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Flank Steak & Kale - Prep Ahead

These are the steps that can be done in advance for all 3 meals so that when you get to meal night during the hectic week, it is not so hectic!

Author Carrie Tyler

Ingredients

  • Carrots 3 Medium
  • Garlic 1 head/5 cloves
  • Lemons 2
  • Yellow Onion 2 Med.
  • Kale 1 Bunch
  • Cauliflower 1 small head
  • Red Radishes 5
  • Red Pepper 1 Medium
  • Flat leaf Parsley 1 small bunch
  • Greek yogurt 7-8oz
  • Feta cheese block 0.5 lb
  • 2 eggs
  • Milk*
  • Flank Steak 1.5 lbs

Instructions

  1. Make Yogurt Sauce: mix the yogurt, lemon juice, lemon zest, ½ teaspoon minced garlic, parsley, ¼ teaspoon Salt and a dash of ground pepper.
  2. Make Aioli: In a small bowl, mix the mayonnaise, garlic, salt, lemon juice, and 1 Tbls Olive Oil. Store in fridge.

Prep the veggies:

  1. Dice 1 onion and store in fridge.
  2. Halve the other onion and then slice both halves into ½ inch slices. Store in fridge.
  3. Thinly slice the kale into 2 inch strips, need 3 cups in total. Store in fridge.
  4. Cut off the cauliflower florets and break up into small pieces that can go into the blender. Blend into rice-size pieces. Repeat until you get 2 cups worth. Store in fridge.
  5. Slice 5 Red Radishes, then slice again into slivers or tiny sticks. Store in fridge.
  6. Cut the red pepper in half and remove the seeds and membranes. Then slice the red pepper into ¼ inch strips. Store in fridge.
  7. Dice the carrots and store in fridge.