Need a recipe for a quick dinner with little prep time? I have just the thing! Marinate the steak and leave it in the fridge before going to work, and you can prepare your meal in no time at all when you get home!
The following makes 4 servings (compliments of This Girl and the South Beach cookbook):
- 1/2 cup dry red wine
- 2 tsp light soy sauce
- Pinch of black pepper
- 1/4 tsp dried oregano
- 1 lb flank steak, trimmed of all visible fat
- Veggies such as red and green bell, broccoli florets, onion and green beans – all sliced
In a shallow dish, combine the wine, soy sauce, pepper and oregano. Add the steak and turn to coat both sides with the marinade. Cover and refrigerate overnight (or before you go to work), be sure to turn the steak occasionally when you get home.
When ready to cook, remove the steak from the marinade, pat dry with paper towels, and discard the marinade. This Girl’s tip: rather than discarding the marinade, add it to your veggies as they cook to enhance the flavor and not waste the marinade.
Coat a broiler-pan rack with cooking spray and preheat the broiler.
Place the steak on the prepared rack. Broil 4″ from the heat source for 5 minutes per side, or until a thermometer inserted in the center of the steak registers 160 degrees for medium.
While the steak cooks, stir-fry a combo of veggies in a little olive oil over medium-high heat until cooked through, yet still crisp (use a combo such as broccoli, bell peppers, onions and green beans).
To serve, thinly slice the steak diagonally across the grain and place over veggies.