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Simple Joyful Food

Kitchen confidence made simple.

beef

Flank steak inspiration from bon appetit magazine.

October 12, 2015 Leave a Comment

Hi there. Whatcha’ been up to?

Me? I just returned from a two-week Sabbatical. No work. No ordinary life events. No ordinary stresses. Nothing but quiet, peaceful, rejuvenating days punctuated by family, friends, my church family, and a reconnection to what life is all about and a rebalance of priorities. In a word, I feel centered. Balanced. Calm.

The first nine days we spent in Orange Beach, Alabama and the back half was in Vail, Colorado. My good friend Rachel talks often about how her body needs the beach to “get right.” For me, that means the mountains, evergreens, crisp air, and the changing fall colors of aspens. It just does something to me inside that is hard to explain. Perhaps that is why I love Northwest Arkansas so much. Its rolling hills, gorgeous foliage, and dotted lakes and streams are stunning. Coming home from vacation was not disappointing, not in the least.

On the plane rides to and fro from our destinations, I kept a pile of my go-to magazines at my side. Food & Wine, Martha Stewart Living, and bon appetite, these are my mainstays. A quick word to the wise: don’t look at gorgeous food magazines unless you are prepared to cook.

bon appetite grilled flank steak - ottoman (c)nwafoodie

One page 88 of the latest bon appetite magazine, the dry-rubbed flank steak with grilled corn salsa stopped me in my tracks. Okay, it stopped me in my two-feet by two-feet wide Group 4 American Airlines seat. “Dennis, Dennis, take a look at this gorgeous grilled flank steak. Argghhh! It’s beautiful. We HAVE to make this when we get home.”

Indeed we did.

We arrived home on Friday at 1pm. First stop was Fresh Market in Rogers for a few groceries, then picked up Hudson from Doggy Day Care and a few hours later after unpacking, the bon appetite flank steak was prepped for the grill. It.was.delish.

I share this with you because I think that (1) you will want to make it yourself because the dry rub is out-of-the-world and (2) I just wanted to share with you that something that looked so amazing in a bonafide magazine actually tasted as good as it look. The dry rub punched out crazy-flavors that perfectly blended and the corn salsa with red onions and lemon juice perfectly worked in unison that left me thinking, “Wow, Wow, Wow.”

The September issue of bon appetite is available in stores now, so please check it out and grab a copy. However, if you want to get started on the grilled flank steak with the grilled corn salsa right away, they posted the recipe online. Nice, huh?

What about you? 

Are you ever inspired by a magazine recipe? Have you copied a recipe ingredient-for-ingredient? Or, do you look at the photos and allow your imagination to run wild and create your own rendition? I admit I do both. But this time I followed their recommendation to the tee.

In a word, it was delish.

bon appetite grilled flank steak (c)nwafoodie
Happy grilling.
Eat well, my friend. Eat well.

 

Lyndi

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ad #ArkansasSoy #ArkansasSoybeans Grilled Flank Steak Stuffed Pinwheels - main (c)thejoyofeatingwellHow to make grilled flank steak stuffed pinwheels. This chili steak and rice wrap is a meal in the palm of your hand. The best hearty winter salad you will ever make - main (c)simplejoyfulfoodThe best hearty winter salad you’ll ever make!

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welcome

author image of thejoyofeatingwell blogHi, I’m Lyndi Fultz and I have a passion for the simple.

I believe that planning, prepping, and cooking meals can be a joy and not a daily dreaded chore.

If you are overwhelmed and feeling guilty that you’re not eating better and are tired of deciding what to cook, join me as I share how to capture kitchen joy by focusing on simplicity.

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simplejoyfulfood

Slowing down to savor food and life. And above all, have a good time.

Lyndi Fultz
Ad. Stop sneaking the spiced candied pecans!” I Ad. Stop sneaking the spiced candied pecans!” I said this not once, not twice, but almost three times before Dennis beat me to it those words all over again. “I’m sneaking some more,” he happily declared.⁠
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inspiration

“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.” – Julia Child

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