Steak and Faux Frites

Thoughts for the new year…A year from now, you’re gonna weigh more or less than what you do right now.
Phil McGraw

Faux Frites and Flank Steak

A dry rub marinated and grilled (5 minutes each side) flank steak dressed with garlic butter served with a side of faux frites (oven fries), and a home-style panzanella for a nice quiet Sunday game day dinner.  This week promises to be a busy one for me since I have jury duty and our 33rd anniversary so I might need a night of leftovers and mentally planning tacos or a black & blue steak salad.  Make several slits in the flank steak, not cutting through the meat, liberally dust with dry mustard and freshly ground pepper, cover and refrigerate for several hours.  
The fries were easy to prepare ahead of time and finished just as the steak was sliced and dressed…for the two of us I steamed one potato with some of the skin still on the potato and cut into 3/4 inch   slices, steam for 5-7 minutes, remove from heat and immediately drizzle EVOO over the potatoes and season with salt and pepper.  Roast in a 475-500º until crisp and nicely browned.

faux fritesPanzanellaFor the panzanella pan toast until golden and crisp torn pieces of Italian bread that you have drizzled with EVOO, remove to a bowl and sprinkle with parmesan or Romano cheese, salt, pepper and chopped parsley.  Set aside while you rough chops tomatoes, thinly slice 1/4 red onion, toss with drained capers, and dress with EVOO and red wine vinegar (red wine vinaigrette).  Season with salt, pepper, and some lemon zest.  Cover and rest at room temp for 1 hour or longer.  Toss in the bread cubes and toss.  If you need a bit more dressing you can add some, but wait until the bread absorbs all the dressing and accumulated tomatoes juices.   You can add olives and cucumbers if you like…

Here is one of many links to the Patricia Wells’ recipe