Surf and Turf Valentines – Turf Time!

How could you resist?

How could you resist?



So, we’re onto turf.  We all know men love red meat, but confession: I probably love it more than most of them.  My mom calls me her “meat eater” and said while the other 3 year olds wanted pasta and rice, I wanted steak.  What can I say??  I was made for the Atkins Diet (except that I particularly love meat on sandwiches, but my dietary struggles are not the point of this post!!).


Instead of a pricey filet, I bought the decidedly low key flank steak, which is my boyfriends favorite anyway (he’s so delightfully low maintenance, culinarily).  Flank steak requires a few hours of marinating, which I did.  We grilled it on the grill pan, and paired it with roasted veggies, a simple Ina Garten Back to Basics recipe I love.


 Low maintenance, low cost and absolutely delicious.  We had a bottle of Coppola red, heart shaped cupcakes to end the meal and watched a movie.  It was perfect. J


Easy Flank Steak Marinade


*Place the flank steak in a plastic bag, add the following, and marinate in the fridge for 2 to 12 hours, then grill or roast to your desired temperature:


1 cup red wine

½ cup olive oil

4-5 garlic cloves, rough chopped

½ small red onion, rough chopped

1-2 TB brown sugar (dissolve in wine first!)

Crushed red pepper flakes, to taste

Salt and pepper



Oven Roasted Vegetables

Recipe courtesy of Ina Garten, Back to Basics


*Preheat oven to 425. Chop the following, and toss with ½ cup olive oil, 2 tsp salt and 1 tsp pepper:


2 small fennel bulbs, cut into wedges

1 pound fingerling or small potatoes


*Roast for 25 minutes, or until potatoes are tender, tossing once.  Chop the following, and toss in with the potatoes and fennel:


1 pound haricot verts (French green beans), trimmed

1 bunch asparagus


*Roast for another 10-15 minutes.  Sprinkle vegetables with ¼ cup freshly grated parmesan cheese and roast for another 2 minutes.  Sprinkle with salt and pepper, and serve hot!  


*NOTE:  If you think you don’t like fennel, try this anyway.  Even if you don’t want to eat the pieces (which I think are great), definitely still use it during roasting.  It adds an amazing depth of flavor to the other vegetables!



Good enough to eat...which is exactly what we did.

Good enough to eat...which is exactly what we did.




1 thought on “Surf and Turf Valentines – Turf Time!

  1. Pingback: This is not a salad recipe | Bess’s Bistro

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