Here are just a few of my many highlights this week:
- Today my 5-year-old son said, “Mommy, you’re the kissing girl — everyone around you has to kiss you,” and then he did.
- My 7-year old son performed in a school concert a couple nights ago. I could barely see his newly buzzed head and his sweet face behind his music stand, as he so proudly played his recorder. He’d practiced the entire school year for this moment.
- I’ve been running on a trail I love in the Santa Monica Mountains lately. It’s the same trail my brother and I have been hiking on since the 70’s with our parents. It’s lovely.
I love to think about both my kids and my cooking while I run this mountain trail.
And on my most recent run, as I headed home, I was inspired by beautiful bougeanvilla bushes and vines.
Bougeanvilla brings my mind to the Mediterranean and to herbs from that region. I had a Flank Steak sitting in my fridge, and on my run, I realized that it must immediately be marinated in some of these great Mediterranean flavors.
You’ll love this! And it makes for an excellent weekend cooking project! Also, it would be a fantastic part of a Father’s Day dinner!
It would be delicious with my Grapefruit-Avocado Salad!
- 1 tablespoon low-fat, plain yogurt
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ¼ teaspoon finely chopped fresh rosemary, plus about 6 sprigs
- 1 teaspoon finely minced garlic
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt
- ¼ cup olive oil
- 1 (about 1¼-pound) flank steak (preferably grass fed)
- Sea salt and freshly ground black pepper
- In a small mixing bowl, combine all of the ingredients except the rosemary sprigs and the steak. Cut any excess fat off of the steak and place it on a large flat plate. Add half of the marinade to one side and half to the other -- making sure the entire piece of meat is well coated. This marinade is thick and works much like a rub -- so rub it in! Then place it in a large zip-lock bag along with the rosemary sprigs and what's left of the lemon. Place it in the refrigerator for at least 3 hours and up to 6.
- About 10 minutes before you're ready to grill, remove the steak from the fridge to bring it closer to room temperature. Preheat the grill and season it on both sides with sea salt and black pepper. Place the steak on the grill once it's very hot. If you don't hear a nice, strong sizzling sound when the meat hits the grill, wait! You must wait for the sizzle! If you don't, the steak won't caramelize and brown properly, to form a beautiful crust. So....when your steak sizzles, cook it on each side for about 4 minutes. Do not move it until you're ready to flip it over. It will be medium-rare, which I think it perfect for flank steak.
- Place the steak on a platter, cover with foil, and let it rest for at least 10 minutes to allow the juices settle. Then, slice the steak thinly against the grain and serve!