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Monday, October 18, 2010

Grilled Steak With Mustard Shallot Sauce

Grilled Steak With Mustard Shallot Sauce
2 Small flank steaks
1 TSP salt
1/2 TSP pepper
4 TBS EVOO, divided
1 TBS Dijon mustard
2 TBS fresh lemon juice
1 Large shallot, minced

Here's a healthy and easy dish from Women's Health that I had to try since I found perfectly sized, lean flank steaks at the supermarket. Sometimes you just need to cook by what ingredients look the freshest. And did I mention that this recipe is easy? Like, really easy! I serve this dish with steamed green beans and a sweet potato mash, but you can also serve the steak on top of greens and use the sauce for dressing for a main course salad.

Heat a grill pan over medium-high heat. Season the steaks on both sides with the salt and pepper. and brush with 1 TBS of olive oil. If the cuts are thicker, pound them a bit so they cook quickly. Mince the shallot and combine in a small bowl with 3TBS oil, mustard and lemon juice. Whisk until combined and set aside. When the pan is very hot, put on the steaks. For a 1/2 inch piece of flank steak cook for 2 minutes per side for medium. After letting the meat rest, slice and top with the sauce.

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.