Sarah Williams is a graduate of the Art Institute of Colorado with a Culinary degree and a background in nutrition. She has spent time honing her skills in local restaurants including Giovannis and Fire. For the past three years Sarah has been a personal chef for elite and professional athletes, designing menus that adhere to strict dietary needs. When she is not cooking, Sarah is a mom to two active children and enjoys yoga, biking, and cross training workouts with her husband. Being physically fit, healthy, and knowing where her food comes from are passions of hers. If you would like to reach Sarah personally, email her at email@example.com. Every Friday, Sarah will have a new healthy and delicious recipe to share with the fitness community. Stay tuned for next week's recipe!
Flank steak is a great dish for the family as well as a great protein. I always buy the largest piece so my husband and kids can make sandwiches for the next day. Another way to use leftovers is to put it in a mixed greens salad with tons of veggies, then I drizzle olive oil and balsamic glaze over top. Tonight we are having flank steak, grilled yellow and green zucchini, and sautéed acorn squash. Yum!!
Grocery list Flank steak 2 pinches of salt and pepper 1/2 cup of good extra virgin olive oil 1 TBS of soy sauce (I use gluten free ) 1/4 cup of red wine (I have leftover Bordeaux from the other night) 1 TBS of mustard (Gray Poupon)
I take all of the above ingredients and mix in a bowl. Then pour mixture onto the flank steak. Cover and let it marinate for an hour or even over night. Next, throw it on a grill until browned or charcoaled. I finish it off in the oven at 350 for a couple of minutes. Take it out and let it sit for 5 to ten minutes, then slice away against the grain. My kids love it!!!