Hanger Steak w/ Orange-Oregano Chimichurri

How is it already the middle of November?  I can’t handle it!  Totally over the darkness I now have to drive home with.  BOO!

In an effort to brighten up your week, I wanted to share this Chimichurri recipe with you.  It’s a citrusy, delicious way to top off your steak, chicken, or really anything!  We tried this recipe back when we did our first round of the Bon Appetit Cleanse and both Dave and I just loved it.  The sauce is easy to make too, give it a try soon 🙂

Also, I can’t type “Hanger” steak without thinking of being “Hangry”… hmmm…


Hanger Steak w/ Orange-Oregano Chimichurri
(4) Servings
Recipe from:  Bon Appetit


1½ lb. hanger steak, center membrane removed, cut into 4 pieces
1 small garlic clove, grated
1 tsp. dried oregano
1 tsp. finely grated orange zest
Kosher salt
freshly ground black pepper
½ cup chopped fresh flat-leaf parsley leaves
1 Tbsp. fresh orange juice
2 tsp. vinegar (red wine, cider, or white wine)
¼ cup extra-virgin olive oil, plus 2 tsp. olive oil, divided


  1. Remove steaks from the refrigerator 30 minutes before cooking. Combine garlic, oregano, and orange zest in a medium bowl; using the back of a spoon, crush with ¾ tsp. salt until fragrant. Mix in parsley, orange juice, and vinegar. Slowly whisk in ¼ cup extra-virgin olive oil until emulsified; season chimichurri with salt and pepper.
  2. Season steaks all over with salt and pepper. Heat remaining 2 tsp. olive oil in a large skillet over mediumhigh heat. Add steaks and cook, turning once, until browned and medium-rare, 4–6 minutes per side. Let rest at least 10 minutes before slicing against the grain. Serve steaks with chimichurri.

So good!  Enjoy!  I served this steak with Sweet Potato wedges and a spinach salad.

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Maple & Soy Glazed Steak

Lately, I’ve been trying to change things up with our typical dinner routine.  I don’t think we’ve eaten the same dinner three times since we’ve moved into our new place in Philly.  I am having so much fun trying new recipes from my magazines, friends, and other bloggers.

I wanted to try a new recipe with steak, remembering that my Dietitian told me I could absolutely add certain cuts of red meat into my repertoire.  I found this recipe from Cooking Light and wanted to try it out with a leaner cut of beef.  I made this Flank Steak recipe with Top Round Steak and it turned out fabulously.  It was such a nice change to be able to eat some steak.  I would imagine as it gets warmer, I’d love to try this out on the grill… mmm!

Maple and Soy Glazed Steak


1 lb Top Round Steak (or other lean cut), trimmed of any excess fat

3 Tablespoons Low Sodium Soy Sauce

3 Tablespoons 100% Pure Maple Syrup

2 Tablespoons Mirin or Sake

1 teaspoon Grapeseed Oil (or other oil)

1 teaspoon Hot Sesame Oil

1 Tablespoon Sriracha Sauce

Black Pepper & Sea Salt

Green Onion for Garnish, optional


1.  Salt and Pepper the steak.  Place the steak in a large ziplock bag with the rest of the ingredients, turning and sloshing around to mix.  Let the steak marinate in the refrigerator for 20-30 minutes up to a few hours.

2.  Heat a cast iron skillet over medium-high heat.  Place the steak on the heated skillet (reserving the marinade) and cook for about 4-5 minutes.  Flip and cook until it reaches desired degree of doneness.  I tried to take mine off when it reached medium-rare since it would cook a little longer once removed.

3.  Meanwhile, bring the marinade to a rolling boil in a separate pot.  Cook while the steak is cooking, then brush the steak with the remaining glaze during the steak’s last minute or so of cooking.

4.  Remove the steak and let rest for five minutes before cutting diagonally against the grain, into very thin slices.  Top with a sprinkle of green onion and serve.

Steak's ready to rock and roll!

