‘Steak’ Articles at Sweetnicks

Recipe: One Pan Steak and Roasted Vegetables

March 26, 2017 · Narrative

A simple and delicious dinner that is whole family-approved.

Although I mostly work from home these days, that still hasn’t resulted in having scads of “free” time, surprisingly enough. So when I can make a dinner that is a one dish meal, which means less work and less dishes, well, I’m a happy camper.

My kids are pretty fickle about steak. Sometimes they’ll seriously inhale it, and sometimes they’ll swear up and down how much they hate it. Frustrating for sure, and that basically means I’m rolling the dice any time I’m making steak for dinner.

And here I am, rolling the dice.

Although I think I overcooked the meat by a minute or two (I tend to like it more on the pink side), they surprisingly ate it. They didn’t want to see it the next day, but, well, that’s the breaks.

Because you are basically throwing everything onto a pan and letting the oven do most of the work for you, this is a crazy simple recipe to make, and bonus points for not requiring any hunt-all-over-town ingredients. And I’ll tell you, the marinade … it’s seriously slurpable. Like I would totally make it just to roast the vegetables alone with it next time. It’s making my mouth water just thinking about it, so even if you’re vegetarian, skip the steak and make the rest of the recipe just to get your taste buds on the marinade.

Yeah, it’s that good.

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Recipe: Caribbean Asian Fusion Steak

February 1, 2016 · Meat and Poultry, Narrative

A steak recipe that is uber simple to make and renders each bite tender and bursting with flavor.

My kids don’t love steak.

Sometimes I wonder if we’re related.

And then I remember the combined 29 hours of labor, and know that we most definitely are.

If I don’t call it steak, they like it somewhat better.

But it’s a roll of the dice. Sometimes they gobble it up and sometimes they ask for leftovers.

Weirdos.

Despite all that, I still make it.

Because every now and again, my body is craving red meat.

Which is way better than when it is craving chocolate.

KWIM?

Skirt steak is one of the easiest cuts to cook because as long as you pay attention to it while it’s cooking, you can’t screw it up.

As in: don’t walk away from it, because it cooks faster than other cuts.

I make a million different marinades for it, just to make it all the more flavorful and juicy.

Which are totally words I want associated with my steak dinner.

Flavorful.

Juicy.

For this version, I threw together a hybrid of ingredients I had on hand to meld a little bit of Caribbean and Asian influences together, and then let it marinate and do its thing in the refrigerator for two days.

If I’m being completely honest, the second day of marinating was purely by accident. I forgot we had a Girl Scout meeting and dinner, so it had extra time in the fridge. Which just makes it even more tender. I would marinate the steak for at least a few hours, but up to two days.

Make it. It was super tender and packed with flavor the night we ate it … and even several days later when I heated up the leftovers for lunch. Pair it with a salad and some seasonal roasted or grilled vegetables, and you have a nice easy and healthy meal.

Hungry for more skirt steak recipes?
This old favorite features the saltiness of anchovies and the zip of lime – delish.
And although this recipe sadly doesn’t feature an accompanying photo (what the what?!), it’s totally worth making … and I’m putting it on my list for this weekend, just so I can snap a shot of it.

Have a favorite skirt steak recipe of your own? I’d love to hear about it.

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Recipe: Balsamic Grilled Flank Steak

May 12, 2015 · Narrative

‘Tis the season for grilling, and this flank steak is the perfect way to celebrate warm weather foods, and it’s quick enough that you can enjoy it even on the busiest day of your week.

Every two weeks, we have a Girl Scout meeting in the evening and the timing of it usually means take-out on the way home, or scrounging through the refrigerator for leftovers.

But tonight, I made an effort to get dinner done before we even left.

I also needed something quick and easy, healthy, and that the kids would eat.

This is that.

Well, almost that.

Delivering all the goodness of dinner cooked on the grill, this meal can be ready in thirty minutes, which includes the 15 minutes of marinating time.

That’s a movement I can get behind.

Once I started marinating the steak, I popped a tray of cherry tomatoes in the oven for roasting, and when the steak was done grilling, the tomatoes were done. The steak was then topped with the roasted tomatoes and torn pieces of fresh basil.

