flank steak

I think it's safe to say that everyone knows a quintessential meat and potatoes guy. You know, the guy who only enjoys lettuce when it's paired with bacon and blue cheese dressing. The guy who consumes burgers and fries, but turns up his nose at eggplant and whole grains. In my life, this guy is my dad, and slowly but surely, with recipes like the one seen here, I'm trying to get him to eat more healthy foods.

It's a salad of mixed greens — an ingredient my father lovingly refers to as "weeds" — that's topped with grilled steak, marinated fresh mozzarella balls, and a quick chimichurri sauce. Since he loves steak, cheese, and chimichurri, it's a compromise. He gets to enjoy those components as long as he eats his greens! You'd be surprised at how well this technique works. To try it with your "that guy," get the recipe now.

Our very own CasaSugar uploaded this picture of right-out-of-the-fryer French fries to the Savory Sights group in the YumSugar Community. Do you have an image of something delicious that you recently made or enjoyed? Upload it!

During my recent trip to London, I had a wonderful lunch at 101 Pimlico Road in Belgravia. I ordered the grilled flank steak with fries and an absolutely mouthwatering béarnaise sauce. Paired with an Italian red, it was one of most delectable meals of my trip! I love how the frites were served in their petite frying basket. I noticed that style of plating at a few other restaurants in London . . . perhaps it's a growing trend?

For a speedy and affordable Monday night meal, turn to inexpensive (and leftover) flank steak for inspiration. Get creative by employing favorites from your pantry and freezer, like sun-dried tomatoes and chopped frozen spinach, to transform a simple steak into an exciting new weeknight dinner. Make an elegant steak roulade in under half an hour when you keep reading.

After falling in love with a Cuban-inspired crockpot chicken, tonight I'm cooking along the same vein with a beef and pepper braise that conjures up images of dinner in Havana.

I'll serve the fork-tender flank steak and bell pepper medley over steamed white rice, avocado, and my favorite herb, cilantro. Ready to make your own one-pot Latin meal? Then keep reading.

While it doesn't quite feel like Summer with the Bay Area's cool weather, I still want to enjoy a simple yet delectable salad. Tossing a mildly spicy ginger dressing over grilled flank steak with sweet pineapple, peppery radishes, and refreshing cucumbers proved to be a great sweet-and-salty combination.

The preparation is easy, with only a bit of chopping, a quick dressing, and flank steak that takes no time on grill. Next time, I'll make the dressing spicier by adding more pepper flakes, or take it to the next heat level with some finely chopped jalapeño. Also, I'd throw the pineapple on the barbecue to caramelize some of the sugar, creating even more complexity.  If you're salivating over this salad, get the recipe here!