marinated flank steak

Fancy Flank Steak

If you’re not a fan of meat…swipe left. I don’t discriminate against ANY food group but totally respect your right to choose. #DoYouBooBoo

Here’s my marinated flank steak from week 11,986,391 of quarantine.


  • Flank steak, cut into chunky strips
  • Packet of seasoning, dealers choice (try Mongolian Beef or Korean BBQ)
  • Soy sauce, 1/4 Cup
  • Scallions, 1/4 Cup chopped
  • Curly leaf parsley, 1/4 Cup chopped or ripped

Preheat oven to 400 degrees F

Let’s Cook Queen:

Toss your packet of desired spice, soy sauce and steak strips into a gallon size zip top bag. Seal the bag and shake the shit out of it to ensure that each piece gets coated. Marinate the strips in the fridge for 30 minutes, give or take.

On the stovetop, sear each side of the flank steak on high heat. Side note: I use a 12″ cast iron skillet that is coated with vegetable oil after each cleaning. Sear until you’ve achieved a dark brown caramelized color, then transfer oven safe skillet to a preheated oven for 10-12 minutes.

Lastly and most importantly, let the steak rest! Lay a long piece of foil over a large dinner plate. The length of the foil is twice as long as the plate. Transfer all the steak to the foiled plate. Wrap the excess foil over the steak and fold the edges to lock in the heat. After 5 restful minutes the steak will have retained its juices and be ready for a garnish of parsley and scallions. Enjoy you, fancy Queen!

Cast Iron Cooking

Recently I’ve been raving about cooking with cast iron cookware and thought I’d share the reasons why they’re my ‘go to’.

If you never have, you should! Cooking with cast iron is fun, and fun is good! Ya feel me, Dr Seuss? Cast iron cookware is where it’s at…like two turn tables and a microphone! But for all its many advantages, I believe it eludes home cooks with mystery. Here, we’ll discuss how to use them, how to care for them, and generally speaking what to cook in them.

For a simple video on how to clean your cast iron, click here.  

The first time I ever saw cast iron in use, was by my dad at our Fourth of July party. It was a 30 pound cast iron campfire kettle that has been passed down through generations. That’s the first thing I love about cast iron, heirloom status. My dad made corn on the cob using this giant stately kettle. I watched the rustic process unfold and was immensely impressed; one that my dad knew how to cook and two that this giant kettle on a tripod with fire underneath was still highly functional. The next day before he returned it to his uncle, I watched him gently clean it and coat the surface with vegetable oil. It was so glossy and black, just gorgeous!

Let’s get down to business. So what are the best things to cook in cast iron? Brace yourself…ANYTHING! It’s the most uncomplicated cookware you’ll ever buy and if taken care of properly can be passed down for generations. I will only prepare steak in cast iron, because the skillet distributes heat evenly and can tolerate very high temperatures. On the stovetop I sear the meat on medium high heat, then transfer to a 400 degree oven for the remainder of cook time. Most recently I made a frittata, green bean casserole and chicken noodle soup in my cast iron skillet and Le Creuset dutch oven. It’s a kitchen essential in my humble opinion. Give it a go and set forth on a culinary adventure!

steak and shrimp

Steak and Shrimp Dinner

So I’m making my girlfriend dinner and I couldn’t be more excited! I LOVE to cook, bake, EAT, and film the occasional #pretendcookingshow. The meal I’m making my gf has to taste fabulous and look gourmet! After all, presentation is EVERYTHING, Queen! Some staples in my meals on wheels repertoire are chocolate chip cookies, rosemary and currant scones (recipe from my FAVE cookbook Ovenly) , and HUGE brightly colored salads.

I can’t stress it enough, if you don’t have a cast iron skillet…RUN don’t walk! It’s a must have kitchen tool. I will not cook my steaks in anything else. The rest of this fancy feast includes roasted shrimp on skewers, roasted red potatoes with red onion and chives, and a sprinkling of curly parsley a top it all (I prefer it to flat parsley, but to each her own).

As you know, I’m obsessed with stationery and all things GEEK, so naturally I have a personal embosser with gold stickers and cellophane bags in bulk! Tie up the bags with some adorable ribbon and your baked goods Showed Up & Showed OUT! #FAF