This is a quick, easy, and delicious dish for using leftover pork roast.
We’ve just returned from a trip back to Kansas to move my mom out of her assisted living apartment and into the nursing home. An exhausting whirlwind trip which left us mentally and physically worn down.
This is just a quick post with another great big little summer salad recipe.
I’ve been out of town this week drenching myself in alpine tranquility, lazy mountain lake strolls, wildflower meadows and campfired evenings on our first trip of the season to the high country.
Knowing the trip was going to be another fatstravaganza food event, I took it easy before we left and whipped up this delicious summer salad.
About 12 years ago I jumped on the flank steak bandwagon and this was the first recipe I tried using this “new to me” cut of meat. It turned me into an instant flank steak fan.
Flank steak is so versatile and it seems to soak up every delicious flavor morsel of any marinade you toss its way. I’ve probably tried more than 20 different flank steak recipes, they’re all delicious but it seems I always fall back on this one when I browse the choices in my database.
This recipe has such striking flavors when the tangy tender bite of steak meets the cool creamy flavor of the horseradish sauce, it’s a wonderful sensation to the palate.
For this meal, I served the steak with a Wedge Salad drizzled with a cool refreshing blue cheese dressing. I found the dressing recipe last summer over at Noble Pig. Just like Cathy promised, it’s the best home-made blue cheese dressing I’ve found. And easy! I’m a fan of Maytag Blue Cheese, so I try never to settle for anything less. For the recipe please visit Cathy’s blog post.
The side is Lundberg’s Tuscan Risotto. I really like their products and always have a couple of boxes in the pantry. I’ve tried a few other boxed risottos and none seem to measure up to the flavors and texture of Lundberg’s.
Here are the recipes:
Enjoy…
Tangy Flank Steak with Horseradish Cream
The diamond scoring pattern on the steak allows more surface area for the marinade. To bring out the flavor even further don’t forget the Horseradish Cream.
1 (1-pound) lean flank steak
1/2 cup cider vinegar
1/2 cup thawed apple juice concentrate, undiluted
1 Tbs chopped fresh or 1 teaspoon dried rosemary
3 Tbs prepared horseradish
1 Tbs Worcestershire sauce
Vegetable cooking spray
Horseradish Cream
1. Trim fat from steak. Score a diamond pattern on both sides of steak. Combine steak and next 5 ingredients (steak through Worcestershire sauce) in a large heavy-duty zip-top plastic bag. Seal bag, and marinate in refrigerator 8-12 hours, turning bag occasionally. Remove steak from bag; discard marinade.
2. Prepare grill or broiler. Place steak on grill rack or broiler pan coated with cooking spray, and cook 7 minutes on each side or until steak is desired degree of doneness. Cut steak diagonally across the grain into thin slices. Serve steak with Horseradish Cream.
Servings: 4
Horseradish Cream Sauce For Dipping
1/2 cup sour cream
2 Tbs chopped green onions
1 Tbs prepared horseradish
1. Combine all ingredients in a small bowl, and stir well. Cover and chill.
Servings: 4
Flank Steak With Horseradish Cream…
It’s Whats For Dinner.
One Year Ago: Grilled Watermelon, Curry Shrimp and Mache Salad
I know this doesn’t look like much, but please believe me, it is “much”!
Maybe I should have put a shiny fork across the salad bowl. But not to fret, I’ll have plenty more photography chances with this one as I’ll definitely be serving it up over and over.
I found this on Sunday while leisurely catching up on food magazine reading. You see, I have this pile of food magazines next to the bed that can get quite unruly if I get behind on my reading. My husband calls it the “Rat’s Nest”.
Currently in the Rat’s Nest, you’ll find Food and Wine, Bon Appetit, Saveur, Sunset, The Food Network Magazine…Oh, I guess you can count Wine Spectator too, since some of those wineries can put out some great little recipes here and there.
I’ve been wanting to prepare lamb since Easter and haven’t done it, so this recipe with its interesting combination of lamb and cumin vinaigrette promptly received a sticky note to mark its location.
This salad is as texturally interesting as it is in flavor. Matchstick pieces of jicama, cucumber and carrot all with different levels of “crunch” make a fabulous combination as well as looking quite pretty. And tossed with that Cumin Vinaigrette…Lordy! Delicious. So delicious that you almost forget about those tender slices of grilled leg-0-lamb until they melt in your mouth with flavor. Did I mention easy? Especially easy using a mandolin for those matchsticks. Take a look:
I love Chef Sang Yoon’s comment for this creation: “Lamb seasoned with cumin is very Indian, as well as Sichuan and Yunnan. But no one in Asia would serve lamb on a salad; that’s just me being Californian”.
