Stuffed flank steak

I saw a recipe for stuffed flank steak that sounded delicious.  The recipe called for butterflying the flank steak but when I asked the butcher, he said it was already flat enough.  In hindsight, I disagree.  I think the best strategy would be to buy a thicker flank steak and butterfly it.  It was a little bit hard to get it cooked evenly, but it was delicious!

Stuffed flank steak

  • 1 flank steak
  • 4 shallots, chopped
  • 1 cup red wine
  • 1/4 cup olive oil
  • salt and pepper
  • 1/4 lb sliced prosciutto
  • 1/4 lb Fontina cheese, thinly sliced
  • fresh basil leaves

Butterfly the flank steak (if possible).  Place between sheets of plastic wrap and pound flat with a meat pounder.  Whisk together shallots, red wine and olive oil and marinate steak between 4 hours and overnight.

Remove steak from marinade and pat dry.  Spread steak with prosciutto and fontina and top with basil leaves.  Roll steak tightly and tie with kitchen twine.  Season with salt and pepper and brush with olive oil.

Grill on direct high heat for 10 minutes, turning so steak cooks about 2 1/2 minutes per side.  Move to indirect heat and cook for 20 minutes or until meat thermometer registers done.  Let stand for 5 minutes and slice.


  • 1 tsp olive oil
  • 1 shallot, minced
  • 1 cup cabernet
  • 1/2 tsp black peppercorns
  • 2 tsp honey

Heat olive oil in a medium saucepan and add shallots.  Cook until soft, about 2 minutes.  Add wine and peppercorns and boil until sauce is reduced to about 1/4 cup (about 10 minutes).  Strain into a cup and add honey.  Serve with steak.

I served with roasted potatoes.  I tossed potatoes with olive oil, salt, pepper, garlic powder, oregano and basil and roasted at 400 for 40 minutes.  Delicious!

Last week’s new discovery

I got a bit behind last week but before I launch into what we’re having this week, I did want to bring you up to date on my newest easy dinner creation.  We love tilapia and I love the way I usually fix it with a little butter caper sauce.  I thought I should try something different and decided to broil it with pesto.  The result is another winning tilapia recipe.  (Keith didn’t think he would like it because although he likes pesto, he doesn’t like it as much as I do but he was quite  enthusiastic about the result.)

Pesto Tilapia

  • 1 tilapia fillet per person
  • olive oil
  • salt and pepper
  • pesto

NOTE: I cooked this in our countertop oven but you could obviously cook in your conventional oven.

Brush tilapia with olive oil and season with salt and pepper.  Broil about 2 1/2 minutes and turn.  Broil another 2 1/2 minutes.  Remove from oven and cover with a thin layer of pesto.  Return to oven and broil for another 2 1/2 minutes.  Remove and serve.

I served with roasted garlic potatoes:

Roasted garlic potatoes

  • 6 small Yukon gold or  12 small fingerling potatoes
  • 1 tsp thyme
  • salt and pepper to taste
  • 3 cloves garlic, cut in slices
  • 2 Tb olive oil

Scrub potatoes and toss in a bowl with remaining ingredients until all are well coated.  Preheat oven to 400.  Spread potatoes out in a ceramic baking dish and roast for 40 minutes, stirring once midway.


Catching up – surf, surf and turf

It’s been a crazy week.  On Wednesday we took Samantha and her cousin to Dutch Wonderland and I had tennis right after we got back.  We also had to get Samantha ready to start first grade on Thursday.  Last night the commute home was dreadful thanks to the Grand Prix in downtown Baltimore so I apologize for not getting things updated.  Since I did my monster cooking last weekend, I deliberately kept this week simple.  We had crabcakes on Wednesday, Salmon BLTs on Thursday and steak tonight.  I’ll get you caught up:

Crab cakes

We haven’t had crab cakes much this summer because crab has been so expensive.  There was leftover Green Goddess dressing in the fridge so we had sliced tomatoes with the crab cakes.  Easy dinner and so delicious.  I don’t know whether these tasted so good because we haven’t had much crab this summer.

