Overcoming Recipe Block | Flank Steak Tex-Mex Rice Bowls and Flank Steak Bell Pepper Frittata

Today in The Dallas Morning News I tackle an issue that frequently plagues many home cooks. Recipe block.

You know, when it’s dinner time and your mind suddenly goes blank.In effort to help prevent these moments of recipe block, I’ve created a strategy to help get diverse dinners on the table multiple times a week revolving around one protein.  You can read more about how to go about this dinner block approach at the Dallas News today.The story features a Slow Cooker Red Wine Flank Steak recipe that can be divvied up throughout the week in various recipes, like Flank Steak and Wild Mushroom Pot Pie. Other flavor combinations such as Flank Steak Tex-Mex Rice Bowls and Flank Steak and Bell Pepper Frittata are also mentioned.And it just so happens, those two recipes are also detailed below.Be sure to pop over to The Dallas Morning News to read up on supper strategies and to snag the slow cooker flank steak recipe so that you too can finally prevent recipe block permanently.

Flank Steak Tex-Mex Rice Bowl

Author note: For this recipe there are no measurements. Each bowl and the amount of ingredients is up to each individual. To make this weeknight meal easier use store bought guacamole and pico.

cooked rice

slow cooker red wine flank steak

black beans (click here for recipe)

sautéed bell peppers and onions (see recipe below)

grated manchego cheese

pico de gallo

sour cream

guacamole

chopped cilantro

hot sauce, optional

  1. Place a generous amount of rice in the bottom of a bowl. Then add the steak, beans and bell peppers. Top with the pico, sour cream, guacamole, chopped cilantro and hot sauce.

for the sautéed bell peppers and onion

2 tablespoons extra-virgin olive oil

1 green bell pepper

1 red bell pepper, seeded and thinly sliced

1 onion, halved and thinly sliced

2 garlic cloves, crushed

1/2 teaspoon kosher salt

  1. Add the olive oil to a large skillet and bring to medium heat.
  2. Add all ingredients to the pan, sauté for 10-15 minutes, or until the vegetables are softened and slightly browned.

Flank Steak and Bell Pepper Frittata

3/4 cups flank steak, chopped

1/2 cup chopped sautéed bell pepper and onions (see recipe below)

5 eggs

2 tablespoons heavy cream

1/2 cup grated manchego cheese

Heat the oven to 350 degrees.

  1. In a small bowl combine the eggs, cream, salt and cheese. Mix well until the eggs are broken and incorporated with the ingredients.
  2. In a medium sized skillet, melt butter. Swirl the butter to coat the bottom and edges of the pan.
  3. Add the egg mixture into the pan. Top with the flank steak and bell peppers. Be sure to evenly distribute both ingredients.
  4. Place in the oven and cook for 15-18 minutes (or until the eggs are cooked through).

for the sautéed bell peppers and onion

2 tablespoons extra-virgin olive oil

1 green bell pepper

1 red bell pepper, seeded and thinly sliced

1 onion, halved and thinly sliced

2 garlic cloves, crushed

1/2 teaspoon kosher salt

  1. Add the olive oil to a large skillet and bring to medium heat.
  2. Add all ingredients to the pan, sauté for 10-15 minutes, or until the vegetables are softened and slightly browned.

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