Photo © Kristin Donnelly
These healthy recipes are all created to pair with wine (a 5-ounce glass has anywhere from 110 to 150 calories)—all for 600 calories or fewer.
Flank steak is typically grilled or seared and served medium rare but this recipe will convince you to try this lean and relatively affordable cut of beef another way: Boiled (yep). This recipe is a Vietnamese take on a Mexican dish known as salpicón of beef in which the steak is simmered in an aromatic liquid. The meat is shredded for a room temperature salad and you get the resulting broth as a bonus. (Marilyn Tausend created this fabulous version of salpicón for Williams-Sonoma many years ago, which inspired this recipe.)
The meat is not meltingly tender; rather it has a pleasant chew and is delicious with fragrant herbs and a bright lime dressing. This is one of the rare beef dishes that pairs beautifully with white wine, especially off-dry Rieslings.
Flank Steak Lettuce Cups with Lime-Hoisin Dressing
Active: 20 MIN; Total: 1 HR 30 MIN
1 1/2 pounds flank steak, cut crosswise into three pieces
1/2 yellow onion, peeled
2 garlic cloves, smashed and peeled
1 inch piece of ginger, quartered
1 star anise pod
3 whole cloves
1 whole cinnamon stick
1 tablespoon fresh lime juice, plus lime wedges, for serving
2 teaspoons Asian fish sauce
2 teaspoons hoisin sauce
1/2 teaspoon Sriracha, plus more for serving
3 scallions, thinly sliced (1/2 cup)
1/2 cup cilantro leaves, plus more for serving
1/2 cup mint leaves, plus more for serving
Butter lettuce leaves, for serving
1. COOK THE STEAK In a large pot, combine all of the ingredients and cover the steak by at least 2 inches with water. Bring to a boil, then simmer over moderately low heat, skimming off any foam, until the beef pulls apart easily with a fork, about 40 minutes. Remove the pan from the heat and let the beef cool to room temperature in the cooking liquid.
2. Transfer the steak to a large bowl, and using two forks, finely shred the meat, discarding any fat. Add 1/2 cup of the cooking liquid to the beef, season with salt and let stand for 5 minutes. Strain the remaining cooking liquid and refrigerate for another use.
3. PREPARE THE SALAD In a small bowl, whisk the 1 tablespoon of lime juice with the fish sauce, hoisin sauce and the 1/2 teaspoon Sriracha. Pour the dressing over the beef and toss. Season with salt and add the scallions, the 1/2 cup cilantro and the 1/2 cup of the mint to the salad and gently toss.
4. Serve the beef salad in lettuce cups, passing lime wedges and more Sriracha, mint and cilantro at the table.
Serve with Steamed rice.
Wine A bright limey, lightly sweet Riesling, like J.J. Prüm Kabinett.
One Serving (without rice) 283 cal, 13.6 gm fat, 6 gm sat fat, 3 gm carb, 1 gm fiber, 37 gm protein.
Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.