Onion Beef Roast

Well, slight change of plans here today, folks.  We’re currently being slammed with Winter Storm Benedict.  We’re slated to get approximately 2 feet of snow before all is said and done.

Here’s the view from my kitchen window (and it’s not even done yet!)

Work was canceled for both of us today and school was closed for me.  So, I decided to switch up our menu plan for the week and make this onion beef roast today while we’re snowed in.

This was the perfect meal for a snowy day and so tasty!  I’ll definitely be making this again.

Found on Crockpot Tuesdays (who found it on Tasty Kitchen).

I know, it’s not very photogenic, but it sure was tasty!

INGREDIENTS
1.5-2.5 lb. Chuck roast
1 pkg. Dry Lipton onion soup mix
2T. Butter (or vegan margarine), melted
1/2C. Red wine

DIRECTIONS
Place roast in bottom of the crockpot. Pour melted butter over the roast, then sprinkle on the onion soup mix. Pour red wine on top of everything. Cover and cook on low for 8 hours.

Serve over egg noodles or rice.

Husband Rating – 4 out of 5 – “It’s kind of a no-fuss version of my favorite – Boeuf Bourguignon.  Yum!”

And, just because he’s so darn cute – here’s a pic of our little boy.

Mo knows the best spot in the house when it’s cold outside!

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Classic Grilled Flank Steak

Last month I was contacted by The Nest Magazine asking if I wanted to be a guinea pig for a recipe and piece of cookware. Of course I accepted!

They quickly sent me a recipe for this classic grilled flank steak and informed me that I would be sent a new Calphalon indoor grill pan to make the dish. Yippie!

So, I patiently waited for the pan to arrive and when it did I got right to work.

I’ve never marinated beef in red wine before (we just never have it in the house) but this steak is really tasty and came together very quickly!  My only change might be to add more Worcestershire sauce. I love the way it tastes but didn’t taste it at all in the dish.

The grill pan was awesome, by the way. It was raining the night I made the dish and I would have been cranky if I had to grill in the rain – I know some people grill in any/all weather – but I’m not one of them.  And, as a huge bonus, the pan is oven safe to 500 degrees and dishwasher safe.  Score!

I will definitely be making this dish more often!

Recipe courtesy of Calphalon.

INGREDIENTS
3/4lb. Flank steak, trimmed
1/4 Large yellow onion
1/2t. Freshly ground black pepper
1 Sprig fresh thyme leaves, chopped
1 Sprig fresh rosemary leaves, chopped
1 Clove garlic, minced
1/4C. Vegetable oil
1/2C. Dry red wine
1T. Soy sauce
1t. Worcestershire sauce
1 Bay leaf

DIRECTIONS
Mix all of the marinade ingredients together in a heavy, self-sealing plastic bag.

Add the flank steak and refrigerate for four hours, or overnight (be sure to check on it and flip the bag over a few times so that the marinade gets even contact with all of the meat).

Before cooking the steak, preheat a grill pan over medium-high heat until the rim of the pan is hot to the touch.

Brush the grill generously with vegetable oil and allow it to heat for another minute.

Place the steak in the pan and cook, turning once, about 4 minutes per side for medium rare (I did 5 min so the steak would be closer to medium).

Allow the steak to rest for five minutes.  To serve, slice on the bias into thin strips.

Husband Rating – 4 out of 5 – “Very tasty alternative to our usual steaks.”

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