Sometimes two are better than one!
I saw a Martha Stewart recipe that sounded interesting–Poached Egg with Rice and Edamame. However, I was not real sure how my family would react to green stuff with an egg.
Later, I stumbled upon a recipe for Grilled Balsamic Flank Steak. Having just picked up a flank steak on sale, this was perfect! Plus meat helps make up for the fact that there are vegetables on the plate!
So, I cut out parts of the Edamame recipe and pasted in the Flank Steak!
I left out the egg. Maybe I’ll try that another time.
I didn’t have red pepper flakes or purple cabbage, so I left them out, too. Everyone seemed okay with that. I think the pinch of red pepper flakes added with the garlic would be good. I did add some ground red pepper. I added what I thought was a little. It might have been just a little too much.
Edamame and Kale
- 1 Tbsp extra-virgin olive oil
- 1 clove garlic, sliced
- 2 cups kale, chopped
- 1/2 cup frozen edamame beans, thawed
- Coarse salt
In a medium skillet, heat oil over medium heat. Add garlic–cook until you start to smell it, about 30 seconds. Add kale and cook, stirring until wilted, about 2 minutes. Add edamame and cook until heated all the way. Season with salt.
Balsamic Flank Steak
- ¼ cup balsamic vinegar
- 1 Tbsp Worcestershire sauce
- 2 tsp dark brown sugar
- 1 garlic clove, minced
- 1 pound flank steak
- salt and pepper
Mix marinade ingredients together and throw it all in a large ziplock bag. Add the steak. Allow the steak to marinate for 30 minutes at room temperature. You might give it a turn half-way through. Grill until it is cooked like you like. (Some folks prefer a little more pink than others.) Let the meat stand, covered loosely with foil, for about 10 minutes. Cut in thin strips against the grain.
I served it all over brown rice. I’m sure you could serve it without if you wanted. We all like brown rice!
The only issue I had with my frankein-recipe was that it was a little tricky to cut the meat on top of all the other stuff in the bowl. I managed okay though!
Chip: The balsamic marinade on the flat-iron steak gets down into everything for a wonderful blend of flavors and textures.
Megan: I think this is my new favorite way to eat kale. It has just the right amount of kick to offset the green taste.
Katie: I must say, it’s not my favorite thing, but it wasn’t bad, either. It was a new and intriguing idea. I will certainly give it that!