Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

February 26, 2010

A Wild Fox Girls Night Out~ and Tomato-Herb Flank Steak Recipe

I had the pleasure of celebrating my friend Kellie's birthday with her and three other really great girlfriends last night at Wild Fox Restaurant.
We started out with what I think is going to be my 'new favorite cocktail'....the 'Woo Hoo' I think it's actually called a Woo Woo but after a couple of these, it quickly became renamed to the Woo Hoo! The cocktail is a blend of vodka, grapefruit juice, peach schnapps and cranberry juice......absolutely delicious! Woo Hoo!! I have always had a great dining experience at Wild Fox and I just love the atmosphere. There's a nice long bar, an outdoor patio with fireplace, and it's all dark wood and cozy on the inside. There are a bunch of meat eaters in this group. Three of us had the Flat Iron Steak special, all with different sides. Kellie's with a side of mash potatoes and butternut squash.... Devi's with a side of swiss chard and asparagus..... And Jody's with a side of green beans and butternut squash....... Debbie ordered a Pesto Pizza with tomatoes and pine nuts.......Yum! I ordered Chicken and Vegetable Stir Fry which was so good. They served a huge portion so I was able to eat the remaining half for lunch today...... Dinner paired so wonderfully with this fabulous bottle of Ledson Zinfandel that Jody brought to share......thanks Jody! Kellie's gooey smore-like birthday dessert (yes, those are toasted marshmallows you see emerging from the glass)..... Apricot, chocolate chip bread pudding with a scoop of mocha ice cream on top we ordered to share..... We all had a fantastic time and an even better visit. Nothing like a Girls Night Out... Flat iron steak makes me think of this recipe..... Tomato-Herb Marinated Flank Steak In this recipe, a dual-purpose sauce is made from garden-fresh tomatoes, shallot, marjoram and rosemary. Using half the sauce to marinate the steak and the other half as a basting sauce. Pasture-raised, grass-fed beef is gentler on the environment, free from growth-promoting hormones and typically lower in fat and calories than grain-fed beef. Marinating grass-fed beef for a full day helps make it tender. Look for it at natural-foods markets or find it online - Grossi Natural Beef


Ingredients 1 medium tomato, 
chopped 1 shallot, 
peeled and quartered 
1/4 cup red-wine vinegar 
2 tablespoons chopped fresh marjoram 
1 tablespoon chopped fresh rosemary 
1 teaspoon salt 
1/2 teaspoon freshly ground pepper 
1 1/2 pounds flank steak, trimmed 


Preparation 
1.Puree tomato, shallot, vinegar, marjoram, rosemary, salt and pepper in a blender until smooth. Set aside 1/2 cup, covered, in the refrigerator. Scrape the remaining puree into a large, sealable plastic bag. Add steak and turn to coat. Refrigerate for 4 hours or up to 24hours. 


 2.Preheat grill to medium-high. Remove the steak from the marinade (discard the marinade). Oil the grill rack (see Tip). Grill the steak 4 to 5 minutes per side for medium-rare or 6 to 7 minutes per side for medium, turning once and brushing the cooked side with some of the reserved sauce. When the steak is cooked, turn it over again and brush with more sauce. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice the steak crosswise and serve with any remaining sauce spooned on top. 


Tips & 


Notes Make Ahead Tip: Marinate steak for up to 24 hours. 


Kitchen Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) Nutrition Per serving: 169 calories; 7 g fat (3 g sat, 3 g mono); 47 mg cholesterol; 1 g carbohydrates; 24 g protein; 0 g fiber; 275 mg sodium; 440 mg potassium. Nutrition Bonus: Zinc (29% daily value). Exchanges: 3 lean meat


Happy Friday! Cheers!
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