Kid-Friendly
Pan-Seared Steak with Sun-Dried Tomato Sauce
Whole Wheat Linguine and Zucchini Spears
Ingredients
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp salt, divided
- 1 tsp pepper, divided
- 2 lb flank steak (or use flat-iron steak or boneless top sirloin)
- 2 Tbsp olive oil
- 1 cup sun-dried tomatoes in oil
- 2 cloves garlic
- ½ cup packed fresh basil leaves, coarsely chopped
- ¼ cup apple cider vinegar
- 6 Tbsp water
Instructions
- Combine paprika, cumin and ¾ tsp each salt and pepper. Rub mixture on both sides of steak.
- Heat oil in a large cast-iron skillet over medium-high heat; add steak, and cook 6 to 8 minutes per side or to desired doneness.
- Let stand 10 minutes before slicing across the grain.
- Process sun-dried tomatoes, garlic, basil, vinegar, water, and remaining ¼ tsp each salt and pepper in a food processor or blender until smooth.
- Add additional water, if necessary, to reach sauce consistency.
- Serve sun-dried tomato sauce over steak.
Side Dish Ingredients
- 1 (16-oz) pkg whole wheat linguine
- 3 Tbsp olive oil, divided
- 3 large zucchini, cut into spears
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Prepare linguine according to package directions; drain and stir in 1 Tbsp oil.
- Meanwhile, heat remaining 2 Tbsp oil in a large nonstick skillet over medium-high heat; add zucchini, salt and pepper.
- Cook 6 to 8 minutes, turning occasionally, until zucchini is browned and tender.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
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