Kid-Friendly
Pan-Seared Steak with Sun-Dried Tomato Sauce
Whole Wheat Linguine and Zucchini Spears
Ingredients
- ½ tsp paprika
- ½ tsp ground cumin
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 lb flank steak (or use flat-iron steak or boneless top sirloin)
- 1 Tbsp olive oil
- ½ cup sun-dried tomatoes in oil
- 1 clove garlic
- ¼ cup packed fresh basil leaves, coarsely chopped
- 2 Tbsp apple cider vinegar
- 3 Tbsp water
Instructions
- Combine paprika, cumin, and ¼ tsp each salt and pepper. Rub mixture on both sides of steak.
- Cook steak in hot oil in a large cast-iron skillet over medium-high heat 6 to 8 minutes per side or to desired doneness. Let stand 10 minutes before slicing across the grain.
- Meanwhile, process sun-dried tomatoes, garlic, basil, vinegar, water, and ¼ tsp each salt and pepper in a food processor or blender until smooth, adding additional water, if necessary, to reach desired consistency. Serve sun-dried tomato sauce over steak.
Side Dish Ingredients
- ½ (16-oz) pkg whole wheat linguine
- 1½ Tbsp olive oil, divided
- 1 large zucchini, cut into spears
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook linguine according to package directions; drain and stir in ½ Tbsp oil.
- Meanwhile, cook zucchini, salt, and pepper in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 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:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
