The Everyday Occasions Store:
LogoBlack1
tour of our home
browse my SUMMER recipes
Shop the store
the everyday occasions store
ribbon Pink Bakery boxes
kitchen brush set
summer sugar cookies
IMG5 IMG8365
linens kitchen
summer collection enamelware
hydrangea cupcakes linens
IMG3135 IMG9178
linens blue & white containers
clambakeround
IMG6932
summer essentials
clean bottles collection
IMG9883
IMG0898
baking sheets & parchment
herb pots
m74
m70
platter collection
IMG8499
kitchen essentials
baking supplies
m78 m79
baking supplies bread board collection
IMG0751
Enamelware
linen storage ideas
m88 IMG8861
Baking pantry house & home details
IMG6260 IMG0728
summer packaging favorites Summer Recipes

Wednesday, March 23, 2011

Flank Steak | Seared Flank Steak, Heirloom Tomatoes & Sliced Avocado | Quick Dinner Recipe



Seared Flank Steak with Heirloom Cherry Tomatoes & Sliced Avocados

We aren't health nuts - by any stretch. Sometimes, we're just in the mood for something simple without a heavy sauce - something that is fresh, flavorful and, wait, did I mention simple?  After a long weekend of rich food, this is what my body craves on a Monday night.

Flank Steak (also known as a flat iron steak)  is a great option for a quick 'real' dinner.  It is a more affordable steak (than say, rib-eye or filet) has great flavor and it cooks in about 10 minutes... just enough time to slice the tomatoes and avocados.

Seared Flank Steak
2-4 servings

1 - 1 pound flank steak
2 tablespoons of olive oil
2 teaspoons of sea salt
1 teaspoon of fresh cracked black pepper

Over a high flame, heat a cast iron skillet, griddle, or pan for 5 minutes.  It is important to start with a hot pan to get a good sear (just as if you were doing it outside on the grill).  In the meantime, coat the flank steak in olive oil, then salt & pepper.

Put a little bit of the oil (like a 1/2 tablespoon) in the pan and put in the steak.  Cook for 3-4 minutes on each side.  If your steak is too thin, it may take less time... longer if it is extra thick.

Take out the steak and set it aside, cover with foil and let it rest for 10 minutes.  Slice the steak perpendicular to the grain into 1/4 inch slices.   

Sliced Avocado and Cherry Tomatoes
4 servings

2 cups of cherry tomatoes (heirloom, if you can find them)
2 avocados
2 tablespoons of olive oil
1 lemon, juiced
sea salt & pepper

Rinse the cherry tomatoes.  Slice them in halves or quarters (depending on size).  Set aside.

Cut the avocado in half, lengthwise.  Remove the pit by thrusting a large knife into it, letting the knife remain in the pit.  Then twist the knife, loosening the pit, removing it.  Take a knife and slice the avocado (while in the skin) lengthwise.  With a large spoon, scoop out the avocado by running the spoon on the outside of the flesh.

In a small bowl, whisk together olive oil, lemon juice, and salt and pepper.  Drizzle over the cherry tomatoes and avocado.

1 comment:

  1. sounds like a lovely meal. i cannot get enough avocado in my life. also, i've been wanting to cook a steak like this for awhile. you make it sound so easy, maybe i'll put on my big girl panties and give it a whirl.

    ReplyDelete

m60
m33
home entertaining and ifestyle expert
pinterest
twitter
instagram
join the
contact
facebook
m63
m62
m68
The Everyday Occasions Store: IMG1667 ribbon m12 Pink Bakery boxes IMG9415 linens IMG0864 kitchen IMG0153 summer collection IMG3148 enamelware IMG0170 platter collection pastry bag roll of 100 IMG8499 m85 bread board collection LogoBlack2 m31 IMG9619 home m6 IMG8992 recipe m66 SummerIndex1
Subscribe