Currently cooking out of Whole Grains Every Day, Every Way by Lorna Sass.

Over the past year, Bryan and I have become flank steak aficionados. We tend to eat it at least several times a month. It takes well to marinades or rubs, cooks up in a flash and is delicious cooked on the grill, the stovetop or under the broiler. And I always have a bag of brown rice in the cupboard. In fact, except for the meat, I had everything in the house needed for this recipe.

The brown rice salad consists of brown rice (duh!), cucumber and carrots with a dressing of peanut butter, rice vinegar, soy sauce and sesame oil. At first, I was afraid the peanut butter would be overpowering, but it wasn’t. In fact, we could hardly taste it. The dressing needed a little more acidity, so next time, I’ll up either the rice vinegar or add some lemon juice to it.

The flank steak was delicious, although the marinade was pretty tame. It added a little bit of flavor, but not a whole lot. I marinated the meat for about 6 hours, so next time I’ll try marinating it overnight.

Unfortunately, the pictures don’t do the dish justice. It was delicious and healthy and something I’ll definitely make again.