  • 1 lb lump or jumbo lump crabmeat
  • 1 egg
  • 1 TB Dijon mustard
  • 4 TB mayonnaise
  • 1/4 tsp Worcestershire sauce
  • dash paprika
  • 1/3 cup panko or bread crumbs
  • wondra flour
  • 2 tsp butter
  • 2 tsp olive oil
Whisk together egg, mustard, mayo, spices and panko.  Gently fold in crabmeat.  Sprinkle Wondra flour on a plate and form crab cakes with your hands – place on flour.  Sprinkle tops with flour and refrigerate until ready to cook.
Heat a heavy saute pan over medium heat.  Melt butter and olive oil and add crab cakes.  Cook 4 – 5 minutes per side until crisp and golden brown.
Grilled salmon BLTs
Jack came over to cut the grass last night and Kevin was in tow.  (Christie was out of town).  I told Kevin he could have a salmon BLT if he went to Graul’s and got another piece of salmon.  He was quick to comply and took Samantha along for a ride in the convertible.  Embarrassing that we are so well known at Graul’s that when the lady working the seafood counter asked him if he wanted her to skin the fish, she pointed out that Samantha’s dad bought the fish with the skin.  He got his the same way and it all worked out fine.  We use our grill pan for this and the kids ate pizza but got a few pieces of bacon as a bonus.
Jack tried a little of the salmon and pronounced it delicious.  We decided the sandwich should be a BLAST (Bacon, Lettuce – Arugula, Salmon, Tomato or alternatively you could avocado for a Bacon, Lettuce, Avocado, Salmon, Tomato).
Per sandwich

  • 2 pieces of good bread toasted (I used Semolina Batard)
  • 4 oz salmon filet  seasoned with salt and pepper
  • 2 pieces cooked bacon
  • lettuce (I used arugula)
  • sliced tomato
  • mayonnaise

Cook bacon on a grill pan.   Pour off some of the grease leaving enough to cook the salmon.  Cook the salmon skin side up and finish skin side down (you’ll be able to pull the salmon off the skin when ready to serve.)   We find it helpful to cover the salmon with a pot lid to help it cook through.  Spread mayo on toast and top with salmon, tomato, lettuce and bacon (and avocado if you like).  We had ours with leftover gazpacho from the Tapas party.

The BLAST Sandwich

The BLAST Sandwich

Steak night

By today, I was exhausted.  Between all of the cooking last weekend, the trip to Dutch Wonderland, the beginning of first grade, the extended commute time, etc. I wanted something simple.  We went with steaks on the grill, some sauteed mushrooms and leftover potatoes roasted with garlic.  I marinated the steak in Worcestershire, sauteed the mushrooms with a little olive oil, butter and then some white wine and roasted the potatoes with garlic:

Roasted garlic potatoes

  • 6 small Yukon gold or  12 small fingerling potatoes
  • 1 tsp thyme
  • salt and pepper to taste
  • 3 cloves garlic, cut in slices
  • 2 Tb olive oil

Scrub potatoes and toss in a bowl with remaining ingredients until all are well coated.  Preheat oven to 400.  Spread potatoes out in a ceramic baking dish and roast for 40 minutes, stirring once midway.

Meat and potatoes (and mushrooms)

Meat and potatoes (and mushrooms)

Sunday dinner

On Sunday nights we try to eat in the dining room to work on manners with our 5 year old and I try to make things that give me a jump on the week.  I roasted a chicken which means I have leftover chicken for crepes later in the week (and a chicken sandwich) and we are making stock with the carcass.  (I want to make the potato leek soup that Christie made.)  I also roasted extra potatoes so I have some to put in my Tuna Nicoise Salad tomorrow night.

I get on kicks of making things and getting hooked on them.  I got on a kick with the feta sauce last year but hadn’t made it in a while.  Something made me remember it so I made a batch tonight.  It’s quick to fix and I love it with the chicken and the potatoes.  Here is a picture of our pretty (and thanks to the purple potatoes) colorful dinner – recipes follow:

Roasted chicken with roasted garlic potatoes and feta sauce and green salad
Roast chicken
  • 1 roasting chicken
  • 2 tsp poultry seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 5 TB butter

Remove chicken gizzards and save for stock.  Rinse chicken thoroughly inside and out and dry with paper towels.  Sprinkle inside with salt, pepper and poultry seasoning.  Spread butter over chicken and roast 30 minutes at 375 and then reduce to 350.  Total cooking time should be about 20 minutes per pound.  (I confess that I take it out when the little thermometer pops out.)

Roasted potatoes with garlic

  • fingerling potatoes (I bought purple ones today), quartered
  • 10 cloves of garlic, peeled and halved
  • 2 TB olive oil
  • salt and pepper
  • 1/2 tsp thyme

Toss all ingredients together and bake 50 minutes at 400, tossing once.

Feta sauce

  • 1 small container plain lofat yogurt
  • 3 oz feta cheese
  • 1 TB lemon juice
  • 1 clove garlic, minced

Combine all ingredients and mix well.  Refrigerate until ready to serve.  Delicious with chicken and potatoes.

Green salad with Dijon vinaigrette

  • green leaf lettuce, rinsed and spun dry
  • 1 carrot, sliced thin with a vegetable peeler
  • 1/2 cup olive oil
  • 1/8 cup red wine vinegar
  • 1 TB Dijon mustard
  • 1 egg
  • 1/4 tsp oregano
  • fresh ground pepper

Combine lettuce and carrot in a salad bowl.  Combine all dressing ingredients in a blender and mix well.  Toss salad with dressing (remaining dressing will keep refrigerated for up to a week.)