A Corny Steakout

I've had a thing for flank steak lately. It's now on my list along with rib-end pork chops as greatest bargain meat ever at like a buck a serving. I picked up another one without being really sure of what to do with it. I thought maybe I'd do a Southwestern kind of meal since I had a recipe for Corn Fritters kicking around. I made the corn fritters and thought they were missing something. I omitted the fresh herbs and chilies in the recipe because I was out of both, which may have added just enough pizazz to give it that bit of oomph. That and some flavored sour cream!

Anyhow, back to the steak. I settled on a simple recipe I'll just call Marinated Flank Steak. The flavor of Worcestershire sauce completely dominated the palette. Shannon really liked it. I'm not really sure what I expected, but the flavor was too intense for me, and not in a good way. Perhaps this would have been less noticeable if it weren't sort of cooking in its own juices in a frying pan. If it were grilled, that might have done wonders for this dish.

To skip back to the fritters, I'd just like to say that paprika is a cool thing. When I mixed it into the flour, it quickly disappeared into a sea of white. As soon as I added the milk (note: also white!) the whole thing turned a deep red color (from the paprika!) This is the kind of thing I think I would totally get a kick out of as a kid. Why isn't paprika incorporated into baking, I wonder?