I love cooking for my fiancé and me, but most of the time, cooking for two proves to be difficult. If I don't make a plan, I end up running around in circles at the grocery store and wasting half the ingredient's I've bought (and I hate wasting food). Enter What's Cooking This Week - my weekly meal plan and grocery guide. This way, I can make the most of my ingredients and my leftovers.
Last week, a homemade guacamole topped Chicken Fajitas and a Spicy Black Bean Burger. This week, grilled Balsamic Flank Steak is remade into a Bistro Steak Sandwich.
Here's the rest of the plan:
Pantry Items
Grocery List based on servings for 2 w/ leftovers
Day 1 - Mussels in White Wine & Garlic
Prepare mussels in white wine. Cut two hunks of crusty bread (leaving enough for two sandwiches later in the week) and warm in oven.
Serve mussels with a handful of arugula dressed with oil & vinegar and crusty bread for dipping.
Day 2 - Orange, Walnut, & Gorgonzola Salad
In a small bowl, mix together ½ tsp Dijon, 1 tsp honey, and 1 tbsp balsamic vinegar. Slowly whisk in about 2-3 tbsp extra-virgin olive oil. Season with salt and pepper to taste.
Peel 1 orange and cut into sections. Add to large handfuls of arugula along with ¼ thinly sliced red onion, 2 oz crumbled gorgonzola, and a handful of walnuts.
Divide amongst two plates and serve drizzled with dressing.
Day 3 - Flank Steak w/ Roasted Asparagus & Baby Potatoes *Makes leftover Flank Steak for Bistro Sandwich and leftover Baby Potatoes & Asparagus for Poached Eggs
In a shallow bowl or plastic bag, combine ¼ cup balsamic vinegar, 1 tbsp Worcestershire sauce, 1 tbsp canola or olive oil, 2 tsp brown sugar, and 2 cloves minced garlic. Generously season flank steak with salt and pepper on both sides. Add to mixture and toss to coat. Let marinate for 20-30 minutes at room temperature.
Meanwhile, preheat oven to 450 degrees. Toss washed, scrubbed, and halved potatoes with 1-2 cloves minced garlic, 1 tbsp chopped fresh parsley, a splash of olive oil, and salt and crushed red pepper. Break off the tough ends of asparagus and drizzle with olive oil. Season with salt and freshly ground black pepper.
Transfer potatoes and asparagus to a large baking sheet and roast, turning occasionally, until golden and tender, about 20-30 minutes. *Reserve half for use in day 4.
Heat grill pan to high heat. Remove steak from marinade and add to grill pan. Cook, turning once, to desired doneness, about 3-5 minutes per side for medium rare.
Allow meat to rest for at least 5 minutes before slicing. *Reserve half for use in day 5.
Serve steak and juices with asparagus and potatoes.
Day 4 - Asparagus & Poached Eggs w/ Pancetta & Potato Hash *Uses leftover Potatoes & Asparagus
Heat skillet over medium-high heat and coat lightly with oil. Add chopped pancetta and cook until crisp. Remove from pan and add ½ diced red onion, cooking until softened, about 5-10 minutes. Chop leftover potatoes and add to pan to brown, adding more oil if needed and gently smashing as they cook. Stir in 1 clove minced garlic and cook for another minute. Toss in chopped fresh parsley and a squeeze of fresh lemon juice. Taste and season as needed.
Meanwhile, poach two eggs and warm asparagus in a skillet or in the oven.
Place eggs atop hash and serve with a side of asparagus.
Day 5 - Bistro Steak Sandwich w/ Balsamic Mayo & Arugula *Uses leftover Flank Steak
Mix 2-3 tbsp mayonnaise with 1 tsp balsamic vinegar and freshly ground black pepper.
Cut loaf into two sandwiches and lightly warm in oven. Slice open and spread with mayonnaise mixture.
Serve piled high with leftover steak, crumbled gorgonzola, arugula, and sliced red onion.
Enjoy!
