Cafe Update

We have had an enjoyable number of days in the Cafe. The kitchen is officially warmed from the Kitchen Warming Party and the chi is starting to flow beautifully.

I am at home this weekend, on vacation - or more aptly called 'stay' -cation, hanging at home enjoying some quiet time. I ran over to Sam's Club to pick up some staples and some meats were reduced for quick sale. To save $5-6 on meat is a treat and I don't often pass it up.

Yesterday, I made Stay in Bed Stew. It wasn't an ideal day for stew - in the 70s. It was delicious and at least I have some leftovers. ;) Today I planned a little better and have a flank steak marinating to grill tonight. Here is the recipe:

A Fantastic Flank Steak

1 1/2 T Dijon mustard
3 1/2 T red wine vinegar
1/2 t crumbled dried oregano
Salt & Pepper to taste
1/4 cup olive oil
1 large clove of garlic, peeled and smashed
1 flank steak (1 1/4 - 1 1/2 lbs)

1. Prepare the marinade. In a large bowl, whisk together the mustard, vinegar, oregano, salt & pepper. Slowly drizzle the olive oil, whisking constantly until thickened; add the garlic. You can also make the marinade a day ahead and store, covered, in the refrigerator.
2. Add the flank steak to the marinade and turn to coat it well. Cover and marinate in the refrigerator for about 8 ours, turning the steak once or twice. Remove from the marinade and pat dry.
3. Broil or grill the steak over high heat, 3 inches from the heat source. Cook for 6 minutes a side for medium rare. Remove to a cutting board and let rest for 10 minutes before slicing. Slice the steak thinly on the diagonal and arrange on a platter.

Enjoy!