Steak’s ready to rock and roll!

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photo 2 (8)

I really enjoyed the combination of sweetness, saltiness, and even the bit of spiciness that this marinade brought to the steak.  We happened to buy the steak the same day I made my very favorite Shaved Asparagus Pizza & Cauliflower Pizza Crust, so this dinner was a HUGE hit!
Need more inspiration?  Check out these other yummy marinade recipes to try.
Sweet & Spicy Citrus

Sweet & Spicy Citrus

Wasabi Marinade

Wasabi Marinade

Emily's Chicken Marinade

Emily’s Chicken Marinade




Trader Joe’s Carne Asada

Trader Joe’s makes an amazing pre-marinated steak that I love to pick up every once in a while. It’s a great change of pace from my typical asian-flavored marinades I normally use.  This Carne Asada packs a PUNCH of Mexican flavor.  It is a bit spicy but super flavorful.  The steak is also sliced so thin that all you have to do is put it over some high heat (pan or grill) and it’ll be done in just a few minutes.

I cooked this batch up with some Parmesan Garlic French Fries and Sauteed Spinach.

For the Parmesan Garlic French Fries, I took a good ol’ bag of frozen fries my Dad keeps in the house and fried them in a pan with some Sunflower Seed Oil.  I added Minced Garlic, Sea Salt, Black Pepper, and some Smoked Paprika.  Once the fries were all crisped up, I removed them from the pan onto a wad of paper towels and shook off some of the oil.  Next, they went into a brown paper bag with a few shakes of Reduced Fat Parmesan Cheese.  I added a few shakes of Sea Salt too.  YUM.  What a great combination with the garlic and parmesan… seriously yum.

The spinach was frozen also, I just took a big hunk of it and threw it into a saucepan with maybe 1/4-1/2 Cup of water.  I let it cook over medium-high heat until all of the spinach “melted” and was stirable.  It is a pain in the ass (using frozen spinach) but you have to drain the water.  I take a colander and cover it with a few layers of paper towels, then use some paper towels for my hands and squeeze it all out.  Careful though, it can be really hot!  When serving, add a squeeze of lemon juice, a few sprays of butter spray, some salt and pepper and another shake of that Reduced Fat Parm Cheese.  That’s all you’ll need!

Deelish! Super fancy on our paper plates 🙂

Thank you, Instagram!

Healthy Dinner Idea: Steak, Baked Potato, & TBM

It’s hard to eat healthy and keep yourself interested in what you’re eating.  I know it’s easy to get stuck making the same things over and over again because they’re safe.  You know how many calories, or points, or whatever you count… and it’s not hard to get stuck in a dinner rut.

I have been trying to avoid this dinner rut by making new and exciting meals but keeping to my diet.  I make a lot of chicken, salmon, eggs, and tons of salads.  This week, I wanted to expand my horizons and try out steak.  

Of course, I love steak, and I’ve eaten it a million times… but with my new diet, and my the advice of John the Dietitian, I have to stick with lean beef– not the usual Rib Eye.  😦

The cut of meat I decided to try out first was a Top Sirloin Steak.  It was super cheap at the market, and I could see just by looking at it that there wasn’t much fat in it.  I marinated the steak in a gallon ziplock back for about an hour.  The marinade consisted of a little bit of Sunflower Oil (Trader Joe’s), Worcestershire Sauce, Rice Vinegar, Lemon Juice, Sea Salt, Black Pepper, & Minced Garlic.  Pretty simple.  I cooked the steak in my new cast iron skillet, for maybe five minutes on each side.  I took the steak off and let it sit for 5-10 minutes before slicing against the grain.

The steak was a little bit more tough than my typical Rib-Eye, but it was still really good.  The pieces that were on the rarer-side were even more delicious, so I might try to not overcook it next time.  I also would love to try an Asian marinade too!

Yummy steak!

