Tuesday night dinner turned out a lot better than Monday. I watched Guy’s Big Bite on the Food Network a few weeks ago and he made Bloody Mary Flank Steak and Parmesan Tater Tots. It just looked really good and really quick. So I printed the recipes and gave them a try.
The flank steak recipe is super easy. Just marinate and cook! Although the recipe instructs you to marinate for 8 to 24 hours, I only marinated for about 4.5. I think it still came out pretty well. Guy also includes some Celery Seed, which I could not find. I bought Celery Salt instead and reduced the amount of regular salt I added, just to make sure it didn’t get too salty (made that mistake before!).
The marinade is a long list of Bloody Mary-esqe flavors and even though I’ve never had a Bloody Mary before, anything with vodka gets my vote.
Step 1: Dump everything in a bowl and stir.
Step 2: Pour in bag with flank steak and toss in fridge to marinate.
The flank steak I bought was 1 lb. as the recipe called for, but since WF and I cannot eat 1 lb. of meat in a single sitting, we cut it in half and then cut into two strips. The other half went back in the marinade for another meal. (Check out what we made with the leftovers!)
Step 3: Pan sear both sides on high heat and then cook on medium heat until meat is medium rare. You can also toss this on the grill, but all we have is the George Foreman and I don’t really like using it as much as WF.
WF and I are always a little wary of under-cooking out meat, so obviously this is not medium rare. But it was still delish. (Look, WF’s hands are famous!) Oh and we also didn’t really let the meat sit before cutting which is why all the juices are on the cutting board. We were hungry.
Onto the super easy Parmesan Tater Tots. I halved this recipe so we wouldn’t be swimming in tots. Start by tossing the tater tots with olive oil and bake.
This recipe calls for crushed garlic, shredded parm, and chopped parsley.
Toss to coat and you’re done. These tots had really great flavor as did the steak.
And finally, the quickest and easiest way I know to cook fresh corn on the cob. Leave the corn in the husk. Put the corn cobs in the microwave ONE AT A TIME. Cook for 3 minutes each. The corn will be VERY hot so let it sit for a while and then shuck. The husk and silks will come off very nicely and the corn will be warm and tender.
WF enjoyed the meal so much he hardly said a word while he ate. A+ for me!
Source: [FN]
From the French Kitchen 