Tag Archives: steak

Flank Steak with Balsamic Tomatoes and Shallots

Have you ever been in love? Like so in love you can’t think about anything else. You get butterflies in your stomach and all your friends are tired of hearing about it.

That. My friends, is how I feel about this steak.


This steak.

This steak.

I can’t even.

But I will.

First of all, steak.



Then, veggies.


Now you can feel better that you’re not downing a 1/2 lb of steak without any fiber. I take care of my people.

Then some heat and vinegar and you have yourself a beautifully presented meal for four. This pairs deliciously with Cabernet Sauvignon, and I won’t even judge you for making this on Thursday and drinking the whole bottle yourself. Cabernet also pairs well with pjs, netflix, and couches. Just saying.


(Adapted from an old Cooking Light Magazine)



  • flank Steak (1-2 lbs)
  • Tbsp EVOO
  • salt and pepper
  • 1 Tbsp garlic, minced
  • 1 large shallot, thinly sliced
  • 1/3 cup balsamic vinegar
  • 2 cups cherry tomatoes, quartered
  • 1/4 cup green onions sliced



  1. Allow steak to warm to room temperature. (I skip this 99% of the time because I impulse cook.)
  2. Salt and pepper both sides of steak.
  3. Heat olive oil over medium-high heat. Cook steak 5-6 minutes/side or until your desired level of cooked. (I do between medium rare and medium. Medium rare is ~5 min/side.)
  4. Remove steak to rest. Add garlic and shallots to pan and cook until lightly brown (~1-2 mins).
  5. Add vinegar and cook another 1-2 minutes until most of the vinegar has evaporated. Stir intermittently.
  6. Add tomatoes, green onions, and pepper. Cook 2 minutes or until the tomatoes soften and release their liquid. Stir intermittently.
  7. Slice steak across grain into thin slices and top with tomato mixture. Enjoy.


Nutrition Facts (Based on 1.5 lb steak): Serves 4, 310 calories, 16 g fat, 4 g carbs, 1 g fiber, 35 g fiber.




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Thank you, @nakedsoles, for twisting my social media arm and forcing me to give cauliflower rice a try again. Let’s get real, I’ll do anything you want me to (exceptsharenewclothes. itsalittlesisterthing). All jest aside, I have been making this rice substitute wrong forever…or since the one time I tried it and lost faith in vegetables for 6 years. The key is roasting it. Don’t steam it, you’ll hate your life and eat chicken nuggets to recover. All the nuggets. Don’t rush. Recovery takes time. Roasting gives it a firmer exterior and an al-dente interior which is a perfect rice imitation.


CAULIFLOWER RICE (original recipe)

  • 1 Head Cauliflower
  • Cooking Spray
  1. Preheat Oven to 350 F.
  2. Remove cauliflower florets and place in vitamix/blender/food processor. Pulse until finely chopped (~1 cm).
  3. Place on pan and coat in cooking spray. Shake pan a little and spread it all out.
  4. Roast for 15-20 mins or until some “rice” is brown.


STEAK STIR FRY (paleo friendly)

Once you get your rice going, you can move on to the easy part. Frying up your veggies. I never use the same veggies for stir fry, so feel free to get creative or use leftovers. Some interesting additions could be asparagus, watered chestnuts, bamboo shoots, leek, or even chopped cabbage.


  • 1 T coconut oil
  • 2 tsp minced garlic
  • 1 onion, chopped (big pieces)
  • 1 head broccoli
  • 1 c mushrooms (whatever kind. I had baby bellas)
  • 1 c chopped carrots
  • 1 T sesame seeds
  • 1 T mirin
  • 2 T teriaki
  • 1/2 lb sirloin steak, seasoned salt + pepper
  • 1 recipe cauliflower rice
  • 2 eggs


  1. Heat coconut oil over med/high heat, saute garlic until fragrant.
  2. Add onion, saute 2-3 mins.
  3. Add broccoli, saute 3 mins, add remaining veggies, sesame seeds, and mirin.
  4. Grill sirloin to medium rare ~2.5 mins/side. Remove from heat. (veggies still going). Rest 4-6 mins.
  5. Scramble two eggs, set aside.
  6. Chop steak to 1 in cubes. Should look delicious.
  7. Add teriaki to veggies and toss. Remove from heat, add steak.
  8. Mix scrambled eggs with cauliflower rice.
  9. Top egg/rice mixture with vegetables and steak.

imagesSIDEBAR: Buy your groceries on Wednesday! I’m a Sunday grocery shopper. Me and the rest of Northern Virginia. We all go to Wegman’s at 4:00 on Sunday and proceed to showcase the best of our East Coast personalities (#typeA, noonemovesheretowait, bitchthatsmysalmon. whobringskidstothegauntlet). If you had asked me to shop for groceries on Wed three months ago, I would have laughed in your face. Its not what I do. My week follows a strict formula. Sunday = groceries/meal prep. Monday-Fri = try to make it. Sat = drink. Now, I’d have to apologize to your imaginary and wise face. I’m a convert. We didn’t use up last week’s groceries until Tuesday because of our trip, which left me with a weekday run. Everything was SO CHEAP. Everything. Like 66% retail cheap. I bought so much meat because the deals were too good to pass up. Organic? Yes please. Lamb? Sure, why not? Two Cornish hens? My blog be flossin. \endsoapbox

Below are my eats for DAY 12. Stay tuned for the bolognese sauce recipe. I promise, its worth the wait.


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One of the drawbacks of living in/around a major city is the cost of real-estate. Hence why our two-dog household resides on the second floor and why Miss Molly Moose may or may not use the balcony like a rest stop from time to time. I’m assuming its not the birds. Unless you’re my landlord. Its definitely the birds.

Its a good thing you're so cute. Otherwise, I'd make earmuffs out of you.

Its a good thing you’re so cute. Otherwise, I’d make earmuffs out of you.

The drawbacks, other than an insane neighbor, include a “no personal grill” policy which is equivalent to castration in the eyes of the hubs. For the first few months, we basically did without steak.



After the “d” word [divorceforyousingles] was thrown around a few times, we realized we needed to grow as individuals and find a way around our steak problem. Thus began the 8 month endeavor of figuring out how to cook the perfect medium rare hunk of meat on a skillet. #firstworldproblems

The key is pepper. Lots of pepper. All the pepper. For some reason, without something to separate the meat from the skillet and create a crust, the heat is too much and shrinks the contact area of the meat while cooking. Then there’s not great surface area to cook evenly. I’m an engineer. Heat is my thang.

Secondary to pepper is a good cut of steak. Pictured are 2.5-3″ thick fillets, but I use the same process for flank steak [4 min/side]. So start by peppering the fuck out of the top and bottom of the steak.

If you love yourself, wrap it in bacon. You can’t go wrong.

Now you’re ready to start cooking. Heat 1-2 Tbsp olive oil, per steak, over med-high in a THICK BOTTOMED, non-stick skillet. This isn’t something you want to do in your $4 walmart non-stick. What do you live in a trailer? Caphalon, ladies and gents.

Enter steak. Leave it ~5-6 min/side. Seriously, don’t touch at it. Don’t look at it. Leave it. Turn on the fan too because its going to burn your eyes as the pepper crusts. If your eyes are open, which they shouldn’t be. Stop looking at it. Steak is about trust.

After 5.5 mins, flip it, throw a pat of butter on top and repeat. At the 11 min mark pull it. Then repeat the 5 min no touching process on a plate, aka resting. Serve with some cab. While, I recommend this black cherry and mocha variety, you may want to ask some one classier.

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