This week seem to be pretty weak on the cooking front!!
Sunday Night: Dinner at Brazen Head (local dim-lit Italian/French restaurant that we received a "welcome to the neighborhood" $20 off coupon to) - delicious
Monday Night: Cooked "Curry Roasted Butternut Squash and Chickpeas" - favorite standby
Tuesday Night: Happy Hour Dinner at Naked Fish (sushi)
Wednesday Night: Supposed to cook a Fritatta - went and got Kasa (essentially Indian Chipotle) instead
Thursday Night: TIME TO COOK!!!!!!
The difficulty comes when we get to the gym at 7 PM - leave at 8 PM - head to the grocery store - spend too long - then have to go home and cook!! EEEK...usually equates to a late dinner - so the easier the better.
My desire to re-visit the Fritatta idea was X-nayed due to the fact that Mr. Derek had already had eggs that morning - but luckily, he came up with a pretty good alternative: Steak and Avocado Salad with Homemade Cilantro-Jalapeno Vinaigrette.
Ingredients
Steak:
1 lb. flank steak
1 small/medium orange, juiced
1/2 lime, juiced
3 T. EVOO
2 T. apple cider vinegar
2 t. cumin
1.5 t. chili powder
1 t. ancho chili powder
1/4 t. cayenne pepper
salt and pepper to taste
Salad:
4 cups or so of mix of Romaine and Butter Lettuce, torn and washed
1/2 cup of shredded purple cabbage
1 avocado, sliced
16 grape tomatoes (mix yellow and red)
EVOO
salt and pepper
Dressing:
1/2 cup cilantro, chopped
1/2 jalapeno, chopped, seeds removed
2 T. apple cider vinegar
1/2 lime, juiced
3-4 T. EVOO
1/4 t. cumin
1/4 t. honey
s & p
Directions
Mix together marinade ingredients (orange juice through cayenne pepper) and season with salt and pepper to taste. Score the flank steak to help tenderize the meat. Place the steak in the marinade and let it sit for at least 30 minutes.
Heat the oven to 375 degrees. Lightly coat the tomatoes with EVOO, salt and pepper. Place on a baking sheet and roast in the oven for 25 minutes.
Heat a grill or grill pan. Once the meat has marinated for a sufficient amount of time (we only did for 30 minutes considering how late it was), grill the steak for 6 minutes on each side. Let rest for 6 minutes before slicing thin.
Blend together all ingredients for the dressing in a food processor with except the EVOO. While the food processor is running, slowly stream in the EVOO to make an emulsion.
To assemble, mound lettuce on plates. Top with shredded cabbage, avocado slices, and roasted tomatoes. Add sliced steak on top and dress with cilantro-jalapeno vinaigrette.
Served with a few blue corn tortilla chips and a cold Fat Tire beer.
Felt pretty satisfying after a good work out!!
Maybe tonight we'll make that silly fritatta...but given that it's a Friday - I have a feeling it will go on the back burner yet again!
Sunday Night: Dinner at Brazen Head (local dim-lit Italian/French restaurant that we received a "welcome to the neighborhood" $20 off coupon to) - delicious
Monday Night: Cooked "Curry Roasted Butternut Squash and Chickpeas" - favorite standby
Tuesday Night: Happy Hour Dinner at Naked Fish (sushi)
Wednesday Night: Supposed to cook a Fritatta - went and got Kasa (essentially Indian Chipotle) instead
Thursday Night: TIME TO COOK!!!!!!
The difficulty comes when we get to the gym at 7 PM - leave at 8 PM - head to the grocery store - spend too long - then have to go home and cook!! EEEK...usually equates to a late dinner - so the easier the better.
My desire to re-visit the Fritatta idea was X-nayed due to the fact that Mr. Derek had already had eggs that morning - but luckily, he came up with a pretty good alternative: Steak and Avocado Salad with Homemade Cilantro-Jalapeno Vinaigrette.
Ingredients
Steak:
1 lb. flank steak
1 small/medium orange, juiced
1/2 lime, juiced
3 T. EVOO
2 T. apple cider vinegar
2 t. cumin
1.5 t. chili powder
1 t. ancho chili powder
1/4 t. cayenne pepper
salt and pepper to taste
Salad:
4 cups or so of mix of Romaine and Butter Lettuce, torn and washed
1/2 cup of shredded purple cabbage
1 avocado, sliced
16 grape tomatoes (mix yellow and red)
EVOO
salt and pepper
Dressing:
1/2 cup cilantro, chopped
1/2 jalapeno, chopped, seeds removed
2 T. apple cider vinegar
1/2 lime, juiced
3-4 T. EVOO
1/4 t. cumin
1/4 t. honey
s & p
Directions
Mix together marinade ingredients (orange juice through cayenne pepper) and season with salt and pepper to taste. Score the flank steak to help tenderize the meat. Place the steak in the marinade and let it sit for at least 30 minutes.
Heat the oven to 375 degrees. Lightly coat the tomatoes with EVOO, salt and pepper. Place on a baking sheet and roast in the oven for 25 minutes.
Heat a grill or grill pan. Once the meat has marinated for a sufficient amount of time (we only did for 30 minutes considering how late it was), grill the steak for 6 minutes on each side. Let rest for 6 minutes before slicing thin.
Blend together all ingredients for the dressing in a food processor with except the EVOO. While the food processor is running, slowly stream in the EVOO to make an emulsion.
To assemble, mound lettuce on plates. Top with shredded cabbage, avocado slices, and roasted tomatoes. Add sliced steak on top and dress with cilantro-jalapeno vinaigrette.
Served with a few blue corn tortilla chips and a cold Fat Tire beer.
Felt pretty satisfying after a good work out!!
Maybe tonight we'll make that silly fritatta...but given that it's a Friday - I have a feeling it will go on the back burner yet again!
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