Gourmet meal in 20 minutes

May 29, 2008 5:42:23 PM PDT
A healthy and flavorful meal in 20 minutes that's easy enough to whip up for the family tonight! Gena Knox, author of "Gourmet Meals Made Simple," shares her fantastic recipes.


Bourbon Flank Steak with Mango Ginger Salsa
Prep Time 15 minutes + marinade
Cook Time 12 Minutes
Yield 4 Servings

  • 1 ½ Pounds Flank Steak


  • ¼ Cup Soy Sauce
  • ¼ Cup Bourbon
  • 2 Tablespoons Brown Sugar
  • 2 Teaspoons Grated Fresh Ginger
  • 2 Teaspoons Sesame Oil
  • ¼ Teaspoon Red Pepper Flakes
  • 2 Cloves Garlic, Minced


  • 1 Cup Diced Mango
  • 1/3 Cup Diced Tomatoes
  • 3 Tablespoons Thinly sliced Green Onions
  • ½ Teaspoon Chipolte Peppers in Adobo Sauce, Diced
  • ½ Teaspoon Grated Fresh Ginger
  • 1 Tablespoon Fresh Lime Juice

    First combine marinade ingredients in a large zip-top bag; add flank steak, seal bag and turn to coat. Place in refrigerator and marinate 2 to 8 hours.

    Next, to prepare salsa, combine ingredients in a small bowl; set aside. Salsa can be prepared up to one day ahead; bring to room temperature before serving.

    Last, preheat grill to high heat. Place flank steak on grates; close lid and grill 6 minutes. Turn steak, grilling on the other side an additional 5 minutes. Using parking knife, cut a small slit in the thickest part of the meat to check for doneness. Meat should be rare, bu ti fit requires a longer cooking time, place back on the grill with the thinner end of the steak over indirect heat. Continue cooking 1 to 2 minutes. Transfer meat to cutting board; cover loosely with foil and let rest 5 to 10 minutes. Slice thinly, on the bias against the grain. Note, to cook indoors, put flank steak in grill pan and cook over medium-high heat 4 to 4 minutes per side. Transfer to a 450 degree oven and roast about 5 minutes.

    Southern Peach Salad With Toasted Pecans


  • 2 Peaches
  • 5 Cups baby spinach leaves
  • 2 Ounces goat cheese, crumbled


  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • 1/2 tablespoon Dijon mustard
  • 1/2 cup olive oil
  • 1 small shallot, minced

    Spiced Pecans

  • 3 teaspoons sugar
  • 1/8 teaspoon allspice
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup pecan halves

    To make the spiced pecans, combine sugar, allspice and red pepper in a small bowl; set aside. Ina small skillet, toast pecans over low heat for 5 minutes. Sprinkle the sugar mixture and cook one mroe minute, stirring constantly. Remove pecans from skilled and spread on waxed paper to cool.

    In a large bowl, whisk together dressing ingredients; season with salt and pepper. In a separate bowl, toss peaches, salad greens and pecans with enough vinaigrette to coat.

    Divide salad among four salad plates; top with goat cheese and then serve. Any leftover dressing will keep in the refrigerator for up to 3 days.

    Buy the book on Amazon: "Goumet Meals Made Simple"