steak Archives - Foxes Love Lemons

Balsamic Steak Marinade Sauce

Lori Yates — Mon, 15 May 2023 10:00:00 +0000

This Balsamic Steak Marinade can be made using simple ingredients you probably already have in your kitchen. No need to measure anything precisely, so it couldn’t be easier!

This is the Best Steak Marinade

It’s probably a Midwest thing, but I grew up eating flank steak marinated in bottled Italian salad dressing. And honestly, it was so so good. 10/10 would eat again.

Recently I wanted to make steak lettuce wraps with flank steak and wanted to marinate the steaks first. I was kind of craving something along the lines of that Italian dressing, but didn’t want to run to the store for a bottle of dressing.

I did have a bottle of balsamic vinegar on hand after making my balsamic glaze recipe, so I started there. Using that, along with some other things I had around, I was able to whip this marinade up in just a few minutes.

Use this Balsamic Steak Marinade for flank steak, skirt steak, or any other cut of beef you would like to marinate before cooking.

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Steak Lettuce Wraps

Lori Yates — Wed, 01 Jun 2022 10:00:00 +0000

With just 6 ingredients and 20 minutes, these Steak Lettuce Wraps with blue cheese come together for a simple low carb dinner. It’s a steak salad you can pick up and eat!

If there’s one thing I despise when the weather warms up, it’s using the oven and turning the house into a sauna. My country style pork ribs recipe is really best for cooler fall days.

Heck, even using the stove heats up the house sometimes! Dr. Pepper baked beans are great on cooler days, but not on the hot ones!

At least the slow cooker doesn’t heat up the house, so I can still make crock pot ribs.

Other than that, it’s really best to do most of the cooking outdoors (or just eat cold salads like seafood pasta salad for dinner), and probably even eat at the table outside, as well. Who’s with me?

We do hearty salads like turkey burger salads for dinner quite often around here. Adding a protein like mini burger patties or steak always makes a salad more satisfying.

While I could easily chop the lettuce up and serve this recipe as a fork-able salad, I decided to save myself a step and just serve it as steak lettuce wraps.

One less thing to do, which is always nice on a hot summer evening.

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The Best Fajita Bar Ideas and Toppings

Lori Yates — Mon, 18 Apr 2022 10:00:00 +0000

This Fajita Bar is the most delicious build-it-yourself dinner that everybody from the pickiest kids to the hungriest adults will love.

We’re firmly in the “I do it myself!” stage of toddlerhood. Including at the dinner table, where my daughter insists on serving herself.

This is great, because this is how little humans learn table manners! So I definitely want to encourage it as much as I can. One of the best ways I’ve found to do this is by serving platter meals.

Things like a breakfast charcuterie board (my daughter LOVES prosciutto so so much) and an elote bar aren’t just fun for toddlers. They’re truly a great way to eat for all ages.

One of my favorite dinners lately is one of my unique food board ideas – a fajita bar. Whether you have multiple proteins and allllll the fajita toppings, or choose just a few that you love best, it’s a great way for everybody to customize their plate.

Instead of filling up your counter space, you can create a large board of all your favorite fajita staples and place it in the center of the table, and have everyone gather around.

Your taco Tuesday and fiestas will be forever changed after creating this fajita platter. It’s perfect for a weeknight, or a game watching party (maybe with a football charcuterie board or a crostini pizza bar too!).

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Flank Steak Tostadas

Lori Yates — Thu, 15 Aug 2013 13:00:00 +0000

Do you guys remember what cooking was like before Al Gore invented the Internet? When, if you didn’t know how to cook something, you had to either reference the few cookbooks you had on hand, or call somebody who knew how to cook that item?

My mom and I have always been fans of tostadas (a.k.a. chalupas, at some restaurants). Crunchy, flat corn tortillas topped with whatever you want. Since we liked them so much at restaurants, we continually tried to make them at home when I was younger. We tried everything to get those tortillas crunchy – fried them to within an inch of their life, baked them, fried them and then baked them. They always turned out….OK. They were somewhat crunchy, but also still chewy, and not quite the same as the restaurant version we loved.

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Steak-Quinoa Salad with Avocado-Lime Ranch Dressing

Lori Yates — Mon, 18 Mar 2013 16:30:00 +0000

This post should really be titled “how I actually learned to LOVE quinoa.” To say it’s trendy would be a huge understatement (90% of Pinterest seems to be things you can make with quinoa). And I know it’s good for you, because I can still recite the spiel I learned from when I worked at a salad bar for three months: “Quinoa is a superfood.

It is very high in protein, and gluten-free. It is a complete protein, because it contains all of the amino acids.” I robotically repeated this about 20 times a day when customers would ask “what’s keen-owe-ahh?” or “queen-oh-weee, what’s that?”

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