Ingredients
Ingredient Checklist
2 cups dry red wine (such as Merlot)
1 tablespoon whole black peppercorns
1 tablespoon fennel seeds
1 bay leaf
2 (1-lb.) flank steaks, trimmed and divided
1 cup cherry tomatoes, halved
4 tablespoons extra-virgin olive oil, divided
1 tablespoon balsamic vinegar
1 ½ teaspoons kosher salt, divided
1 ½ teaspoons black pepper, divided
½ teaspoon chipotle chile powder
¼ teaspoon onion powder
2 medium zucchini, cut diagonally into 1/2-in.-thick slices
2 yellow squash, cut diagonally into 1/2-in.-thick slices
1 cup loosely packed fresh basil leaves
2 tablespoons toasted pine nuts
2 tablespoons fresh lemon juice
1 tablespoon water
3 garlic cloves, coarsely chopped
¼ cup whole-wheat panko (Japanese breadcrumbs), toasted
Directions
Step 1
Bring wine, peppercorns, fennel seeds, and bay leaf to a boil in a saucepan; cook 10 minutes or until reduced by half. Place in a bowl; cool. Add 1 steak, turning to coat. Cover and chill 3 1/2 hours. Let stand at room temperature 30 minutes before grilling.
Step 2
Combine tomatoes, 1 tablespoon oil, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl; let stand 30 minutes.
Step 3
Preheat grill to high.
Step 4
Remove steak from marinade; discard marinade. Sprinkle marinated steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cut remaining unmarinated steak in half. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, chile powder, and onion powder; rub over half of unmarinated steak (for Texas Barbecue Hash). Sprinkle remaining half of unmarinated steak with 1/4 teaspoon salt and 1/4 teaspoon pepper (for California Steak Salad). Coat grill grates with cooking spray. Add steaks to grill; grill 10 to 12 minutes, turning occasionally. Let marinated steak stand 10 minutes; cut across the grain into thin slices. Reserve remaining steak for California Steak Salad and Texas Barbecue Hash.
Step 5
Coat squashes with cooking spray; sprinkle with 1/4 teaspoon pepper. Grill 3 to 4 minutes on each side.
Step 6
Place remaining 3 tablespoons oil, 1/4 teaspoon salt, basil, and next 4 ingredients (through garlic) in a blender; blend until smooth. Divide squash and steak among 4 plates; top with tomato mixture, pesto, and panko. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program CG
