What Kris Ate: May 2009

Tuesday, May 12, 2009

Balsamic and Herb Flank Steak

Mix together the following in a large plastic zip-top bag:
1/2 cup balsamic vinegar
3/4 cup olive oil
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh mint
4 cloves garlic, minced

Add a 1 - 1 1/2 pound flank steak to the marinade. Refrigerate, massaging and turning occasionally, 8 hours.

Preheat a large non-stick pan over medium high heat. Remove steak from marinade, and sprinkle both sides with salt and pepper. Cook for 6 - 7 minutes on each side for medium rare. Let steak rest for 5 minutes after cooking. Cut against the grain into thin slices.

Notes: This is a modified Bobby Flay recipe. Bobby wants you to grill the steak, which is all well and good, but it's been raining here for like a million days so that was a no go. I also added the mint, which was not in the original recipe. My mint plant has been growing like crazy, and I really needed to use some of it. J said the steak pieces were good in the green salad with tomatoes and honey mustard dressing, but I didn't try that myself. I served this with the salad and some oven-roasted potatoes.

Crawfish Monica

Ingredients

One pound crawfish (pre-cooked tail meat)
One bunch green onions, chopped
Four cloves garlic, minced
One pint half and half
One stick butter
Cajun seasoning
One pound rotini pasta

Steps

In a large pot, boil pasta for 8 - 9 minutes. Drain, rinse with cold water, and drain again.
In a separate large saucepan, melt the stick of butter.
Saute the onions and garlic in the melted butter for approximately 2 - 3 minutes or until softened and aromatic.
Add crawfish tails to pan and cook an additional 3 - 4 minutes.
Add half and half to pan. Stir in a few large pinches of Cajun seasoning. Taste, and add more if desired. Simmer for 10 minutes.
Add drained rotini to sauce, simmer an additional 10 minutes.

Notes: If your sauce seems a little thick, add 1/4 cup milk at a time to achieve desired consistency. I also like to add a little parmesan cheese right at the end. I know it's not traditional, but I think it's super yum. I got this recipe from a friend over at Jambase. Thanks, "Foghorn."