With just a few days left in 2019, I’ve started ruminating on my goals and hopes for the upcoming year. Are you a New Year’s resolution person? In some ways, September often feels more “brand new” than Jan. 1. (Maybe that’s just the season I’m in with school-aged kids.) Regardless, a brand new year feels like a brand new start. And couldn’t we all benefit from a fresh clean slate? I know I could.
I still like to use a paper planner, so I ordered myself a new notebook that helps people like me (easily distracted, a tiny bit disorganized, slightly over-busy, very tired) structure and plan their week. There are columns for to-do’s and places to make lists and mark off tasks in addition to a calendar and a place to write in appointments and reminders. It’s meant to help you focus on big-picture goals while slogging through all the little details of life.
I’ve heard it said it takes about six weeks to form a new habit — and only three days to backtrack. But I’m hopeful this one small habit might lead to big changes as the year goes on. I’m marking the calendar for late February when I hit the six-week mark and reminding myself to stick with it no matter what.
As we wind down 2019, I thought I would share one of my favorite recipes from the year. It seems fitting for this in-between few days where many of us are still entertaining, traveling or spending special time with family and friends. If you are hosting in the next few days or just need something other than a baked good or Christmas leftover, this recipe is what you need to make.
Flank steak is piled high with roasted cherry tomatoes, sweet and bright out of the oven. A quick little sauce comes together with a handful of herbs and a little lemon upping the flavor and giving the dish savory decadence without a pound of butter. A loaf of crusty bread and a little glass of wine are all you need for a delicious and easy meal.
• Andrea McCoy writes the column Kitchen Captivated for Yakima Magazine and at The Salt and Stone, a home cooking blog. The Salt and Stone is a nod not just to the essence of cooking, but also to the Yakima Valley. Read more at www.thesaltandstone.com.
Flank Steak with Roasted Cherry Tomatoes and Herb Vinaigrette
(recipe adapted from
“What’s Gaby Cooking”)
1 (2.5 to 3 pound) flank steak
2 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon granulated garlic
Juice of 1 lemon
1 teaspoon dried thyme
1 teaspoon dried parsley
Kosher salt and black pepper
THE ROASTED CHERRY TOMATOES
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 shallot, thinly sliced
3 cloves garlic, minced
2 pints cherry tomatoes
Kosher salt and black pepper
Basil leaves (optional)
THE HERB VINAIGRETTE
1/2 bunch Italian flat leaf parsley
1/2 bunch cilantro
1/2 bunch basil leaves
2 green onions, white parts removed
2 tablespoons red wine vinegar
Juice of 1 lemon
3-4 tablespoons extra virgin olive oil
Kosher salt and black pepper
To make the steak, start by combining all the ingredients in a large bowl or gallon-size Ziplock bag. Turn the steak several times to make sure the marinade coats both sides. Set aside and allow to marinate for at least four hours or up to 12 hours.
To make the roasted tomatoes, line a baking sheet with parchment paper. Preheat oven to 425 degrees. Toss the shallot, garlic and tomatoes in olive oil and balsamic vinegar and arrange on a baking sheet. Salt and pepper tomato mixture. Bake in the oven for about 20 minutes, making sure to turn the tomatoes with a spatula at least once. Cooking time is really up to the individual; the longer you roast the tomatoes, the sweeter and more flavorful they become, but they also begin to lose their texture. At about the 20-minute mark, the tomatoes are still a little plump, but very soft and perfectly sweet and bright. Remove tray from oven and garnish with a few basil leaves.
Preheat the outdoor grill to medium-high heat. Remove steak from marinade, allowing the excess to drip off. Season liberally with salt and pepper. Grill the steak, turning occasionally, until lightly charred on both sides, 10-12 minutes for medium. Transfer the meat to a rimmed cutting board and allow to rest for 5 to 10 minutes.
You can also sear the flank steak in a cast iron pan on medium-high heat on your stove. Make sure the pan is oven-safe and well-oiled. Cook about 3-5 minutes on each side so that both sides are seared. Move pan into the oven and cook at 350 degrees for about 10 more minutes or until desired doneness.
For the herb vinaigrette, combine all ingredients into a food processor and blend until smooth. Add a splash of water if the dressing is too thick.
To serve, slice the steak thinly across the grain. Top with cherry tomato mixture and a drizzle of herb vinaigrette. Store extra vinaigrette in the refrigerator for up to three days. Recipe makes 4-6 generous portions.
"Steak" - Google News
December 26, 2019 at 09:00PM
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Salt and Stone: Resolve to make this flank steak in 2020 - Yakima Herald-Republic
"Steak" - Google News
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