This Month's Recipe
Blackened Flank Steak Salad with
Roasted Red Pepper & Rosemary Couscous
 Blackened Flank Steak
| 1 |
Flank steak, cut in half across the grain to fit your skillet |
| 1 |
Tablespoon olive oil |
| 1 |
Teaspoon salt |
| 2 |
Tablespoon Chef Paul Prudhommes Blackened Steak Magic |
| ¼ |
Cup Red Diamond Cabernet Sauvignon |
Rub both sides of flank steak with olive oil and season with salt and Chef Paul Prudhommes Blackened Steak Magic.
In a VERY HOT skillet, sear flank steak for 3 minutes per side.
Remove steak from skillet and let rest for 5 to 7 minutes.
Remove hot skillet from heat source and add Red Diamond Cabernet Sauvignon. Swirl around pan, allowing browned bits to release from bottom of pan. Pour wine sauce over resting flank steak. Slice VERY THIN across grain to make 4 servings to top salad greens.
Salad Greens
| 4 |
Cups mixed baby salad greens or spring mix salad greens |
| 1 |
Medium red onion, or sweet onion, thinly sliced |
| 2 |
Red tomatoes, quartered |
| 1 |
Cucumber, peeled and diced |
| 1 |
Jar of Naturally Fresh Blue Cheese dressing |
| |
Fresh blue cheese crumbles, for garnish (optional) |
Prepare salad mixture by combining salad greens, sliced onion, quartered tomatoes and diced cucumbers. On 4 individual plates, divide salad mixture and carefully place warm flank steak on top. Drizzle with Naturally Fresh Blue Cheese dressing, to personal preference, and top with blue cheese crumbles.
Couscous
| 1 |
½ cups uncooked Osem Toasted Israeli Couscous |
| 2 |
Cups chicken broth |
| 1 |
Small jar roasted red bell peppers, drained and chopped |
| 2 |
Sprigs fresh rosemary, finely chopped |
| |
Salt and pepper to taste |
Prepare Osem Toasted Israeli Couscous according to package directions. Set aside.
Finely chop roasted red bell peppers and rosemary. Once couscous is ready, carefully combine with chopped peppers and rosemary. Fluff with a fork and serve as a side dish with Blackened Flank Steak Salad.
Enjoy this great meal with a glass of Red Diamond Cabernet Sauvignon! |
