Don’t Cry For Me Argentina Flank Steak

Don't Cry For Me Argentina Flank Steak

I’m still not 100% sure why it’s called Argentinean, but I’ll go with it!

3 Tbs red wine vinegar

2 Tbsp water

3 cloves garlic (or 1 1/2 tsp minced jarred garlic)

1/2 tsp red pepper flakes

1/2 tsp coarse black pepper

1/2 c. olive oil

1/2 c. fresh parsley

1 lb. flank steak

1 bunch scallions

The thing I like about this recipe is that it doesn’t call for a marinade and it’s super-easy to make. Seriously:

1. Whisk the first five ingredients together, then add the oil and the parsley separately and in that order.

2. Trim the ends off the scallions.

3. Season the steak with salt and pepper, the place on a hot grill. For medium rare (our preference), grill it on each side for three or four minutes. Flank steak, I should note, tastes like leather when cooked to any higher level of done.

4. Place the scallions on the grill one minute before you flip the steak (they should cook for four-five minutes).

5. Drizzle, pour, or dump the sauce over the steak. Alternately, you can use it as a dipping sauce. I poured. Enjoy.

On an unrelated note: Black swallowtail caterpillars ate almost all my parsley, so it was barely a 1/2 cup for me, but the parsley is resilient and the caterpillars are all Kafka-esque now, so I should be good to go for the next time I make this.

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Randy Wayne White & The Sunshine Plate

The Sunshine Plate

From The New York Times, this recipe sat, unused, far too long in a binder.

Randy Wayne White. I discovered this guy in my twenties, when I was starved for Florida fiction and he happily provided. A few years back, he published a cookbook, and it has (among other things) one of the best recipes for a shrimp curry you will ever taste. I’m not posting it here because I feel strongly you need to buy his Gulf Coast Cookbook and test the recipes yourself.

White lives in Pine Island, which is near Sanibel without being anything like Sanibel. I wrote a piece about the cluster of small coastal towns that exist on the island once in 2009, for Visit Florida, and I called it “The Florida Time Forgot.” I wrote about it again on my non-food (mostly) blog, Just Keep Swimming, in 2010, and in my soon-not-really-soon-to-be-a-bestseller-book about Florida, I describe Pine Island as the tomboy little sister to Sanibel’s prom queen appearance. Lots of fishermen here, so of course I wanted the shrimp recipe when I saw it in The New York Times Magazine in 2010.

Of course, I didn’t make the Yucatan Shrimp (but I will) – I actually used the pork recipe beneath it. And, me being me, I modified it, and you can find my version of the pork with pineapple salsa below.

Pineapple Salsa

1 1/2 cups fresh pineapple, peeled and diced

1  jalapeño, seeded and diced

2 tablespoons ginger (I used the jarred stuff)

2 tablespoons toasted sesame oil

1 tablespoon fish sauce (You can add more if you want more heat)

Juice of one lime

Pork
One pork roast, cut into 3/4″ thick slices (the salsa will top eight pork steaks)

Salt and pepper (I use kosher salt and grind the pepper)

Mint

Cilantro

1. Season pork with salt and pepper and sandwich pieces of mint and cilantro between them. Set aside while you…

2. Mix salsa in bowl.

3. On a quite hot grill – makes no matter to me if you use charcoal or gas; we used gas this time but will use charcoal if the mood suits us and we aren’t too hungry to wait for the flames to start to die – grill pork about  3 minutes per side.

4. Top with salsa.

5. Share and enjoy!

 

The Recipe File, One Month of New Food, & Feta Shrimp Fusilli

Instead of a recipe box, try file folders.

Instead of a recipe box, try file folders.

I have a habit – I freely admit I get this from my grandmother – of collecting recipes. Not just online (thank you, Allrecipes.com, for making my recipe file feel lighter when, in fact, it’s just getting worse) but in real life, where my once-slim and once-tidy bright pink binder… well, it kind of exploded.

Once we finished the kitchen remodel, I moved my recipe books into my new pantry (Why would two adults need a third bath when what really matters is having a way to store baking goods, that’s what I always say. Well, not always, but this time.) One small problem… the binder wouldn’t hold all the recipes anymore. It was the metaphorical blister on the glossy new lips of my new kitchen.

And so I weeded. I tossed recipes I tried and hated, purged ones that no longer held any appeal, and filed the remainder in sleek file folders.

One folder, the “TRY” folder, taunts me. This month I vow to try each recipe and file or pitch it. If it’s worthy, I will post the results here.

Last night I made this, though, with rave review from El Cap, a/k/a The World’s Pickiest Eater.

Feta Shrimp Fusilli

  • 2 cups fusilli
  • 1 cup feta, crumbled
  •  1 pound Key West shrimp
  • Olive oil
  • 1 cup diced cherry tomatoes
  1. Set water to boil for pasta and shrimp (two pots, people, this isn’t one of those Pinterest one-pot meals) and add a dollop of olive oil to the pasta water to keep it from boiling over the lip.
  2. Peel and vein shrimp (or have El Cap do it, as is my preference)
  3. Boil pasta to desired tenderness.
  4. Boil shrimp for three minutes.
  5. Drain pasta and return to bowl with one tablespoon olive oil.
  6. Crumble feta over pasta; mix.
  7. Add shrimp and tomatoes.