Flank Steak with Yellow Pepper, Sweet Corn Sauce
Posted in: Recipes on Wednesday, August 20, 2008
By Jim Shiebler
One special characteristic of this meal is it looks fabulous. The brilliant color of the sauce gives the meal a rich and tantalizing appeal. Why is this important? Well, aesthetics are an important element to every meal, but particularly when you are cooking healthy meals for others. Unfortunately, when people hear the words healthy, low fat, and nutritious, they often assume that it means bland or unsatisfying. My unique style of healthy gourmet cooking is revolutionizing the way we see and feel about healthy eating. We can make meals that look so fantastic, your family can’t help but want to taste them. Once they do, they will begin to realize healthy meals can be delicious and satisfying.
Method: Juice the peppers and corn. Pour juices together in a sauce pan, add cumin and bring to a boil. Turn down to a simmer and reduce by 3/4.
While juice is reducing, grill flank steak to desired temperature. Grill zucchini and red onion slices. The sauce should be thick enough to coat the back of a spoon (nape’). Add fresh basil and season with fresh cracked black pepper.
Serve with garlic mashed potatoes.
Slice flank steak thinly and fan on top of potatoes. Add zucchini and onion and pour sauce around the steak.
This appetizing sauce is made from sweet yellow bell peppers and corn. We simply juice our vegetables, and simmer to begin the process of reduction. I recommend buying a Juiceman juicer. It is probably one of the greatest investments in your health that you can make. I use my Juiceman to make my trademark juice reduction sauces (like the one used in this recipe), as well as soups, broths, dressings, spreads, spices, smoothies, and of course, good old fashioned juice.
The pepper and corn juices mix well to create a delicious sweet sauce, which is full of nutrients and naturally thickened by the starch present in the corn. When served with the grilled flank steak, zucchini and onions, you will find you have created a mouth watering main course.
You may run into a problem with this recipe. Perhaps, depending on where you live, space and weather do not permit you to grill twelve months of the year. Well, thanks to the George Foreman Grill, you won’t have to wait until summer to enjoy this fantastic recipe and others that call for grilling. The George Foreman Grill is small and affordable and can be used to grill everything from meat to vegetables. It has a special hinge that enables you to grill items of any thickness, in your own kitchen, in under five minutes. As a health conscious chef I am particularly fond of the grill because of its design. Its ridged nonstick surface is angled downward so that it carries away the excess fat which drips off the food, resulting in the leanest most delicious grilled food. You will enjoy this as much as you enjoy the permanent investment you have made in your health. If you would like more information about these fantastic products, contact Salton – Maxim Housewares, Inc., at 800 233-9054. Good luck!
Yield: 4 portions
2 pounds Flank steak
1 large red onion, sliced
1 large zucchini, sliced
3 yellow bell peppers, cleaned
1 ear fresh corn kernels
1 Tablespoon fresh basil, chopped
1 teaspoon ground cumin
Cracked black pepper to taste
Nutritional Value Per Portion:
Protein: 61.1 g.
Carbohydrates: 42.3 g.
Fat: 13.2 g.