In my multi-part post about how much I love Everyday Food, and how sad I am to see it stopping its print run, today I am featuring the second of the four meals I prepared for myself last week using their weekly meal planner.
While I’ve already gone on about how much I love its digest size, I also love the ease and simplicity of the recipes within. First of all, nearly all of them fit onto one page—ingredients AND instructions—which makes my archiving so much simpler. It also has a fairly easy-to-find list of ingredients, and many times they will show you faster short cuts in order to save time (although some times I opt to make my own instead of using their canned ingredients, but that’s just me).
This Thai-recipe was amazing, and SO SIMPLE. The hardest part was remembering to marinate the steak the morning of, but even then, it look less than five minutes. The suggest serving the steak with a carrot salad, but I wanted something hartier, so I whipped up some of their Smashed potatoes.
Thai Skirt Steak
- 3 tablespoons red curry paste
- 1 tablespoon lime zest plus 1 tablespoon juice and wedges for serving
- 1 teaspoons olive oil
- 1 pound skirt steak, cut into 4 pieces
- Salt and pepper
- In a large zip-top bag, combine curry paste, lime zest, and 1 teaspoon oil. Add steak and shake to coat. Refrigerate 1 hour (or up to overnight).
- Heat broiler, with rack set 8 inches from heat. Transfer steak to a foil-lined rimmed baking sheet, season with salt and pepper, and broil until medium-rare, 4 to 5 minutes per side. Let rest, covered, 10 minutes.
- Meanwhile, combine lime juice, carrots, cilantro, and remaining teaspoon oil. Season salad with salt and pepper. Slice steak against the grain and serve with salad and lime wedges.
- 1 1/2 pounds small potatoes
- Coarse salt
- 3 tablespoons olive oil
- Preheat oven to 450 degrees. In a large pot, bring potatoes to a boil in salted water; reduce heat and simmer until just tender, about 15 minutes. Drain and transfer to a baking sheet. Let cool 5 minutes, then lightly crush each potato with the heel of your hand. Drizzle generously with olive oil and season with salt. Roast until golden brown and crisp, about 35 minutes, turning once.