This steak is bananas! B-A-N-A-N-A-S!
What you need
1 flank steak (1 ½ pounds)
¼ cup Tessemae’s Green Goddess
coarse salt and fresh ground pepper
2 tablespoons oil
1 cup quinoa
8 ounces broccoli, roughly chopped
4 scallions, thinly sliced
What to do
Heat your broiler to high. Put the steak in a dish or plastic bag and rub with 2 tablespoons Red Wine Vinaigrette. Season with salt and pepper. Let marinate at least 15 minutes and up to overnight (refrigerated).
In a small saucepan, bring 2 cups of water, 2 tablespoons oil, and ½ teaspoon salt to a boil. Add the quinoa, cover and simmer on low heat until most of the liquid is absorbed, about 10 minutes. Stir in the broccoli, cover, and continue to cook until quinoa is tender, about 5 minutes more. Stir in the scallions and 2 tablespoons Red Wine Vinaigrette.
Place the flank steak on a foil lined baking sheet and broil, turning over once, until medium-rare, about 6 minutes per side. (For a more done steak, just cook it a little longer on each side.) Rest the steak at least 10 minutes before slicing and serving with the quinoa.