|feeding herself...she used the back of her hand to push the food further in her mouth.|
|excuse my food photo taking skills and my plating skills|
We've cut most of the red meat out of our diet (in fact, we're doing two days a week as vegetarians), so this is a special healthy treat! The recipe was found in Men's Health magazine and is made to serve two. Plus is takes about 20 minutes to prep and cook...sooooo easy!
56g of protein
What you Need:
1 lg red onion
1 T olive oil
2 cloves garlic, minced
1 can (15.5oz) cannellini beans (white beans)
2 T balsamic vinegar
1 t dried rosemary (1 T fresh)
Juice of half a lemon
salt and pepper
12 oz. skirt steak or flank steak
What you Do:
1. In a medium pan over medium heat, cook the onion in half of the olive oil for 10 min., until it's soft and slightly brown. Add the vinegar and cook another 5 min.
2. Heat a pot with the remaining olive oil over medium heat. Add the garlic, beans and rosemary and cook for 5 min. Use a potato masher or fork to roughly mash the beans. Add lemon juice and salt and pepper to taste.
3. Heat grill, grill pan or skillet over high heat. Season steak with salt and pepper and grill 3-4 minutes per side for medium rare. Slice and serve over beans and spoon the onions on top.
It's delicious...I promise. The beans are delicious substitute for mashed potatoes. You can also use cauliflower instead of the beans.