Reheating time: 10-15 minutes 

It’s Wednesday, do you know where your appetite is? Ours is definitely around here somewhere… but we’re always hungry. You too? No worries – we got you. Flank steak – intense and rich.  You may ask “why flank?”  We love this cut because it is lean and so flavorful and often overlooked. The key is cutting it really thin and across the grain (kind of on a diagonal) so that it is tender and perfect to smother in chimichurri – maybe one of the greatest condiments of all time.  Condiment? Or is it a sauce?  A marinade?  All of the above?  Who cares – we love it. Surround it with quinoa tabbouleh and a grilled romaine salad tossed with veggies and cilantro lime dressing.  Hunger be gone!  Let’s get in there!

For the steak:

This steak is best if broiled for a few minutes on each side, so, set your oven to high broil, and lay out the pieces of steak on a sheet tray lined with foil. Broil on the top rack for a few minutes on each side, until cooked through to your preferred temperature. Once hot, let it rest for a minute or two, and then slice it up on a bias (diagonally against the grain). Plate it up on top of the tabbouleh, and drizzle some chimichurri all over the place!

For the quinoa tabbouleh:

Yum! Can’t stop eating this stuff. We were scraping the bottom of the bowl to get any last traces of this lovely little “salad”. 

Enjoy this bad boy cold!

For the charred romaine salad:

I love charred romaine. I don’t even mind that the texture is a little less crunchy, it still has some tooth, and the flavor is awesome. Empty the contents of your container into a large mixing bowl, and dress with the cilantro lime vinaigrette. Season lightly with salt and pepper, give it a taste, and adjust seasoning as necessary. Plate it up next to the quinoa and steak, and dive on in 🙂

That’s it! Dinner is served, and solved.