Month: February 2020

Roasted Flank Steak with Olive Oil-Herb Rub

Roasted Flank Steak with Olive Oil-Herb Rub

  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh parsley
  • 2 teaspoons olive oil
  • 1 1/4 teaspoon grated lemon rind
  • 1 garlic clove — minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds flank steak — trimmed
  • Cooking spray
  • 1/4 cup dry red wine
  • 1/4 cup fat-free (less-sodium beef broth)
  • Thyme sprigs — (optional)
  1. Preheat oven to 400°.
  2. Combine first 6 ingredients in a small bowl; set aside.
  3. Sprinkle salt and pepper over steak. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 1 minute on each side or until browned. Add wine and broth; cook 1 minute. Spread herb mixture over steak; place pan in oven. Bake at 400° for 10 minutes or until desired degree of doneness. Let stand 10 minutes before cutting steak diagonally across the grain into thin slices. Serve with pan sauce. Garnish with fresh thyme sprigs, if desired.

Salmon Supreme

Salmon Supreme

  • 2 salmon steaks (each about 1 in. thick, 1 lb. total)
  • 1/3 cup lemon juice
  • 1/4 cup butter ((1/8 lb.) melted)
  • 1 tsp Worcestershire
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • Pepper
  • Minced parsley (optional)
  1. 1. Rinse salmon steaks and pat dry. In an 8-inch square baking dish, mix lemon juice, butter, Worcestershire, salt, paprika, and pepper. Add salmon and turn to coat, then place steaks side by side.
  2. 2. Bake in a 400° oven for 10 minutes; turn fish over and spoon some of the sauce mixture on top. Bake until fish is opaque but still moist-looking in the center (cut to test), 10 to 15 minutes longer. Sprinkle with parsley, if desired.

Roasted Mashed Potatoes with Leeks

Roasted Mashed Potatoes with Leeks

  • 1 leek (about 1/2 pound)
  • 8 1/2 cups cubed Yukon gold or red potato (about 3 pounds)
  • Cooking spray
  • 1 1/2 Tbs olive oil (divided)
  • 1 1/2 cups 1% low-fat milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 carton low-fat sour cream ((8-ounce))
  1. Preheat oven to 425°.
  2. Remove roots and outer leaves from leek, leaving 1 inch of green leaves. Discard remaining leaves; rinse with cold water. Remove 1 inch green leaves; cut lengthwise into 1-inch strips. Set aside. Cut white portion into thin slices to measure 1/2 cup.
  3. Combine white portion of leek and potato in a 13 x 9-inch baking dish coated with cooking spray. Drizzle with 1 tablespoon oil; toss well. Place green portion of leek in an 8-inch baking dish. Drizzle with 1 1/2 teaspoons oil; toss well, and set aside.
  4. Bake potato mixture at 425° for 20 minutes, stirring once. (Do not remove from oven.) Add baking dish with green leek tops to oven. Bake at 425° for 15 minutes or until potato mixture and green leek tops are tender, stirring both after 8 minutes. Remove baking dishes from oven.
  5. Place milk in a large microwave-safe bowl. Microwave at high 2 minutes or until warm. Add potato mixture; beat at medium speed of a mixer until well-blended. Stir in salt, pepper, and sour cream. Sprinkle with green leek tops.

Roasted Pork Tenderloin with Citrus and Onion

Roasted Pork Tenderloin with Citrus and Onion

  • 3 cups thinly sliced onion
  • 1 cup thawed orange juice concentrate (undiluted)
  • 4 garlic cloves (minced)
  • 1 lb pork tenderloins ((1-pound) trimmed)
  • 1/2 tsp salt (divided)
  • 1/2 tsp freshly ground black pepper (divided)
  • 2 tsp olive oil
  • 2 Tbs water
  1. Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.
  2. Preheat oven to 425°.
  3. Remove pork from bag, reserving marinade. Strain marinade through a sieve, reserving solids. Set solids aside; discard liquid. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add pork to pan; cook 3 minutes, turning to brown on all sides. Bake at 425° for 12 minutes or until a thermometer registers 155°. Place pork on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut into 1/4-inch-thick slices.
  4. Combine reserved solids, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and 2 tablespoons water in a saucepan over medium-high heat. Cook 12 minutes or until onion is browned, stirring occasionally. Serve with pork.