Flank Steak with Tomato Bruschetta

One of the best parts of Steak is how simple it is to prepare. You really don’t have to do much to a steak to make a delicious meal. But sometimes you want something a little different. This recipe for Flank Steak with Tomato Bruschetta is still super simple but ups the flavor of the steak with smoked paprika and a creole seasoning. The original recipe uses a pre-made creole seasoning, but I just substituted in some spices I had on hand to make my own version. This quick Bruschetta is really tasty on bread, but be sure to use any leftover to put on top of the steak as well! Ingredients: 2 teaspoons canola oil 1/2 teaspoon smoked paprika 1/8 teaspoon onion powder 1/8 teaspoon garlic powder 1/8 teaspoon dried oregano 1/8 teaspoon dried thyme a pinch of salt and pepper 1 (1-pound) flank steak, trimmed Cooking spray 2 cups cherry tomatoes 4 teaspoons olive oil, divided 2 tablespoons chopped fresh basil 1 small shallot, chopped 8 (1-ounce) slices whole-wheat French bread baguette 1 garlic clove, halved

Duck Breasts with Blackberry-Port Sauce

I was feeling a little fancy this week so I decided to challenge myself with a protein I rarely use: duck! I’ve actually only worked with duck twice (Duck Breasts with Cider Farro Risotto and Grilled Duck with Warm Mushroom Salad and Truffle Vinaigrette), but I tend to order it at restaurants quite a bit.   I am also on a berry kick at the moment (if you missed it, go check out the Blueberry Coffeecake I posted recently!) so I was really excited to try this Cooking Light recipe for Duck Breasts with Blackberry-Port Sauce.   I served mine with some sauteed green beans but Cooking Light also suggests serving the duck over a bed of lettuce.     Ingredients: 1 tablespoon olive oil 4 (6-ounce) boneless duck breast halves, skinned 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 1/2 cups blackberries 1/4 cup finely chopped shallots 1 tablespoon chopped fresh thyme 1/2 cup port or other sweet red wine 3/4 cup unsalted chicken stock 1 teaspoon red wine vinegar

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