Sometimes two are better than one!

Balsamic Beef with Kale and Edamame

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!

Edamame and Kale with Balsamic Beef

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!

Critics’ Corner

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!

The hubs and I went on a little lunch date last week.

selfie

Aren’t we goofy and cute?!

Chip works at Arkansas Blue Cross. His company has recently opened a restaurant in their main building. Since Chip is “the camera man” he was instrumental in helping with some of the restaurant’s photographs as well as some of the graphics. He has been talking about The Green Leaf Grill for months! He’s even gotten to eat there several times. Finally, I talked him in to taking ME!

sinage

It was a beautiful day to be in downtown Little Rock, especially in February. Just look at that blue sky!

It was quite busy at the Green Leaf Grill. There are many ordering options–deli, grill, pizza, entrée, salad and more.

chefs on the line

green beans

chef at work

Salads are made to order right in front of you.

salad bar

Fresh, local ingredients are used every day.

grilled chicken

blue cookware

They even have a pizza oven!

pizza oven

Chip had the Ham and Swiss Panini on a pretzel roll with sweet potato fries. He thoroughly enjoyed his meal.

ham and swiss

He offered me a bite, but my plate was so full I didn’t think I could spare the room.

I chose the Grilled Flat Iron Steak. It was served on a bed of greens and edamame with red and yellow beet chips.

steak

Oh, my goodness! It was so yummy! The steak was perfectly cooked. I had never had a yellow beet. They are good! I liked them better than the red beets!  I really liked having the edamame in with the greens. I need to remember to get some next time I’m at the store.

There is a cookie bar where you can package your own cookies to take back to the office. I didn’t have room for cookies. I guess I have to save room next time. Oh, there will be a next time!

cookie bar

Thanks for the great meal, Chef! Look, I’m a dork! I had to have my picture with Chef Jason.

with the chef

The Green Leaf Grill is located at 601 South Gaines in downtown Little Rock, AR.

They are opened for breakfast Monday-Friday 7:00 am – 9:30 am

Lunch is served Monday-Friday 10:45 am – 2:00 pm

Be sure to check their menu weekly for specials.

Which would you choose–Chip’s sandwich and fries or my steak and salad?