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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Sunday, December 26, 2010

One last catch up...

 I forgot about this one...but how could I?  Look at it, it looks incredible! 
Well as you well know, blogging has not been on the top of my list as far as priorities go lately.
Shame on me, I KNOW!
But I wanted to give you all one last catch up meal, before a share our Christmas meal with you all. :)
So this was a fantastic meal that I made...oh..probably...3 weeks ago..WOW thats sad.
But really it was awesome.
It was the last of our steaks that we received from Logan's mom,
and boy did those go out in style.  This parsley sauce is a great accompaniment to an already great piece of meat and the sweet potatoes were to die for!  I didn't even use any ketchup....
Ok thats all I remember...

Flank steak with Parsley Garlic Sauce
2 flank steaks (1 1/2 lbs each)
1/4 cup plus 1 T olive oil
2 garlic cloves
1 bunch fresh slat leaf parsley, leaves picked from stems (about 4 cups)
3 T fresh oregano leaves
3 T white wine vinegar
1/8 tsp crushed red pepper flakes (or more to taste)
2 T water
Pat steak dry.  Season with S&P.  Heat 1 T oil in skillet over med high heat.  Cook steak 5-8 min per side, turning once for med rare. (remember if you have a thinner steak, it will take less time).  Transfer to a cutting board, let rest, covered loosely with aluminum foil.  Repeat with other steak if you are cooking for 4.
While steaks rest; pulse garlic in food processor until finely chopped.  Add parsley, oregano, vinegar, red pepper flakes, remaining oil and water.  Pulse until herbs are finely chopped; season with salt.
Thinly slice steak against the grain and serve with sauce.
Serves 4. 

Sweet Potato Wedges
3 sweet potatoes
2-3 garlic cloves, unpeeled
4 tsp olive oil 
1/4 tsp dried thyme
1/8 tsp crushed red pepper flakes (or more if you like it spicy)

Preheat oven to 400.  Cut sweet potatoes in half crosswise and then into 1 in wide wedges.  Crush garlic cloves in their skin.
On a large baking sheet, toss potatoes with garlic, olive oil, thyme and red pepper flakes; season with salt.  Spread in a single layer, roast until potatoes are fork tender, turning halfway through, about 30 min.  
Serves 4.  

Logan Rating: ****

Oh and I think I have forgotten to clue you guys in...this will be the last Logan rating for quite some time.
He will be in Choteau, MT for the winter working as a ski patrol at Teton Pass. 
You will have to trust MY judgement from now on...Scary I know.


  1. I will post a Dan rating based upon the photos and how hungry I am when I read your blog.

  2. Haha that sounds great Dan! :)