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THE HUNGRY GRINGA

Rosemary Flank Steak with Goat Cheese Polenta  

1/7/2017

1 Comment

 
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 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)
  • 2 pound of flank steak
  • 1/2 cup of olive oil
  • 1/2 cup of GF soy sauce
  • 4 1/2 tablespoons of honey
  • 4 large garlic cloves minced
  • 3 tablespoons of fresh rosemary
  • Bosari seasoning (or salt and pepper)

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.

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Goat Cheese Polenta:

  • 1/2 cup of water
  • 1/2 cup of milk
  • 1 cup of polenta
  • 4 oz. goat cheese
  • 2 tablespoons of butter
  • salt and pepper

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.

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    Hola!

    My name is Liddy and I'm just a gringa trying to eat bueno in Nueva York and beyond! #gringaapproved #T1D #GlutenFree

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