Flap Steak

Not sure this qualifies as “clean”, but flap is by far my favorite cut of beef and I just as to have it every now and then. My second favorite would be a good rib steak. I refrain from eating any of them too often as their fat content is quite high. But hey, I have officially entered Holiday mode and you might want to close your eyes for a couple of weeks, for what I will be posting won’t always be so healthy!

Well, at least, most of that dish still fit the healthy bill. The steak was served with Rapini (I LOOOOOOOVE that vegetable) sautéed mushrooms and mashed sweet potatoes. Sweet potatoes, when mashed, require absolutely no addition of fat, or milk for that matter. You just cook them in the oven (cut them in half and sprinkle with a little bit of salt and pepper, put the pieces back together and wrap in foil, cook for about an hour in a 400 degree oven)  and when they are cooked, remove the peel, mash with a fork, add a bit of fresh or dried herbs if you want, and there you have it. It’s as simple as that.

DELICIOUS!

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