Try this yummy Martha Stewart Recipe next time you are cooking a flank steak or London Broil.
Serves 4 1/3 cup (about 4 limes) freshly squeezed lime juice 2 tablespoons soy sauce 2 scallions (about 1/3 cup), thinly sliced 2 tablespoons minced, peeled fresh ginger 1/2 teaspoon red-pepper flakes 1 1/2 pounds flank steak Vegetable oil, for grates Coarse salt and ground black pepper
Directions 1.In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour. 2.Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.
Ingredients 6 (1 ounce) squares semisweet chocolate 1/3 cup unsalted butter 3/4 cup milk 1/2 c sour cream 1/2 cup white sugar 2 eggs 1 1/2 teaspoons vanilla extract 1 2/3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup + semi-sweet chocolate chips
Directions Preheat the oven to 400 degrees F (205 degrees C). Line 12 muffin cups with papers. (I made 6 jumbo muffins) In a small saucepan over low heat, or in microwave at 1 minute intervals, melt the semisweet chocolate together with the butter. Let stand until cooled, about 10 minutes. Lightly beat the eggs. In a small bowl, stir together the chocolate-butter mixture with the milk, sour cream, sugar, egg, and vanilla, until blended well. In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the chocolate chips. Spoon the batter into the lined muffin cups. Bake at 400 degrees F (205 degrees C) for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack. (I dusted mine with powdered sugar while hot) Serve warm or cooled; can be frozen as well.
My sister in law Megan brought this salad for a family dinner and everyone went crazy for it. I lovingly call it "candy salad" because of all the sweet ingredients. It's definitely not a salad to eat if your on a diet, but it's way yummy and will win you rave reviews at any function you want to take it to.
Strawberry Heath Salad
1 head Romaine lettuce Red onion thinly sliced 2 -3 cups Sliced strawberries Half bag Heath bits (found by choc chips) Big Handful Fresh Parmesan cheese
Dressing: 1C mayo 1/2 C milk 2/3 C sugar 1/4 C white vinegar 2 tsp poppy seeds