Saturday night steaks

We have never been a big "red meat" family.  I am much more of a fish/veggie eater and Matt prefers poultry.  The kids like just about all meats, finding just about everything to "taste like chicken".  However, Matt has been wanting to amp up his energy and iron prior to each week of flying/spinning/throwing up, so we have started cooking steaks on Saturday nights.  I don't have a lot of experience with steaks, particularly as we are currently grill-less, so I am enjoying experimenting and trying out new cuts and recipes.

Last weekend was a sirloin cut, cooked rare (me) and medium-well (Matt and the girls).  I just followed basic directions for preparing steak, and rubbed each piece with olive oil, salt, pepper, and garlic, before searing in our cast iron pan and then transferring to the oven.  I also learned that for as-is natural-flavor steak, ribeye is apparently the best cut.  Our sirloins were tasty, but I will probably give that cut a try next time.

Tonight we are marinating a flank steak, which is best served rare-to-medium-rare (120-130F).  I cannot believe how big this thing is (1.99 lbs).  It is currently sitting in the fridge, in a gallon-size Ziploc, soaking up the flavors of salsa, lime juice, olive oil, and garlic.  Kids are getting a kick out of preparing dinner in a bag, lol.  :o)

Update (many hours later): steak was delish and all 1.99 lbs were consumed.  :o)

That was one big hunk of meat!