Skillet Seared Flank Steak
Although we don't eat beef frequently, we recently fixed a flank recipe from Perla Meyers Spur of the Moment Cook that we enjoyed very much. We were pointed to the recipe by Merry's daughter, Nicole, who also told us about the cookbook some months ago. Like Perla Meyers, as she comments at the beginning of the recipe, we always used flank steak in Chinese stir-fry, or cooked it on the grill. This recipe, however, calls for quickly cooking the steak on top of the stove (yes, it does splatter). We've combined the flank steak with an interesting salad from the same cookbook that takes advantage of the current radish crop along with stuffed artichokes which are in abundance in the stores right now. After preparing the salad (a combination of yogurt dressing, radishes and cucumbers), it occurred to us that this mixture would be good tossed with boiled new potatoes. We'll probably try it that way the next time we prepare this recipe. We'll let you know how we liked it.
