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.

Flank Steak Salad with Chimichurri

I very rarely eat red meat but when I do I love to throw it on top of mixed greens to "health it up" a little.

Actually, red meat isn't too unhealthy as long as it's eaten in moderation and is a great source of protein and iron. One 3 oz. serving provides 23 grams of the recommended 60 grams of protein per day and 15 percent of your daily iron intake.

You will get even more iron from the leafy greens so you will be feeling pretty damn good about yourself when all is said and done. Enjoy!

Ingredients:

1 bunch italian parsley (fresh)

2 tbsps fresh oregano (leaves)
3 garlic cloves (peeled)
1/2 cup olive oil
1/4 cup red wine vinegar
1 tsp hot pepper sauce (chipotle)
11/2 lbs flank steak
8 ozs baby greens (mixed)
12 ozs fresh mozzarella balls (marinated small, drained)

Directions:

Prepare barbecue or stove top grill (medium-high heat). Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth. Season dressing to taste with salt and pepper.
Brush grill rack with oil. Sprinkle steak on both sides with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to work surface; let rest 5 minutes.
Meanwhile, toss greens in large bowl with some dressing. Transfer to large platter. Sprinkle mozzarella over.
Thinly slice steak across grain on slight diagonal. Arrange steak on top of greens. Drizzle with remaining dressing.

Flank Steak Salad

After a week of "light" salads Dave and I decided to try something heartier. This may seem like an odd choice for me since I very rarely eat red meat. But that is exactly why I chose it.

There is no question that red meat is a great source of protein and iron. One 3 oz. serving provides 23 grams of the recommended 60 grams of protein per day and 15 percent of your daily iron intake.

However, a 3 oz serving also contains 15 g of fat. Your daily fat intake should equal no more than 90 grams and intake of saturated fat (contained in animal products like red meat, whole milk dairy products and some vegetable oils) should remain below 30 grams.

If you typically avoid saturated fats, processed food (deli meat, cheese spreads, frozen meals) and especially transfats (fast food, vegetable shortening/margarine and fried food) feel free to indulge in this salad. However if you've been to the fair lately, well, there's always next week;)


Ingredients (serves 4):

24 oz cherry tomatoes
3 Tbsp low sodium soy sauce
2 Tbsp balsamic vinegar
1 Tbsp agave
1 lb flank steak
2 bags (10 oz each) chopped romaine lettuce
4 Tbsp feta cheese

Directions:

Prepare outdoor grill for direct grilling on medium-high (or preheat broiler.) Fold 30" by 12" sheet of heavy-duty foil crosswise in half. Place tomatoes on double thickness of foil; bring long sides of foil up and fold several times to seal well. Fold over ends of foil to seal in juices.

Sprinkle 1/4 tsp each salt and pepper all over steak, place on hot grill (or under broiler) with tomato packet. Cook 10 minutes for medium rare steak, turning steak over once.

In a small bowl, whisk soy sauce, vinegar, agave and 1/8 tsp freshly ground black pepper.

Toss 1/3 of dressing with lettuce. Divide lettuce among plates. Top with steak, tomatoes, remaining dressing and feta cheese.