Wednesday Recipes--Pickapeppa Marinated Steak and Risotto

For some time, I was convinced that meat wasn't healthy. Whenever I go to lunch with my vegan friends, I eat vegan, too. However, I've recently read that beef can be very healthy, in moderation (lots of iron and protein easily digested). So, once every few months--steak is a delicious option!

Marinated Flank Steak

Ingredients:

2 flank steaks, 1 1/4 pound each

1/2 cup soy sauce

1/4 cup Pickapeppa sauce (a Louisiana bottle sauce found near the steak sauce in many grocery stores)

1/4 cup Worcestershire sauce

3 tablespoons vegetable oil

3 tablespoons red wine vinegar

2 1/2 tablespoons brown sugar

2 cloves garlic, minced

Directions:

Prick both sides of meat with fork and put into large shallow pan. Combine remaining ingredients; pour over meat. Cover and marinate at least 24 hours. Cook on grill, 10 minutes on each side. To serve, slice on diagonal.

Hint: I took the remaining marinade and brought it to a boil, serving over the meat. So good and easy! NOTE: From the Good Cookin' from the Heart of Virginia Cookbook, Lynchburg, VA Junior League, 1985.

Serves 6.

Risotto (aka Angel Rice)

Ingredients:

1/4 cup chopped onion

2 tablespoons butter

3 cups chicken, beef, or vegetable broth

1 cup long-grain rice (Jasmine is my favorite)

Dash salt and pepper

1/3 cup Parmesan or Romano cheese (optional)

Directions:

In medium saucepan, cook onion in butter until onion is tender but not brown. Stir in broth, rice, salt, and pepper. Bring to a rolling boil; reduce heat to low. Cover with a tight-fitting lid. Continue cooking for 15 minutes (don't lift lid). Remove from heat. Let stand, covered for 5 to 8 minutes. Rice should be tender but still firm and the mixture should be creamy. I sprinkle 1/3 cup parmesan on top before serving.

I first made this dish in 1999 and have served countless times (mostly to guests) since then. The risotto became known as angel rice because my daughter called it that as a child. She thought it was so good that angels should eat it. They're quite welcome at my table!

Blessings, Christina