Monday, June 24, 2013

Steakhouse Sunday

Mmmmm meat! That's what my husband said when he saw this on the menu. The plate looks a little spare but this was a seriously filling meal.

Grilled Flank Steak

  • 1 tsp. black peppercorns
  • 1 tsp. cumin seed
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 2 Tbsp. lime juice
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. rosemary
  • 1-2 lbs. flank steak

Grind peppercorns and cumin seeds. Combine remaining ingredients (except steak) in a blender, blend well, and pour over flank steak in ziplock bag. allow to marinate at least 3 hours (preferably overnight).


Preheat grill to medium-high heat. Oil the grate and grill meat about 5 min. per side or until done to your liking.


Coconut Creamed Spinach

  • 1 lb. frozen spinach
  • 1/2 cup coconut milk
  • 3 cloves garlic, minced
  • 1/2 tsp. coconut flour
  • 2 tsp. olive oil
  • 1 shallot, minced
  • 1/2 tsp paprika
  • Salt and pepper, to taste

Thaw spinach completely and squeeze out liquid.


Heat a small saucepan over medium heat. Add the coconut milk and 2 tsp. of the garlic. Whisk in the coconut flour until slightly simmering and remove from heat.


Meanwhile, heat olive oil in skillet over medium heat and add shallot, remaining garlic, and paprika. Cook until shallots are just translucent. Add spinach and cream sauce, simmering until cooked through. Serve immediately.


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