OK, it's Monday. We spent the weekend away (see the picture below) and Luke started school this morning. Why am I telling you this? Because I need a FAST dinner tonight. I want to hear ALL about the new school and NOT while I'm slaving over the stove. Did he make any friends? Is the teacher cool? Do they get recess? Does he mind wearing the uniform - especially in PE? All those silly questions that will, do doubt, annoy the crap out of him.
But, back to dinner. Check out this super simple, phenom recipe for grilled flank steak. The list
looks long but don’t fret, the ingredients are everyday items you’ll find at
your local market (and if you buy pre-sliced mushrooms, you'll dodge a prep step). This meal comes
together fast, but the flavorful combination of steak, mushrooms, thyme, and balsamic vinegar makes it seem like it took a lot longer! I love when that happens. By the way, you can also make this dish with London broil, just remember that because it's a thicker cut of meat, it will take a few minutes longer to cook. As for the couscous, add whatever herbs you have handy - pretty much anything works (I like to fold in crumbled feta cheese after the couscous cools a bit too - just FYI). Enjoy! And, send me some of your favorite quick recipes! It takes a village during the school year!
Grilled Flank
Steak with Wild Mushroom Relish and Herbed Couscous
For the steak:
Cooking
spray
1
flank steak or skirt steak
Kosher
salt
Freshly
ground black pepper
For the
couscous:
1
1/4 cups reduced-sodium chicken broth
1
cup couscous
1
teaspoon dried oregano
1/4
cup chopped fresh basil
For the mushroom
relish:
2
teaspoons olive oil
16
ounces sliced wild mushrooms (any combination of cremini, shiitake, Portobello
and oyster)
1/2
cup diced white onion
2
cloves garlic, minced
2
tablespoons chopped fresh parsley
1
tablespoon fresh thyme leaves
1
teaspoon balsamic vinegar
Coat
a stove-top grill pan with cooking spray and preheat to medium-high. Season both sides of steak with salt and
pepper (about 1/4 teaspoon each) and add to hot pan. Cook 2 to 3 minutes per side, until
medium-rare. Remove from heat and let
stand 5 minutes (meat will continue to cook as it rests).
Meanwhile,
bring chicken broth to a boil in a medium saucepan over high heat. Stir in couscous and oregano. Remove from heat, cover and let stand 5
minutes. Fluff with a fork and stir in
basil. Season to taste with salt and
pepper.
To
make the wild mushroom relish, heat oil in large skillet over medium-high
heat. Add all the mushrooms, onion and
garlic and cook 3 to 5 minutes, until mushrooms soften, stirring occasionally. Remove from heat and stir in parsley, thyme
and vinegar. Season to taste with salt
and pepper.
Slice
steak crosswise, against the grain, into 1/4-inch thick slices. Serve with mushroom relish spooned over top
and couscous on the side.
Serves 4
FreeDigitalPhotos.net, Mister GC
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