Thursday, May 10, 2007

Flat iron steak with cucumber tomato salad

Usually our steak is been accompanied by rice, or potatoes, but I have been craving lighter fare of late so I jumped at this Cooking Light recipe for flank steak and salad. Modified a bit since the meat guy at the hollywood farmer's market never has flank steak- as he explained, there is only one per cow. And sans avocado as I misjugded the ripening time of the one we had bought.

I do not think I will ever marinate steak in citrus again- the lime taste was nice but the texture of the crust was mushy. The salad as a side dish is what will get us our steak fix through the summer, though- light , bright and filling.