Dinner I made from scratch last night — and off of the top of my head! Pan-seared rosemary and garlic london broil, with orecchiette and chickpeas in a fresh tomato basil marinara. Heck yeah!
Tips for chickpeas: I always purchase dried beans rather than canned. I get more for my money, and I don’t have to worry about BPA toxins in the can linings. Still, it can be a bummer when I realize I want to eat chickpeas just a few hours before dinner, and I haven’t soaked them overnight in preparation. Luckily I found this website that gives you two methods to quick-cook your chickpeas without boiling them into mush.
Tips for london broil (usually flank steak): This is a less-expensive cut of meat, but it can be tough to chew if you don’t prepare it properly. Try marinating it in something with acid (juice from citrus fruit, red wine, vinegar — I suppose even diced tomatoes could work), plus some oil and spices for a few hours before cooking. If you plan to pan-sear like I did, I’d recommend heating up a cast iron skillet with a tablespoon of cooking oil. You’ll want the pan to be pretty hot, so that the meat browns into a crust on the outside. When the middle has reached the perfect temperature (medium works well), remove the steak from the pan. Don’t over cook the meat, or it will get tough! Once it has rested for a few minutes, slice the steak thinly against the grain.