This recipe is one of my all-time favorites! And the most recommended whenever I cook. I'm happy I was able to make it last night. I try to make it for special occasions (cold weather in NYC counted last night) and its really simple to make. Served with a side of goat cheese polenta, my brussel sprouts and a caesar salad.
Flank Steak: (Serves 6. Cut in half for less)
In a large baking dish or ziploc bag, add the steak and all the ingredients. Season with Bosari seasoning or just with salt and pepper. Put in the fridge and marinate for 2 + hours.
Heat broiler on HIGH and cook each side about 4-6 minutes. Cut against the grain.
Goat Cheese Polenta:
Pour water and milk and bring to a low boil. Add the polenta and cook for 12 minutes. Add the butter, goat cheese and salt and pepper.
I think everyone has a certain comfort food and roasted vegetables happen to be mine. Brussel sprouts are a great vegetable to play around with. They're so versatile that you can add spicy or sweet and they turn out delish. This recipe is one of my favorite sides and I probably make them twice a week. The syrup has its way of caramelizing the vegetables to that perfect crispiness. When I need a little bit of spice in my life, I'll add a little sriracha to the mix as well.
Heat the oven to 400 degrees. To make sure these bad boys are crispy, I cook them on the stove for about 5 minutes (or until they are brown) before putting them in the oven. Add in the olive oil, then the brussel sprouts and potatoes and heat them up for 2-3 minutes. After they are turning brown, add the rosemary and sage leaves. Once they are cooked, turn off the stove and toss with the maple syrup. Put in the oven for 35-40 minutes or when they are browned and crispy.
My name is Liddy and I'm just a gringa trying to eat bueno in Nueva York and beyond! #gringaapproved #T1D #GlutenFree