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Dinner Tonight | Defend Your Flank

October 04, 2000|DIANE MORGAN | SPECIAL TO THE TIMES

Twice last weekend I had to defend leftovers in my refrigerator from my hungry-every-two-hours teenagers. They wanted to make a quick sandwich from the grilled flank steak. I stood firm, because planned leftovers are the backbone of easy weeknight meals at my house.

For this main dish salad, I marinated (use your favorite marinade) and grilled two flank steaks. We ate one and half of the other, and I refrigerated the rest. I cooked extra potatoes too.

Curried roasted potatoes are appealing with grilled meats, and making extra is no more work. Buy 32 small red or white boiling potatoes. Melt 1/4 cup (1/2 stick) butter and mix with 1 tablespoon curry powder and 1 teaspoon salt. Put the potatoes in a 13x9-inch baking dish, toss with the butter and roast in a 350-degree oven until tender when pierced with a fork, about 30 minutes. Serve 4 potatoes per person, then set aside 16 for this salad.

Here's a tip: Hide the valuable leftovers behind the broccoli; it works every time.

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Morgan is author of "Cooking for the Week: Leisurely Weekend Cooking for Easy Weekday Meals," (Chronicle Books, $18.95).

Flank Steak, Potato and Roasted Red Pepper Salad

Active Work and Total Preparation Time: 25 minutes

2 large red bell peppers, cored and quartered

2 tablespoons lemon juice

6 tablespoons olive oil

1/2 teaspoon curry powder

1/4 teaspoon salt

Freshly ground pepper

3 cups (about 3/4 pound) grilled flank steak, thinly sliced and cut into 1-inch pieces

16 curried roasted potatoes, quartered

3/4 cup thinly sliced green onions

2 tomatoes, cut into 10 wedges each

2 tablespoons capers, rinsed and drained

1/2 cup minced parsley

* Place peppers on rimmed baking sheet skin-side up. Broil until skin is blackened, 8 to 10 minutes. Wrap in damp paper towels and let sit 5 minutes. Scrape off skin and cut peppers into thin slices; set aside.

* Combine lemon juice, oil, curry, salt and pepper to taste in small mixing bowl. Whisk to combine. Taste and adjust seasonings. Set aside.

* Combine flank steak, potatoes, roasted peppers, onions, tomatoes, capers and parsley in large bowl. Toss lightly to combine. Add dressing, toss to mix thoroughly, then serve immediately.

4 servings. Each serving: 493 calories; 670 mg sodium; 73 mg cholesterol; 37 grams fat; 16 grams carbohydrates; 25 grams protein; 0.86 gram fiber.

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Sauce boat and towel from Bristol Kitchen stores, South Pasadena.

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