Despite all of my elaborate cooking endeavors, I don’t always have the time to make time-consuming meals. With only a week until Christmas, I sure don’t have any extra time on my hands!
One of my favorite easy dishes to prepare after working all day is Rosemary Flank Steak. I had been experimenting with various combinations of flank steak and rosemary, only to wind up with tough, dry meat. One day after preparing le Boeuf Braisé aux Oignons, I became inspired. My idea worked, and I have conquered making flank steak juicy and tender.
The only ingredient you may not keep on hand is fresh rosemary. Even if you don’t have a green thumb or a garden area, it is one of the heartiest and easiest herbs to grow. Keith plants herbs in flower pots. They can be moved indoors, however my rosemary usually survives outdoors throughout the hot summers and cold winters. You can always find it at the grocery store too. Just don’t use dried (yuck)!
Rosemary Flank Steak
- flank steak
- olive oil
- 1 clove fresh garlic, minced
- 1 tablespoon fresh rosemary, minced
- kosher salt
- fresh pepper
- ½-1 cup dry red wine
- ½-1 cup beef broth
- ¼ cup brandy
Dry steak with paper towels. Brush with olive oil, sprinkle with salt and pepper. Heat a dutch oven on medium high heat, add flank steak to hot pan searing on each side. Add garlic and cook for one minute. Add rosemary, red wine, beef broth, and brandy. Bring to boil, reduce heat to medium-low and cover. Simmer for at least one hour turning steak periodically.
I often cook Rosemary Garlic Potatoes to go with this dish. It uses the same ingredients and takes about the same time to cook.
Rosemary Garlic Potatoes
- russet potatoes
- olive oil
- fresh garlic, minced
- fresh rosemary, minced
- kosher salt
- fresh pepper
Quarter potatoes lengthwise, and cut into small wedges. We like ours crispy so we cut them about ½” wide. Do not peel.
Put potatoes on a baking sheet or roasting pan. It is very helpful if you have a good non-stick pan. This is what I have and I love it.
Add 2 tablespoons of olive oil, 1-2 cloves of minced fresh garlic, 1-2 tablespoons of fresh minced rosemary. Sprinkle generously with kosher salt and fresh pepper. Stir to coat potatoes, then bake in a 375 degree oven for 45 minutes-1 hour, or until desired crispiness. Stir potatoes occasionally while baking.
I like preparing these dishes after a long day at work because I can get them on the stove or in the oven, then do other things while dinner pretty much makes itself!
If you aren’t very cooking proficient, and would like an easy but delicious meal worthy of serving to a crowd during the holidays, this Beef Brisket recipe is for you!
Easy and Delicious Beef Brisket
- beef brisket, 3-5 lb.
- package of onion soup mix
- 1 tsp paprika
- 1 tsp garlic powder
- 1 can Pepsi
I usually buy a flat cut brisket at the grocery store. They are smaller, packaged by the meat department – not the huge ones. Place brisket in roasting pan. Combine onion soup mix, paprika and garlic powder and sprinkle on both sides of brisket. Pour a can of Pepsi over the brisket (I’m sure you could use Coke, I’ve just always used Pepsi).
Cover with foil and bake at 250. If serving for dinner, I will get this in the oven by noon. About 3 hours before serving you can wedge some potatoes and add it to the pan if you wish.
Check periodically to make sure the liquid doesn’t evaporate. I normally don’t have this happen, but it only takes once for you to check every time! If the liquid gets low, add more Pepsi.
When I need to feed a crowd, I make this with one of the large briskets. Be sure to trim the fat, double or triple the ingredients, and get it in the oven in the morning. If you don’t have a large roasting pan, disposable pans work great for the super-sized briskets.
Slice and serve drizzled with the pan juices, or if you prefer a BBQ flair it is also delicious with BBQ sauce.
Just because you don’t have much time, doesn’t mean you have to skimp on delicious food – hope this helps keep your busy times tasty too!