Friday, August 22, 2008

Battle: Flank Steak

I do feel like it's almost been a battle, using as much of the food occupying my freezer and fridge as I can the past two weeks!!

Last night I cooked up some flank steak, 3 ways (the recipe junkie is already rearing it's ugly head!) to eat over the next few days. The first was a slightly modification of this recipe, based on what I had... and what I forgot :). I used roasted garlic teryaki and left out the garlic and onion. (the onion was the accidental part) Came out pretty delicious, although the picture below doesn't suffice. As I was packing if for lunch, doesn't make for nice presentation. I'll have to work on that!



Also in the tupperware: some beet ravioli I made and stuck in the freezer awhile ago and a large spoonful of Spinach Cannellini dip.

For the ravioli, I used the recipe for the filling but opted for wonton wrappers for a shortcut. The sauce went by the wayside, as I was tired after cooking so much meat! They were pretty good, except I was a bit skimpy on filling them (I'm always afraid of over-filling!) and I'm sure would've been better fresh with the sauce!

To get some veggies and use up the box of spinach in my freezer, I whirred up some of this dip in my trusty food processor before I packed it up. As I made a few adaptations from the Everyday Italian recipe, my version is below. Very yummy!

I'll be back with the other flank steak recipes once I give those a try!

~~~~~
Spinach Cannellini Dip
Adapted from Everyday Italian


1 HUGE garlic clove (prob 2-3 normal sized ones)
1 box frozen spinach, thawed and drained
1 can cannellini beans (might've been 20oz can)
1T fresh lemon juice
1T balsamic vinegar
salt and pepper, to taste
EVOO (extra-virgin olive oil)

I just threw everything but the oil into the processor, turned it on, then drizzled in the EVOO until it got a nice creamy consistency (used ~2T). Like I mentioned, it could've used a little more, or maybe some water to moisten a bit more.

It definately reminded me of spinach artichoke dip, and would be fantastic on pita chips! Could also be done with fresh spinach, sauteeing with garlic and some EVOO over medium heat before adding to the food processor.

2 comments:

Maggie said...

The flank steak glaze looks good and sticky, yum! I love cheating with wonton wrappers especially when I'm letting my son fill ravoli. They're so easy for him to work with.

Thanks for stopping by my site!

Ricki said...

Good luck with your transition, and welcome to the world of blogging! I've got relatives in Boston and used to visit quite a bit--it's a fabulous place, and I'm sure you'll come to love it!

And thanks so much for the link to my blog. It is much appreciated! :)

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