Along with the steak, we baked some potatoes.  I was inspired by Robert Irvine’s Hasselback’s Roasted Potatoes that were featured on “Best Thing I Ever Made” which looked absolutely bomb.  (amazing) lol.  

Robert Irvine’s Hasselback Potatoes…. WOW! Wish mine came out that way… lol.

Since his potatoes are drenched in butter, basted with butter, then cooked with 3 Cheeses… I decided to just take his method from the Hasselbacks.  I sliced the potatoes 3/4 of the way down into several thin slices.  This opened up the potato which allows it to fully bake on the inside but get nice and crispy on the outside.  

First, I soaked the 3/4 of the way cut poatoes in a big bowl with lemon juice (plop the lemon in there too!).  This was also inspired by Robert Irvine and prevents the potatoes from turning color!  I also think it kept it nice and fluffy too.  When I was ready to bake them, I took them out, patted them dry, and sprayed them with just a touch of Olive Oil & Salt & Pepper.  Four of these were baked in the oven on 400 degrees ontop of a foil-lined baking sheet.   They turned out great.

Make sure you don’t slice them all the way through! They will open up just a crack when they bake.

Finally, in the grand story of this exciting new meal, I’ll tell you about the TBM. I actually happened to make these first!  I started this meal off with a nice, fresh , little salad topped with Tomato, Basil, & Mozzarella.  

The tomatoes I used for this experiment were “Kumato“s.  From my recent Wegmans shopping trip, they’re just smaller tomatoes… they’re a little bit sweeter than Grape Tomatoes and have a reddish-brown color.  I love them.  

They might be “ugly” tomatoes, but they’re so sweet

I stacked slices of the Kumatos with a small square of fresh Part-Skim Mozzarella, and small Basil leaves.  They were finished off with a splash of Balsamic Vinegar & just a pinch of Sea Salt & Pepper.  For showing-off-to-you-people purposes, I held it all together with a basil-topped toothpick.  MMM!

How pretty! Super easy too…

Finished product

Do you have a meal that you’ve recently tried for the first time?  – OR – Do you normally keep to the same rotation of dinners?  

How cute is Miss Stella?! She’s snuggling with her crab stuffed animal. Had to throw this one in there!

Fleming’s Steakhouse

Nothing’s better than a good steak.  Okay, maybe bacon.  But a good steak is high up on my list of adored rare meals.  For many reasons, it’s not a normal occurrence in the repertoire of our meals at my house… it’s not necessarily healthy, it’s expensive… etc.  Just two weeks ago, Dave and I were treated to a delicious gourmet steak dinner at Fleming’s Steakhouse in Radnor,PA.

This of course was a special occasion, our friend, Dave’s best friend Adam was going away to ISRAEL!  His parents took him out to dinner the weekend before he left, and was kind enough to include us.  This is probably the third or fourth time I’ve mentioned Israel without much explanation, so I figured I owed this to you…


The reason Adam and his parents wanted to include us in this going away dinner (besides the benefits of being accompanied by a “major” food blogger…lol) is because we went to Israeltogether just a year ago.  If you have never heard of it, the Birthright Israel program allows any Jewish person from the age of 18-26 to travel and experienceIsrael for FREE.  And I mean F-R-E-E.  It is an opportunity that neither of us could turn down and neither could Adam.  We spent the dinner chatting about what he should expect, the activities, what people are like there, and of course the most important- what to pack!


We were so busy catching up and discussing Adam’s upcoming trip, we almost forgot about the tasty meal coming our way!


Fleming’s gets the ball rolling in the right direction with their warm bread served with Herbed Feta and Sundried Tomato Spread.  Dave and Adam’s Dad ordered French Onion Soup which came enrobed in swiss cheese.  They said the broth was more flavorful than a typical FO soup and even was a bit spicy.

mmm, french onion soup

I ordered the Fleming’s Salad, which included fresh lettuce, candied walnuts, dried cranberries, tomatoes, and croutons.  It’s always good to get some greens in when you know you’re going to have a heavy meal!

