Steve’s Spicy Flank Steak

I’ve adapted this recipe a few times- I was initially inspired by my pseudo-cousin, Steve (a fabulous cook). Thanks, Steve!

I suggest you avoid this unless you have an extreme love for SPICY food. This recipe yields about 6 servings. I typically half it.

Ingredients:

1/2 red onion, chopped

2 limes, juiced

3 tablespoons brown sugar

3 tablespoons red wine vinegar

3 tablespoons sherry- this replaced chicken broth. While there are broths that are soy-free, they are very difficult to find. If you’d prefer chicken broth, I suggest making your own.

1 tablespoon of canola oil

1 medium jalapeño chile pepper (or three serrano chiles)

3/4 teaspoon garlic powder

1 1/2 teaspoons crushed red pepper flakes

1 1/2 teaspoons paprika

1 1/2 teaspoons chili powder

3/4 teaspoon dried parsley flakes

2 tablespoons fresh thyme leaves (dried works fine if it’s easier!)

1 cup loosely packed cilantro leaves (I tend to add extra – yum)

2 tablespoons of honey

1 1/2 teaspoons Worcestershire sauce (WARNING: Does contain “natural flavoring”!!! It has never bothered me in this dish- it’s such a minute amount. If at all nervous, omit it!)

3 pounds beef flank steak

kosher salt to taste

Directions:

Puree the solids and liquids into the bowl of a blender or food processor until the ingredients are well incorporated. Marinate the flank steak with 1/2 cup of the puree in a resealable bag overnight in the refrigerator. Reserve the rest of the puree to use later as a sauce.

Preheat a grill for medium-high heat.

While grill is warming, remove the meat from the refrigerator and let sit at room temperature for at least 30 minutes. Discard any marinade left in the bag. Liberally season the steak with the kosher salt, and cook to desired doneness, approximately 4 minutes per side for medium-rare. (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°)

To serve, slice the steak against the grain into 1/8 to 1/4 inch slices.

Pour yourself a bold red wine and enjoy!

WHAT TO DO WITH THE EXTRA SAUCE:

My favorite part- Coarsely chop your favorite veggies (I use onion and bell peppers). Toss them in a wok with the extra sauce and a few cups of water. Simmer until the water evaporates. They are to die for! Heed warning: the leftovers get so much more spicy!

Steve and I in the kitchen. Don’t be fooled- I didn’t do any of the work.

Great Grandma’s Oatmeal Cookies

Great Grandma Baker on her 100th birthday! How cute is she?

My great grandmother (Grandma Baker- last name, pun not intended) made the BEST oatmeal cookies. Being soy-free has significantly affected my sweet intake. The oatmeal cookies, however, were not one I was willing to sacrifice. Below is my adapted version of these remarkable cookies. To be honest, they taste the same!

Ingredients:

1 cup of butter- I use Earth Balance natural buttery spread which is soy and dairy free. If you are going to buy regular butter, check the ingredients! So many brands include “natural flavoring” which is code for SOY.

1 cup of brown sugar (dark)

1 cup of granulated sugar

2 well beaten eggs

1 tsp vanilla

1 1/2 cups of flour

1 tsp of salt

1 tsp of soda

3 cups of quick cooking oatmeal- I buy a can of Quaker Oats. Any packs of flavored oats for instant oatmeal will contain soy.

1/2 cup of finely chopped walnuts- The baking aisle is the best place to find plain nuts. Any nuts for snacking (cans and medleys) will most likely be cooked in soybean oil.

Directions:

Thoroughly cream the butter and sugars. Add the eggs and vanilla. Beat well. Add sifted dry ingredients. Add oatmeal and nuts. Mix well. Refrigerate overnight. Use a spoon to place on cooking sheet and flatten with a fork. I use parchment paper for easier clean up. Bake for 10 mins at 350 degrees. Cool on rack and enjoy!

Tip for leftover oats – while we may be limited with pre-flavored instant oatmeal, we CAN eat oatmeal prepared the old-fashioned way! Boil some oats in water. Sprinkle on brown sugar, cinnamon, and raisins. Yum!