Flank Steak with Lime Marinade and Crisp Goat Cheese Salad

My mom recently sent me Everyday Food: Great Food Fast. I already get the Everyday Food magazine each month, which is usually packed w/ "must make" recipes, so I was excited to get this book. Not only are the recipes quick and easy, each one is accompanied by a photo. I always like to see a pic of the finished product.

We were drawn to these two recipes because it was a new way for us to cook flank steak and I liked that the salad also had potatoes in it. Since I would be slaving away at making and broiling those little goat cheese rounds, I didn't want to have to mess with making something else to go along with the steak. This was perfect!

Do you know what else is perfect? Those little goat cheese rounds. The recipe only calls for 2 per salad. But, once you polish those off, you are left wanting more. You'll know better next time.

Flank Steak with Lime Marinade
Everyday Food, Great Food Fast

Serves 4

1/2 cup fresh lime juice (we used 3 limes)
2 tbls. soy sauce
2 scallions, thinly sliced (we used red onion instead)
2 tbls. minced peeled fresh ginger (we used a couple pinches of ground ginger)
1/2 tsp. red pepper flakes
1 1/2 pounds flank steak
Vegetable oil
Course salt and pepper

1) In a resealable plastic bag, combine the lime juice, soy sauce, scallions, ginger and red pepper. Add the steak and seal the bag; marinate the steak in the regrigerator, turning occasionally, for 30 min.

2) Heat the grill to high; lightly oil the grates. Remove the steak from the marinade, letting excess drip off (discard remaining marinade); season with salt and pepper. Place on the grill; cover. Cook, turning once, until the meat has reached the desired doneness, 6-8 minutes for medium-rare. Let the steak rest for 10 minutes before slicing thin.

Crisp Goat-Cheese Salad
Serves 4

1/2 cup olive oil, plus more for baking sheet
3 large red potatoes
1 large egg
Salt and pepper
1/2 cup plain breadcrumbs
1 log fresh goat cheese (12 ounces)
1 tbls. white-wine vinegar
1 tbls. grainy or Dijon mustard
8 ounces mesclun or mixed salad greens

1. Heat the broiler. Brush a baking sheet with oil; set aside. Place the potatoes in a medium saucepan, cover with water and bring to a boil. Simmer just until fork-tender, 20-25 minutes. Rinse the potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.

2. In a shallow bowl, whisk the egg with 1/4 teaspoon each salt and pepper. Place the breadcrumbs in another shallow bowl. Slice the goat cheese into 8 rounds (see note below), and pat each into a disk about 1/2 inch thick. Dip the disks in the egg and then in the breadcrumbs, coating evenly. Place on the prepared baking sheet.

3. In a large bowl, whisk together the vinegar, mustard, and 1/4 tsp. each salt and pepper> Slowly add 1/4 cup of the oil, whisking to emulsify. Set aside.

4. Brush the disks lightly with the remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.

5. Toss the greens and potatoes in the dressing. Divide the salad among 4 plates and top each with 2 goat cheese disks.

*To make slicing the goat cheese easier, place the log in the freezer for several minutes first.


No comments:

Post a Comment