Getting to Know New Recipes and New People

For Christmas I was lucky enough to get six different cookbooks (see list below). Two of them are from the famed Flour Bakery in Boston which is one of my favorite places for breakfast or lunch. My friend and fellow (and much more accomplished) blogger, Steph, invited us over for “Brunch for Dinner” and I figured it was a great time to try out something new.

I feel very passionately about eating breakfast foods for dinner. We used to call it “upside down dinners” at home when we were growing up. Breakfast for dinner is usually an easy thing to put together; pancakes, eggs, waffles do not take a lot of time to prepare, but Brunch is a different story. Brunch implies more forethought and preparation. I like it.

Inspired by my new cookbooks, I volunteered to make a “feature salad” as Steph put it, and I found a great one in Flour, Too.

The salad was a hit, and it was great to meet some new people and enjoy frittata, treats, and laughter. Thanks, Steph!

Oh. And that BIG PACKERS WIN didn’t suck!

Seared Flank Steak Salad with Crumbled Blue Cheese, Glazed Onions, and Worcestershire Dressing

Worcestershire Vinaigrette

1/4 cup Worcestershire sauce

1 tsp Dijon Mustard

1 Tbsp sherry vinegar (I used champagne vinegar and it still tasted wonderful)

1/2 tsp minced fresh thyme

1/8 tsp kosher salt

1/8 tsp ground black pepper

5 Tbsp extra virgin olive oil

Salad Dressing

1 1/4 lb flank steak

2 tsp kosher salt

1 tsp freshly ground pepper

8oz Red Bliss potatoes unpeeled and halved

3 Tbsp extra-virgin olive oil

2 Tbsp balsamic vinegar

1 Tbsp packed brown sugar (I didn’t have any, but used regular sugar)

1 medium red onion, peeled and cut into 4 thick rings

1 large or 2 small heads of romaine lettuce trimmed and chopped

2 large tomatoes

1 large avocado

1 cup crumbled blue cheese

1. For the vinaigrette – In a medium bowl, whisk together the Worcestershire sauce, mustard, sherry vinegar, thyme, salt, and pepper until blended. Whisking continuously, slowly add the olive oil and whisk until well combined. (I used one of these salad dressing making devices, and it works like a charm – do not get this one, it doesn’t work)

2. Put the flank steak on a rimmed baking sheet (i love these) and sprinkle both sides evenly with 1tsp of salt and 1/2 tsp of pepper. Let sit for 1 hour. About 20 minutes before you are ready to cook, preheat the oven to 400˚F and place a rack in the center of the oven.

some nice meat

some nice meat

3. Roast the steak for 7-9 minutes, or until the thermometer inserted to the thickest part of the steak registers 130˚/135˚F for medium rare. Transfer the steak to a cutting board and let rest for at least 15 minutes to allow juices to redistribute (I need to do this more often/be more patient because this is KEY)

4. Meanwhile, in a small bowl, toss the potatoes with 1 Tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper. Transfer the potatoes to the same baking sheet that was used for the steak. In the same small bowl, whisk together the remaining 2 Tbsp olive oil, balsamic vinegar, brown sugar, remaining 1/2 tsp salt, and remaining 1/4 tsp pepper. Add the onions to the bowl, breaking up the rings and mixing until evenly coated. Place the onions rings on the baking sheet next to the potatoes. Roast the vegetables for 18-20 minutes, or until the potatoes can be evenly pierced with a fork. Remove from the oven and let cool at room temperature.

potatoes

potatoes

onions - so good glazed

onions – so good glazed

5. Divide the romaine equally among individual bowls. Slice the steak against the grain into thin strips. Top each salad with equal amounts of steak, potatoes, onions, tomatoes, avocados. Drizzle each serving evenly with the vinaigrette and finish with blue cheese.

delish

delish

Christmas Cookbooks

Flour – Joanne Chang

Flour, Too – Joanne Chang

Weeknights with Giada – Giada De Laurentis

The Chelsea Market Cookbook – Michael Phillips and Rick Rodgers

The Complete Magnolia Bakery Cookbook – Allysa Torey and Jennifer Appel

The New Best Recipe Cookbook – Cooks Illustrated Magazine