Super simple and super delicious.

Whether you’re following Whole30, paleo, primal, clean eating … or just an eat-all-things-grilled lifestyle, this meal works out perfectly. In half an hour, you can get a complete dinner that you can feel good about serving your family.

Which is pretty much my favorite kind of meal.

*I said this was almost the meal I was looking for, because it failed to meet the kid-friendly part of my requirements. Madeline ate enough to get by and Nick reminded me that he’s “not a fan of steak,” and proceeded to microwave his until it no longer resembled what I made. Kids.

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Recipes: Crock Pot Teriyaki Sandwiches and Olive Garden Salad

November 14, 2011 · Narrative

So I promised you a recipe for amazing teriyaki steak sandwiches… what the heck is that picture of the salad doing there? Well, here’s the thing. I haven’t quite gotten my schedule used to the whole losing-light-at-430-pm routine. Winter is so going to suck in that respect. I usually take my food photo shots right before dinner. I can’t always get my act together enough to do it earlier. So no steak picture today, but still the recipe and fancy lead-in. Swear. Luckily I did, however, have a picture of this mighty fine salad, so it’s a two-fer day.One post, two recipes.

And that salad picture? Although not up to my usual standards, I hope you’re suitably impressed that it was taken with absolutely zero light. This was the only part of dinner that we could actually eat on Friday after the power went out for hours. So that’s good, right? Now onto the details.

The salad is a copycat of Olive Garden’s famous house salad. I thought it was a pretty good copy of it. Mystic thought it was good, but that it didn’t taste like theirs. But he also knew the dressing had mayonnaise in it, and he hates mayonnaise so that could have totally colored his opinion of it. He did eat all of his portion, and by the time we had decided the power wasn’t coming back on, the whole bowl of salad had been scoffed up. Methinks that’s excellent. Three adults, two kids. Crazy simple to make … chop up salad ingredients, whisk the dressing ingredients together, and serve. (I didn’t make the croutons) I personally don’t think you’ll scream out “there’s mayonnaise in this dressing!” but mayonnaise doesn’t particularly offend me either.

Now the crockpot teriyaki stead sandwiches. OMG. Like seriously oh-m-gee. I first made it on Thursday, completely proud of myself that as I was at work, dinner was making itself at home in the crock pot. Until I got home and realized that I had put the crock pot on low for 3-4 hours, instead of high. Which meant if I wanted it for dinner that night, it would be at around 8 pm. Oops. So I went to Plan B for dinner, and decided on the teriyaki steak sandwiches for Friday night. And that’s, of course, when the power blew. Awesome, right? By the time Sunday night rolled around, our dinner guest list had grown, so I made a second batch and combined the two. The recipe could not be easier to make, and aside from the meat, I bet you have everything you need in your cupboards already. THIS IS A RECIPE YOU NEED IN YOUR REPERTOIRE. Yes, I’m emphasizing that. Because I want to make sure you make it. The meat is tender, ridiculously moist, and seriously well seasoned. Since it takes all of five minutes of prep time, it’s a perfect go-to recipe when you just can’t think past “what’s for dinner.” A great hearty meal for Fall appetites, and perfect in the summer when you don’t want to heat up your kitchen any more than necessary.

I served the steak in small sandwich rolls, and everyone accessorized it the way they liked it… some with cheddar and pickles, some with sliced red onions and tomatoes, some with fresh salsa and ketchup. The boys at the table plowed through four or five sandwiches each and barely came up for air. Six out of seven loved the steak. The seventh doesn’t count because not only did she not taste it, she just wasn’t doing dinner. Period. End of story.

Oh, one caveat. The recipe indicates that it serves 8. I totally don’t believe that. Maybe five. Definitely not 8. Especially if the 8 includes growing teenagers or men with a normal appetite.

Have I convinced you yet to make it? Hope so. You won’t be sorry.

November 14, 2011 – Bonus Photo

This is the before shot of the master bedroom. I bought the new paint color, oh, some five or six weeks ago, and even though this week is crazybusy with a vendor show on Saturday, I’m determined to at least get SOME paint up on the wall. Just need to find my “get up and go,” because for now, it has gotten up and gone.

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