Thursday 12/9/- Flap Steak with Roasted Potatoes and Wine Reduction and Garlicky Green Beans

Flap Steak with Roasted Potatoes and Wine Reduction
Prep and cook time: 1 hour 2 pounds baby gold potatoes, halved 3 tablespoons olive oil   coarse salt and freshly ground pepper, to taste 1 teaspoon dried rosemary 1 cup red wine 1/2 cup beef broth 2 shallots , chopped 1 bay leaf 1 1/2 pounds flap steak 4 tablespoons unsalted butter, cut into 1/4-inch pieces and chilled per serving: 529 calories; 32 grams protein; 27 grams total fat; 4 grams fiber; 11 grams saturated fat; 30 grams carbohydrates; 71 mgs cholesterol; 165 mgs sodium; 12 weight watcher points WHAT IS FLAP STEAK? This cut comes From the loin of the beef from a smaller muscle that is frequently further processed into marinated steaks or strips. This steak does well cooking or grilling at high temperatures. A very popular cut of meat in France, ask your butcher if you can not find it.		Preheat oven to 425 degrees [1] Place the potatoes on a heavy-duty baking sheet. Toss with olive oil and season with salt and pepper, then spread out cut-side down on the pan. Sprinkle with rosemary, then roast for 15 minutes without stirring, until crisp and brown. Pierce with a knife, if not yet tender and continue roasting. Remove from the oven and tent with foil. [2] Meanwhile, combine the wine, broth, shallots and bay leaf in a small saucepan. Bring to a boil, then reduce heat to medium. Keep at a low boil until reduced in half. This could take 25-30 minutes. Discard the bay leaf and set aside. [3] Season the steak well on both sides with salt and pepper. Heat a large OVENPROOF skillet over medium-high heat, then add enough olive oil to coat the bottom of the pan. When the oil shimmers, add the steak and cook until browned, about 1 1/2-2 minutes per side. Transfer the meat to a baking sheet and roast in the oven until cooked to your liking, about 10-12 minutes for medium-rare on the thicker part. [4] Remove from the oven (WATCH THE HOT HANDLE), tent with foil and let rest 10 minutes. [5] If the wine reduction has cooled, reheat gently. Remove from the heat, and add a little of the cold butter, whisking until it melts. Continue adding the butter a little at a time, reheating gently for a moment if necessary, until the sauce has thickened. Season with salt and pepper. [6] Slice the steak thinly against the grain. Serve with the wine sauce and the potatoes.

Garlicky Green Beans
Prep and cook time: 5 minutes 1 pound green beans, trimmed 1 tablespoon butter 2 teaspoons garlic, minced   coarse salt and freshly ground pepper, to taste per serving: 62 calories; 2 grams protein; 3 grams total fat; 4 grams fiber; 2 grams saturated fat; 8 grams carbohydrates; 8 mgs cholesterol: 7 mgs sodium; 1 weight watcher point		[1] In a saucepan, cook beans in an inch of water until crisp tender, about 5 minutes. Drain in a colander and immediately rinse with cold water; drain again and set aside. In the same pan, melt butter and saute garlic for one minute. [2] Return beans to pan; toss to coat, season with salt and pepper, and cook just until beans are warmed through, another minute.