Flank steak w/ Asparagus & Baked Potato
I love doing a big flank steak so I have leftovers. I had steak & eggs the next morning, and a salad with steak strips the next night.
The steak was marinated in Bragg’s Aminos Liquid and LaFavers seasoning salt. Cook it like any other steak, on a high heat cast iron pan. I was excited to use my new Griswold antique cast iron pans that came from my Dad- it doesn’t get any better. Letting the steak get room temperature first helps it cook more evenly. I like to add some whole scallion onions to the skillet, the juices from the steak make them taste amazing… I love having a piece with every bite of steak. Remember to cut AGAINST the grain… as you can see the grains running the opposite way of the slices I made.
It’s about to be asparagus season, and it already is in Mexico. I like to cook them with a tablespoon of olive oil, sea salt, pepper, and a good squeeze of a lemon. Like all greens, don’t cook them long… the brighter they are, the more nutritious.
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