Mamatoga Valentine's Day Recipe: Fertility Flank Steak

loveHave you heard about this internet old wives tale about the Fertility Flank Steak? It's exactly what it sounds like: a steak recipe that's supposed to get you knocked up. But the really redeeming part? It's a recipe from the one and only Julia Child (and it's so easy even I can make it).

Now, I don't remember where I first heard about this recipe, it was years ago, and I don't remember the first time I made it, that was years ago too, but I'm on baby #5 here so who knows. The recipe comes from Julia's second cookbook, The French Chef Cookbook (1968), but the best adaptation of (and story about) the recipe I could find on googling came from Leite's Culinaria from a post in 2013.

adapted from Leite's post...

Ingredients:

  • 2 tablespoons olive oil
  • 1 to 1 1/2 tablespoons soy sauce
  • Juice of 1/2 lemon
  • Pinch hot pepper flakes or several drops store-bought or hot red pepper sauce like Tabasco
  • 1/2 teaspoon crushed dried thyme
  • 2 to 3 tablespoons minced scallions, shallots, or garlic
  • One flank steak (1 1/2 to 2 pounds)

Directions:

Combine all the ingredients and spread 1/2 the marinade on each side of the flank steak. Apparently Julia would marinate the steak at room temperature for at least 20 minutes, or refrigerate it for several hours or a day or two (I always marinate for at least a couple hours). Preheat the grill or broiler and transfer the steak to the grill rack or broiler pan, leaving any excess marinade behind. Grill or broil the steak, turning once, until medium-rare or the desired degree of doneness. Let it rest for 10 or so minutes, and enjoy!

Now, we all know Julia and her husband didn't have any children, but for Leite, a few weeks after making this recipe, she was pregnant. Is this a surefire way to get preggo fast? No, it's just a steak recipe. But what it also is, is a chance to relax, slow down, enjoy a meal with your special someone, and just take a breather. Whether that does the trick for you or not is anyone's guess, but it's a good start, and you will LOVE this steak regardless. Bon appetit! xoxo