You’ll find the recipe below, or hop on over to http://www.foodandwine.com/recipes/grilled-lamb-salad-with-cumin-vinaigrette to add it to your “favorites” over at foodandwine.com. It’s really a more high tech method for marking recipes you want to try. 
Grilled Lamb Salad With Cumin Vinaigrette, by Sang Yoon, February 2010 Issue, Food and Wine Magazine:
Wouldn’t it be kinda cool to be famous enough that when someone refers to you by first name that everyone automatically knows who they’re talking about? Ina…Julia…Giada…Emeril.
Even cooler is the fact that the world of blogging has brought us normal people celebrities. We may not identify them by first name, but who doesn’t know everyone’s hometown hero Pioneer Woman. I started my food blog in May. My Facebook posts were commonly scrumptous teaser titles of what I was preparing for dinner. Kind of a “here kitty kitty” to all of my friends. Finally someone suggested that I start a blog. What? I had never read a blog, didn’t know anything about them. Well, it didn’t take me long to get hooked. The most pleasant surprise in my new world of blogging is finding so many interesting people who open up their kitchens and their lives to us with similar interests – everyday cooking and life.
Thanks to blogging, I’d much rather read and cook along with Noble Pig and her mom as they make sauerkraut and pierogi’s. I always look forward to an email notification of a new post from Karen in Wichita; great recipe ideas and beautiful pictures. I don’t even know how I found Karen and Cathy, I guess just poking around on different blogs to see what other people were doing. And see, I’m calling them by first name, have never met them, but feel like I know them better than a few of my neighbors. I find this much more enjoyable and personal than cooking along with Giada in her perfect kitchen with a view of the perfect beach, with her perfect husband and her perfect friends. Don’t get me wrong, I love Ina, a huge fan, I Tivo and watch Giada and have saved many of her recipes. But now a days I’m much more likely to test a pizza recipe that Vickie in Montana posted rather than something I’ve recently seen on television or read in a magazine. Much more personal, much more fun and easier to relate to.
Was I just on a soapbox? Ok, back to Ina’s delicious dressing.
I hardly ever buy bottled dressings anymore. Years ago, I discovered that one can lead a perfectly normal life without a bottle of Wishbone in the refrigerator. Homemade dressings are so easy, so delicious and so fresh and most will keep in the fridge for about a week and sometimes longer.
One of my favorites is this creamy vinaigrette that I watched Ina make one day. I love this dressing. Her recipe states that if you’re afraid of the raw egg, just omit. I guess I’m not afraid of the raw egg. I mean, should I be? I always use very fresh organic eggs, purchased at Whole Foods. I just don’t think the recipe would be as creamy good without it.
Here’s Ina’s Recipe:
Ina’s Green Salad with Creamy Mustard Vinaigrette
1. In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve immediately.
Servings: 6
I served this along side Cincinnati Chili. Cincinnati Chili is about the oddest concoction I’ve ever seen. So odd, that I decided I better give it a try. I have to admit, it’s pretty darn good, in a VERY odd sort of way.
When Googling Cincinnati Chili there were many Cincinnati Chili recipes, lots of ideas, lots of similarities…but one common rule:
Cincinnati chili lovers order their chili by number. Two, Three, Four, or Five Way.
I don’t have any kidney beans on hand, so we’re ordering up four-way today.
Cincinnati Chili
Adapted from Taste of Home
Slow Cooker
3 lbs ground beef
1-1/2 cups chopped onions
1-1/2 tsp minced garlic
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (15 ounces each) tomato sauce
2 cups beef broth
1/4 cup chili powder
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
1 square (1 ounce) unsweetened chocolate, coarsely chopped
1-1/2 tsp ground cinnamon
1-1/2 tsp ground cumin
1 tsp salt
1 tsp dried oregano
1/2 tsp pepper
1/8 tsp ground cloves
Hot cooked spaghetti
1. In a Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.
2. In a 5-qt. slow cooker, combine the beans, tomato sauce, broth, chili powder, vinegar, Worcestershire sauce, chocolate, cinnamon, cumin, salt, oregano, pepper and cloves. Stir in beef mixture.
3. Cover and cook on low for 5-1/2 to 6 hours or until heated through. Serve with spaghetti. Yield: 10 servings.
