Marmalade-Marinated Flank Steak with Glazed Carrots

"If only we'd stop trying to be happy we'd have a pretty good time." - Edith Wharton

This quote actually happens to be incredibly fitting at the moment. The topic of "happiness" has been a main topic of conversation lately amongst my friends. Some of us are quite content with how things are, others aren't as happy and aren't doing anything about it, while some are going insane trying to build an image of perfection without being able to achieve actual happiness. Personally, I think that's just way too much hard work. Like, what's the point to living a Stepford Wives kind of life if you're not even going to enjoy yourself? Does it really matter that much what others think of you or how they perceive your life to be? Should you really go around pleasing the whole world when at the end of the day you're miserable and alone? Not trying to preach here, but most of the time I try to practice what I preach, even though I have my moments donde me ahogo en un vaso de agua. Is there a good translation for that into English? Does anyone know? Wait, let's go back to the unofficial preaching. Try not to please others as much before pleasing yourself, no pun intended. You should be your own main focus, your goals, your wants, your likes, what truly makes you happy. Go out, venture forth and do what makes you happy. Cook something, read a good book, travel, go shopping, do laundry (hey, that works for some of us), redecorate, get a new job. Do whatever it is, as long as it makes YOU happy. Show yourself that you don't need anyone's acceptance to be happy. Shower yourself with love and attention, just, love yourself. Learn to do it.

Marmalade-Marinated Flank Steak with Glazed Carrots
adapted from: Rocco's Real Life Recipes: Fast Flavor for Every Day by Rocco DiSpirito

*serves 4*

Ingredients:
12 oz orange marmalade
1/2 cup red wine vinegar
1 tbsp chili powder
1/2 cup ketchup
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
2.57 lbs beef flank steak
salt
freshly ground pepper
10 oz matchstick carrots

Directions:
1) In a large bowl, combine all ingredients except the steak, the salt and pepper, and the carrots. Whisk to combine. Set aside 1 cup of the marinade. Add the flank steak to the remaining marinade and coat well. Cover and refrigerate overnight.
2) In a small saucepan, boil the reserved marinade with the carrots for 5 minutes, or until thickened to a glaze consistency.
3) Preheat a grill pan on high. When your pan is very hot, remove the steak from the marinade and season both sides with salt and pepper. Grill until medium-rare, about 3 minutes on each side. Let the steak rest for 5 minutes.
4) To serve, thinly slice the steak against the grain. Serve steak with the glazed carrots.

You can pair this meal with a Zinfandel.