Flank Steak & Fennel with Scallion Pilaf

Flank Steak & Fennel with Scallion Pilaf

by 2 people

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Makes: 4 servings

Prep: 15 mins

Cook: 30 mins

  1. in a medium saucepan, heat 1 tbsp olive oil over medium-high heat. Add the scallion whites and cook until softened, about 3 minutes. Add the rice, stirring to coat. Add 2 cups of water, 3/4 tsp salt and a generous amount of pepper. Bring to a boil, then lower the heat, cover and simmer until the rice is tender and the liquid is absorbed, about 15 minutes. Stir in the scallion greens.
  2. Meanwhile, in a large nonstick skillet, heat 1 tbsp olive oil over high heat. Working in batches, add the steak strips, season with salt and pepper and cook until mostly browned, 1-2 minutes. Transfer to a plate.
  3. Lower the heat to medium and add the remaining 1 tbsp olive oil to the skillet. Stir in the fennel, carrots and garlic; season with salt and pepper. Cover and cook until softened and just beginning to brown, 8-10 minutes. Add the tomatoes and 2 tbsp water; cook until softened, 1-2 minutes. Return the beef to the skillet and heat through for 1-2 minutes. Serve over the rice.
Tip Prep Smart
  • Freeze the steak for about 20 minutes to firm it up and make it easier to slice.