Balsamic Flank Steak Salad with Parmesan

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Who doesn't love a good steak?

Steak happens to be my favorite cut of meat although we don't see it pop up often in our weekly menu.  Chicken seems to be the go to protein around here, but sometimes I just gotta break out a good steak for variety.

At home when we want a quick steak I gravitate toward a flank steak.  It's a long flat cut of beef that has a very prominent grain running through it.  Make sure to always cut across the direction the grain is running to ensure a tender cut of meat.  It's perfect for grilling, broiling, or even braised.  Buying this meat save me money over the well coveted filet mignon that I love.  A good flank steak that isn't cooked past medium will be just as tender and juicy.

This Balsamic Flank Steak Salad with Parmesan makes a wonderful salad for lunch or dinner.  I marinated the steak in the morning and then took it out to grill on my indoor grill pan.  Lunch turned out perfect with the most flavorful and yet tender steak, sitting on top of crisp lettuce slightly dressed with a simple olive oil and lemon mixture.  To give it a pop I shaved long Parmesan strips over the top for a little saltiness.  The result was a perfect, light, and very tasty salad.

Once you get past the marinade time the cooking goes quickly.  So plan a little ahead and be sure to try my Balsamic Flank Steak Salad with Parmesan.  It's a winner!

Enjoy!




Balsamic Flank Steak Salad with Parmesan

1- 1/2 pounds flank steak  

1/3 c olive oil    

6 Tbls   balsamic vinegar

1/4 cup red wine

1/2 tsp black pepper  

8 garlic cloves, peeled and crushed

1/2 tsp salt   

2 1/2 cups chopped romaine   

1 Tbls olive oil

2 teaspoons fresh lemon juice  

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh chives

1.5 ounces Parmesan cheese, shaved (about 1/3 cup)

Combine marinade ingredients of olive oil, vinegar, wine, black pepper, and garlic cloves a large sealable plastic bag. Add steak to bag and tightly seal.  Turn to coat steaks with marinade. Refrigerate 4 hours, turning bag a couple of times while marinating.

Heat a grill pan or a large cast-iron skillet over medium-high heat. Coat the pan with cooking spray. Remove the steak and discard the marinade.  Sprinkle steaks evenly with salt and add to the pan.  Cook about 4 minutes on each side until desired doneness.  Remove steak to a cutting board and allow to stand for 5 minutes before cutting.  

In a large bowl add chopped romaine.  combine arugula and watercress in a medium bowl. Drizzle with 1 olive oil and lemon juice.  Toss to coat. Divide salad greens among 4 plates.

Slice steak diagonally across the grain into thin strips.  Arrange steak strips evenly over salad. Sprinkle shaved Parmesan across the salad and serve.

Fresh Italian Pesto Pasta Salad

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We are still hanging on to summer in Los Angeles as the weather is alternating between very hot, to mild.  It's that time when it is noticeable that the season is starting to change. 

We've eaten salads all summer long and I'm not stopping yet.  I'm going to make all my summer favorites until the leaves fall.  Pasta salad is a classic dish and I love it.  So I thought I'd make one more for good measure.  Something a little different this time, just for fun.

I must confess that I'm addicted to visiting Barnes and Noble and sitting there having an iced tea and pastry while reading special edition cooking magazines.  I also might be know to buy a few!  So browsing one by BHG I came across a wonderful Italian Pesto Pasta Salad.  I also found the recipe on line and you can view it here.

This recipe was calling my name, and I know that MGG loves pesto.  I decided to make this Fresh Italian Pesto Pasta so we could munch on this throughout the week.  I followed their recipe with the exception of substituting the elbow macaroni with rotini.  The jarred pesto really helps pulling this together quickly.  I also wilted the arugula on the hot pasta as it was draining to give it a different texture. 

Fresh Italian Pesto Pasta Salad - Another summer staple

Tender white beans, spicy arugula and toasted pine nuts really go well with the pesto.  Topped with fresh grated parmesan set's this off with a salty bite that finishes this dish beautifully.

Serve this along side grilled chicken or fish. You can easily make this in 30 minutes.   It's light and flavorful and has the fresh ingredients that go so well together.  If you love pasta salads then this will need to be in your recipe box.  It will quickly become a family favorite.

Enjoy!




Fresh Italian Pesto Pasta Salad

serves 10

8 oz of rotini pasta
1 7oz jar of basil pesto
1/4 c red wine vinegar
1/4 tsp kosher salt
1 15oz can cannellini beans, rinsed and drained
2 cups baby arugula
1/4 c pine nuts, toasted
Freshly grated parmesan

Cook pasta according to package directions. Drain and rinse under cold water; set aside.

In a large bowl stir together pesto, vinegar, and salt. Add beans, pasta, arugula, and the pine nuts. Toss well. At this point you may serve it or refrigerate several hours.  Top with freshly grated cheese before serving.

Easy Double Chocolate Ice Box Pie

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Late summer entertaining wouldn't be complete without a Southern classic like Ice Box Pie.

Who wants to turn on an oven long enough to cook a pie when it's sweltering hot outside.  Although the weather may be changing in parts of the country, Los Angeles is still blazing and there's nothing better than a cool dessert to cool you off on a sultry night.  An ice box pie sounds just about right.

I was digging around in my mom's old recipe box the other day and came across several ice box pies that sounded delicious.  I remember her making these and just see her serving a slice while we all sat around outside to enjoy the evening.  So I chose the one that spoke to me most (chocolate of course!) and decided to make her Easy Double Chocolate Ice Box Pie. 

I did change this up a bit and took the easy route by purchasing a pre-made graham cracker crust, but you could certainly make your own if you like.  The rest is easy as this pie uses instant pudding and some whipped topping for the filling.  Once you mix that up you just fill and refrigerate the pie for a few hours and your done! 

This pie was creamy and delicious.  Two different layers of chocolate fill this light as air pie.  Topped with some extra whipped topping and drizzled with a little chocolate syrup and you have a wonderful dessert.  Just the right touch to end the day.  This would be equally good to serve during a ladies lunch, afternoon tea, bring to a potluck, or serve at a bridal shower.  It's the comfort and hospitality that goes along with a piece of pie that makes this a special treat. 

Enjoy my mom's Easy Double Chocolate Ice Box Pie!








Easy Double Chocolate Ice Box Pie

serves 6-8

1 graham cracker pie crust (pre-made 6 oz.) or homemade
1 3.9 box of Chocolate Fudge Jello pudding
2 cups of 2% milk
1 tub (8 oz) Lite Cool Whip Whipped Topping, thawed and divided
chocolate syrup for drizzle (optional)


In a large bowl whip together the pudding and milk for about 2 minutes.  Spread half of the pudding into the crust.  Add 1/2 of the tub of Cool Whip to the remaining pudding.  Add on top of the first layer.  Refrigerate for 2-3 hours. 

This may be served as is with a dollop of whipped topping or you may add a layer of whipped topping to the pie desired.  To serve, slice pie and plate.  Drizzle with chocolate syrup if desired.