Flap Steak and Vegetable Stir Fry

Yes! — FLAP Steak!

I saw packages of this, it looked so good, but I passed it at first.  Then went back, thinking it was a misprint for Flank Steak.  I decided, whatever it was, it looked way too good to pass up!  As it turns out, that was an excellent choice!  Did a little digging at home, and decided to cut it in small pieces and marinate it for an hour while I prepped the vegetables.

7oz. flap steak
a good sprinkle of your favorite seasonings
a splash of good quality Balsamic vinegar
a big splash of Italian EVOO
sliced tops of green onions

Vegetables:

1/2 lg. green pepper
1 giant carrot
3-4 big green onions - white part
4oz. sliced mushrooms
1-2oz. of the EVOO

Sauté the vegetables in the EVOO in a medium-hot skillet while searing and quick sautéing the meat in another pot. I added 1/4c of my Onion Jam to the meat, for a touch of peppery sweetness and a little different flavor profile, but it tasted great without it as well, and could easily be omitted. This turned out very well and made 2 nice big servings. I froze the rest of the beef in three 6-8oz. packages and will use it for soup, chili or in a spicy red sauce over linguini. Yup, I'm sure glad I went back for it! . .Lin

Steamed Vegetables and Pepper-Fruit Chicken

Steamed Vegetables for One or Two

1 carrot – sliced

1 stalk of celery – sliced

1 Vidalia onion – quartered and sliced

1 Yukon Gold potato – cubed

Put the carrot and celery in a covered pan with about 1 cup of water. Simmer 5 minutes then add onion, potato and more water if needed. Cook another 5 minutes then add 1T butter and any seasonings you want. Toss and serve . .Lin

Pepper-Fruit Marinade for Chicken

2T Jam, jelly or fruit preserves

1T Balsamic vinegar

1T extra virgin olive oil

Put all ingredients in a small flat bowl. Heat in microwave a minute or so, until the jam melts. Sprinkle in a little salt and several grinds of fresh black pepper. Mix well with a fork. Add pieces of chicken and let marinate for up to an hour.




Saute' chicken in a non-stick pan using the marinade as a cooking sauce. 



This will caramelize while cooking. Liquid will evaporate and what's left will be like a glaze on the cooked chicken.

Discard any leftover, uncooked marinade, do NOT use as a serving sauce – due to possibile bacteria.

This turned out very flavorful — peppery and fruity. . .Lin

Lemon-Olive Oil Salad Dressing

Using a Good Seasons Salad Dressing Cruet:

fill with fresh squeezed lemon juice to the V-line

add: water or White Balsamic Vinegar to the W-line

extra virgin olive oil to the O-line

Add spices/herbs:

I used 1/8 t cayenne pepper

a shake of black pepper

1/2 t each powdered rosemary

and pink Himalayan salt

the zest of the lemon

Shake well. . .Lin