Grilled Flank Steak, Portabellos and Green Bean Salad
Ingredients
1/4 cup olive oil
1/3 cup balsamic vinegar
2 tablespoons orange juice
1 tablespoon minced garlic
1/2 teaspoon chili flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/4 pound flank steak, trimmed of all visible fat
4 large portobello mushroom caps (about 3/4 to 1 pound), wiped clean with a paper towel
1 tablespoon water
2 teaspoons Dijon mustard
3/4 pound green beans, trimmed
1 (5-ounce) bag baby spinach leaves (5 cups baby spinach, lightly packed)
4 vine-ripened tomatoes (1 pound), each sliced into 8 wedges
1/2 small red onion, thinly sliced
Make marinade:
Directions
Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.
Make dressing:
Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated.
Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.
Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.
To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.
Mediterranean Salmon Salad
Ingredients
1/2 cup uncooked orzo
2 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
Cooking spray
2 cups torn spinach
1/2 cup chopped red bell pepper
1/4 cup chopped green onions
4 kalamata olives, pitted and chopped
3 tablespoons fresh lemon juice
2 tablespoons crumbled feta cheese
Preparation
1. Preheat broiler.
2. Cook pasta according to package directions, omitting salt and fat.
3. Sprinkle salmon evenly with salt, oregano, and black pepper. Place on a broiler pan coated with cooking spray. Broil 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Let stand 5 minutes; break into bite-sized pieces with 2 forks.
4. Combine pasta, salmon, spinach, and remaining ingredients in a medium bowl; toss well.
(Can you tell we like fresh spinach salads?!)
Cheddar Biscuits
Ingredients
1 C flour
2 tsp baking powder
1/4 tsp cream of tarter
1/4 tsp sugar
1/4 tsp salt
1/4 C cold butter
1 C shredded cheddar cheese
1/3 C milk
Preheat oven to 450 degrees F. Mix flour, baking powder, cream of tarter, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in cheddar cheese. Add milk, stir until mixture forms soft dough.
Place on a lightly floured surface; knead 8 to 10 times or until smooth. Pat out dough into a 6-inch square. Cut into 9 squares. Place on a greased baking sheet
Bake 10 to 12 minutes or until golden brown. Makes 9 servings
Make one of these recipes this weekend and ENJOY!
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