Holiday favorite: This recipe makes nearly as regal a presentation as beef tenderloin, at a fraction of the cost. Flank steak, a lean, beefy-tasting cut, freezes well if properly wrapped. (Bill Hogan/Chicago Tribune) |
5. Remove flank steak to a cutting board. Tent with foil; let stand 10 minutes. Remove the bay leaves and thyme sprigs from the pan. Boil the pan sauce to reduce it to the consistency of gravy. Season with salt and pepper to taste. Slice steak into 1/2-inch wide slices. Serve nestled on top of the pan sauce. Garnish with parsley.
Nutrition information:
Per serving: 565 calories, 23 g fat, 9 g saturated fat, 211 mg cholesterol, 22 g carbohydrates, 63 g protein, 988 mg sodium, 3 g fiber.
Sage, garlic braised potatoes
Prep: 10 minutes
Cook: 25 minutes
Servings: 8
Note: I like to use the small multicolored potatoes sold in mesh bags in the produce section.
Ingredients:
2 ½ pounds small, thin-skinned red or yellow potatoes
2 cups chicken broth
4 cloves garlic
3 to 4 sprigs fresh sage or ½ teaspoon dried
Salt, freshly ground pepper
2 tablespoons butter, optional
Chopped fresh parsley
1. Cut potatoes in half if they are larger than 1½ inches in diameter. Put into a large saucepan in a single layer. Pour broth over all; add water if needed so potatoes are immersed by about ½ inch of liquid. Add garlic and sage to pan. Heat to a simmer. Cover the pan; simmer over low just until potatoes are fork-tender, about 20 minutes.
2. To serve, tip off the broth. Season the potatoes with salt, pepper and butter, if using. Serve garnished with parsley.
Nutrition information:
Per serving: 131 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 28 g carbohydrates, 4 g protein, 232 mg sodium, 3 g fiber.
Nutrition information:
Per serving: 565 calories, 23 g fat, 9 g saturated fat, 211 mg cholesterol, 22 g carbohydrates, 63 g protein, 988 mg sodium, 3 g fiber.
Sage, garlic braised potatoes
Prep: 10 minutes
Cook: 25 minutes
Servings: 8
Note: I like to use the small multicolored potatoes sold in mesh bags in the produce section.
Ingredients:
2 ½ pounds small, thin-skinned red or yellow potatoes
2 cups chicken broth
4 cloves garlic
3 to 4 sprigs fresh sage or ½ teaspoon dried
Salt, freshly ground pepper
2 tablespoons butter, optional
Chopped fresh parsley
1. Cut potatoes in half if they are larger than 1½ inches in diameter. Put into a large saucepan in a single layer. Pour broth over all; add water if needed so potatoes are immersed by about ½ inch of liquid. Add garlic and sage to pan. Heat to a simmer. Cover the pan; simmer over low just until potatoes are fork-tender, about 20 minutes.
2. To serve, tip off the broth. Season the potatoes with salt, pepper and butter, if using. Serve garnished with parsley.
Nutrition information:
Per serving: 131 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 28 g carbohydrates, 4 g protein, 232 mg sodium, 3 g fiber.
