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Wednesday, January 25, 2006

Recipe - Flank Steak


1 1/2 pounds flank steak
Coarse salt and ground pepper
1 tablespoon plus 1/4 cup olive oil
1 to 2 garlic cloves
1 bunch flat-leaf parsley, stemmed (about 4 cups)
3 tablespoons fresh oregano leaves
3 tablespoons white-wine vinegar
1/8 teaspoon red-pepper flakes

1. Generously season both sides of flank steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak 5 to 8 minutes per side for medium-rare. Transfer to a cutting board; let rest, covered, 10 minutes. Thinly slice against the grain.

2. Meanwhile, make sauce: In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, pepper flakes, 1/4 cup oil, 2 tablespoons water, and 1/2 teaspoon salt. Pulse until herbs are finely chopped. Serve with steak.

Per serving: 473 calories; 33.6 grams fat; 35.7 grams protein; 7.1 grams carbohydrates; 3.5 grams fiber


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