After a 6.5 mile walk today I was pretty hungry so I stopped by the little Mexican grocery, Carniceria los Portales, near my house tonight and picked up a lovely pounded flank steak. Chopped up some asparagus and took kernels of a few ears of corn. In about 30 minutes dinner was ready. I hope you enjoy as much as we did.

Ingredients for Steak:

1 lb flank steak pounded thin

3 slices provolone

6 slices pancetta or prosciutto

2 cups spinach

1/2 shallot finely minced

1/2 Serrano pepper finely minced

1T minced garlic

3T chopped parsley

1T vegetable oil

Salt and pepper

Skewers

Ingredients for Veggies:

One bunch asparagus

2-3 ears of corn

1tsp paprika

1tsp cumin

Salt and pepper

1/2T vegetable oil

1/2T butter

Instructions for Steak:

Lay pancetta or prosciutto in a rectangle on a cutting board and place flank steak on top. Salt and pepper the steak.

In a sauté pan heat 1/2T oil and add shallot , Serrano pepper and garlic. When cooked about 1 minute add spinach and cook until wilted. Add to top of steak in thin layer. Top with the provolone slices and sprinkle with parsley. Roll up tightly and skewer with two or three to keep tight.

In same pan over medium high heat add the remain 1/2T oil and heat. When hot add steak bottom side down and cook for 4 minutes then flip and cook an additional 4 minutes or until pancetta is crispy and meat is the temperature you like. Remove from pan and let rest while you cook the veggies. When veggies are done cut into slices about 1″ thick.

Instructions for Veggies:

Heat oil in pan and add asparagus cook for 5 minutes or until they start to crisp up then add the corn kernels. Toss with cumin, paprika, salt and pepper for about 3 minutes then add butter. When butter is melted it’s time to serve.

Nutrition for Steak:

Serves 4, 317 calories per serving

Nutrition for Veggies:

Serves 4, 94 calories per serving