Be­cause You’re A W-O-M-A-N

Stanstead Journal - - FRONT PAGE -

A de­li­cious steak dish is not only good tast­ing but good for you, rich in iron and pro­tein.

the dishes, help with the home­work, han­dle the com­pany’s high-pro­file ac­counts, pick up the dry clean­ing, hit the su­per­mar­ket, it’s your life. Isn’t it time you think about your­self, too?

- ado­les­cence, ex­tra cal­cium helps healthy bone growth. Child­bear­ing years need iron and folic acid, while se­niors need mo­noun­sat­u­rated fats and soy foods that keep heart dis­ease and cer­tain can­cers at bay. For­tu­nately, there are de­li­cious foods for

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Ogling an­other can of Cal­i­for­nia Ripe

in mod­er­a­tion.

Grilled Flank Steak With Avo­cado And Olive Salsa

1 cup finely diced red onion (1Ú8 inch) 2 Tbsp. chopped tar­ragon 1 Tbsp. chopped thyme 1 1/2 tsp. kosher salt 1/2 tsp. ground black pep­per

1 1/2 lbs. flank steak In a shal­low bak­ing dish, com­bine red

tea­spoon of salt, and pep­per. Set aside. Spoon 1Ú3 cup of the red onion mix­ture into a small mix­ing bowl. Gently toss

and toma­toes and set aside. Place flank steak in bak­ing dish with re­main­ing onion mix­ture and set aside to mar­i­nate for 30 min­utes. Sea­son flank steak with re­main-

for 6-8 min­utes on each side. Trans­fer to a clean cut­ting board and al­low to rest for 2-3 min­utes, then slice di­ag­o­nally across

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Serves 4.

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