BOOK flour too by gina sekelsky studioThe days are starting to get cooler here in Minnesota.  I hope it lingers awhile!  This time of year always makes me eager to get back in the kitchen and cook.  In Studio Yearbook One, I talk a bit about our family meals and give a peek into the menu planner my daughter made for me.  Joanne Chang of Boston's Flour bakeries was kind enough to let me share her recipe for Seared Flank Steak Salad, #32 on my family's recipe repertoire.  (Though if the list was ranked, this would easily fall in the top five.) seared flank steak salad Seared Flank Steak Salad Dressing
1/4 c. Worcestershire sauce 1 tsp Dijon mustard 1 Tbsp sherry vinegar (I just use whatever wine vinegar I have on hand) 1/2 tsp minced fresh thyme (dried is fine too) 5 Tbsp olive oil Whisk ingredients together, season with salt & pepper, and store in fridge up to 1 month. Bring back to room temperature before using. (We find there is always extra dressing.) Salad
1-1/4 lb. flank or flat iron steak (I use less than a pound and it's plenty for four) 2 tsp kosher salt 1 tsp black pepper 8 oz small red potatoes, quartered 3 Tbsp olive oil 2 Tbsp balsamic vinegar 1 Tbsp brown sugar 1 medium red onion, peeled and thickly sliced 1 medium head of romaine or butter lettuce 2 tomatoes, cut into wedges (in the photo are yellow pear tomatoes from our garden!) 1 large ripe avocado, pitted/peeled & sliced 1/3 to 1 c crumbled bleu cheese (original recipe calls for 1 cup, we seldom use more than 1/3 cup) Put the steak on a small baking sheet and sprinkle both sides evenly with 1 tsp of the kosher salt and the pepper. Let sit at room temperature for one hour. About 20 minutes before you're ready to cook, preheat the oven to 400 degrees, rack in center. Roast the steak for 7 to 9 minutes for medium rare. Transfer to a cutting board and let rest. (I usually cook it a little longer, but flank & flat iron will have the best texture if still a bit pink in center.) Toss the potatoes with 1 Tbsp of the olive oil, 1/2 tsp salt and 1/4 tsp pepper. (Seriously, who would measure any of those things?) Transfer the potatoes to a baking sheet. Whisk together the remaining 2 Tbsp olive oil, the balsamic vinegar, brown sugar, and remaining salt and pepper. Add the onions to the bowl, breaking up the rings and mixing well until evenly coated. Place the onion rings on the baking sheet next to the potatoes. Roast vegetables for 20 minutes, or until potatoes can be easily pierced with a fork. Remove from oven to cool. (I use a large baking sheet with potatoes and onions taking up about 2/3 of it. Then after they've been in the oven 15 minutes, I give them both a stir, then I add the steak to the same hot baking sheet, and finish them all up together. It's a little tricky that way, as you don't want any of them overcooked, but all three can rest after cooking for a good ten minutes while you get tomatoes and avocados ready.)
Divide lettuce equally among individual bowls. Slice the steak against the grain into thin strips. Top each salad with equal amounts steak, potatoes, onions, tomatoes, and avocado. Drizzle with dressing and finish with bleu cheese.
And now for today's free quote:
  QUOTE wisdom by gina sekelsky studio Download today’s quote by clicking on this link: September Quote 14 Today’s free download is three pages: my terms of use (which explain what you can & can’t do with this free artwork), a black & white 3×4 card (tuck it in your teenager's lunchbox), and a black & white 4×6 card. Both sizes have a strip along the bottom with my copyright. Feel free to trim that off if it works better for your project.
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