Beef My Way

Flat Iron Steak
Flat Iron Steak can make a really good meal at a very reasonable price (usually around $7 per pound). It is well-marbled and, at its best, has much richer flavor than most other steak cuts, plus it is second only to beef filet in tenderness. Unfortunately, you may occasionally get a piece that has gristle or is tough and there really isn't any way to determine that from appearance. But give it a try, anyway, because for such a small price it is worth the gamble.


Preparation is very simple. Sprinkle the meat (defrosted, if frozen) with soy sauce, bourbon (optional), garlic powder and coarsely ground black pepper. Let sit at room temperature for at least 30 minutes and up to an hour. Grill over very hot coals (or sear setting on a gas grill) until brown, then move to lower heat and cook for an additional 3 to 5 minutes. It's a thin cut and best served rare or medium rare, so don't overcook it. Let cooked meat sit, loosely covered, for 5 minutes before serving. (By the way, always let meat sit for a few minutes to let juices retreat and settle into the interior before cutting into it).


You can also pan fry or sear it - basically the same instructions, except grease the pan with a brushing of olive oil before adding meat. If you do it this way, be sure to deglaze the pan with some water, broth or wine so none of the delicious fond is lost.

Two Banana Treats

Banana Cream-Crunch Pie
Original Quick Version
(Yield 6 to 8 servings)

1 (3.4 ounces) package vanilla-flavored instant pudding mix
1 cup milk
4 tablespoons coffee liqueur (Kahlua) and 1 tablespoon white crème de cacao, divided
1 (8-ounce) container frozen whipped topping, thawed and divided
2 bananas, sliced
1 (6-ounce) chocolate graham cracker (or Oreo) pie crust
3 (1.4-ounce) toffee candy bars, chopped

· Combine pudding mix, milk, and 4tablespoons liqueur (if desired) in a medium bowl, stirring with a wire whisk until smooth. Gently fold 1 cup whipped topping into pudding mixture.
· Toss banana slices with remaining 1 tablespoon liqueur (if desired) and arrange over crust. Sprinkle with half of chopped candy. Spoon pudding mixture over chopped candy. Cover and chill l ½ hours or until set.
· Spoon remaining whipped topping on top of pie just before serving. Sprinkle with remaining chopped candy.


Sandra’s Banana Cream-Crunch Pie
Larger, Still-Quick Version
(Yield 16 – 20 servings)

Make chocolate graham cracker crust
Mix 1 ¼ graham cracker crumbs with 4 tablespoons Hershey’s cocoa powder and ¼ cup sugar. Melt 1 stick butter and stir into crumb mixture until well mixed. Press crumbs into a 9 x 13 glass baking dish. Bake for 7 minutes, then cool on rack until room temperature.

Make filling
1 (5.1 ounces) package vanilla-flavored instant pudding mix
1 ½ cups milk
5 tablespoons coffee liqueur (Kahlua), and 2 tablespoons white crème de cacao, divided
2 (8-ounce) container frozen whipped topping, thawed and divided
4 or 5 bananas, sliced
6 (1.4-ounce) toffee candy bars, chopped
¾ up toasted chopped pecans (optional)
1 oz semi-sweet chocolate (1 square), coarsely grated (optional)

When crust has cooled, spread nuts (if using) over bottom of crust.
Combine pudding mix, milk, and 5 tablespoons combined liqueur in a medium bowl, stirring with a wire whisk until smooth. Gently fold 1 container whipped topping into pudding mixture.

Toss banana slices with remaining 1 tablespoon liqueur and arrange over crust. Sprinkle with half of chopped candy. Spoon pudding mixture over chopped candy. Cover and chill at least l ½ hours or until set.

Spoon remaining container of whipped topping on top of pie just before serving. Sprinkle with remaining chopped candy and optional grated chocolate,

Refrigerate for at least 30 minutes and up to 2 hours before serving.

A Very Special Treat

COCONUT MACAROONS
1 1/3 c. flake coconut (thawed, if frozen)
1/3 c. sugar
2 tbsp. flour
1/8 tsp. salt
2 egg whites
½ tsp. almond extract
½ tsp. vanilla extract
¼ cup blanched, slivered almonds or dry-roasted macadamia nuts, coarsely chopped

Combine coconut, sugar, flour, and salt in bowl. Stir in unbeaten egg whites and extracts. Mix well. Fold in almonds. Drop by teaspoonfuls onto lightly greased baking sheets. Bake at 325 degrees for 20-25 minutes or until edges are brown. Loosen from sheets and let rest 5 minutes, then remove to cooling rack.

Makes 18 - 24 small macaroons (about 1 ½ inch diameter).