Wednesday, April 4, 2012

Pan-Grilled Flank Steak with Soy Mustard Sauce

*recipe adapted from cooking light

lately, i've been obsessed with the ease & comfort of a protein bowl. any leftovers i toss with some quinoa, veggies & protein for an easy, on-the-go lunch. not that i'm on-the-go much with an office that's 2 feet from the kitchen but it sure makes lunch that much easier that it's already prepared in a little tupperware!

this this week, again from my april cooking light mag, i made a version of this flank steak! it's one of my favorite meats b/c it's only appropriate to top it with a delicious sauce {and my husband would die if i ever ordered a steak...with A1 on the side}. try this as the topper to a protein bowl mixed with quinoa, roasted rutabaga & creamy spinach & mushrooms!

{pan-grilled flank steak with soy mustard sauce}

ingredients {in order of use}
*serves 2-4
  • 1 lb. lean, flank steak
  • salt & pepper, to taste
  • garlic powder
  • 3 tablespoons soy sauce, divided
  • 1 teaspoon worchestire sauce
  • cooking spray
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon whole grain {or dijon} mustard
  • 3/4 teaspoon brown sugar
  • 1 1/2 tablespoons half-and-half
  • 2 tablespoons chopped, fresh cilantro

1. place flank steak in a shallow dish. sprinkle with salt, pepper, garlic powder, 1 tablespoon of soy sauce & 1 teaspoon worchestire sauce. poke holes in the meat with a fork & allow to marinate for minimum 20 minutes {at room temp} or for a few hours. when ready to cook, allow to meat to reach room temp before grilling.

2. heat a grill pan over high heat. {cut into 2 large pieces if needed to fit into pan}. lightly coat steak with cooking spray. add steak to pan & grill for 5-10 minutes, depending on desired degree of doneness. set aside to allow to cool.

3. in a small skillet over medium-high heat, add olive oil & swirl to coat pan. add garlic & cook for 30 seconds. add remaining soy sauce, mustard & sugar & cook for 1 minute, or until bubbly. remove pan from heat & stir in half-and-half & cilantro. serve sauce over steak & top with extra cilantro if desired!

Tuesday, April 3, 2012

Masters 2012

it's that time again! i feel like just yesterday {to be exact, 365 days ago} i was blogging about pimento cheese sandwiches, green jacket salads & john daly's in honor of the masters.

justin and i were lucky enough to go on monday to the opening practice round. the weather was amazing & the sandwiches just as delicious {we indulged in an egg salad & pimento cheese sandwich, as well as a masters club}. and while i've said before...it truly is one of the most marvelous events to behold {if you can score a golden ticket} & quite the southern rite of passage. and a close second to scoring a ticket...is scoring yourself a pimento cheese sandwich. it's a grab & go kinda setting & if your tummy isn't hungry for one by 2pm...well you missed the window for that day!

so enjoy this gorgeous masters weekend, make some sammies & wash it all down with some john daly's!

*who says a dollar can't buy happiness?! for 3 it will buy you the coldest, frostiest brew!


*heaven in a plastic baggie


"oh, justin, get a pic of me with my pimento cheese sandwich. did you get the sandwich in the pic?!"


*crazy gift shop!


*sitting at the 16th hole


*amen corner

Creamy Spinach and Mushrooms







<----WARNING....make at your own risk...as you will want to devour entire pot in a dark closet all by your little yourself.








*photo courtesy of levi brown

each month i receive 8 magazine subscriptions: new york mag, lucky, W, southern living, coastal living, glamour, cosmopolitan & cooking light.

new york mag makes me feel totally out of the nyc loop, but it offers up a damn good crossword.

lucky makes me feel like i need to wear one shirt 20 ways & DIY some accessories, and who has the time for that?

W...well i'm not even sure why i get this one but unless i decided to jet off to milan fashion week or get asked the join "the list"...it's just there for the coffee table.

southern living makes me feel southern & sophisticated...like i should know every species of hydrangea below the mason dixon line.

costal living is amazing. they highlight the 30A area in almost every issue & i truly appreciate their love for it as well. and they include awesome recipes that i've never made & can't afford.

glamour & cosmopolitan...let's just say my mother is a sucker for the kids that hawk magazines for their schools.

but when i receive cooking light each month...it's a whole new ballgame. it's like a little therapist showing up in your mailbox. "here...cook me. look how easy i am. toss me with this the next night & i'll trick your husband into thinking i'm a totally new dish." ahhh...the ease, the simplicity, the healthy ingredients...it truly is the only magazine i read cover to cover, earmark & act upon those little dog ears.

and like so many of you that hustle & bustle & never have time...cooking light is like a little roadmap when you get off the healthy food course. i love to rework their recipes based on what i have on hand & share with you. so here is a cooking light rendition of their april 2012's "creamed spinach & mushrooms".

{creamy mushroom & spinach}

ingredients {in order of use}
*serves 2-4

  • 4 tablespoons olive oil
  • 8 ounces sliced white mushrooms
  • 1 {10-ounce} package baby spinach, stems removed
  • 4 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 3/4 cup 2% milk
  • salt & pepper, to taste
  • dash of nutmeg
  • 2 {1/2 ounces} 1/3-less-fat cream cheese

1. in a large skillet over medium-high heat, add 1 1/2 teaspoons olive oil. swirl to coat. add mushrooms & cook for 8 minutes, or until cooked through. remove mushrooms & set aside.

2. add 1 1/2 teaspoons olive oil over medium-high heat. swirl to coat. add spinach & cook until all is wilted. add spinach to mushrooms & set aside.

3. in same skillet over medium heat, add remaining 1 teaspoon of olive oil & swirl to coat. add garlic & sauté for 1 minute. combine milk & flour in a cup, stir with a whisk. add milk mixture, salt, pepper & nutmeg & bring to a boil, stirring constantly. cook for 2-3 minutes or until thick & bubbly. bring to low heat & add cream cheese, mushrooms & spinach. toss to coat & serve when cream cheese has melted in.

*also works great served over quinoa, couscous, rice or with pasta!



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