The combination of cumin, coriander, and ground red pepper create a tasty rub for the beef. Brown sugar aids caramelization. Heating the cast-iron skillet results in a flavorful seared crust on the steak without having to first brown the meat on the stovetop.
A melt in your mouth flank steak that is cooked quickly with a high heat. The marinade of soy sauce, honey and garlic does the trick for this cut of meat.
I inherited a CSA box packed with greens the other night, inspiring this simple one-pot winter pasta with a sauce made from a full bunch of kale, shallots, garlic, and goat cheese.
