Wednesday, August 23, 2017

Flank Steak with Asparagus and Sun Dried Tomatoes!

Italian cooking whether in the high mountains, piedmonts or by the sea is not an all day long process. It can and should always be spontaneous, fresh and full of flavor. This dish is just that. All you need is a tender flank steak cut into strips and marinated with a meat tenderizer. As for the rest of the ingredients, stop off and pick up some asparagus, a package of dried sun tomatoes and probably you have in your kitchen pantry a box of linguine pasta.

Start the water to boil for the pasta. Then, stir fry on high/med heat washed asparagus spears in 2 tbs of olive oil and coconut oil, sprinkling in some garlic powder, red pepper flakes and dried herbs: rosemary, mint and oregano. Push the asparagus aside and lay in the flank steak strips, searing for 2-3 min on high heat. Toss in half of the package of sun dried tomatoes and stir blending the asparagus, steak and tomatoes. Drizzle on or give a splash of hazelnut balsamic vinegar and 2 tbs of beef stock for a clean finish.

When the pasta is tender, drain and ladle onto a low lipped serving dish and top with your stir fry.

~ Tutti a Tavola!

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