Miss Mary

What’s for dinner? Marinated Flank Steak and Spring Rice

We had a visit from an insurance nurse yesterday (she was SO fun) so we couldn’t eat after 12pm and our appointment was at 6pm.  When you think about NOT eating it makes you crazy hungry.  Hubs asked if I wanted to go to a restaurant after the visit and I indicated we would have to WAIT for our food, so no.

Instead, thinking ahead, I marinated a flank steak and made the rice side after she left.  I really had a taste for an Asian flavor.  The steak turned out well and it was quick on the grill.

Flank Steak

  • 1.3 pound flank steak

Marinade

  • 2 T low sodium soy sauce
  • 1 T oyster sauce
  • 2 gloves chopped garlic
  • ½ teas restaurant style pepper
  • 3 scallions sliced
  • ¼ cup light extra virgin olive oil
  • Zest of one lime
  • Juice of one lime

2013 Recipe Flank SteakUsing your whisk, emulsify your ingredients.  Place the steak in a freezer bag and pour your marinade over the top.  You can marinade it over night, or for 3 hours like I did.

2013 Recipe Flank Steak 2Using indirect heat, we turn the middle burner off, grill to your liking.   Five minutes on one side, fine on the next, then check for your level of preference.  If you’re wondering if it’s done, we usually cut it open in the middle to see if it’s what we want.  We put it back on the grill for 5 one side, and 5 on the other.  Hubs likes his well.  Me I like pink.

——

While Hubs was busy grilling, I made this really quick delicious rice side dish.  I think I’d like to make it with bulgur if I could ever find it.  Rice is not a friend to diabetics so I really load this up with the good carbs – vegetables.

The secret to this side dish is the dressing.  Fresh lime is my go to citrus.

2013 Spring is here riceSpring Rice side dish

Juice of one lime

  • 1 cup of the mini carrots chopped
  • 1 green pepper, seeded and diced
  • 2 scallions, sliced
  • 2 stalks of celery slivered
  • 3 tablespoons of flat leaf parsley, chopped
  • 1 bag of Success brown rice, prepared

Dressing

  • 1 teaspoon kosher salt
  • 1 teaspoon restaurant ground black pepper
  • Juice of one lime
  • 2 garlic cloves, minced
  • ¼ cup extra light olive oil

 

2013 Spring is here rice 2Follow the directions on the Success rice packaged.

In a medium bowl place all your veggies and herbs.  Toss.  In a small bowl, add all the dressing ingredients and emulsify with a whisk.  Pour over your veggies and mix while you wait for your rice to be done.  When the rice is finished, drain well and add to the veggies.  Toss.

So we didn’t wait too long after the visit and dinner was done in a flash – or maybe 20 minutes.  And here’s a shout out to my new friend Nurse Mary.  Hey!

 

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