…and a heavy meal it was!  Check out my steak… a juicy Prime Ribeye.  Flemings makes a big statement plating the steaks on a plain white plate with NOTHING else.  The steak speaks for itself I guess!  Mine was delicious, I haven’t had a steak like this in quite some time.

We also ordered some green beans and different potatoes for our sides.  I ate most of a loaded baked potato (yummmmmmmmmmm).

Thanks to Adam’s parents talking up my little ol’ blog, we were surprised with THREE free desserts.  Not like… just a free dessert.  THREE!  I told them they should take me everywhere they go…!

First- Classic New York style Cheesecake on a graham cracker crust, served with blueberry sauce and white chocolate shavings.

Next- Three Layer Carrot Cake w/ cream cheese frosting and a drizzle of dark rum caramel.

Finally- Walnut Turtle Pie with homemade caramel, walnuts, and chocolate baked into a chocolate pie crust.

The desserts were so good!  To make it all sound even more decadent, it was served with a side of homemade whipped cream.  Adam’s Mom and I both ordered a decaf cappuccino.


Overall, the meal was great and we had so much fun with Adam’s family.  The outstanding service we experienced at Fleming’s is rare now-a-days and it was much appreciated.  I would definitely go back!





Dallas, TX

For anyone who doesn’t feel like reading all the details about my trip to Texas… here is Dave’s mocking synopsis for you:  “I went to Dallas, wore cute dresses, ate steak, and had boys buy me drinks.”  Well said, my friend!

Kat and I in Israel

This November, I made a trip out to Dallas, TX.  This was the first trip I ever took on my own, and I was SO EXCITED.  I was taking the trip to visit one of my best friends, Katerina.  I met Kat on my Israel trip back in March, where we became inseparable from the first hour in the Philadelphia airport… and have been ever since!  Kat came to visit me for my birthday in June, so it was now my turn to go down to Texas.

Lane's Dog, Bear!

Kat and her family live in a beautiful house in Plano, which is about 20 miles north of Dallas.  Her boyfriend Lane and his cute doggie Bear also live in Plano.  I arrived at the Dallas airport at 9:30pm on Thursday night, which in Kat’s world was the perfect time to go out for a delicious sushi feast at Naan Sushi in Plano.  The highlight of the meal was the Ahi Tuna Tower.  It’s like a giant spicy tuna roll + avocado + crab all stacked in a tower, which is then smushed all together for you on your plate.  It was soooo yummy!

Kat and I spent Friday together after she was done work, and got a mani-pedi which was a perfect start for our Girls Night Out!   So what better plan could we have than to eat some steak and go dancing?  These two activities don’t normally coincide for me, but hey, I’m in Texas!  We had to go big.  Going big is an understatement at Nick & Sam’s, the upscale uptown steakhouse Kat made our reservations with.  We arrived a half hour early and decided to visit the bar.  We charmed our way into getting an older Mexican man to buy us our drinks.  We started talking to him and his other gentlemen friends when Kat turned and looked at me, her eyes open wide and a big grin on her face.  She whispered to me, “Oh my god, Beth… that guy used to be a Dallas Mav’s player!!!”  Kat was right, we were enjoying the company of Eduardo Najera .  How cool.

Kat & Eduardo

We had to say goodbye to Eduardo Najera and his friends when our table was ready.  We were walked to our table… in the main room which Kat explained was a “big deal”.  The service at this restaurant was unlike any I have had in my life!  We were treated like queens.  Our server explained the menu and then brought over the presentation of raw meat- huge steaks and king crab legs the size of my entire arm… I was impressed!  After listening to his spiel, Kat immediately pointed at the mammoth Bone-In Ribeye for two.  WOW.  I was so shocked that such a little girl would order such a big steak, but  SO excited.  We also ordered the Crab Cocktail appetizer and I had to try their famous Caesar Salad on the side.

While we were waiting for our apps, owner of the restaurant came over to our table to apologize for the wait and to present us with two champagne flutes!  Then  crab cocktail arrived, which was served over a glass of dry ice.

