Here we go! It’s the week before Thanksgiving and planning mode is in full swing. If you haven’t ordered your turkey from your local butcher, the time is now. Or if you have the freezer space, buy it now and bring it home. I get an organic heritage turkey, but an organic free range turkey is also a good bet. We opt for two pounds per person because I love leftovers. Also, if you haven’t planned for your beverages, go ahead and buy those now. My kids love sparkling apple cider at Thanksgiving. Since it’s an American holiday, let’s support American wineries. California wineries have been through a lot of hardship with fires this year, it’s our duty to drink their wine! This week, I’ll share a post with Thanksgiving planning tips, wine pairings and links to some of my favorite Thanksgiving recipes.
My oldest turns 17 today! She requested a sushi dinner out and I’ll make an easy homemade chocolate cake with chocolate frosting.
I have a video shoot all day for my Smart in the Kitchen School membership group and then tonight I’m doing an event with Marie Flanigan at Aria Stone Gallery. I hope to see you there! We’re making some of my favorite Thanksgiving appetizers and a cranberry margaritas. I’m serving my family a healthy stir fry from today’s shoot, here’s a recipe for something similar.
Chile and Coffee-Rubbed Flank Steak
1 ½-2 pound flank steak
1 1/2 teaspoons ground espresso
½ teaspoon garlic powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoons ancho chile powder
½ teaspoon paprika
1 teaspoon kosher salt
Freshly ground black pepper
Score the flank steak lightly on both sides. In a bowl, mix together the coffee and the dry spices. Sprinkle the dry spice rub on both sides of the flank steak. Marinate in the refrigerator for 12-24 hours.; or set out at room temperature for 30 minutes.
Preheat grill to medium-high.
Remove the steak from the refrigerator and let come to room temperature. Grill the steak, 3-4 minutes per side for rare, 5-7 minutes per side for medium and 8-9 for medium-well.
Transfer the steak to a cutting board. Tent with foil and let rest for 5 minutes before slicing thin against the grain.
A friend dropped off a spice rub for me to try, and I can’t wait to add it to some salmon and roast it up. I plan to follow this method for slow roasted salmon, but I’ll top the fish with a rub similar to this. Simple mashed potatoes and sautéed spinach on the side.