This being the week before Valentines Day, things were very busy at Tiffany. We have been swamped with boyfriends and husbands coming in to find something special for their ladies, and it's always so fun to help them decide what will be best. Because of our extended hours I haven't been getting home until around 8, and Ryan has been fantastic on dinner duty.
We were able to make due (almost) the whole week on a pound of flank steak from Monday. Between an asian bok choy stir fry, flank steak tacos with some wicked homemade roasted tomatillo salsa, and a steak sandwich with horseradish cream sauce and au jus we were well fed happy campers.
Asian Steak and Bok Choy Stir Fry
For the stir fry:
1/2 lg yellow onion, sliced
1 red bell pepper, sliced
8-10 "baby bella" mushrooms
4-5 heads baby bok choy, sliced vertically
1 cup less sodium beef broth
2-3 tbsp cornstarch
Quick flank steak marinade:
1/3 lb. flank steak
2 tbsp grated fresh ginger
1 tbsp minced fresh garlic
3 tbsp soy sauce
2 tbsp sweet chili sauce
1 tsp toasted sesame oil
1/2 tsp crushed red pepper
Place marinade ingredients in a zip lock bag and add the flank steak. Set it aside to marinade. Chop the vegetables for the stir fry, and sautee the onions and bell pepper first, add the mushrooms until the cook down a little, and transfer to a large bowl and keep warm. Use the same large sautee pan to cook the bok choy until the leaves begin to wilt and the bottoms get tender. Add to bowl to keep warm. Now add the steak and marinade to the pan and cook steak 7-8 minutes on each side. Remove steak to cool and add the beef broth to the pan with the remnants of the marinade. As it cooks down, add the cornstarch to thicken the sauce. Slice the meat and add to the bowl with the veggies. Pour the sauce iver the top and toss. We served this over brown rice.
This was tasty and also great the next day as leftovers. I thought it tasted a bit like the mongolian beef we order from time to time at our favorite Chinese Delivery place.
Flank Steak Tacos with Roasted Tomatillo Salsa
For tomatillo salsa:
7-8 fresh tomatillos, skin removed
1/2 large yellow onion, sliced
2 medium jalapeno peppers, stems removed
Marinade for steak:
Juice of 2 limes, zest of 1
1/4 cup tequila
2 tbsp chopped cilantro
salt and pepper to taste
Place the tomatillos on a roasting pan and cook under the broiler 7-8 minutes on each side. Pull tomatoes out of the oven and add them to the blender, add the sliced onion and halved jalapenos to the roasting pan and place them in the oven to broil for an additional 7 minutes. Blend tomatoes, add salt and pepper and onions and jalapeno. Blend until smooth. While the tomatillos are roasting put the marinade on the steak and set aside.
I made the salsa and added the marinade to the steak in the morning, and Ryan grilled the steak that evening with some red onion and cooked up some pinquitos, my very favorite tasty beans. We sliced the steak and served the tacos on corn tortillas with a quick romaine salad with tomatillo salsa vinagrette.
Flank Steak Sammies with Au Jus
Grilled sliced flank steak
1/2 yellow onion, sliced
1/2 red bell pepper, sliced
1 tsp minced garlic
Swiss cheese, sliced
Sliced sourdough bread
Horseradish cream sauce (cut with a little low fat ranch dressing)
1 cup beef stock
Sautee onions and red bell pepper in a quick pan, add steak and cook just until warm. Toast sourdough bread and spread horseradish sauce on insides of bread, add beef mixture and top with swiss cheese. Place in the oven, open faced, under the broiler for a minute or so to melt the cheese. While cheese is melting, add the beef stock to the sautee pan and deglaze with it, being sure to get up all the yummy onion and beef bits. When it's warm place in a ramekin for dipping. Finish the sandwich by slicing diagonally and serve with the au jus and a quick greens salad. SO good!