Tuesday, August 28, 2012

Flank Steak with Asparagus Topping

I'm not sure what to even call this, but it was good! I'm sure a fancier lettuce would have elevated the dish, but this is called using the ingredients on hand. I was really craving THIS dish, but I did not have the right stuff. But it did get me thinking and it led me to this creation.

Flank Steak with Asparagus Topping

Flank or Skirt Steak
2 limes
2 cloves of garlic
splash of vinegar (I used rice wine, but red or apple cider would be fine.)
10-12 stalks of aspargus
1/4 cup pecans
1/4 cup feta cheese
2 tsp honey
olive oil

Mix 1 tsp honey, salt and pepper, half a lime and some olive oil (a tsp or two) in a small bowl and pour over flank steak. Either grill the steak or put it under a high broiler. I did the broiler for 7 minutes on one side and about 3 on the second side. Let it rest before cutting it across the grain.

Mince garlic and add to a small skillet. Cut asparagus in 1/4 inch pieces. Crush nuts and add them. Add a tbsp of olive or two and a splash of vinegar. Saute until asparagus has cooked for 4-5 minutes. Turn off heat and add feta, stir to melt it in. Taste and add salt as needed.

Make a side salad and serve steak on the side or on top of the lettuce. Top with the asparagus topping. I made a simple salad dressing that was the same as the steak marinade.

1 comment:

Blog Widget by LinkWithin