I tried to slip my planned Meatless Monday dinner menu past my husband and son as they left for work this morning and was met with a groan. When your child (whether he’s a grown ass man or not) whines like he’s being starved, Mom caves.
My Ralph’s Fresh Fare (AKA Kroeger’s) is too expensive to shop at for every day groceries, but I can’t pass up their meat department. It is head and shoulders above my local Albertson’s in quality, selection of available cuts of meat and variety of wild caught fish. They frequently have meat specials so I stock up and load the freezer when I can. I headed to the garage, dug through the icy depths and came across a perfectly trimmed, vacuum packaged Flat Iron steak.
I still had a couple of ripe avocados off my tree, a couple of jalapenos that needed to be used up, 3 green onions nearing their toss time, and 1/2 a lemon that was destined for freshening the garbage disposal if I didn’t use it soon. I had already tossed the wilted cilantro, so no Chimichurri. The basil in the drawer was well beyond it’s crispy best, so no Pesto. But, have no fear, with some pepper, olive oil and garlic salt a sauce was beginning to take shape in my head.
Pan Fried Flat Iron Steak with Spicy Avocado Sauce and Asparagus Risotto
Add about 2 TBLS Olive Oil to a 10″ skillet and heat over medium-high heat until oil is hot but not smoking. Liberally season a 2 LB Flat Iron Steak (trimmed of all visible fat) with Pepper and Garlic Salt and place in pan. Sear each side until browned (about 5 minutes per side) lower heat to medium-low and cook another 5 to 8 minutes per side for medium rare; 8 to 10 minutes per side for medium; 10 to 12 minutes per side for Medium-Well to Well. Time is estimated – adjust based on thickness of your meat.
While the steak is cooking prepare the sauce. In my Vitamix container I combined 1 and 1/2 ripe avocados, 1 large seeded jalapeno, 3 cleaned green onions, 2 TBLS Olive Oil and juice from 1/2 of a small ripe lemon. Process until it becomes a smooth, medium-thick sauce. Add garlic salt and pepper to taste and set sauce aside.
When steak reaches desired degree of doneness, leave in pan and remove from the heat to seal in the juices before slicing.
I found a bag of Trader Joe’s Asparagus Risotto in the freezer so I stir fried it in a dry non-stick skillet for about 8 minutes, then divided it among the three plates.
After thinly slicing the steak across the grain at an angle and resting it atop the risotto, I spooned a generous amount of the avocado sauce onto the meat and served it to my salivating family.
Dinner took about 30 minutes from stove top to plate and the cavemen in my household were satisfied & stuffed.
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