Wednesday, December 2, 2009

Rosemary Flank Steak

1 flank steak
2 stems fresh rosemary
salt and pepper
vegetable oil
1 tablespoon flour
1 tablespoon butter
1/2 cup beef broth
1 tablespoon garlic

Make It:
Preheat broiler on high. Place flank steak on a cookie sheet, place rosemary stems on top, and brush steak and rosemary with vegetable oil. Sprinkle with salt and pepper. Place under broiler for 10-12 minutes for medium rare. Take out of broiler and let steak rest. In a saucepan over medium heat melt butter and garlic, whisk in flour. Add beef broth and whisk until thickened. Add rosemary stems to saucepan and allow to cook over low heat for 5 minutes. Slice meat against the grain to serve. Serve with a drizzle of sauce. Enjoy!

Honey Sweet Potatoes

2 sweet potatoes, peeled and cut into bite size pieces
1 shallot, diced
2 tablespoons honey
1 tablespoon butter
salt to taste

Make it:
Boil or steam sweet potatoes until tender. Heat a skillet over medium low heat, add a spray of pam and shallots to pan. Allow shallots to cook over low heat until soft. Add butter to pan, once it is melted add sweet potatoes, toss to combine. Add honey and salt and stir to combine. Enjoy!