Food Hero


Steak w/Lime Marinade & Spinach Salad by Rachelle
August 17, 2008, 7:29 am
Filed under: Main Dish, Medium Fix, Rachelle Mee-Chapman | Tags: , , , , ,

Adapted by Rachelle from Martha’s Stewart’s Everyday Food. (A great cooking magazine.)

I adpated this recipe so you get two treats in one — great steak and a delicious salad. Using pre-washed fresh spinach and ginger from a jar will save you a little time. If you want to use fresh ginger peel it with a veg peeler and slice the entire root thinly. Chopped what you need for the recipe and put the rest in the freezer for long-term keeping. This calls for flank steak but you can use any grilling steak. For more info than you’ll ever need to know on how to pick a steak click here, and here is a handy video of How to Broil a Steak. (I only do the pan-searing step for really thick steaks.) Have Yum!

Shopping List
1/3 c lime juice (4 limes)
2T soy sauce
2 green onions, thinly sliced
2T ginger, peeled and minced (or scooped from a jar)
1/2 t red-pepper flakes
1 1/2 lbs flank steak
coarse salt
fresh pepper
bag of fresh pre-washed spinach
red onions
mandarine oranges (tinned and drained is okay)
Sliced almonds

crusty bread (of course)

Get out a glass pan or rimmed baking sheet and a ziploc bag. Put all your marinade ingredients into the bag, seal and shake. Now open it back up and put your steak in there. Seal and turn it over a few times to coat both sides. Let marinade in the fridge for at least one hour, but preferably overnight.

When you start getting hungry, take the steak out and put it on your pan to bring it to room temprature. Turn on your broiler and put your broiling pan in the oven. Pour the marinade into a small sauce pan. Bring to a boil, then turn down the heat and cook, stirring regularly until the sacue thickens slightly. I usually try to get it to reduce by half. Set the pan aside.

Slice your red onions thinly. Peel your mandarin/satsuma and break it into segments. Give your spinach a little extra wash and spin in the salad spinner. Pour it in a bowl and toss it with the onions, oranges, and almonds.

Now put your steak in the broiler and keep an eye on it. It will take 5-7 minutes for a flank steak, longer for thicker steaks. You have to turn the steak over half way throuhg. Again, check out this video for tips about times for rare-vs-well done. It’s not hard, but the timing can be tricky. Err on the side of under-doneness as the steak will continue to cook slightly once you take it off the heat. You can always make a small slice in the center of the steak to check for done-ness.

When your meat is done to your preference, take out the pan and let the steak sit for a few minutes. Toss your salad with your reduced dressing. Hopefully it’s still warm, because this will wilt your spinach slightly and release all the flavors in your salad.  Slice a hunk of crusty bread, put everything on your plate and nosh away.

 

 

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2 Comments so far
Leave a comment

Saving the recipe. This sounds wonderful.

Comment by Kalyn

Thanks Kayln. Looking forward to th garbanzo bean hummusy soup up at your place.

Comment by magpiegirl777




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