Marinated Flank Steak with Blue Cheese Sauce
This week’s Craving Ellie in My Belly is being hosted by Deliciously Golden.  She has some other fantastic food ideas on her blog.  Go check it out.

Serves: 4 servings

Ingredients

• 1 1/4 pounds beef flank steak
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon brown sugar
• 2 cloves garlic, minced
• 2 tablespoons crumbled blue cheese
• 2 tablespoons low fat buttermilk (I keep the dry version on hand in my freezer.)
• Dash Worcestershire sauce
• 1 medium red onion
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 12 radicchio leaves
• 2 tablespoons fresh chopped parsley leaves

Directions

Place the steak pieces between 2 pieces of plastic wrap or parchment and pound to 1/4- inch thickness. Cut into 4 equal pieces, diagonally, against the grain.
In a small bowl, whisk together 1 tablespoon of the olive oil, balsamic vinegar, sugar and garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature, or 1 hour in the refrigerator.
In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside.
Spray a large grill pan with cooking spray and preheat over medium-high heat. Cut the onion into 1/4-inch rounds brush both sides with the remaining tablespoon of oil and grill 6 minutes per side. Separate into rings and set aside.
Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in the grill pan over medium-high heat for about 3 minutes per side for medium rare.
Arrange 3 radicchio leaves and a pile of onions on each serving plate. Top with a piece of steak. Drizzle with blue cheese sauce and top with a sprinkling of parsley.

Green Chile Mashers
Recipe courtesy Guy Fieri

Serves: 6 servings

Ingredients

• 2 pasilla peppers (or poblanos)
• 1 serrano pepper
• 1 tablespoon canola oil
• 2 pounds russet potatoes, peeled and quartered
• 1/2 cup sour cream
• 1/4 cup 2 percent milk
• 1/4 cup butter, unsalted
• 1 cup shredded pepper jack
• 1 teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 1/4 cup chopped cilantro leaves, for garnish
• 1/4 cup cotija cheese, for garnish, optional

Directions

Heat a grill or broiler to medium-low. Rub the peppers lightly with the canola oil and put on a sheet pan. Roast the peppers until blackened, then transfer them to a paper bag or thick plastic bag to steam. When cool enough to handle, peel and remove the seeds, then dice. Set aside.
Add the potatoes to a large pot and cover with salted water. Cook the potatoes over medium-low heat until fork tender, about 8 to 10 minutes. When tender, drain and return the potatoes to the pot. Add the sour cream, milk, butter, pepper jack, salt, pepper, and the diced peppers. Mash by hand with a potato masher and adjust seasoning, if needed. Hold warm until ready to serve. Transfer to a serving bowl and garnish with cilantro and cotija, if desired.
The meatloaf is still in the freezer.  It will wait for another day.
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