Had the most delicious dinner tonight. (I’m starting to think I’m over using the word “delicious”, but everything else sounds corny!)
Today was grocery shopping day. It’s moved from Sunday afternoon to Monday morning. It’s much quieter on Monday morning! Just me and the old people….
It’s much quicker now to shop as well, as most of my shopping is done in the produce and meat departments, with the occasional foray to find oil, vinegar or some other accompaniment.
For tonight’s meal, I made Flank steak marinated in a lime and lemongrass marinade (thanks Craig fo the recipe!), with leftover sweet potato mash and roasted beet salad. Scrumptious!
Lemongrass Flank Steak
1 flank steak
1 clove of garlic
1 1/2″ piece of ginger
2 tbsp chopped basil
juice of 2 limes
Take a 1″ piece of lemongrass and soften using a mortar and pestle. Add a clove of garlic and ginger and continue to blend. Add basil.
Juice limes and mix with lemongrass mixture. Pour into a ziploc bag and add the flank steak. Massage the bag so the marinade covers the steak. Place in the fridge for 3-4 hours (or longer).
Take steak out 20 minutes before grilling. Grill on BBQ or indoor grill.
Roast beet salad
1 bunch of beets
juice of an orange (I used 1/2 clementine)
Preheat oven to 400 degrees. Wash beets and remove tops. Line a 8 x 12 dish with foil. Cut beets in quarters or halves (depending on size) and place in foil covered dish. Throw some salt, basil, and olive oil over the beets. Roast for 45 minutes – 50 minutes (until beets are tender – which always takes longer for me!).
Slice beets once cooled. Line a plate with the arugula and place cooled beets on top. Drizzle olive oil over the top. Drizzle the orange juice over the beets and sprinkle with salt. Serve and enjoy!