Saturday, October 27, 2007


Rosemary merlot flank steak (recipe in the comments)
Roasted new potatoes
Haricot verts, wax beans, and baby carrots in a Dijon vinaigrette

Baked apples
Hot tea (variety of flavors for various participants)
M's mom (Mn) came for a visit this weekend and will be staying through Halloween, so there will be a new "reactor" for a couple days. Rosemary merlot flank steak is a great meal to make for company, especially if you're on a budget. The cut of meat is less expensive than many and the presentation is very elegant, without much fuss. We had the last of the potatoes from our farmers' market and are (again) amazed at how much better fresh organic potatoes are than what you normally get at the store (potatoes are an important organic switch!).

Prep Notes
Difficulty: Easy
Chopping: Onion chopped, potatoes halved, beans trimmed, apples cored
Time: About 50 minutes
Make ahead: The marinade can be made ahead and refrigerated. The spice mixture for the apples can be made a week ahead and stored in an airtight container.

J: "The scent of rosemary perfumed our whole house - mmm."
M: "Easy restaurant quality."
Mn: "A colorful blend of flavors."

1 comment:

J said...

Rosemary-Merlot Flank Steak – Cooking Light
Serves 2-3

1 cup onion, finely chopped
3/4 cup beef broth
3/4 cup Merlot
1 T fresh rosemary, chopped
1/2 t salt
1/4 t Italian seasoning
2 garlic cloves, minced
1 lb. flank steak
Cooking spray
1 T tomato paste (or more to taste)
2 t Dijon mustard

Prepare grill or broiler.

Combine onion, broth, wine, rosemary, salt, seasoning, and garlic in a large bag. Add steak and marinate in the refrigerator for 20 minutes, turning once. Remove steak and RESERVE marinade.

Coat grill rack or pan with cooking spray. Grill for 4-6 minutes per side (depending on steak thickness). Let stand for five minutes. Slice diagonally across the grain into thin slices.

While steak cooks, combine marinade with tomato paste and mustard in a small sauce pan over medium-high heat, stirring well with a whisk. Bring to a boil and reduce to about 1 cup (about 7 minutes). Serve sauce with the steak.