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Weekday dinner inspiration: Flank Steak with Red Wine and Oven Fries and more

Mon | Meatless meal

Open-Face Fried Egg Sandwiches With Avocado and Salsa is a flavorful and hearty Monday night meal. This is a three-stage dish. One, make a chunky avocado spread with coarsely chopped fresh avocado, lime juice and salt and pepper. Set aside. Two, toast thick slices of bread, and three, while the bread is toasting, fry two eggs per serving. To assemble (is that step four?), spread the avocado mixture on the bread; top with eggs and garnish with salsa.

Tues | Bowl of goodness

Trying to cut back on pasta but want something delicious to pair with meatballs? Think about chickpeas. Meatballs & Chickpeas, Moroccan Style is made easy with frozen meatballs and canned chickpeas. To make the sauce, heat a couple of tablespoons of oil and saute 1 large finely chopped onion and 2 large minced garlic cloves. Stir in ½ teaspoon each of ground cinnamon and cumin and a whole teaspoon of hot paprika. Add 1 can of diced tomatoes. Heat through and add chickpeas and warmed meatballs. Serve with feta cheese crumbles.

Wed | Rotisserie chicken

Use shredded meat, white and dark, for Black Bean and Chicken Quesadillas. Make your filling of chicken, drained and rinsed canned black beans and pepper Jack cheese. Pickled jalapenos are a fiery good addition. Garnish with sour cream, and serve with yellow rice.

Thurs | Stir Crazy classic

Make a quick-step Cuban Gallego Soup by adding cubed potato pieces to a pot of simmering chicken broth, then tossing in a bay leaf or two, sliced cooked sausage and a can (or two) of drained great Northern beans. When the potatoes are done, add a bag of baby spinach (and discard the bay leaf). Serve toasted garlic Cuban bread on the side.

Fri | Steak house dinner

I am a big fan of the old Good Housekeeping three-ring binder cookbook, and now a new Sunday Dinner Collector's Edition is out from Hearst Books in a more traditional book format. (No binder.) There are more than 1,200 recipes to pick from, but I zeroed in on Flank Steak With Red Wine and Oven Fries (recipe below) for a perfectly perfect Friday night meal.

Janet K. Keeler can be reached at or (727) 893-8586. Follow @RoadEats on Twitter.


Flank Steak With Red Wine and Oven Fries

3 medium (8 ounces each) russet (baking) potatoes

3 teaspoons olive oil, divided

½ teaspoon salt, divided

¼ teaspoon coarsely ground black pepper

1 ¼ pounds beef flank steak, trimmed of fat

½ teaspoon dried tarragon

1 medium shallot, minced

¾ cup dry red wine

1 (9-ounce) bag microwave-in-the-bag baby spinach

Preheat oven to 450 degrees. Cut each unpeeled potato crosswise in half, then cut each half lengthwise into 8 wedges.

Spray 15 ½- by 10 ½-inch jelly-roll pan with nonstick cooking spray. Place potatoes in pan and toss with 2 teaspoons oil, ¼ teaspoon salt and ¼ teaspoon coarsely ground black pepper. Roast potatoes in oven 25 minutes or until fork-tender and beginning to brown, stirring once halfway through roasting.

Meanwhile, rub steak with tarragon and remaining ¼ teaspoon salt to season both sides. Heat 12-inch cast-iron or other heavy skillet on medium-high. Add 1 teaspoon oil and steak; cook 12 minutes for medium, or until desired doneness, turning over once. Transfer steak to cutting board. To same skillet, add shallot and cook 1 minute, stirring. Add wine and heat to boiling; boil 2 minutes or until reduced to ⅓ cup.

Cook spinach in microwave as label directs. Thinly slice steak and serve with wine sauce, potatoes, and spinach.

Serves 4.

Source: The Good Housekeeping Cookbook: Sunday Dinner Collector's Edition (Hearst Books, 2014)

Weekday dinner inspiration: Flank Steak with Red Wine and Oven Fries and more 02/24/14 [Last modified: Monday, February 24, 2014 1:05pm]
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