Nobody needs a smile so much as the one who has none to give. So get used to smiling heart-warming smiles, and you will spread sunshine in a sometimes dreary world.
+ Lawrence G. Lovasik +
One of the active changes I made in my life when I turned 40 was to meet the eyes of strangers and give away free smiles. I had noticed when running errands in public that the minute someone catches you glancing there way their eyes immediately dart to the ground. It got me thinking about how awkward we all behave around strangers, and I had to admit that I too was guilty of doing the downward glance dance. I love the whole concept of random acts of kindness, and decided that one of the simplest RAKs I could commit to was smiling at anyone who glanced my way. Not some halfass little grin either, but a full blown smile full of love and kindness. I've been doing this for well over a year now, and it has completely changed the way I view running errands. Instead of dreading going out, I'm excited about the opportunity to brighten someone's day even if only for a brief moment. Seeing someone's face light up as they realize the smile is truly meant for them has given something back to me I never expected. You can feel it deep in the tiny places of your heart, and it makes your soul want to sing! Admittedly, it was VERY awkward at first, and not every smile is met with one in return. I think many people are deeply distrustful of strangers, and it scares them a little to have you acknowledge them in such an open way. But way more often than not, I can see that special moment where their day is instantly brightened by my small gesture of kindness.
One of the things that always makes my family smile is when I cook their favorite meals. I've been loving sharing these recipes with you these past couple years, and have been working on sharing more. Last night I made one of my families favorites, and my Brave Girl Deana asked if I'd clue her in on just what flat iron steaks were. They are called "butlers' steaks" in the UK and "oyster blade steaks" downunder. It comes from the shoulder, and for the longest time it was thought to be a waste cut until students at the University of Nebraska figured out how to remove the connective tissue running through the middle that made it difficult to eat. It is a very flavorful and tender steak that we prefer cooked medium rare to medium and served with lime butter. Here's how my family loves them:
FLAT IRON STEAKS
- 2 full flat irons or 4 halfcuts
- 2 limes
- 2 tbl McCormick's Monterrey seasoning
- 2 tbl rice wine vinegar
- 1/2 cup Tamari gluten free reduced salt soy sauce
(we've tried it with other brands & it just doesn't taste the same) - 3 garlic cloves - diced or minced
- 3 in. ginger root - grated
- 1 tbl olive oil
- 4 tbl butter
1. Use your grater or a zester to remove all the skin/zest from both limes. Put in a small dish, sprinkle with a bit of water to keep it from drying out, cover with saran wrap, and put in the fridge for later.
2. I like to brew up the marinade in a glass baking dish because the steaks fit in there great, and I don't have to dirty another dish. Combine: soy sauce, juice from both limes, seasoning, vinegar, garlic cloves, ginger, and olive oil. Stir it all together and add your steaks. If you bought whole flat irons, simply use a sharp knife or kitchen shears to cut them in half the short way to make 4. Spoon some of the marinade on top so you have something that looks like this:
{A little trick I learned from Chuck Hughes for skinning your ginger root before grating - use the sharp edge of a spoon and scrape the skin off into the trash. I know it seems weird, but I promise it works, and is quicker than any other method I've tried!}
You only have to marinate them for 1/2 hour so I like to do it on the countertop while I start the corn and mashed potatoes. Because you don't have to cook the flat irons very long, I've found it works best if they aren't cold right out of the fridge. You also don't want to marinate them for more than half an hour or the lime juice & vinegar start to break down the meat too much and make it stringy. We love our flat irons with good ole Michigan sweet corn, but they are just as yummy with asparagus, zuchinni, or any other kind of grilled veggies.
3. You want to cook these hot and fast, so heat your grill up on high and throw your steaks on. I like to give them a quarter turn after 3 minutes to get those lovely grill marks you get in restaurants. It only takes 7 minutes per side to cook them to a hair over medium rare, which gives you just enough time to cook and mash your potatoes. You want to leave them alone in between rotations & flipping so be patient and use a timer.
4. After you take them off the grill, cover with a piece of aluminum foil to let the juices set, and get to work on the lime butter. I usually use half a stick for 4 of us. Melt the butter in the microwave, and then stir in all that yummy lime zest. I know it seems strange, but I'm telling you it adds the most delicious flavor to both your mashed potatoes and the flat irons. You can slice them thin and serve over the mashed potatoes with the lime butter on top, but we like to keep them whole to hold in the heat.
5. Serve up and fill your belly!
That's all there is to it, and I promise your tummy will be so happy! Now I'm off to make some art before heading out to lunch with my heartmate Holly. I'll be sure to be giving out lots of free smiles along the way - why don't you give it a try.
NOW GO MAKE ART {or something tasty}!



















