Saturday, April 3, 2010

Flank Steak with Sweet and Sour Shallots

Delicious. And so pretty!

Flank Steak with Sweet and Sour Shallots
Adapted from a Cooking Light Recipe

1/3c honey
About 3 shallots, peeled, halved, and thickly sliced
1/3c sherry vinegar (I mixed sherry and rice vinegar)
olive oil
About 2 tsp oregano
About 2 tsp paprika
One flank steak, halved crosswise
Baby Spinach (about a half bag)
olive oil, about 2 tbsp
lemon juice, about 1 tsp
1/2 tsp or so oregano

Place honey in a medium saucepan over medium heat; cook a minute or two or until heated. Add shallots, stir. Stir in vinegar and bring to a boil. Cover, reduce heat, and simmer 30 minutes. If dry, add a splash of vinegar. Uncover and cook another 20 minutes or until syrupy. When done, remove from pan, keep warm. Don't wash pan, you'll use it for the meat.

Combine a pinch of salt, pepper, oregano, and paprika in a small bowl. Sprinkle beef evenly with oregano mixture. Reheat pan over medium-high heat. Add about a tablespoon of oil to pan, mix with juices already in there. Add beef to pan; cook 3-4 minutes on each side for medium (I like medium-rare, about 3 minutes a side is good). Let stand 10 minutes, covered loosely with foil, before cutting across the grain into thin slices.

Right before serving, whisk together oregano, oil, and juice in a medium bowl; toss gently with spinach. Serve steak over spinach, top with a spoonful of shallot mixture.

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