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Weekday dinner inspiration: Marinated Flank Steak and more

Mon | Meatless Monday

We're sticking a fork in Monday with Overflowing Bean Burritos served with lots of juicy fresh fruit. Heat seasoned black beans with a can of chopped chilies. Load the beans onto flour tortillas with a scoop of rice, plus cheese, onions, tomatoes, guacamole, salsa, sour cream and anything else your appetite requires. Wrap it up and make like Chipotle.

Tues | Forever greens

It's Big Salad Night so load up a large, shallow bowl with lots of crispy, sturdy salad greens. Then start layering on the veggies (tomatoes, cucumbers, green peppers, zucchini, etc.) and protein. I'd go for feta cheese crumbles, hard-boiled egg slices and some strips of deli roast pork. Vinaigrette dressing and some crusty bread.

Wed | Rotisserie chicken

Carve up that bird and serve with Blue Cheese and Bacon Coleslaw, a recipe from the new Farm Fresh Southern Cooking by Tammy Algood. To make the salad, toss 1 head of shredded cabbage, 1 cup crumbled blue cheese, 8 slices cooked and crumbled bacon, ¾ cup mayonnaise, 2 tablespoons red wine vinegar, 1 tablespoon honey plus salt and pepper to taste. A delicious, midweek picnic, eh?

Thurs | Choppers

My people love Peachy Boneless Pork Chops served with just about anything, but especially mashed potatoes and green beans. To make, dip the chops in an egg wash then dredge in dried, seasoned bread crumbs. (Last week, I used pulverized Club crackers). Saute on both sides until golden then remove to a baking dish and dollop each with a spoonful of peach jam. Deglaze the pan with ½ cup of port or sherry and pour over chops. Bake for about 30 minutes at 350 degrees. (If you're making Friday's flank steak, get your marinade on tonight.)

Fri | On the grill

You'll love this flavorful Marinated Flank Steak (recipe below) which can be broiled or grilled and serves enough for a party. Sauteed onion slices, quartered red potatoes with butter and fresh parsley and ice-cold Caesar salad make this a memorable Friday night feast.

Read Stir Crazy online at Janet K. Keeler can be reached at or (727) 893-8586.


Marinated Flank Steak

2 flank steaks (2 pounds each)

For the marinade:

2 cups dry red wine such as a cabernet sauvignon

6 tablespoons extra-virgin olive oil

1/4 cup balsamic vinegar

1 cup chopped onion

6 cloves garlic, chopped

5 tablespoons sea salt

1 tablespoon freshly ground black pepper

4 teaspoons chopped fresh thyme

5 bay leaves

Combine the marinade ingredients in a large bowl. Place each flank steak in its own zip-top plastic bag and divide the marinade between the bags. Seal the bags, swirl marinade around to coat the meat, and let marinate at room temperature for 1 hour or overnight in the refrigerator.

When ready to cook, remove the steaks from the marinade. Broil the steaks for about 5 minutes per side or grill them on medium heat for 5 minutes per side for medium rate.

Slice the meat on the diagonal and serve.

Serves 8 to 10.

Source: Whatever Happened to Sunday Dinner by Lisa Caponigri (Sterling Epicure, 2012)

Weekday dinner inspiration: Marinated Flank Steak and more 04/10/12 [Last modified: Tuesday, April 10, 2012 4:30am]
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