flank steak with apple slaw

I think I’ve mentioned before that I find cooking to be very relaxing. And sure, it’s summertime, so what do I have to be stressed about? Well, as a matter of fact, some of the interactions that I’ve had at my (let’s be honest) menial jobs this summer have lead me to question humanity just a tad. That can be taxing.

This is how I justify the half a box of macaroni and cheese I just ate and the double chocolate cookies that are in my oven right now.

Today I had two such experiences at the pool. The first, a man who walked into the pool area wearing a backwards flat brim hat that said “Looking for a Girl Who is D.T.F.”

Woof.

The second, a girl who asked me how long the pool was. When I told her 25 meters, she said “Okay, that’s like a mile, right?”

Ummmm..

Last night at the liquor store, I politely asked a loitering man if he needed help finding anything. His response? “Oh, I don’t drink alcohol. But you should know you have gorgeous eyes.” Another man tried to tip me. At the cash register. I should wear royal blue all the time.

The best/worst was last week at the pool when the majority of the guests were enjoying a just-past-buzzed Sunday Funday, sunning themselves and sitting in the pool with an orange crush. One lady came in to swim laps, and after a few lengths, she came over and delivered the most ridiculous, unnecessary diatribe about everything under the sun (pun intended).

The pool is dirty (it wasn’t), there is feces at the bottom I suggest you put on your goggles and go look at it because the pool needs to be closed for 24 hours (I did, it was a leaf), the people here are disgusting and despicable and trashy (okay, but not the majority), there should be no alcohol at a health club (you’re right, I was the one that lobbied for a liquor license), I’m going to finish my laps in Canton (you do that).

I wish someone had it on film because I don’t think my poker face is quite up to par.

It’s a good thing I have this blog as an outlet to complain about these ridiculous individuals. And in exchange for your reading along, I’ll provide you with this delicious recipe.

Flank Steak with Apple Slaw

adapted from Women’s Health Magazine.

1 flank steak (mine was about 3/4 of a pound and fed two. You could use any other cut of meat, as well)

3 tbs olive oil

1 tbs kosher salt

1 tsp cracked black pepper

1 Granny Smith apple

1 red apple (I used Jazz because I liked the name)

1 shallot, finely diced

2 tsp horseradish

juice and zest of 2 limes

1 tsp honey

Coat the steak in olive oil, salt and pepper. Place in a ziplock bag or casserole dish and leave it out to come to room temperature.

Julienne the apples. I had never done this before! It was easy though. First you core the apple, which is easier if you have a specific tool for it, but I walked on the wild side and used a knife.

Slice off the rounded edges, then cut into four pieces. You can also peel the apple, but I left the rest of the skin on for color. Slice each of the four pieces lengthwise so that they are about 1/8-1/4 of an inch thick. Stack two at a time and slice thinly.

Add in the diced shallot, honey, horseradish, lime juice and lime zest. Mix together until all the apple pieces are evenly coated.

Grill the steak for 2-3 minutes on each side, depending on the thickness and heat of your grill. Slice into strips, top with slaw and enjoy! The slaw has a really nice balance of flavor- sweet and tart apples, spicy horseradish and the bite from the shallot, sweetness from the honey and acid from the lime. Perfection.

And know that if you ever tick me off, it will be posted in a public forum.

One Comment Add yours

  1. Chris says:

    Thanks for the recipe. I do like it a little better with the agave nectar.

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