With all my dietary restrictions, mealtime can be monotonous. Plain chicken and lettuce gets boring real fast! Some salt, pepper, balsamic vinegar, and olive oil, however, can make a world of differences! With the weekend approaching, give this savory meal a try. Complete with an allergy free marinade, it won't disappoint!
Steak
Remove flank steaks from refrigerator about a half hour before cooking
Season with salt and pepper
Grill on high for about 4 to 5 minutes until golden and slightly charred
Flip and cook an additional 5 to 7 minutes (or until 140 degrees) for medium
Let cool for about five minutes and slice
Chicken
Marinate with balsamic glaze (see below for my allergy free balsamic marinade recipe).
Heat oven to 450 degrees
Cook for about 10 minutes, flip, and cook for an additional 8 - 10 minutes until the juices run clear (or cutting into the poultry does not yield pink meat)
Let cool for about 5 minutes and slice
Asparagus
Lay asparagus on a greased cookie sheet (I spray with Vegalene Buttery Delite seasoning spray) or pour a small amount of olive oil over the asparagus
Roll asparagus to lightly coat all sides
Sprinkle sea salt and pepper and roll again
Cook until tender, about 10 minutes, rolling halfway through
Potatoes
Boil potatoes (I use small Yukon gold) until tender when poked with a fork
Removed from water and lightly "smash" to break their shape (it's perfectly fine if you somewhat flatten them
Using a non-stick skillet, pan fry in olive oil, flipping until golden and slightly crispy on the edges
Allergy Free Balsamic Marinade
Mix equal parts balsamic vinegar and olive oil
Use a Ziploc bag, or a glass, ceramic, or stainless steel dish to marinate the meat (or fish, vegetables, or fruit - honestly, give it a try!)
Cover your to-be-marinated food in the balsamic and olive oil mixture
Refrigerate for at least one hour, flipping the food about halfway through
Remove marinated food from the refrigerator and bring to room temperature before cooking (leave out for about a half hour)
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