Spiced Rubbed Flank Steak

What you’ll need:

2 lb Flank Steak

For the rub:

1/2 cup paprika

3 tbsp cayenne pepper

5 tbsp freshly ground black pepper

6 tbsp garlic powder

3 tbsp onion powder

6 tbsp Kosher salt

2 1/2 tbsp dried oregano

This spice rub will yield about 2 cups. You can store in an airtight container and use it again.

Directions:

Once you have made the rub, sprinkle it generously on both sides of the steak. Turn on your grill to medium high heat. Cook the steak for about 6 minutes on each side (turning only once). Remove from the grill and cover with aluminum foil. Let it rest for 5-10 minutes, this will allow the juices to stay inside and keep the meat moist when you cut into it.

Arugula Salad with Lemon Vinaigrette and Parmesan Cheese

For the dressing:

1/2 cup olive oil

3 tbsp fresh lemon juice

1 tbsp minced shallots

Fresh Parmesan cheese

Kosher salt & freshly ground pepper

In a small bowl, whisk in the lemon juice, olive oil, shallots, salt and pepper.

Plate the arugula and lightly dress with the lemon vinaigrette. Add fresh slices of Parmesan cheese on top.

For all the carb lovers out there: I love serving this dish with a Black Olive Rustic Bread, but you can choose any bread you like from your local bakery.

If I am going to have to lie to my trainer* about eating bread, you better bet your ass that I am eating it with butter. I assume bread and butter to be a dietary luxury for dinner party guests as well, so I figured I better make it extra snazzy.

If you’re looking for a jazzed up way of serving butter this is the perfect little trick:

Wrap softened butter in rose petals (any color) and place in the refrigerator for a few minutes until chilled.

The rose petals act as little vessels while infusing the butter with the fragrant scent of the rose.

Remove the petals from the fridge and serve!

* Steve if you are reading this I just want to say…THAT I AM NOT SORRY! I don’t want to live in your carb free world of perfect abs. As as long as we are being honest with each other, every time you leave me at the end of a work out to do cardio on the honor system…I don’t honor it! I like bread and hate running…sue me.

Since you are probably getting all decked out for your date, we here at Cheap n’ Easy™ decided to deck out a can of Tomato soup. This recipe is perfect for a romantic dinner because of its beautiful pink color, and it couldn’t be any easier or taste any better!

Spicy sausages and garlic rosemary vegetables compliment each other perfectly in this recipe from our outdoor dining series. Now fire up your grill and get cooking.

Who said you have to celebrate holidays with a turkey? Certainly not a turkey. Try this Chicken in a Blanket—it’s a comfort food that can host all those extras like cranberry and gravy. You’ll need chicken breasts, allouette, large roll of crescent dough, cranberry sauce and some spice.

A romantic dinner calls for wine and steak, and on this episode of C n’ E we’re combining them to make a fabulous main course. This entrée is sure to please the steak lover in everyone… and of course, Brooke shows us how to do it on a Cheap n’ Easy™ budget.

Crock pots are the ticket to a super easy and hearty meal. In this episode of Cheap n’ Easy™ we’re making an amazing orange chicken with vegetables and peanut sauce that will have you loving your crock pot again.

Smokers are a super easy way to infuse a ton of flavor into fish, chicken, and pork. This salmon dish has a cool Asian twist with oranges and soy sauce, and by using the smoker, we kick up the flavor to a whole new level.

Think you have nothing to eat in your fridge? Well, if you have a bottle of salad dressing and some chicken, Brooke’s got a meal on the way.

Click here for the list of ingredients and preparation instructions.

How do you know what beef is best for you and your guests? Find out in this episode of Cheap n’ Easy™ where we look at five common cuts of beef.