Weekly Recipe Round-Up: Flank Steak, Spinach Walnut Pesto, Curry Cauliflower Soup

This week I’m posting the top 3 recipes since there were so many requests. Enjoy!

Flank Steak with Tomato-Red Wine Vinegar Marinade
Serving size: ~4-5 ounces cooked flank steak per serving
Ingredients:
• 1 small can diced tomatoes
• 1 onion, peeled and quartered
• 1/3 cup red wine vinegar
• 1 tablespoon rosemary
• 1 tablespoon parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 ½ -2 pound flank steak
Directions:
1. Puree tomatoes, onion, red wine vinegar, rosemary, parsley, salt, and pepper in a blender. Place puree in a large sealable plastic bag and add flank steak, turning to coat. Refrigerate at least 3 hours up to 24 hours.
2. Heat grill pan to medium-high and cook ~7 minutes per side for medium-rare. Transfer to cutting board, tent with foil, and let rest for 10 minutes. Thinly slice crosswise.

Spinach Walnut Pesto
Ingredients:
• 1/3 cup extra virgin olive oil
• ¼ cup Parmesan or Romano cheese, grated
• 1 teaspoon salt
• ¼ cup walnuts
• 4 cups baby spinach
• 2 cups basil
• Juice from ½ lemon
Directions:
1. Place all ingredients except lemon juice in a blender and puree until smooth. Taste and add lemon juice to your liking.
2. Toss with zucchini noodles or pasta.

Curry Cauliflower Soup
Servings: 6-8
Ingredients:
• 2 tablespoons extra virgin olive oil
• 1 large onion, diced
• 1 teaspoon salt
• 2 carrots, peeled and diced
• 2 pieces celery, diced
• 1 teaspoon curry powder
• ½ teaspoon cumin
• ¼ teaspoon coriander
• ¼ teaspoon cinnamon
• 1 head cauliflower, chopped into smaller pieces
• 6 cups vegetable broth
• Lemon juice
Directions:
1. Heat large pot over medium-high heat, add olive oil. Saute onion with salt ~3-4 minutes. Add carrot, celery, and spices and saute 3-4 minutes. Add cauliflower and 1 cup broth, deglazing the pan.
2. Add remaining broth, bring to a boil then cover and turn heat to low. Simmer ~20-30 minutes until vegetables are cooked through.
3. Puree soup in batches, transfer back to pot and taste. Add salt and lemon juice to taste.

Weekly Recipe Round-Up: Flank Steak, Spinach Walnut Pesto, Curry Cauliflower Soup

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