I used a 1-pound steak instead of a 2-pound steak and broiled it in my toaster oven. I did 6 minutes on each side and let it rest before slicing. When I started slicing it, I realized it was waaaay underdone (a little too bloody) so I stuck it in the toaster oven for 4 more minutes and it was much better.
I halved the recipe and saved some of the marinade to use as a dressing for a pasta salad. So, 1/2 a recipe of the steak, one box of whole wheat pasta (they are like 13.5 oz instead of 16 oz) and one bag of baby arugula. Toss together with the reserved marinade mixed with pasta water and serve! See the complete recipe here. Can't wait to try the short ribs next week!
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