Monday, March 3, 2008

Cooking Journal - Entry 1

I don't always feel motivated to make a whole meal during the week now that it is just me, but I like to experiment with my own recipes on the weekends. Well I made something this weekend that turned out so yummy I thought I would share. It was essentially the marinade and dipping sauce that I am so proud of.

I started by putting together the marinade in a Ziploc, and shook to combine. Then I took a 1lb. flank steak, and punctured holes all over the front and back with two forks. I lowered the steak into the baggie and tried to get out as much air as I could - making sure that the steak would lay flat in the bag. I then put it in the refrigerator making sure to lay it flat and I flipped it once about half way through the time it spent in the fridge. (I probably had mine marinating for almost 24 hours.) When you are ready to cook it remove the bag from the fridge and pull out the meat. When you pull it out just run your hands down it to get the big chunks and most of the liquid off. Then pat dry on a couple of paper towels - it must be dry before cooking. I broiled the flank steak for about 5 min on each side. Let rest, then thinly slice.

I think this would totally work with Chicken or Pork Loin too, but I would just cook those on 350 instead of broiling. If you try it let me know how it works for you. A little sweet and full of flavor. I also put together a blue cheese dipping sauce that reminded me of one I've had at the Melting Pot and served with fresh white corn off the cob and red skin potatoes. Both recipes are included below. I hope you enjoy.

I am bummed I didn't think of taking pictures though. Maybe next time I will remember to photography the meaty goodness.

Move over BF Contessa!

Meg's Marinade
1 lg diced shallot
2 lg sliced cloves of garlic
¾ cup of Pineapple Juice (juice from one can of pineapple chunks)
¼ cup olive oil
2 tbsp Teriyaki Sauce
2 tbsp Low Sodium Soy Sauce
2 tbsp Balsamic Vinegar
Juice of one Lime
2 tbsp Dry Parsley
½ packet of Good Season’s Italian Dressing
1 tbsp Brown Sugar
1 tbsp Paprika
1/2 tsp Salt

1/4 tsp Pepper

Gorgonzola Dip (Serves 2)
1 1/2 tbsp Gorgonzola Crumbles
2 tbsp Sour Cream
2 tbsp Cream Cheese
1 tbsp Buttermilk
1 tbsp Chives
Pinch Garlic Powder
Pinch White Pepper
Heavy Pinch of Salt

*Mash together with a fork. Add buttermilk to achieve desired thickness.


1 comment:

Woven Chains said...

That sounds like total YUM!!! I'm going to give the recipe to my hubby, cause I don't cook. I just like to eat the wonderful things other people make.

"Happiness often sneaks in through a door you didn't know you left open." ~ John Barrymore