Grilled Flank Steak

 

So… I haven’t posted in a while because my family and I have been moving. Did I mention I hate moving? Tonight I was dying for steak after our hard work setting up the last bit of things in our new house. Steak can be pricy at the store these days so I go for budget friendly cuts of meat such as flank steak. It can be extremely tender if you know how to marinade it and slice it across the grain. I made a lot of meat to feed the crew that has been helping us move, but the amount of marinade can be the same for less meat.

To make this you need:

3 Pounds of Flank Steak

1 Head of Garlic Chopped

6 Green Onions Chopped

1/2 Cup Olive Oil

3 Lemons Juiced

1 Packet Low Sodium Taco Seasoning Packet

1 Tbsp Low Sodium Soy Sauce

Combine all the marinade ingredients in a large bowl and add meat. Massage it into the flank steak and let marinade at least 30 minutes and up to overnight. The longer you marinade this meat, the more flavorful it will be.

I made some veggies on the grill as well to go with the flank steak that are really simple and delicious.

1 Bell Pepper Cut Into Large Chunks

A few Large Mushrooms (White Button or Brown)

2 Zucchinis (Cut into Large Chunks)

1 Onion (Cut into Large Chunks)

2 Tbsps Olive OIl

1 Tsp Mrs. Dash Salt Free Seasoning

2 Garlic Cloves Chopped

I placed them on heavy duty foil directly on the grill for the same amount of time I cooked the steak. The become juicy, tender and slightly crispy.

I hope you enjoy this quick and flavorful meal!

 

 

Easy Zucchini & Pancetta Penne Pasta

1 Pound Penne Pasta
1 -4 oz Package Pancetta (I used 2 oz)
2 Garlic cloves Minced
1 Cup Zucchini
1 Cup Heavy Cream
1 Tbsp Cilantro Chopped
1 Tbsp Olive oil
Pinch of Black Pepper
1/2 Grated Parmesan Cheese

Bring water to boil in a large pot with a good pinch of salt and 1 tbsp of olive oil.

In a sauce pan take 2 Oz of Pancetta and brown it off. It only takes about 3-4 minutes. Take out with a slotted spoon and drain on a plate covered with paper towels to catch excess grease. Set aside.

In a large sauce pan place the olive oil, garlic and zucchini over medium heat and cook for about 3-5 minutes or until softened but not mushy. Pour in heavy cream, pinch of pepper,cilantro and parmesan cheese. At this point the cheese and cream will bubble and thicken fast. It only takes about a minute. Pour in pasta and pancetta, stir and serve.

Tonight I served this with simple grilled chicken and a salad with Houweling’s Cucumbers, avocado, tomatoes, mango and cilantro.

Enjoy!