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Rachel Ray using the sales flyer

June 17, 2009

What’s for Dinner Wednesday

rachel ray

Not Your Mama’s London Broil

  • 1 1 1/2-2-pound boneless shoulder steakor top round steak, often marked “London Broil” on SALE at GIANT $1.79 LB
  • 2 tablespoons extra virgin olive oil (EVOO), divided, plus additional for drizzling
  • Salt and freshly ground black pepper
  • 2 heads broccoli, cut into spears
  • 4 cloves garlic, crushed
  • 1 tablespoon butter
  • 2 shallots, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 tablespoon flour
  • 1 cup beef stock
  • 2 tablespoons capers
  • 1/4 cup flat leaf parsley (about a handful), chopped


Pre-heat the oven to 425°F and the broiler to high, setting the rack 8 inches from the flame.

Put the steak on a broiler pan, drizzle with 1 tablespoon EVOO and season with salt and ground black pepper. Place the steak under the broiler for 15 minutes, turning once halfway through. Remove the meat from the broiler and let it to rest for 5 minutes, tented with a piece of foil.

Place the broccoli spears on a baking sheet and drizzle with EVOO. Top with crushed garlic cloves, salt and pepper. Roast in the oven for about 15 minutes.

While the broccoli is roasting, to a medium size skillet add the remaining tablespoon EVOO and the butter. Add in the shallots and cook until tender, about 1-2 minutes. Stir in the tomato paste and smoked paprika, cook for a minute, then add flour and cook for another minute and whisk in the beef stock and season with salt and freshly ground black pepper. Cook until thickened, about 2-3 minutes, turn off the heat and stir in the capers and parsley.

Slice the steak and top with the bistro gravy. Serve the roasted broccoli spears alongside.

Crispy Chinese Lemony Chicken

THIS is so YUMMY! I adore this recipe it is easy and reheats for a super left over lunch.

  • 1 1/2 cups rice
  • 4 tablespoons vegetable oil
  • 1/2 cup unflavored breadcrumbs
  • Zest and juice of 1 lemon, divided
  • 1 tablespoon (about a 1-inch piece) fresh ginger, finely grated
  • 1 tablespoon (a palmful) sesame seeds
  • Salt and freshly ground black pepper
  • 2 boneless, skinless chicken breasts, cut into strips at FOOD LION $1.79
  • 1/4 cup soy sauce (eyeball it)
  • 2 tablespoons honey
  • 2 scallions, thinly sliced

lace a medium saucepan over medium-high heat with the rice and 3 cups of water.  Bring the liquid to a boil then cover the pan and reduce the heat to low.  Simmer until all the water has been absorbed and the rice is tender, about 15 minutes. Turn off the heat and reserve.

While the rice is simmering, place a large skillet over medium-high heat with 4 turns of the pan of vegetable oil, about 4 tablespoons. In a large, re-sealable plastic bag, mix together the breadcrumbs, lemon zest, ginger, sesame seeds, some salt and pepper. Add the chicken to the bag and toss well to evenly coat the chicken (give each piece a good press with the crumbs to make sure the coating sticks).

Lay the chicken pieces in the hot skillet and cook until golden brown and cooked through, 7-8 minutes (you may have to cook them in batches if the pan isn’t large enough).  As the chicken pieces finish, transfer them to a paper towel-lined plate.

When the chicken is almost ready, whisk together the soy sauce, lemon juice and honey with a little splash of water in a small bowl. Fluff the rice with a fork and stir in the scallions.

Serve the chicken with the dipping sauce and rice alongside.

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