For speedy, low-fat suppers, take home versatile flank steak.
For this rosemary-seasoned recipe from Cooking Light, if you don’t have dried Italian seasoning on hand, use 1/8 teaspoon dried basil and 1/8 teaspoon dried oregano. You can substitute 1 teaspoon dried rosemary for the fresh, too. You can also prepare the marinade up to a day in advance, and store in an airtight container in the refrigerator.
Tasty accompaniments for the steak would be garlic-roasted new potatoes and a tossed salad.
1cup finely chopped onion
3/4cup low-salt beef broth
3/4cup merlot or other dry red wine
1tablespoon chopped fresh rosemary
1/2teaspoon salt
1/4teaspoon dried Italian seasoning
2garlic cloves, minced
11-pound flank steak, trimmed
Cooking spray
1tablespoon tomato paste
2teaspoons Dijon mustard
Preheat grill or broiler.
Combine onion, beef broth, wine, rosemary, salt, Italian seasoning and garlic in a large, ziptop plastic bag. Add steak; seal bag. Marinate in refrigerator 20 minutes, turning once. Remove steak from bag, reserving marinade.
Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices; keep warm.
While steak cooks, combine reserved marinade, tomato paste and mustard in a medium saucepan over medium-high heat, stirring well with a whisk. Bring to a boil, and cook until reduced to 1 cup (about 7 minutes). Serve the sauce with the steak.Makes 4 servings
1tablespoon olive oil
1/2teaspoon salt
1/4teaspoon dried Italian seasoning
1/4teaspoon paprika
1/4teaspoon black pepper
4minced garlic cloves
1 1/2pounds quartered small red potatoes.
Preheat oven to 500 degrees. Combine all ingredients on a jellyroll pan coated with cooking spray. Bake at 500 degrees for 25 minutes or until tender, stirring every 10 minutes.
Makes 4 servings.
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