Mondays are for Menus and Updates

Happy Monday, Internet!

Now, don’t go rolling your eyes just yet. We’re sure you had a hectic, busy, chaotic weekend just like we did. But it was also filled with some fun stuff too – like Mike’s first taste of Thai food and the world’s most disastrous cookie recipe (which we will be sharing with you in the days to come).

At least now, we can all go back to being thankful that we have day jobs (or, at a minimum, Internet access).

Here’s what you can look forward to this week at Feaston:

Carne Asada Salad with avocado and corn salsa

Stuffed Pork Chops with Roasted Apple Slices (Whoops – got ahead of myself on that one! -Michelle)

Parmesan Tilapia with Scalloped Potatoes

Bruschetta Omelettes

And, a special Thirsty Thursday post, because we need like a drink now and then

But to start off your week, your cooks are going to share with you the marinade that is the key to making the carne asada salads melt-in-your mouth delicious.

First, assemble all your ingredients. You will need:

  • 1 lb. flank steak for tomorrow’s salad
  • 2 cloves of garlic, crushed
  • 1/2 jalapeno pepper, finely diced
  • 2 Tbsp. fresh cilantro
  • 2 tsp. cumin
  • pepper
  • juice of 1 lime
  • red wine vinegar
  • olive oil
Soaking it overnight is better for flavor.

Soaking it overnight is better for flavor.

First, we turn our attention to the steak itself.

Flank steak is tough because it’s cut from the belly muscles of the cow. But there are ways to cure that toughness. Your cooks start by beating the holy hell out of it.


Use a meat mallet, not a hammer.

Use a meat mallet, not a hammer.

Next, score the steak by making shallow cuts all along the top of the steak in a diagonal pattern.

Now, rub on some garlic salt and black pepper, all over the meat.

Let the steak rest for a few minutes (it’s been through a lot) and place the remaining ingredients, minus the vinegar and olive oil, into a large plastic bag and shake to combine.

Place the rested steak in the bag with the beginnings of the marinade. Add a few shakes of oil and vinegar, just enough to make a liquid that you can rub, through the bag,onto the steak.

Let the steak sit in the refrigerator until ready to use, up to 1 day. You can do this the morning off your steak salad, but your cooks are not happy campers before coffee.

We’ll see you back here tomorrow night for the finale of this meal!

Read the marinade recipe here and print it out for future use.


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