Cilantro Lime Flank Steak with Lyonnaise Potatoes and Orange Green Beans

Cilantro Lime Marinated Flank Steak
I really wish I could take credit for the flank steak but it is from Costco. It would be very easy to prepare on your own though.  It is an awesome way to get a great beef fix with out shelling out a lot of money. Flank Steak is usually a tough piece of meat but when you marinate it for a couple of days, it tenderizes the meat. The marinade for this has lime juice, rice wine vinegar, chopped garlic, red pepper, sugar, salt and cilantro. The acidity helps break down the meat making it so tender. Never listen to the directions. If you cook it for 30 minutes it will be shoe leather. I cook mine for about 15-17 minutes until it is rare on the verge of med rare. You always want to pull your meat about 5 degrees cooler then you want it because you have to let the meat rest for 5 minutes and it will continue to cook. Never just cut into a piece of meat. Let it rest 5 minutes or when you cut into it you will lose all of the juices. Always cut flank steak against the grain.


Equipment- A Chefs Knife and Cutting board and a Mandolin (w/ a guard if you have one). Saute Pan, a good baking sheet that is deep or a casserole dish.


Lyonnaise Potatoes (the french and gourmet way to say sliced potatoes with onions and butter)
(serves 2 adults and 2 children so add more potatoes per person 1 1/2 med potato or 1 large per adult and half an onion each adult)


6 medium to Large Potatoes. I like to use Russet. Sliced thin about 1/2 inch thick**
2 medium Onions julienne (cut onion in halves the quarter then quarter again til  thin strips)
Half stick of  Butter (or Butter sub. or your potatoes will be so dry) Cut into pads and then 4th'd
Salt to season
Extra Virgin Olive Oil (just to to keep onions from sticking)


Preheat oven to 450 degrees

Cut up onions and throw them in a saute pan with a splash of Extra Virgin Olive Oil . Saute Onions until caramelized 8-10 minutes. 

Slice up Potatoes. While your slicing them throw a baking sheet or casserole dish in the oven with 3 pads of butter . Let it melt. Layer your first row of potatoes onto the pan.  Layer with onions and salt. Add a few small squares of the quartered butter. Layer another layer of potatoes. Add onions. Repeat until done. Put in oven for 45 minutes or until potatoes are golden.*

* to speed up the process you can precook the potatoes in the microwave or boil them. Then they will only take 15 minutes in the oven. I am impatient. Just do not over cook them . It will dry them out.

* *A mandolin is a great tool to have it can cut all sorts of veggies uniformly and much faster then you can with a knife. They usually come with different blades to do different cuts like a waffle blade, julienne blade straight blade. But you have to be very careful and always use the guard. Don't play super chef and do it like you see professionals do because you will cut a finger off I promise =).       




Equipment Saute pan, Knife and cutting board.


Orange Green Beans


1 lb of green beans 
2 oranges quartered
Extra Virgin Olive Oil (if not using a non stick pan)
Salt to Season


Throw green beans in a pan. Salt . Saute them until they begin to cook. Juice Oranges over the green beans letting the orange meat fall into green beans. Cook for 10-12 minutes.


You can add a good Orange Vinegar or Olive Oil to add more flavor . Or orange juice.  Seseame Seeds work well for flavor too. It gives the beans a good flavor with out adding a lot of fat or calories like butter would.

That was dinner this evening. If you have any questions let me know! I only ate the onions on the potatoes because  I am watching calories. These pictures were taken with my phone I apologize for the quality of the pictures!