Cooking with fruits and vegetables that are in season will save you money because a variety of seasonal produce should be readily available locally. Plus, the shorter the trip from the farm to your plate, the more you benefit from the vitamins and minerals not lost in transit. For best results, marinade the flank steak during the day while you are at work. When you are ready to cook, it will be tenderized and full of flavor.
Total Time: 2 hours 45 mins
Prep Time: 15 mins
- 1 pound flank steak
- ¼ cup balsamic vinegar
- ¼ cup strawberries, fresh or frozen and thawed
- 1/8 cup olive oil
- 2 cloves garlic, diced
- ¾ teaspoon black pepper, freshly ground
- ½ teaspoon salt
- 2 cups cold water
- 1 cup green French lentils, rinsed and drained
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- 1 bay leaf
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 1 clove garlic, small, finely minced
- 1/8 cup red onion, minced
- 2 teaspoon Dijon mustard
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups of arugula or baby spinach, rinsed and drained
- Place beef in a container with lid or a large zip lock bag.
- Use a blender to combine balsamic vinegar through salt.
- Pour marinade over beef, place in refrigerator for at least 2 hours.
- Place 2 cups of water in a pot over medium heat. Add green lentils through bay leaf and bring to a simmer. Cook 30 to 35 minutes (until lentils are cooked but still have a bit of a crunch).
- In a small bowl combine olive oil through black pepper to prepare your Dijon dressing. While lentils are warm, pour ¼ of Dijon dressing over lentils and stir. Add 2 cups of arugula or baby spinach and stir into salad. Salad may be served room temperature, chilled, or heated.
- To cook beef, bring pan to medium heat.
- Remove beef from marinade, discard marinade, salt and pepper both sides of beef, cook 3 to 7 minutes on each side until desired temperature is met – medium rare to well done.
- Remove beef from pan and place on cutting board. Slice as thinly as possible.
- Place slices of beef on top of lentil salad; serve with extra dressing and fresh strawberries.