Flank Steak with Balsamic Tomato Sauce

I was really excited to try this recipe and especially flank steak until I realized how hard it is to find! If you have the same problem skirt steak or top sirloin steak make great substitutes. And if you don't know how to "cut against the grain" it's easy to look up on the internet :)

Ingredients:
1 tbsp extra virgin olive oil
1 (1 lb) flank steak, trimmed
1/2 tsp salt
1/2 tsp freshly ground black pepper, divided
3 garlic cloves, thinly sliced
1 shallot, thinly sliced
1/4 cup balsamic vinegar
2 tomatoes, quartered
1/3 cup torn fresh basil, divided
1/3 cup green onions, thinly sliced and divided

Directions:
Heat a large skillet over medium high heat. Add olive oil, swirl to coat. Sprinkle steak with salt and 1/4 tsp pepper. Add steak to pan, and cook 5 minutes on each side or until desired degree of doneness. Transfer steak to a cutting board, let stand 5 minutes. Cut against the grain into thin slices.
Add garlic and shallot to pan; saute 1 1/2 minutes or until lightly browned.
Add vinegar, and cook 1 1/2 minutes or until liquid almost evaporates. Add tomatoes, 1/4 cup basil, 1/4 cup green onions and remaining 1/4 tsp pepper.
Cook 2 minutes or until the tomatoes soften and begin to release their liquid, stirring occasionally.
Serve tomato mixture over sliced steak. Sprinkle with remaining basil and remaining green onions.

Kale, Chicken and Beet Salad

The kale fairy aka my coworker Alicia made another appearance at the office! I've now made kale chips, kale smoothies, and kale latkes and have come full circle back to kale salads.

I'll warn you that this one is a little time consuming so you may want to save it for a special occasion. (I should have known that it would be based on that "one time" I made chicken noodle soup and vowed never to do it again!)

However, if you have the time and patience to boil chicken, cook quinoa and chop kale leaves (I bought my beets precooked, something had to give) this is a fantastic choice.

Enjoy!

Ingredients:
2/3 cup quinoa, rinsed
3 beets (precooked)
1 16 oz boneless, skinless chix breast
1/4 tsp course sea salt, divided
Juice of two lemons
4 tsp extra virgin olive oil
2 tsp honey
1 large bunch kale, ribs removed and leaves roughly chopped
2 oz goat cheese, crumbled
1/4 cup roasted, unsalted hazelnuts, chopped

Directions:
Cook quinoa according to package directions
Meanwhile fill a large pot with water. Add chicken and 1/8 tsp salt and bring to a boil. Reduce heat to a gentle simmer, cover and cook for 5 minutes. Turn off heat and let stand, covered, until chicken is cooked through, 12 to 14 minutes. Remove chicken and let cool slightly. With two forks shred chicken.
In a small bowl, whisk lemon juice, oil, honey, 1 tsp water and remaining 1/8 tsp salt until combined, set aside.
Fill a large, deep skillet with 1/2 inch water and bring to a simmer. Reduce heat to medium, add kale and cook, stirring until bright green and wilted, about 5 minutes.
In a large bowl, combine quinoa, chicken, kale, and beets. Drizzle lemon mixture over top and toss to coat. Garnish with goat cheese and hazelnuts.