Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Censorship is telling a man he can't have a steak just because a baby can't chew it." -Mark Twain
This recipe is one that proves a great meal only takes a few minutes to put together. Mixing the rub takes all of about two minutes. Cooking takes all of 15 minutes and boom! - you have a great meal. Pair this with some roasted potatoes or brown rice and some steamed veggies for a delicious and balanced weeknight dinner.
Servings: 2 | Serving size: 4 ounces steak with rub
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers. Note that active cooking time does not include marinating time.
Serve with Brown and Wild Rice or Brown Rice or Greek Quinoa Salad or Greek Quinoa Salad - Coumadin Safe Version
AND
Serve with Herbed Zucchini or Roasted Brussels Sprouts or Roasted Brussels Sprouts with Tahini Sauce or Harissa Carrots
1/4 tsp | ground nutmeg |
1/2 tsp | ground cardamom |
1 tsp | paprika |
1/2 tsp | chili powder |
1/8 tsp | cinnamon |
1/8 tsp | cayenne pepper |
1 tsp | harissa sauce |
1/4 tsp | ground ginger |
2 tsp | olive oil |
1 tsp | honey |
1/8 tsp | salt |
8 ounces | skirt steak or flank steak |
1/4 cup | no salt added vegetable stock or red wine |
1 tsp | unsalted butter |
Whisk together nutmeg, cardamom, paprika, chili powder, cinnamon, cayenne, harissa, ginger, olive oil, honey, and salt into a smooth paste.
Smooth over both sides of the steak and allow to marinate for a minimum of 20 minutes (an hour is best; place in refrigerator if marinating more than about 20 minutes).
When ready to cook, place a large skillet in the oven and preheat the oven to 375F.
Place the steak in the skillet and roast for about 7 minutes.
Turn the steak over and cook for another 5-7 minutes (for medium rare), then remove from the oven and place the steak on a plate or cutting board to rest for about 3 minutes.
Place the skillet over medium heat and add the vegetable stock or red wine.
Stir, scraping the bits from the bottom of the pan, for 1-2 minutes, then add the butter and stir until the butter is melted.
Serve the steak topped with the pan sauce.
Nutrition Facts
Serving size: 4 ounces steak with sauce
Servings: 2
Amount Per Serving
Calories 264 | Calories from Fat 117 |
% Daily Value |
Total Fat 13g | 18% |
Saturated Fat 4g | 15% |
Monounsaturated Fat 5g | |
Trans Fat 0g | |
Cholesterol 42mg | 14% |
Sodium 218mg | 10% |
Total Carbohydrates 5g | 1% |
Dietary Fiber <1g | 4% |
Sugars 2g | |
Protein 24g |
Vitamin A 18% | Vitamin C 3% |
Calcium 4% | Iron 13% |
Vitamin K 6 mcg | Potassium 503 mg |
Magnesium 36 mg |