street!).  This Coconut Red Lentil Soup combines toasted curry powder with tender lentils, fresh ginger, rich coconut milk and plumped up golden raisins.  A combination that is exotic, healthy and mouth-watering delicious!  Continue reading for the recipe.

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