Herb marinated flank steak with spinach & yogurt

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2 lbs. flank steak
1 recipe beef marinade (recipe follows)
As needed vegetable oil
To taste kosher salt and freshly ground black pepper
1 recipe spinach & yogurt (recipe follows)

Place the flank steak in a glass or stainless steel container. Pour enough of the marinade over the beef to coat well, however save just a bit of the marinade for basting. Cover and allow to marinate in the refrigerator overnight.
Heat a gas or charcoal grill to medium heat (the steak can be pan-seared over high heat on the stove, however do so in a well ventilated area). Oil the grill lightly with a towel moistened with some oil to prevent the beef from sticking. Season the steak with salt and pepper and grill, turning and basting occasionally, until desired doneness is achieved (120 degrees internal temperature on an instant read thermometer for medium rare).
Remove from the grill and allow to “rest” at least 10 minutes before carving. Slice against the grain and serve with the spinach and jasmine rice.

Yield:  4 - 6 Servings


Beef Marinade
2 Tbsp. honey
1/4 cup soy sauce
2 cloves garlic, chopped
1 large shallot, peeled and sliced
1 tsp. mustard powder
1/2 tsp. paprika
1/2 cup olive oil
½ Tbsp. parsley, chopped
½ Tbsp. oregano, chopped
½ Tbsp. thyme, chopped
½ Tbsp. rosemary, chopped

In a blender, combine honey, soy, garlic, shallots, mustard powder and paprika. On low speed, puree into a paste. With the motor running, add the oil in a stream. Add the herbs and blend briefly.

Yield: Approx. 1 cup

Spinach & Yogurt
1 lb. spinach
1 Tbsp. olive oil
2 cloves garlic, chopped
Pinch red chile flakes
1 tsp. coriander, freshly toasted and ground
1 tsp. turmeric
1 cup plain greek yogurt (if using regular yogurt, strain some of the liquid out by placing it in a fine sieve, or cheesecloth, set over a bowl to catch the water. Place in the fridge overnight)
To taste Kosher salt

Heat a large skillet. Add half of the spinach and wilt over medium high heat; transfer to a colander. Repeat with the remaining spinach. Squeeze the excess water out of the spinach and coarsely chop it.
Heat the olive oil in the same skillet. Add the garlic, chile flakes and spices; cook a minute or two until fragrant. Lower heat; return the spinach to the pan along with the yogurt and cook, stirring constantly until spinach is heated through. Season with salt. 

Yield: 4 servings