*recipe adapted from cooking light
lately, i've been obsessed with the ease & comfort of a protein bowl. any leftovers i toss with some quinoa, veggies & protein for an easy, on-the-go lunch. not that i'm on-the-go much with an office that's 2 feet from the kitchen but it sure makes lunch that much easier that it's already prepared in a little tupperware!
this this week, again from my april cooking light mag, i made a version of this flank steak! it's one of my favorite meats b/c it's only appropriate to top it with a delicious sauce {and my husband would die if i ever ordered a steak...with A1 on the side}. try this as the topper to a protein bowl mixed with quinoa, roasted rutabaga & creamy spinach & mushrooms!
ingredients {in order of use}
*serves 2-4
- 1 lb. lean, flank steak
- salt & pepper, to taste
- garlic powder
- 3 tablespoons soy sauce, divided
- 1 teaspoon worchestire sauce
- cooking spray
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon whole grain {or dijon} mustard
- 3/4 teaspoon brown sugar
- 1 1/2 tablespoons half-and-half
- 2 tablespoons chopped, fresh cilantro
1. place flank steak in a shallow dish. sprinkle with salt, pepper, garlic powder, 1 tablespoon of soy sauce & 1 teaspoon worchestire sauce. poke holes in the meat with a fork & allow to marinate for minimum 20 minutes {at room temp} or for a few hours. when ready to cook, allow to meat to reach room temp before grilling.
2. heat a grill pan over high heat. {cut into 2 large pieces if needed to fit into pan}. lightly coat steak with cooking spray. add steak to pan & grill for 5-10 minutes, depending on desired degree of doneness. set aside to allow to cool.
3. in a small skillet over medium-high heat, add olive oil & swirl to coat pan. add garlic & cook for 30 seconds. add remaining soy sauce, mustard & sugar & cook for 1 minute, or until bubbly. remove pan from heat & stir in half-and-half & cilantro. serve sauce over steak & top with extra cilantro if desired!
No comments:
Post a Comment