Healthy Marinated Flank Steak
GINGER SOY MARINATED FLANK STEAK
Make a marinade by whisking together ¾ cup Kowalski’s Extra Virgin Olive Oil, ¼ cup soy sauce, 3 tbsp. Kowalski’s Honey, 2 tbsp. balsamic vinegar, 1 ½ tsp. Kowalski’s Ground Ginger and 1 tsp. minced garlic. Marinate steak several hours in the refrigerator. Grill steak over high heat 4-6 minutes per side; let stand, covered with foil, for 5 minutes to set the juices. Slice this cut thinly against the grain. Find flank steak in the Meat Department.
Prepare brown rice as directed on package. Toss with pineapple tidbits, thinly sliced green onion and fresh chopped cilantro.
ROASTED BRUSSELS SPROUTS WITH APRICOTS AND PISTACHIOS
Toss trimmed, halved Brussels with a bit of olive oil; sprinkle with salt and pepper. Roast on a baking sheet 25-30 minutes in an oven preheated to 450°, until the Brussels start to get dark on the edges and are tender when pierced with a fork. Toss with chopped dried apricots and chopped pistachios. Drizzle with balsamic glaze (such as Cucina Viva Balsamic Glaze).
SIMPLE TOMATO SALAD
Serve slices of Minnesota-grown tomatoes drizzled with Kowalski’s Extra Virgin Olive Oil and sprinkle lightly with kosher salt and freshly cracked black pepper.
S. Pellegrino Sparkling Natural Mineral Water is a refreshingly bubbly alternative to spring water.