What a delicious meal last night! I grilled flank steak (rubbed with olive oil and salt, grilled for 3 minutes per side, let rest for 5 minutes, then thinly sliced) and topped it with a parsley sauce from The Lee Bros. Simple Fresh Southern cookbook. They called it parsley sauce, but that's really just code for chimichurri--this is a great chimichurri recipe from epicurious.com. It's a great way to use up fresh herbs if you, like me, happen to have parsley taking over your herb garden.
On the side, I served fava beans tossed with mint and lemon zest, loosely based on this recipe, also from epicurious.com. Fava beans are a bit time consuming due to requiring double (yes, double!) peeling, but so worth it. Such great, fresh flavor.
Many thanks to my friend Leah for the kale recipe--the kale leaves were drizzled with coconut milk and then roasted in the oven for 20 minutes, and they became so tender with a delicious rich coconut aroma. Yum.
Fava Beans with Lemon & Mint
1 1/2 cups fresh fava beans, shelled
1/2 tablespoon extra-virgin olive oil
1 tablespoon fresh mint leaves, chopped
1/2 tablespoon grated lemon zest
Kosher salt and freshly ground pepper
Blanch beans in medium saucepan of boiling salted water for 2 minutes; transfer to bowl of ice water. Once cool, drain and peel beans.
Heat olive oil in a medium skillet over medium heat. Place fava beans in skillet and cook until warmed through, stirring often, about 3 minutes. Remove from heat, and stir in mint and lemon zest. Season with salt and pepper.
Makes 2 servings.