In an effort to trim down his sympathetic pregnancy weight, my DSW (dear sweet husband) has decided he's going "salads-only" for dinner this week. Since I'm still breastfeeding, a meal of roughage won't work for me. (It upsets baby's belly...sometimes it feels like I'm still eating for two!)

So it looks like I've got a challenge on my hands. Not only do I have limited time in the kitchen, now we'll both want different things for dinner this week?!?!? Um, I think not.

The solution is simple strategy - cooking one meal that can be served two ways. On today's menu is a basic flank steak. I'll give it a simple dry rub, then grill or broil it, and serve it up two easy ways:

For him: Sliced flank steak over salad greens.

For me: Sliced beef tacos with all the fixins.

This basic recipe will serve us for at least two nights this week, as we don't mind eating leftovers these days. 

My simple, go-to dry rub:

1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper

1. Combine all ingredients in a small bowl; rub mixture evenly over beef, chicken, or pork (whatever meat you have on hand).
2. Grill or broil to desired degree of doneness.

*Bonus Tip* Dried herbs and spices keep well in a freezer for up to a year. (my freezer is full of the ones I use most often). Want a shortcut? Buy a seasoning blend, such as McCormick. They have a decent Cajun or Fajita Seasoning.

* Note: This and other recipes printed on the blog have not been through the formal Test Kitchen testing process that vets the recipes you see in print and on