now you guys sit on the couch until you remember how to love each other!

The struggle is real.  I am currently trying to be a full time mom, full time home school teacher, VP of a large multi-million dollar department, and a full time wife.  From home.  I don't get to leave the house.  These are trying times!  So today, I may have lost my sh*t on my boys, yelled at them that I was taking away their electronics, and told them to sit on the couch together until they remembered how to love each other...sigh.  Not my finest moment.  I am currently drinking wine out of a holiday wine glass that never got packed up.  This is my life.  But, these boys gotta eat.  One of the things my boys love is flank steak. I cook a lot with it: fajitas, tacos, and as a main.  It used to be a cheap cut...not anymore.  The trick about flank steak is the marinade, the cook and cutting it against the grain.  That leads to more tender meat.  I have a knock out marinade for steak fajitas, but that's for another time.  Today I made a Spiced Flank Steak served with my Chimichurri I made the other day, charred carrots, and grilled pouch potatoes.  Today was 60 and sunny.  The grill was a necessity.  First I covered the flank in a rub of coriander, cumin, paprika, and salt.  I let it come up to room temperature.

That was a big ol' flank steak!!  While that was coming up to room temp, I cut up some russet potatoes and thinly sliced red onion.  I took some heavy duty aluminum foil, sprayed it with cooking spray, and mixed those with EVOO, cumin and salt.  I wrapped those up and threw them on the grill at medium temperature.  Those stayed on direct heat for about 35 minutes.  I put the steak on the grill and cooked it for about 8-9 minutes on each side.

Do you see those line heading vertically?  That's the grain.  So we are going to slice against that in thin slices, horizontally.  Those juices though....make sure you rest the steak!!!

So here's the finished product!  Cooper had two helpings of steak. Cam ate a ton of steak!  After all of that, I only had a few pieces to put in the fridge for tomorrow to warm up and put on a salad with my homemade Italian Vinaigrette!  When the boys were little, I would have leftovers for days!  Now, not so much!  Dinner was delicious and here's hoping for a better tomorrow!

Spice-Crusted Flank Steak
2 pounds of Flank Steak
1 teaspoon Coriander
1 teaspoon Cumin
1 tablespoon Paprika
1 tablespoon Salt

Mix together the spices. Rub over both sides of Flank. Cook for 8-9 minutes per side over medium heat on grill.  Can also cook in broiler on high for the same amount of time.  Let rest for at least 6-7 minutes under a tin foil tent.

Pouch Potatoes
2 Russet Potatoes
1/2 Red Onion
1/2 teaspoon cumin
1/2 teaspoon salt
1 teaspoon EVOO

Lay out large piece of heavy duty aluminum foil.  Spray with cooking spray.  Dice potatoes into small chunks and thinly slice the onion.  Lay potatoes and onion on foil.  Drizzle EVOO over potatoes, and mix with cumin and salt with your hands.  Close up the pouch and grill over direct heat on medium for at least 30-40 minutes. 

Charred Carrots
1 pound Baby Carrots
1/3 cup water
1/3 cup orange juice
1 tablespoon honey
2 tablespoons butter
Handful parsley
Pinch of salt

Bring carrots, water, orange juice and honey to a boil.  Reduce heat to medium, cover, and cook for 8 minutes.  Take lid off, bring back up to medium-high heat.  Once liquid is evaporated, remove from heat.  Add butter, parsley and salt, stirring to coat carrots.