Tuesday, June 22, 2010
Flank Steak on a Bed of Wilted Spinach
I love having my garden, it's pretty sweet to be able to go pick some dinner. I currently have peas, spinach and lettuce ready to be picked.
I had a lot of spinach out, but whenever you cook it it always looks like you have a handful when you get done.
I do have to admit that I spent a lot of time wandering around the grocery store wondering what to have for dinner, and being rather indecisive. Finally, I just bought a Portabella mushroom and called it good.
I do not normally like well done steak, but some cuts need to be cooked longer. Flank steak does best at medium, so marinade well, and cook it till it's done.
8 oz flank steak
2/3 C. basil salad dressing or marinade.
1 Tbs. minced garlic
3 C. washed raw baby spinach
1 C. sugar snap peas
1 sweet onion - sliced
1 portabella mushroom - sliced
2 tsp. minced garlic
4 Tbs. cilantro dressing - low fat (I got mine from Trader Joe's)
Salt and Pepper
Cut the kiwi in half and squeeze it into a Ziplock bag. Add the steak, garlic and marinade, let this hang out for about 2-3 hours.
Thoroughly wash and dry your vegetables. Get two pans going on medium high heat, spray with cooking spray. In one pan cook the mushroom until it is brown on both sides. In the other pan add the onion and cook for a couple minutes, then add the garlic and peas. When the peas turn bright green add the spinach and toss until it is wilted, salt and pepper if needed, divide on plates. When the mushroom is done, place on top of spinach. In the pan that is done first turn up the heat a touch and add the steak. Let it cook for about 5 minutes, then turn it over. Keep checking and turning your steak, it should be of medium doneness.
Remove your steak from the heat and let it rest for about 7-10 minutes.
Slice the steak across the grain and set on spinach bed. Top each dish with 2 Tbs. of cilantro dressing.