Barbecued Flank Steak-Under 20 Minutes

I developed this recipe for the most recent January/February 2009 issue of Cooking Light magazine. I love using flank steak because it’s not too expensive, a great family meal and it’s very versatile. Living in Birmingham, Alabama, I am lucky to have so many great local barbecue sauces to choose from, but whichever brand you choose, this recipe will come out great. It’s so simple, with just 7 ingredients, and it can be done in less than 20 minutes. Serve with your favorite sides for a delicious weeknight or weekend meal.

Barbecued Flank Steak

Prep: 5 minutes

Cook: 12 minutes

Yield: 4 servings (serving size: 3 ounces steak and 1/4 cup sauce)

Ingredients

1  cup  barbecue sauce

1/4  cup  fresh lemon juice

1  tablespoon  prepared mustard

1 1/2  teaspoons  celery seeds

1/4  teaspoon  hot sauce

2  garlic cloves, minced

1  (1-pound) flank steak, trimmed

Cooking spray

Preparation

1. Preheat broiler.

2. Combine first 6 ingredients in a large bowl; add steak, turning to coat. Remove steak from sauce, reserving sauce mixture. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

3. While steak stands, bring sauce mixture to a boil in a saucepan over high heat. Reduce heat, and cook 5 minutes. Serve with steak.

Some of my favorite local barbecue sauces are: 

Golden Rule 

Dreamland

Ollies

Gingered Beef and Green Bean Stir-Fry

So, a typical evening at my house consists of me racing around the kitchen to get dinner on the table as fast as possible because the kids are starving and going nuts. Does this sound familiar? I have a great answer to making dinnertime somewhat simpler – stir-fry recipes. Preparing stir-fries are the perfect way to get protein and vegetables all in one. Here, the sweet spice of hoisin sauce combined with the kick of chili-garlic sauce make this flavor combination great. I developed this recipe last year for Cooking Light Magazine for their “Superfast” column, and all of the recipes had to be under 20 minutes from start to finish. Ready, set, go.

Gingered Beef and Green Bean Stir-Fry

Prep: 10 minutes

Cook: 10 minutes

Yield: 4 servings

Ingredients

4  teaspoons cornstarch

1  tablespoon hoisin sauce

2  to 3 teaspoons chili garlic sauce (such as Lee Kum Kee)

1  (14-ounce) can fat-free, less-sodium chicken broth

2  teaspoons  dark sesame oil, divided

1/4  cup  finely chopped green onions

2  tablespoons  minced peeled fresh ginger

3  garlic cloves, minced

1  pound boneless sirloin steak, cut into 1/4-inch strips

5  cups  (2-inch) cut green beans (about 1 1/4 pounds)

1  cup  red bell pepper strips

3/4  cup  (2-inch) slices green onion tops

2  cups  hot cooked white rice

Preparation

1. Combine first 5 ingredients in a bowl, stirring well with a whisk. Set aside.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 1/4 cup chopped green onions, ginger, and garlic to pan; sauté 30 seconds. Add beef to pan, and sauté for 4 minutes or until browned. Remove from pan.

3. Wipe pan dry with a paper towel. Add remaining 1 teaspoon oil to pan; heat over medium-high heat. Add beans and pepper to pan. Cover and cook 3 minutes. Uncover and cook 3 minutes, stirring frequently. Add 3/4 cup green onion tops; sauté 1 minute. Return beef mixture to pan. Stir in broth mixture; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat. Serve with rice.