Crab Cocktail

It was so pretty with the white smoke flowing over the sides.  The hunks of crabmeat were huge, so juicy and delicious.  A Creole Cream Sauce & a Bloody Mary Sauce surrounded the dish… they both worked perfectly with the crabmeat, but I really enjoyed the Bloody Mary Sauce.  Their Caesar was creamy which I never would have ordered but it was such a great treat.  It even came with anchovies on top.  After we were done with our appetizers, the server came back to clear our table.  He asked if we were enjoying our meals so far, and Kat answered with a big happy “compliments to the chef!”

Soon enough, the server came back to us with a small plate of caviar with all the fixins.  “Our chef is proud of everything he puts out and appreciates your compliment… this is on the house.”  We were both so shocked we couldn’t stop laughing.  Why were we getting all this free stuff?  No need to ask the question, we just dug in and I tried caviar for the first time… MMM!

Our Complimentary Caviar Plate

Our beautiful steak!!

Before we knew it, our steak was at our table.  The ribeye was served with a side of garlic sautéed spinach, a pile of caramelized onions, and two dollops of truffle butter sat melting ontop.  I don’t know how he did it, but the server cut the steak perfectly off of the bone and in half right in front of me.  It was so big, we could only eat half of our halves.  When we threw in the towel, the remaining steak and the delicious bone were wrapped up for us to take home.

A man who wasn’t our server walked our doggie bags over to us.  He introduced himself as the general manager.  “Ladies, I hope you enjoyed your meal, do you have plans for afterwards?”  We were both a little creeped out, so we told him we were going out to a club later.  He replied saying that he’d like to buy us two drinks on the house before we head out (sweeeeeet!!!), so we obviously agreed.  A few minutes later, he returned without any drinks, and to our surprise, he led us to the bar where there were two saved seats, a reserved sign, and two dirty martinis and waters waiting for us.  He thanked us for our business and told us to enjoy!  We couldn’t get over our experience and being treated like royalty, not to mention the unbelievable meal we had just consumed.  Needless to say, I’ll be Kat’s date ANYDAY!!!

After dinner, we had quite the adventure and without divulging all the details… here’s the rundown:  We went to a club where Kat knew the owner… free shots.  We went to a club where Kat knew the DJ… free drinks… dancing on the DJ booth.  We ended the night at a breakfast spot where Kat wanted to sleep on the table after she finished her omelet.  All in all, it was an amazing night, one of the best ever!

SMU Campus

Saturday, Kat and I met Lane for Jewish deli breakfast and head out to do some sightseeing and shopping.  She took me through the campus at SMU (Southern Methodist University).  The students were walking to a football game, dressed in outfits that anyone wearing in a PSU football game would be laughed at.  I couldn’t get over these girls in their cowboy boots and sundresses walking to a football game!

Us getting ready for the night out

We went shopping and bought some cute clothes, then rushed home in time to get ready and meet up with Lane at his house, where he was making us a yummy dinner of- you guessed it… STEAK!  We watched some college football waiting for his friends to arrive, listened to some techno music, drank some yummy drinks, and got all dolled up and ready to go out.

Erin, myself, & Kat at the house

Erin & I at the bar before the beginning of my demise...


Again, I will spare my Mommom and bypass the details for the rest of the night (getting ready is always more fun anyway).  I will tell you though, that my Dallas friends know how to have one hell of a great time!  I reluctantly had to be driven to the airport early Sunday morning, said goodbye to my bestie and her man and somehow made it all the way back to Philly.  I think the only reason I survived the flights back was the warm chocolate chip cookie Frontier Airlines serves on all their flights.  Thank god for that cookie!!!

Dallas Skyline

Dallas was such an amazing trip!  I cannot wait to go back and visit.  I think it was really important for me to do something on my own and for myself.  I had the perfect weather, perfect company, and PERFECT food to make for a wonderful vacation!  Thanks Kat!