GF: Pepper Flank Steak & Grilled Asparagus
GF: Pepper Flank Steak & Asparagus, originally uploaded by Kate Chan.
What can I say? I’m a spoiled gal. Not only have I been living the life while my honey is making dinner (that’s who made the recipe in this post), but I have been given an honor by TIffany for my blog.
Tiffany pass along the torch for “Blogging with a Purpose” to me. I have to say that it’s always a pleasure to be a part of the GF blogging community. It really bolsters my courage and keeps me on the GF path. I love it! It’s nice to know that this blog makes Tiffany smile. It’s completely all worth it when I read that she wrote that. (Thanks, Tiffany!) If you haven’t been over to check out Tiffany’s blog, you should see it. I love her post for Strawberry Spoom or this awesome pancakes made with ricotta cheese. (You all know I’m a pancake lover. Gotta have pancakes!)
As part of the “Blogging with a Purpose” blog event, I am to post the rules to the event as well. Here they are:
1)Pick 5 blogs that you consider deserve this award with their creativity, design, interesting material, and also contribute to the blogger community, no matter what language.
2) Each award has to have the name of the author and also a link to his or her blog to be visited by everyone.
3) Each award-winner has to show the award and put the name and link to the blog that has given her or him the award itself.
4) Post the rules.
Here are the Five Blogger Buddies I would like to chose. (And darn that Steve who has not only already been chosen but picked my Ginger first! Bah! And he got the other Ginger-Lemon… And Jill… and .. oh man! I’m a late posting babe.)
1. SeaMaiden of Book of Yum. I’m telling you … this girl makes me want to crawl in to her apartment and just nest in the corner. I’ll come out for every single meal though! 🙂 She’s a dream.
2. Natalie at Gluten Free Mommy. How can you not love this woman’s blog too?
3. Mary Frances of Gluten Free Cooking School. Oh, I’ve missed Mary Frances and am SO HAPPY that she’s back since the tax season has ended. (I swear Mary Frances and I cook the same meal at least two nights a week. It’s freaky and cool all in one. LOL)
4. Lucy from Free-Form. A UK Blog.. and if you US folks haven’t been across the pond at least while blog surfing you are missing out! She’s an amazing resource – and activist. Lucy makes me realize just how much we all compliment – and NEED – each other to keep making GF living easier and easier.
5. Anna from Il Ricettario Di Anna (Ann’s Recipes or Recipe book.) Speak Italian? No worries…you can still fall in love with an Italian woman, her camera and her fabulous GF recipes. And thank GOD for google translator I can enjoy her food while I drool over her photography.
I hope you check out the bloggers above – and the many, many more who make this community thrive. Thank goodness!
And the Pepper Flank Stank? Piece of cake. Just sprinkle a flank steak with salt and freshly ground, coarse black pepper. Grill for 4-5 minutes per side for medium-rare.
And the au jus? Yea.. this one takes a bit more prep, but not so bad once it is on the stove. We decided that this will make the BEST dipping sauce for our next beef sandwiches. Oh yea. Better than any French Dip – that’s for sure! The only problem? My love doesn’t use recipes. He just cooks…like most of us… but he doesn’t remember what he did! (ACK… can we say.. get a notebook or a blog, buddy? LOL) The following recipe is a GUESS (after I grilled him throughout our entire dinner for details that were not very forthcoming). Please adjust quantities and amounts to suit your own tastes.
GF: Shitake Au Jus, originally uploaded by Kate Chan.
AU JUS- Sauce for the Grilled Flank Steak
Ingredients:
2 Tablespoons butter + 1 Tablespoon olive oil
3 green onions, sliced finely
4 cloves of garlic, minced
1 cup rehydrated shitake mushrooms (Soak dried shitakes in water for 15 minutes or so until rehydrated. Drain and squeeze out the excess water firmly.)
1 medium stalk lemongrass, chopped finely
1 1/2 cups marsala wine
Directions:
- Saute onions, garlic, lemon grass, and shitake mushrooms until quite fragrant.
- Add marsala and reduce to 2/3 cup.
- Season with salt & pepper to taste.
I’ll be back after my grades are in (again… sheesh..it’s never-ending) with a Chicken Marsala recipe.. or some raspberry panna cotta… or some wild, fresh fiddlehead fern risotto.
Until then – hope you are all well!
Kate