I made you an entire freakin’ meal today. I know, I know. It’s pretty awesome.
I couldn’t help it! All of these things were in my fridge, and all of them were calling my name. “JESSIE!” they were saying. “EAT ME FOR DINNER!” And obviously, I obliged. And it was delicious.
I actually got the steak and veggies from this amazingly well-stocked box of goodies from Blue Apron a few weeks ago (have you heard of them? I’m kind of obsessed). They’re a company that is not only committed to sustainability (including sustainable seafood! WAHOO!) but to making it easier for normal, super-busy people like you and me to make healthy (500-700 calorie), wholesome dinners for ourselves without sacrificing work or sleep or fun or more sleep or margarita dates with friends. You can sign up to have a box of food shipped to you once a week that includes pre-measured (!!!) ingredients and recipes with photographed step-by-step instructions (!!!) for three meals full of fresh, healthy goodies. And, okay, I realize that this post is starting to sound like a commercial for Blue Apron, but YOU GUYS. I was so seriously impressed by the variety and quality I found inside my box (I opted for meat and fish, but they also have vegetarian meals). Just LOOK AT THIS SALMON!
Do you have any idea how hard that is to find in the middle of landlocked nowhere? Pretty dang hard, let me tell you. I also got to cook with ingredients that I have never even SEEN at a store in my tiny town. Watercress! Pea shoots! Baby turnips! SO MANY THINGS!
My Blue Apron haul – wowza!
That was probably my favorite part about this box of food, actually. I got to try new things without committing to a huge bag of something at the store – I had just enough for one meal, so if I hated it, I didn’t have a billion more bites of it sitting in my fridge (not that I hated anything – I’m really only a picky eater when it comes to ice cream flavors. Anything that isn’t chocolate, mint chip, strawberry or vanilla has no business in my house. No lie).
And here’s the coolest part: Blue Apron has agreed to be super awesome and offer all Life As A Strawberry readers 20% off of their first Blue Apron box! They are based on the East Coast and haven’t spread to every state yet, so the (totally FREE!) delivery is limited to the eastern half of the country, but they’re working on expanding nationwide, so stay tuned! If you want to check out the company but don’t want to commit to a box of food, you can access all of their recipes for free on their website and sign up for a free recipe newsletter.
But back to the recipes at hand: this dinner is super simple, packed full of flavor, and ready in under thirty minutes. I ate ALL of it in one sitting and have been craving another round of these veggies ever since. The salad is my go-to when I want a quick meal, and the vinaigrette takes all of thirty seconds to make. WINNING.
Be sure to check out Blue Apron and nab your 20% discount! The offer is good until September 6th. Happy cooking!
Disclaimer: I received a box of ingredients for three meals from Blue Apron at no cost. I only work with companies that I truly believe in and whose products are above and beyond. All opinions are, as always, 100% my own.
- 1 lb. flank steak, brought to room temperature
- salt and pepper to taste
- 1/2 cup water
- 1 Tbsp. extra virgin olive oil
- 4 cipollini onions, roughly chopped (alternatively, use 1/4 of a yellow onion and slice it thinly)
- 8 oz. Baby portobello or white button mushrooms (use any mushroom variety you like/have on hand!)
- 1 clove garlic, minced
- 1 cup green peas
- salt and pepper to taste
- 1 Tbsp. butter
- 1 tsp. dijon mustard
- salt and pepper to taste
- 2 tsp. balsamic vinegar (I used 1 tsp. regular balsamic and 1 tsp. strawberry balsamic from Olio & Vino – YUM)
- 3 tsp. extra virgin olive oil
- 2 cups baby spinach or baby lettuces
- Heat a medium-sized skillet over medium-high heat. Salt and pepper each side of the steak liberally.
- Place the steak in the hot pan and cook 7-10 minutes on each side until it reaches your desired level of doneness. Pull it out of the pan and place it on a cutting board to rest. I like to cover my steak with foil as it rests to keep the heat in.
- Add the 1/2 cup of water to the pan you just cooked the steak in and whisk to pull up any drippings hanging out on the bottom of the pan. Reduce heat to medium-low and simmer the jus while you prepare the rest of the food (about 10 minutes, until it reduces to a thicker sauce).
- When you’re ready to serve, slice the steak against the grain and pour the pan sauce (or jus) liberally over the steak.
- While the steak is cooking, heat the olive oil over medium-high heat in a large nonstick pan.
- Add onions and sauté 2-3 minutes, until they’ve softened and begun to caramelize. Add the mushrooms and garlic and cook for another 2-3 minutes until mushrooms have browned slightly.
- Add salt and pepper to taste and give the veggies a good stir. Add peas and cook until peas have softened and turned a bright green color, about 3 minutes.
- Add butter to pan and stir veggies until butter has melted completely. Serve immediately.
- In a small mason jar or tupperware container, combine all ingredients. Seal the jar or container tightly and give it a good shake until dressing has emulsified. (You can also whisk ingredients together in a small bowl if you’d like).
- Drizzle the vinaigrette over spinach or baby lettuces. Toss and serve immediately.
Steak and Veggies adapted from Blue Apron