balsamic skirt steak with roasted tomatoes.

Do y’all feel like December is already passing you by? Something about the 1st falling at the end of last week, and there only being 3 full weeks before Christmas… I don’t know. All the sudden I’m looking at my overflowing box of ornaments that still need to go on the tree, and wondering if the ones already there are enough. Because it’s almost Christmas! Right?

No, I am just crazy. I realize that. So more decorating is ahead of me tonight, and whatever doesn’t make it on the tree before Thursday is just out of luck. On nights like this, when there are more items on my to-do list than hours in the day, I need something quick and easy (but still delicious and satisfying) to make for supper. Fortunately Martha feels my pain — or, she at least pretends to. I hardly believe she needs quick supper ideas that don’t require 12 pots and pans, 50 ingredients and 3 sets of hands.

I use skirt and flank steak interchangeably, though they are decidedly different in appearance and cooking time. Sometimes it’s difficult to find skirt steak; Columbia readers likely already know that the (newly renovated) Fresh Market always has it. But if I don’t feel like fighting the crowds in there, I will settle for a Publix flank steak. It all depends on your mood, and tolerance level of the general public that day!

This recipe is fresh tasting and delicious, and using the grape tomatoes is a good way to get your veggies in an otherwise boring winter vegetable season. Just look at all that color!

Oh look! Another night I used a boxed risotto as a side. Lest y'all think we eat risotto every night, please know that these recipes were made on different weeks! Lawdy.

Balsamic Skirt Steak with Roasted Tomatoes
via Martha Stewart Everyday Food

2 pints grape tomatoes
6 scallions, white and green parts separated and cut into 1-inch pieces
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet)
1 cup balsamic vinegar

Preheat oven to 400 degrees. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens.

Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).

Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce and tomatoes.

Dashing through the snow (or, uh, 75 degree weather),


you don't have to burn atlanta to make a statement...

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