FLANK STEAK WITH BUCKWHEAT WAFFLE AND VEGGIES
Healthy flank steak, buckwheat, corn and beetroot-greens waffle, steamed mixed peppers, and steamed Brusselsâ sprouts served with real butter, and brown, pan-made gravy đœâ€ïžđ
Flank steak:
1 long flank steak
salt and pepper
Preheat pan on medium-high with teaspoon of olive oil.
Quickly turn it up to high and sear steak on each side.
Turn pan down to medium to medium-high.
Cook steak till digital thermometer reads 130ÂșF on inside for medium/rare.
Let rest. Slice in finger-width slices just before serving. To reheat any meat to serve all components of meal together, per person, for medium/rare beef you never exceed 1 min 50 seconds in microwave.
Brown gravy: (I have a premix, home-made version I keep in a Tupperware )
Equal measures of:
wheat flour and corn starch
1 dehydrated onion, dried and powdered
5 cloves of peeled, baked, dehydrated, and powdered garlic
1 tsp powdered cumin
1 tsp powdered cilantro
salt and pepper to taste
For gravy –
Add:
1/3 cup of beef stock
Mix and cook in pan until thickened.
Buckwheat flour, corn, cilantro and beetroot-greens waffles:
1 cup of buckwheat flour
3/4 cup of corn (I used frozen, thawed)
1 cup of water
1/3 cup of roughly chopped fresh cilantro
1/3 cup of roughly chopped beetroot greens
1/2 tsp dried cumin
salt and pepper to taste
Preheat pan.
Add 2 teaspoons olive oil.
Once oil is hot, pour in mixture.
(double, of what you would use for pancakes)
Cook on medium-low until waffles are solid on the bottom.
Flip over and cook on other side.
Keep flipping till both sides are pale golden and no runny center if you test it with a fork.
Steamed mixed peppers and Brusselsâ sprouts:
Chop enough of the mixed peppers to constitute a vegetable portion for 2 persons.
Cut 10-12 Brusselsâ sprouts in half.
Add salt & pepper to taste.
Steam in steamer basket over boiling water until Brusselsâ sprouts turn bright green.
Top with butter and serve.
Recipe and photo:Â Â Annie Goussard Newton
