Saturday, September 24

Recipe of the Week: Cowboy Flank Steak w/Mini Cheddar Potatoes


Jerry and I LOVE trying out new recipes.  I enjoy cooking so much...I could try a new recipe every night, and often times I DO!!  I find that this is the best way to become inspired and familiar with flavor combinations, spices and other unfamiliar ingredients.

Confession time...so I found this amazing cookbook in the "Just added"section of my local library, like three months ago.  And, despite it being LONG overdue and the fines adding up, I have not been able to part ways with it.  Don't judge me! It is the BEST recipe book I have come across in a long time.  I know I need to give it back, but I just don't want to.  Don't worry, I am going to turn it back in, but I am not even going to blink an eye about the fines...my obsession with it is worth every dollar.

So this week's recipe comes straight from my most favorite cookbook of the moment!



Cowboy Flank Steak


Ingredients

  • 2 teaspoons chili powder
  • 1 teaspoon instant coffee granules
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon brown sugar
  • (1-pound) flank steak, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray

Preparation

  • 1. Preheat broiler.
  • 2. Combine first 4 ingredients in a bowl, stirring with a small whisk until blended. Sprinkle steak with salt and pepper; rub steak with spice mixture. Place steak on a broiler pan coated with cooking spray.
  • 3. Broil steak 4 inches from heat 12 minutes or until desired degree of doneness (do not turn steak). Remove steak from oven; loosely cover with foil, and let stand 5 minutes.
  • 4. Cut steak diagonally across the grain into thin slices.

  • Serve with: Mini Cheddar Potato Skins
  • Ingredients

    • 1 pound red fingerling potatoes (about 20)
    • 1 tablespoon butter, melted
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3 tablespoons reduced-fat shredded extra-sharp cheddar cheese
    • 2 tablespoons thinly sliced green onion tops



    Preparation

    • 1. Preheat broiler.
    • 2. Scrub potatoes; place in a single layer in a microwave-safe bowl (do not pierce potatoes with a fork). Cover bowl with plastic wrap (do not allow plastic wrap to touch food); vent. Microwave at HIGH 5 to 6 minutes or until tender. Let stand 5 minutes or until cool enough to touch. Cut potatoes in half; drizzle evenly with butter, and sprinkle evenly with salt and pepper. Top evenly with cheese. Broil 2 minutes or until cheese melts, and sprinkle evenly with green onions.

    • Cooking Light Fresh Food Fast Weeknight Meals,  2010
    *We also added Veggie Primavera to our meal, from this cookbook for more balanced nutrition!

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