Broccoli with asparagus. I boil the entire head of broccoli in boiling water for exactly three minutes with the floret side down. Then I cut off the florets onto the plate and arrange them so they look like they are still on the stem. The asparagus was leftover from last night but it seemed to be the most popular vegetable. Instead of serving one vegetable and demanding kids eat it try serving two and ask them to choose one! Getting kids to eat their vegetables is super tricky. This weekend my son wouldn’t touch anything on his plate.
Red and yellow peppers with a black bean dip…Hmm…not so popular. I ate it!
My kids love flank steak. Last week, my son was crying when I asked if he could have a hot dog after I realized I had forgotten to buy steak. Below is a gluten free version of the Epicurious Flank Steak Recipe. I adjusted the cooking times too and added some details.
Flank Steak Recipe from Epicurious
Marinade:
- 1/3 cup gluten free organic Tamari soy sauce
- 1/3 cup red wine
- 3 cloves of garlic-smashed
- 1 Tablespoon olive oil
- pepper to taste
- 1 flank steak
Directions:
- Combine marinade ingredients in a glass baking pan.
- Marinate the flank steak (30 minutes to overnight depending on how much time you have.)
- Remove steak from the refrigerator 30 minutes before you are going to cook it.
- Preheat broiler to high.
- Pour marinade from steak into sauce pan and boil to reduce until the sauce is half it’s volume. Cook for at least 3 minutes.
- Dry off steak with a paper towel–it will cook better if it is dry.
- Place steak on a rack to cook so that the juices will drain into a pan. I used a wire baking rack over a baking tray.
- Broil steak for 7-8 minutes on the first side and 6 minutes on the second side for medium steak.
- Let sit out and rest for 10 minutes before you cut it. The steak will cook more as it rests and the juices are reabsorbed into the steak.
- Serve with reduced marinade and some freshly ground pepper.
I also served the leftover potatoes from last nights dinner. No dessert tonight.