Another great weeknight meal- this time, we have Robin Miller to thank. I recently took her book, Robin to the Rescue, out from the library and have been copying her recipes furiously before the book is due back. Nick always enjoys a good steak, and I wanted to treat him to some before I leave for Philadelphia tomorrow.

Robin’s book is a great resource- not only does it boast tons of great recipes, but she also provides tips for pairing sides with main courses, how to make “meal kits” to shorten your weeknight cooking time, freezing instructions for most recipes and notes on slow-cooking. She’s the queen of cooking ahead.

I didn’t prepare this meal ahead of time, but I really didn’t have to. The meat can be grilled or broiled, and both sides are done on the stove top in about 10 minutes.

This picture does not do the steak justice. The mix of serrano chile, lime and coriander really complimented the cut of meat. Simple and delicious.

I couldn’t stop eating this rice! It was moist and the coconut flavor was just right. I couldn’t find light unsweetened coconut milk, so I used half a can of unsweetened coconut milk and half a can of water instead.

The cabbage was quick and flavorful as well. The balsamic vinegar and mandarin oranges gave it flavor, without too many added calories or fat.

Recipes

Chili Lime Marinated Flank Steak
(total time: 45 minutes, including marinating, cooking and resting time)
Serves 4

3 tbs fresh lime juice
1 tbs reduced-sodium soy sauce
2 cloves garlic
1 fresh serrano chile pepper, seeded and diced
1 tsp ground coriander
one 1 1/4 lb skirt or flank steak
salt and pepper

1. in a blender or small food processor, combine the marinade ingredients and process until smooth. Transfer to a shallow dish or plastic bag. Season the steak all over with salt and pepper and add to the marinade. Turn to coat both sides. Let marinate for at least 15 minutes (and up to 24 hrs in the fridge).

2. Coat a stovetop grill pan or griddle with cooking spray and preheat over medium-high heat until hot, 3-5 minutes. Add the steak to the hot pan and cook for 3-4 minutes per side for medium doneness. Remove from the heat and let rest for 10 minutes before cutting crosswise into 1/4 inch thick slices.

Toasted Coconut Rice
(total time: 13-15 minutes)
Serves 4

1/4 cup sweetened flaked coconut
1 cup instant white or jasmine rice
one 14oz can unsweetened light coconut milk

Place coconut in a dry medium saucepan and set the pan over medium heat. cook until the coconut is golden brown and toasted, 3-5 minutes, shaking the pan frequently to prevent burning. Add the rice and coconut milk. Increase the heat to high medium high, bring to a simmer, cover and let simmer 5 minutes. Remove from the heat and let stand for 5 minutes before serving.

Sauteed Red Cabbage with Mandarin Oranges
(total time: 14 minutes)
Serves 4

2 tsp olive oil
6 cups cored and shredded red cabbage
one 11oz can mandarin oranges, drained
2 tbs balsamic vinegar
1 tbs sugar
salt and pepper

Heat the oil in a large skillet over medium-high heat. Add the cabbage and cook until it wilts, about 3 minutes, stirring frequently. Add the mandarins, vinegar, and sugar and cook for 1 minute, until liquid reduces and evaporates. Season with salt and pepper.