Two For The Time Of One

Jennifer Iserloh, The Skinny ChefThis post is inspired by one of my first real cooking jobs while enrolled in culinary school. I first met Micol Negrin of Rustico Cooking while our husbands worked together at Sloan Kettering.

We soon realized they literally lived across the street from us, and I'll never forget the first time she invited us over for dinner. She made gorgeous grilled scallions with spicy romanesco sauce followed by a delicious tarragon beef salad, plus several other courses.

Just like any passionate Italian cook, everything was made from natural whole ingredients, things like meats, herbs, vegetables and olive oil of course. She believes in having a bountiful table and always having your own homemade food for impromptu lunches, so I doubled up on the flank steak recipe this week to have two meals for the time it takes to cook one.

When it comes to doubling up on cooked meals, grilled foods are a healthy way to supply yourself great tasting leftovers that can even be eaten cold or room temperature the next day. Simply double the ingredients for the "Grilled Flank Steak" to have ample left-overs.

Get the Skinny Chef's Tarragon Beef Salad recipe.

Nutritional Stats Per Serving (1/4 pound meat and 1 cup of salad):
292 calories, 29 g protein, 14 g carbohydrates, 14 g fat (4 g saturated), 52 mg cholesterol, 2 g fiber, 604 mg sodium