Red Currant-Glazed Steak with Sautéed Bok Choy

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Active Time: 25 minutes
Total Time: 25 minutes
Serves: 4

Ingredients

• 1 cup long-grain white rice
• 1/4 cup red currant jelly
• 2 tsp cider vinegar
• 1/4 tsp crushed red pepper (optional)
• 1 1/2 lb flank steak
• Kosher salt and pepper
• 1 Tbsp canola oil
• 4 small heads baby bok choy

Directions

1. Heat broiler. Cook the rice according to package directions. In a small bowl, whisk together the jelly, vinegar and red pepper (if using).
2. Meanwhile, season the steak with 1/4 tsp each salt and pepper and place on a foil-lined broiler-proof baking sheet. Broil to desired doneness, 5 to 8 minutes for medium-rare, basting with the sauce during the last 3 minutes of cooking. Let rest at least 5 minutes before slicing.
3. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bok choy, season with 1/4 tsp each salt and pepper and cook, tossing occasionally, until tender, 3 to 4 minutes. Serve with the steak and rice.

Yield

4 Servings

Nutrition Facts

Calories: 472
Fat: 12g
Saturated Fat: 4g
Cholesterol: 56mg
Sodium: 363mg
Carbohydrates: 56g
Dietary Fiber: 2g
Protein: 33g