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Entries in steak (2)


Papayas are in Season: So Marinate a Flank Steak!

By a conservative and rough measure (Google Maps), I have traveled over 19,494 miles between March 22 and May 28. That's 78 percent of the circumference of the earth. WHAT.

I have been to 13 states on 6 business trips and 3 personal trips, stayed at about 9 different hotels, celebrated a buddy's wedding, and eaten hibachi with a bunch of high school prom-goers (funny story*). Now I am home. For now.

My returning-home ritual includes, of course, a thorough shopping trip to restock my kitchen supplies. Now, I don't think I'm making any radical claims when I say it's best (and cheapest) to cook with fruits and vegetables when they're in season -- and Everyday Food magazine told me papayas are in season.

So, I went out and bought a papaya, using some Googled instructions (my smartphone is my friend) for picking a good, ripe fruit. And find one I did -- my papaya was enormous, heavy, soft, and delicate, with a flowery aroma. After cutting off the rind, halving it, and scooping out the seeds, I pretty much went to town on the delicate meat, eating spears of bright red juicy goodness until I was pretty much sick of papaya.

Then I was like, "Hey. I still have half a papaya."

So obviously I marinated a flank steak in papaya. Recipe after the jump!

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Pan-Seared Flank Steak, Stonewall Kitchen Style

Outstanding Savory Condiment, indeed.
Though I've become a D.C.-citizen, sans-voting rights and all, I remain at heart a Mainer with an inordinate amount of state pride. So, obviously, I am a staunch and stalwart supporter of Stonewall Kitchen products. 
Oh, you didn't know? Stonewall Kitchens, purveyor of awesome jarred sauces, syrups, salsas, and other good stuff, is based in York, Maine.  

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