Holy Heck it’s been a little while. And I HATE that.
But you know what I hate more? My Christmas tree that literally was smacked with a pry-mantis plague the two days that I was out of town for work andddddddddd I basically pooped my pants upon discovery.
Like. Are you kidding me……………..
Just when I was FINALLY getting into the “Christmas Spirit” these buggy senseis decided to give my jolly mood a knee drop to the heart. I’m currently sleeping with ear muffs and a dust buster.
BUT I guess that’s better than sleeping alone ((( insert an aggressive eye roll here )))
*sigh* *sigh again* *keeping sighing* *keep sighing and insert contents of wine bottle into mouth*
I don’t think I’m ever going to recover. Currently disposing of any green life in my casa in fear that those lil fighting ninja warriors decided to spread their unprotected love elsewhere. Gags.
But since I’m seriously making an effort to de-scrooge myself I’ll start thinking happy thoughts, like when my tree was alive only a week ago and when I actually carved out time to make some food that tasted pretty legit.
Though flank steak can sometimes be a little pricey, it definitely feeds a lot (as oppose to a filet).
Make sure to carefully follow cooking instructions and be sure to slice against the grain!
The longer you let your steak marinade…. the better. Overnight this bad boy. Or at the very least let it soak for a good couple of hours before hitting the heat. Trust me.
My cooking time is for a medium rare steak. But if you prefer to tough TF out of this meat just cook for a little longer until you reach desired internal temperature.
You technically also don’t need the sauce for this, the marinade alone for this meat provides enough flavor, but the sauce just brings it home. Pomegranates & Horseradish are totally optional, and really quite pretty on camera 😉