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$7.62 per serving
Ready in 45 minutes
Spoonacular Score: 97%
The recipe Red Wine Marinated Flank Steak can be made in approximately 45 minutes. This recipe serves 2. Watching your figure? This gluten free and dairy free recipe has 673 calories, 76g of protein, and 31g of fat per serving. For $7.4 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. valentin day will be even more special with this recipe. Plenty of people made this recipe, and 1116 would say it hit the spot. It works well as a main course. Head to the store and pick up wine, ground pepper, olive oil, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is excellent. Red Wine Marinated Flank Steak, Red Wine Marinated Flank Steak #grassfedmoms, and Red Wine Marinated Flank Steak with a Side of Food Safety are very similar to this recipe.
Read the detailed instructions on The Corner Kitchen
Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!
You can reduce your sodium intake by choosing lower-sodium soy sauce.
Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).
If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.
Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!