2 Meals, 1 Recipe

There have been so many recipes in our recent issues of Food Network Magazine that have been calling our name that we've been hard-pressed to choose which one to try first. When we finally narrowed it down, we were quite pleased with the results. We had been looking for a meal that seemed fairly quick and easy to execute and that was relatively good for us. This flank steak seemed hearty, but was listed in the magazine as having less than 400 calories per serving. Even better, flank steak is a relatively inexpensive cut of meat, and this one didn't need hours marinating before we could cook it.

This definitely fit the bill. The steak stayed juicy and flavorful since you sear it. We cooked our for the suggested time per side for medium-rare, but as long as you sear it over high heat, cooking it longer for a more well-done steak shouldn't pose a problem.

There are two things I would do differently next time.

1) Double the recipe for the beans. We thought they were exceptionally tasty, but there weren't nearly enough.

2) Half the recipe for the slaw. We both really liked this too, but it simply made too much for the two of us, and slaw just doesn't keep well for more than a day or two. It's still edible, but loses that delightful crunch.

Now for the second meal as promised in the title...because we were out of the beans but still had steak leftover, and because we had made lamb burgers a few nights prior and still had buns we needed to eat, I took some of the leftover steak with a leftover bun and some spicy honey mustard for my lunch at work the next day (I really like Sweet Hot Mustard from Hickory Farms or Inglehoffer Honey Mustard). I warmed up the steak for about 30-45 seconds...enough for it not to be cold, but not so long that it cooked much past medium-rare. I arranged it on the bun along with any accumulated juices in my container and topped it with a small squirt of the mustard. So tasty! It was the perfect way to finish off the steak which otherwise wouldn't have made a full meal.

Without further ado, here's the link for Flank Steak with Black Beans and Slaw.