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BEEF - FLANK - Steak in Autumn Broth with Wasabi
Nb persons: 4
Yield:
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| Quick eats: Steak in autumn broth with wasabi Found in THE DALLAS MORNING NEWS | |
| 6 cups | low-sodium chicken broth |
| 2 medium | carrots,, (about 6 ounces), peeled and sliced 1/2inch thick |
| 2 medium | parsnips,, (about 10 ounces), peeled and sliced 1/2 inch thick |
| 2 small | turnips,, (about 8 ounces), peeled, quartered and sliced 1/2 inch thick |
| 1 medium leek, white part only, halved lengthwise, sliced 1/2 inch thick and rinsed well | |
| 2 cloves | garlic, minced |
| 1 sprig | fresh thyme,, (or 1 tsp. dried) |
| 1 | bay leaf,, (preferably Turkish) |
| 2 tsp. | olive oil |
| 1 pound | flank steak |
| Kosher salt | |
| ground black pepper | |
| 1/3 cup | fat-free plain Greek yogurt |
| 1 tsp. | prepared wasabi |
Chopped fresh chives or parsley, to garnish
In a large saucepan over medium-high heat, combine the broth, carrots, parsnips, turnips, leek, garlic, thyme sprig and bay leaf. Bring to a boil and simmer for 15 to 18 minutes, or until the vegetables are tender.
Meanwhile, in a large skillet over high, heat the oil. Season the steak with salt and pepper.
When the oil in the skillet is hot, reduce the heat to medium-high and add the steak. Saute until well browned on both sides and medium-rare at the center, 8 to 10 minutes total. Transfer the beef to a plate, cover loosely with foil, and let rest 5 minutes. After 5 minutes, thinly slice the beef against the grain.
In a small bowl, stir together the yogurt, wasabi and any juices from the beef plate. Season with salt and pepper. Discard the thyme sprig and bay leaf, then divide the vegetables and broth among 4 soup bowls. Arrange a quarter of the steak in the center of each bowl and top each portion with a spoonful of the wasabi cream and a sprinkle of chives.
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