Provided by Marian Burros
Categories dinner, weekday, main course
Time 35m
Yield 3 servings
Number Of Ingredients 10
Steps:
- If using broiler, turn on.
- Scrub potatoes; do not peel. Bring to boil in covered pot with water to cover.
- Trim fat from flank steak and score on the diagonal. Prepare the stove-top grill, if you are using one. Grill or broil steak until well browned on both sides and medium rare in the center, 7 to 10 minutes.
- Drain artichokes, reserving 2 tablespoons of marinade. Place artichokes in strainer and run hot tap water over them; drain.
- Turn on food processor and put garlic through feed tube to mince. Add artichokes, reserved marinade, vinegar, wine and thyme and process until the mixture is smooth. Season with pepper.
- Wash and dry arugula and trim stems; wash tomatoes and dry.
- When flank steak is cooked, cut into julienne strips on the diagonal; cut strips into 3 or 4 pieces.
- Drain cooked potatoes and cut into small pieces. Combine the potatoes with steak and artichoke puree. Mix well.
- Arrange beds of arugula on three plates; top with salad and decorate with tomatoes.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 18 grams, Fiber 11 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 437 milligrams, Sugar 11 grams, TransFat 1 gram
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