Lean Plate Club Steak Family Dinner

The Washington Post, May 30, 2007

• • Cuisine: American
• • Course: Main Course
• • Features: Fast, Healthy, Kid-Friendly

Summary:

Here's a dinner that tastes like summer, even without the tomatoes. With this flavorful spice rub, there's no marinating time: The rub goes on the meat and the meat goes right on the grill.

Serve with Lemony Haricot Vert Salad (recipe included; can be made up to 2 days ahead) and steamed or grilled corn on the cob.

4 servings; 6 to 8 side-dish servings

Ingredients:

For the steak

• • 1 tablespoon garlic powder
• • 1 tablespoon sweet paprika
• • 1 tablespoon onion powder
• • 1/2 teaspoon freshly ground black pepper
• • 1/2 teaspoon salt
• • 1/4 teaspoon cayenne pepper
• • 1 pound flank steak, about 3/4 inch thick, excess fat trimmed off

For the green beans

• • 1 1/2 to 2 pounds haricots verts (French green beans), trimmed and blanched to al dente
• • Zest of 1 medium lemon
• • 2 tablespoons finely minced shallots (1 to 2 small shallots)
• • 1 teaspoon Italian seasoning blend
• • 1/2 teaspoon kosher salt
• • 1/4 teaspoon freshly ground black pepper
• • 1 tablespoon extra-virgin olive oil
• • 1 teaspoon cider vinegar
• • 1/2 cup hearts of palm, cut into half-moon slices
• • 1/4 cup jarred Peppadew peppers, coarsely chopped

Directions:

For the flank steak: Prepare the grill. If using a gas grill, heat it to medium-high. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.

Combine the ingredients for the spice rub in a small bowl. Rub the spices into both sides of the flank steak. Grill the steak, turning once, to the desired degree of doneness (about 8 to 10 minutes for medium-rare). Transfer to a cutting board and let the meat rest for 3 to 5 minutes, then cut thin diagonal slices against the grain. Fan them out on a serving platter, drizzling them with any accumulated juices.

For the green beans: Place the beans, lemon zest, shallots, seasonings, oil and vinegar in a large resealable plastic food storage bag. Seal and toss the ingredients together to mix well. Refrigerate until ready to use.

To serve, top the beans with the hearts of palm and Peppadews.

Recipe Source:

From nutritionist and cookbook author Robyn Webb; green bean recipe from chef and former restaurateur David Hagedorn.

275 calories, 12g fat, 4g saturated fat, 46mg cholesterol, 725mg sodium, 14g carbohydrates, 6g dietary fiber, 29g protein.