What’s not to like about steak and potatoes?
1 1/2 lb. flank steak, tenderized and sliced against the grain
1 1/2 lb. baby yellow potatoes, quartered
3 T. butter
5 garlic cloves, minced
1 t. each of chopped fresh thyme, rosemary and oregano
Red pepper flakes
Marinade for meat:
1/3 c. soy sauce
1 T. olive oil
1 T. hot chili sauce
Precook the potatoes in boiling salted water for 8 minutes. Remove from water and set aside.
In a large bowl, combine the stead with the marinade. Set aside for awhile.
In a large skillet, mix 1 T. olive oil and 1 T. of butter. When the butter is melted, add the potatoes. Cook for about 4 minutes, stir and cook and additional 5 minutes or until the potatoes are golden and fork tender. Transfer to a plate.
In the same skillet, melt the remaining 2 T. butter. Add the garlic, red pepper flakes, and herbs. Lay the steak strips in one layer in the skillet, keeping the drained marinade for later. Cook on each side for 1 minute, until nicely browned.
Stir in the reserved marinade and cook for one minute. Add back the potatoes and heat thoroughly. Season to taste with salt and pepper.
If you’ve got some already made meatballs, this is a snap! A few weeks ago, I had made some smallish meatballs with beef, ground sausage, spices, breadcrumbs, and egg. I made a double dose and froze half of them. I pulled them out for this recipe.
Dipping Sauce Ingredients:
3 T. soy sauce
1 1/2 t. sesame oil
1 1/2 T. fresh lime juice
1 1/2 T. water
1 T. chopped green onions
These were really good – and always, really easy! The important thing is to plan ahead and marinate them for at least 6 hours!
2 bone in pork chops
1/3 c. white vinegar, divided
1/3 c. soy sauce
2 T. brown sugar
2 T. canola oil
2 bay leaves
1/2 red onion, thinly sliced
1/2 serano chile, seeds removed (wear gloves!)
1/4 c. thinly sliced green onions
Combine 2 T. vinegar, soy sauce, brown sugar, oil, bay leaves, red onions and serano chile in a Ziploc bag. Add the pork chops and mix well to coat the chops. Marinate in the refrigerator for several hours.
Remove the pork chops and onions from the bag. Strain the liquid into a sauce pan, discarding the solids.
Add the rest of the vinegar to the strained marinade. Reduce it down to about half on the stove, resulting in a syrupy consistency.
Heat the grill. Grill the chops well on both sides, brushing them with the reduce marinade.
Plate the chops. Top with the onions and green onions. Pour the remaining marinade over the top.
Being that I work full time, I’m always interested in finding tasty, healthy recipes that I can whip up in a hurry. This one was the absolute easiest to prepare and delicious to eat (as well as healthy!). I always try to make enough to have for lunch the next day so that I’m not scrambling in the morning trying to find something healthy to bring to work. This method has worked out great for me in keeping me on the Dash plan! I paired this meal with the wilted radicchio for a super simple meal that was ready in less than half an hour!
I used a cooking rack over a casserole dish when I was broiling these thighs. I find that this has a much easier cleanup than using an actual broiler pan! I don’t know about you, but cleaning those pans always seem so hard and they never really come that clean anyway!
6 boneless and skinless chicken thighs
1/4 cup butter
3 minced garlic cloves
3 T. low sodium soy sauce
1 T. dried parsley
Black pepper to taste
Preheat the broiler.
Microwave the butter, garlic, soy sauce, parsley and pepper until the butter is melted. Mix with a wisk to combine all ingredients.
Pour the mixture into a shallow bowl.
Coat the chicken thighs in the mixture.
Place the thighs on the rack positioned over a large casserole dish (to catch the drippings).
Broil each side for about 10 minutes each, until the thighs are cooked through.
Take the remaining marinade mixture and boil it on the stove for a few minutes.
Spoon some marinade over the chicken thighs!