I love Ina Garten. I love her show, own two of her cookbooks and just think she’s pretty much one of the most fabulous people around especially when it comes to entertaining and anything food related. Lately I find myself reading through her cookbooks at night looking for recipe inspiration. I often just use recipes to come up with my own ideas and wind up changing them completely but this time I pretty much followed the recipes exactly. I decided to make Ina’s mustard marinated flank steak and her green beans gremolata.
I am actually really picky when it comes to both steak and green beans. Steak has to be really tender and easy to chew. I can’t stomach it when there are any bits of gristle or fat. I actually rarely eat steak because I’m too particular about it. I’m also particular about green beans. I find they can sometimes be really bland and also really easy to overcook. Some people, like my dad, prefer green beans that have been cooked a long time but I find that this usually just makes them too mushy for my taste. So, needless to say I was skeptical about both of these recipes in Ina’s book. I was intimidated to cook with flank steak because it’s considered to be a tougher cut of meat usually and I’ve never had much luck with tenderizing it enough for my taste. I also was nervous that the green beans would be boring and not flavorful enough. I was wrong on both accounts. The marinade for the steak really DID tenderize it. It also gave the steak a ton of flavor. The gremolata for the green beans was a really interesting concept and one that I will use again on many different vegetables. It gave the beans so much flavor! The two dishes also went perfectly together and were simple to make. Continue reading