I have to say one of my favorite cuts of meat is not sirloin or tenderloin it is a flank steak. Although this can be a tough piece of meat, when it is marinated the right way then cooked on the grill or in a hot pan it is one of the most flavorful meats you can eat. Try this weight watchers recipe to see what I mean.
Spice-Rubbed Flank Steak and Portobello Salad
For an extra-flavorful salad, try searing the steak in a very hot, nonstick pan for 30 seconds on each side. This will create a crisp caramelized crust.
1 Tbsp dried basil
1 Tbsp dried oregano
2 tsp lemon pepper
1 pound raw lean flank steak
1 medium garlic clove(s), sliced
2 tsp olive oil
2 Tbsp sherry cooking wine
1 cup cherry tomato(es), or grape tomatoes, about 8 average
10 small portobello mushroom(s), approximately, quartered, (equivalent 1 1/2 cups)
2 head romaine lettuce, cut into 1/2-inch wide strips
1/2 cup scallion(s), chopped
Combine basil, oregano and lemon pepper seasoning in a shallow medium bowl or plate. Rub both sides of steak with garlic and oil; dredge in spice mixture until well-coated.
Heat a large skillet over medium-high heat. When hot, add 1 tablespoon of sherry and cook steak about 5 minutes per side. Remove and transfer to a cutting board; let rest 5 minutes before slicing crosswise against the grain into 8 very thin slices.
While steak is resting, add remaining tablespoon of sherry to skillet. Add mushrooms and tomatoes and sauté about 1 minute; set aside.
Toss lettuce, scallions, mushrooms and tomatoes with vinaigrette in a large bowl.
Divide salad mixture between four plates. Top with steak. Yields about 1 1/2 cups of salad and 2 slices of steak per serving.