Auld Flank Syne

Pan-frying a flank steak may seem unusual, but it works. And you can cook the marinade in the skillet after the steak is done to make a sauce for serving. That’s something you definitely can’t do on the grill.

The Southwest-inspired marinade is slightly sweet and a little tangy. The salsa rice can be as mild or as hot as you want, depending on the salsa you choose, and Mexican-style rice doesn’t get much easier to make.

Round out the meal with a simple green salad and warm tortillas.

MENU (30 MINUTES OR LESS)

Citrus-Marinated Flank Steak

Salsa Rice

Green Salad With Vinaigrette Dressing

Tortillas

CITRUS-MARINATED FLANK STEAK

3/4 cup orange juice

Juice of 1 lime

2 tablespoons Dijon-style mustard

1/2 cup white wine

1 clove garlic, pressed

2 tablespoons chopped cilantro

1 onion, sliced

Salt

White pepper

1 (1 1/2- to 2-pound) pound flank steak

1 tablespoon oil

Combine orange juice, lime juice, mustard, wine, garlic, cilantro, onion and salt and pepper to taste in small bowl. Pour over flank steak. Marinate 15 minutes at room temperature.

Heat oil over medium-high heat in large skillet. Add steak and cook until medium rare, about 5 minutes per side. Place steak on plate and cover with foil to keep warm. Add marinade to skillet and cook over high heat until bubbly, then medium-high heat until slightly reduced, about 5 minutes.

To serve, thinly slice steak and pour sauce over.

4 servings. Each serving:

287 calories; 350 mg sodium; 64 mg cholesterol; 13 grams fat; 8 grams carbohydrates; 27 grams protein; 0.18 gram fiber.

SALSA RICE

1 1/4 cups water

1 1/4 cups bottled or homemade salsa

1 1/4 cups rice

Bring water and salsa to boil in medium saucepan. Add rice, reduce to simmer, cover and cook until rice is tender, about 20 minutes. Stir before serving.

4 servings. Each serving:

310 calories; 803 mg sodium; 0 cholesterol; 0 fat; 66 grams carbohydrates; 9 grams protein; 0.17 gram fiber.

COUNTDOWN

30 minutes before: Make marinade and pour over flank steak.

25 minutes before: Begin boiling water and salsa for rice.

20 minutes before: Add rice to water and salsa.

15 minutes before: Begin cooking steak.

10 minutes before: Begin warming tortillas.

5 minutes before: Remove steak from pan and keep warm. Add reserved marinade to pan and reduce to sauce. Toss salad greens with dressing.

INGREDIENTS

SHOPPING LIST

1 (1 1/2- to 2-pound) flank steak

1 bunch cilantro

1 (7-ounce) bag mixed salad greens

1 (10-count) package tortillas

STAPLES

Dijon mustard

Garlic

Lime

Onion

Oil

1 (16-ounce) bottle orange juice or 3 oranges

White pepper

Rice

1 (16-ounce) container salsa

Salt

White wine

Vinaigrette dressing

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Cook’s Tips

Marinades should always be cooked thoroughly before using as a sauce. Never serve a raw marinade as a sauce.