Flank steak with creamy chimichurri sauce

We always sell out of Ribeye,  NY strip, filet Mignon steaks quickly. What we have a healthy supply of are the flank steaks. Maybe it’s because there is uncertainty on how to cook it or patrons didn’t realize how good they can be. Either way, my plan is to covert more followers to this tasty choice cut.  I plan to share a few of my favorite recipes using flank steaks.

This was a .85 lb of flank steak and it fed 4 of us comfortably with a little leftover. The recipe is for 4-6 people and I decided to half it since 2 lbs of steak is a huge amount for us.

Our sides tonight were fried cabbage/onions in bacon grease and alarita dry rub creamy cucumber salad (I will share this recipe another day for a quick side to a meal). This was a  meal didn’t take long to prepare and tasted like summer.  The steak can be placed in sink with cool water to defrost in time for an evening meal.

There is enough steak left over for a salad tomorrow and I plan to thin the sauce for the dressing. Too bad my husband is traveling this week as he will miss out on a great lunch for work …lol

 

Tacos

Has Taco Tuesday been a regular event in your household for years? It has been in mine. Our daughter loves Taco Tuesday. We do a variety of tacos, fajitas, & enchiladas to keep up variety. Rutabaga never realized that Taco Tuesday was an actual thing until the Lego Movie came out.  Now that she knows it is a thing she is try to also get a Taco Thursday on the schedule every week. Some weeks I give in. My tween could eat tacos at every meal.

 

One of the things that I like to do is avoid spice packets. High Blood Pressure and Heart disease run through my family like the Mississippi.  Those nice little flavor packets at the grocery store are easily reproducible at home with an even better flavor.  And the great news is that you can control the sodium. While I love Pinterest for their recipes I hate the “packet of this, packet of that” recipes. When you look at the sodium suddenly you’re eating a weeks worth of sodium in one sitting. Eeek! In the NCF store we sell the taco shells for $5.75 per pack.

Let’s talk taco shells for just a moment. While the  filling of the taco is important so is the shell. Typically I prefer soft shell, however we recently began carrying Mamacita’s Taco Shells.  You know those yummy Tortilla Chips that we carry. They’re now making them into Taco Shells.

This recipe is simple just use quality ingredients. Ground Beef in the NCF store is $7.99 a lb. Ground Chuck (if you want a steak flavor) is $8.75 lb. Both of these grounds run fairly low fat. I do not drain off the fat. I’m a believer that fat is what makes your brain release the hormones to let you know to quit eating.

Beef Ossu Bucco with Balsamic & Red Wine

Other than a hurricane, September has been lovely. Warm days, cool nights just as fall should be. Minus that whole hurricane part. The cool weather has me wanting to serve stew on a nightly basis. My family though is not willing to eat stew nightly.  Beef Osso Bucco to the rescue.

A few weeks ago I bought a Crock Pot (I still haven’t recovered from the shame).  This was the first meal other than bone broth I decided to cook. Homeschool classes are in full swing and somehow I let SWMBO talk me into adding on an extra Math class.  7 Classes ya’ll what was I thinking.  If Rutabaga doesn’t revolt, my self preservation might.

This act of over scheduling now has me using the Crock Pot.  I must admit coming home after work the other day to a house full of good meals was pretty awesome. Dinner was served with 10 minutes. The texture of the meat was good so I can’t complain and I may start using the beast more often.

Beef Osso Bucco is a savory dish  with a silky texture that cooking . Osso Bucco is a fatty cut of the shanks. The tendons and fat break down giving us that beautiful texture.  It is perfect to serve over mashed potatoes or rice.

One of the recent additions to the NCF Store is also been featured in  dish Balsamic Vinegar. SMBO picked Vom Fass  as our source for Balsamic Vinegar. While it is not locally made it is a local franchise in Cary.  The flavor is brilliant and consistent brightening many a dish up with its flavor.  Once you buy the bottle you can bring your bottle back to us for refills. Reduce, Reuse, Recycle