Grilled Flank Steak


This dinner could not have been easier, and was finished start-to-finish in less than 30 minutes (after marinating).

Grilled Flank Steak:

  • enough flank steak to feed your family, mine was maybe 2 lbs?
  • your favorite salsa

Pour some salsa in a large dish, add steak, toss to coat with salsa and stick in the fridge to marinate 4-6 hours.

Heat grill to high heat and grill steak 3-4 minutes each side for rare, longer on each side if you prefer your steak more well-done.  Remove from the grill and let rest on a platter 10 minutes.  Slice on the diagonal in thin slices.

If you don’t have a grill, heat the broiler in your oven, place steak on a rack over a cookie sheet, and place under the broiler, 3-4 minutes each side for rare, longer on each side for more well-done.

I served this with roasted cauliflower and a salad of spring greens, sunflower seeds and sliced carrots, topped with balsamic vinaigrette.


Easy Chili

This chili makes a regular appearance each fall and winter at my house, both for dinner and in my kids’ lunches.  It’s easy, can sit in the slow-cooker all day, and can be changed up to suit your tastes. Plus, it’s served with Fritos and grated cheese… can’t go wrong with that!

1-46oz can/jar of tomato juice (not V8, just plain juice)

1 or 1 1/2 lbs ground beef, browned

1-14.5oz can diced tomatoes (undrained)

2 tbsp chili powder

2 tsp ground cumin

1 tsp dried oregano

1 tsp onion powder

1 tsp garlic powder

dash of cayenne pepper or hot sauce (more or less to taste)

Place all ingredients in a slow cooker and cook on low all day.

Alternatively, place all ingredients in a large pot on the stove, bring to a boil then lower heat and simmer 20-30 minutes.

Serve with grated cheese (pepper jack, cheddar, colby jack all work well) and top with Fritos.

I usually make up a batch of cauliflower rice to add to the bowl when I serve it.   I also like to add 1/2 an onion to my ground beef while browning.

This freezes well so make a double batch and stash some in the freezer for another day.




Mexican Soup

This is one of those meals I threw in the slow-cooker and said a prayer that it would turn out well…..and it did!  My family even really enjoyed it, which is always a bonus.

1 quart beef broth

1 quart water (or veggie broth)

1 to 2 lbs ground beef, browned and seasoned with salt, pepper and garlic powder

1/2 onion, chopped

1- 4 oz can diced green chilies

2-14.5 oz cans diced tomatoes, undrained

1/2 to 1 tsp cumin (add more/less to taste)

1 head cauliflower, grated

1 bunch fresh cilantro, roughly chopped

Throw first seven ingredients into the crock pot (broth through cumin….be sure to cook your ground beef first!!!)

Cook on low all day, or on high a few hours.

Before serving add the chopped cilantro and give it all a good stir.

Scoop some grated cauliflower into a bowl and top with soup.

I use the cauliflower in place of rice….of course you could swap it for cooked rice.  It’s not necessary to cook the cauli-rice first….the soup heats it up and I like it on the crunchy side.  If you prefer the cauli-rice softer, then microwave it 2-3 minutes before serving with the soup.  Or just add it to the slow-cooker while simmering.

Things to try next time:

  1. adding diced carrot to up the veggie content
  2. adding cayenne pepper for some spice or some tabasco
  3. adding a tsp or two of chipotle in adobo sauce (have to be careful with this….easy to get it too hot for my kiddos)

What would you add???

Steak Tacos

Steak tacos are a family favorite at our house, whether I’m cooking for just our family or for a crowd.  Flank steak is a readily available and inexpensive cut of meat.  When cooked all day in the slow-cooker, it makes for a super-easy and yummy dinner.   Substitute skirt steak if you can’t find flank steak.

2 flank steaks (about 1lb each)

Taco seasoning (double this recipe)

1/2 onion, chopped

2 small cans diced green chilis

2 tbsp vinegar

Coat inside of slow-cooker with cooking spray.  Rub taco seasoning over both sides of each flank steak then place in slow cooker.  Toss in the onions and green chilis, then the vinegar.  Cover and cook 4-6 hours on high, or 8-10 hours on low.  Shred meat when close to end of cooking time and simmer in juices.

So many ways to serve this:  crispy tacos, soft tacos, fajita-style, burritos, over nachos. Especially good with home-made pico de gallo and guacamole.