Ok…I think I may be falling in love with Gina from http://www.skinnytaste.com/. Everything I’ve tried from her cookbook or her website has been delicious. Tonight was no different! I made her Grilled Flank Steak with Chimichurri.
Mine needed to grill more than 3-4 minutes per side. And mine was still medium. The key is to slice it thin after it rests a few minutes.
But the real star of this dish is the chimichurri. OMG it was so good!
I served this with roasted asparagus and salad (plus tater tots for the kids…I resisted…well, ok, maybe I had one or two ).
Well, it’s Superbowl Sunday – so I was in the mood to make some chili. Gina at Skinnytaste did not disappoint! I went with this recipe.
I made just some slight adjustments. The chili powder I had was an Ancho Chili powder – I was out of regular, but this one has a slightly smokey flavor and I thought it was really good. Next, I did use 93% organic lean beef instead of turkey. My guys just prefer it and I figured its still healthy. The pasta I used was a very small regular pasta (ditalini) – it was probably a little less than 8 ounces. I didn’t put the cheese on at the end. I left it for individuals to top on their bowls after the fact. It was SOOO GOOD! Clean-up left me with an interesting surprise. Pasta tends to keep soaking up liquid…so although it was a nice, slightly soupy consistency when we ate it, it was much more solid by the time I put it away…all the extra liquid was soaked up.
I love Chinese take-out…but never trust that there won’t be MSG or all sorts of oil…in general, I like to cook because I know what’s in what I’m eating. But damn if take-out isn’t fast, easy and tasty…well this beef and broccoli is all that and more! I’ve tried so many recipes that claim to be “just like the restaurant” version, but then sadly disappoint. Trust me – this is awesome.
Here’s the original recipe.
I always use flank steak. The trick is to slice the meat against the grain thin. Really thin. It takes forever to slice an entire flank steak and your hand will hurt – but it will be worth it.
When making the marinade, it doesn’t seem like much…but trust me – it will work for an entire flank steak. However, I do double the sauce recipe because my family likes it saucy. Usually I only make it with broccoli. Tonight however I was a little short on broccoli – so instead of running to the store, I improvised and threw in some shredded carrots and sliced water chestnuts.
The original recipe says to cook the beef until there is no pink left. I don’t cook it that long. I wouldn’t eat a steak cooked all the way through, so why would I eat my stir fry that way? Besides, it tends to continue cooking, and it’s also more tender the less it’s cooked. I’m sure this would be delicious with chicken as well – but I always use flank steak.
Enjoy your healthy version of take-out!