Flank Steak with Caramelized Onions & Mushrooms:
- Flank steak (click here for recipe)
- Box of Rice, prepared per instructions
- French's crunchy onions, warmed until golden brown
- 1 tbsp olive oil
- 1 sweet yellow onion, sliced thinly
- Button mushrooms, sliced
- 1 clove of garlic, minced
- Sea salt and fresh cracked pepper, to taste
I used my Carne Asada marinade for the flank steak. It's an amazing marinade that is very versatile and full of flavor!
Prepare rice per instructions. Heat the crunchy onions for a few minutes until golden.
Heat olive oil in a skillet over medium heat and saute the onions and mushrooms until caramelized and golden brown; add minced garlic, sea salt, and pepper then stir frequently for 45 seconds. Remove from heat and set aside.
Meanwhile, grill flank steak to your liking, then set it aside to rest for at least five minutes before slicing against the grain.
While the steak is resting, prepare the asparagus and tomatoes.
Asparagus & Tomatoes:
- 1 tbsp olive oil
- 1 lb asparagus spears, woody ends trimmed and cut into thirds
- 1 pint of cherry tomatoes
- Sea salt and fresh cracked pepper, to taste
Heat olive oil in a skillet over a medium flame, and saute asparagus and tomatoes for 3-4 minutes or until tender. Season with sea salt and cracked pepper. Enjoy!