Flank Steak and Peppers
Ingredients:
1 flank steak, scored diagonally against grain
steak seasoning
1 Tbsp canola oil
3 green onions, (green part only) finely chopped (1 Tbsp reserved for garnish)
2 cloves garlic, finely sliced
1 large red bell pepper, sliced into 1" pieces
Directions:
Rub steak with seasoning on both sides, allow to sit on plate while cooking veggies. Heat oil in large skillet over medium heat, saute onions about 3-4 minutes, add in garlic and saute until garlic and onions are softened. Add peppers, cook until peppers are heated and beginning to soften, but not completely cooked. Remove veggies from pan to small bowl, leaving as much of the oil in the pan as possible (small bits of onion/ garlic may stay in pan). Turn up heat to medium high.
Add steak to pan, sear on first side for 10 minutes. Turn steak, sear on other side additional 7-10 minutes (until cooked to your preference). Add peppers mixture back into pan and cook together for additional 1-2 minutes. Remove steak to cutting board, slice diagonally against the grain. Stir veggies one last time, scraping up the seasoning that sticks to the pan. Place veggies on top of steak, garnish with reserved onions.
* Erin's version of Mashed Cauliflower:
Cut the cauliflower into small pieces, cover almost with salted water, bring to boil, reduce heat and allow to simmer for 20 minutes, or until cauliflower is extremely tender, and falls apart at the touch. Drain in colander, allow to sit and continue to drain for 10 minutes (otherwise it will be soupy). In a mixer, blend cauliflower and 1/4 c. cottage cheese with some freshly ground pepper. Mix until cheese is 'melty' and cauliflower is smooth.
