Although I got home a little later than I wanted (but earlier than I had feared; I had to man my unit's "tax desk" until 1730 - no one showed up for a walk-in), I went ahead and actually made myself dinner. Ripped from this month's Men's Health:
Grilled Italian Skirt Steak
Ingredients:
12 oz skirt or flank steak
1 can (15.5 oz) cannellini beans
1 large red onion, sliced
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 Tbsp fresh chopped rosemary (or 1 tsp dried)
2 cloves garlic, minced
Juice of 1/2 lemon
Salt and pepper
Cook the onion in half the olive oil over medium heat for ~10 minutes. Add vinegar and cook for +5 minutes.
Heat remaining olive oil then add garlic, beans and rosemary once warm. Cook for 5 minutes and add lemon juice and salt and pepper to taste. Mash beans with a fork or potato masher.
Grill steak to medium rare; salt and pepper to taste. Slice and serve over beans, spooning onions on top.
And, of course, things I did differently (read: wrong):
1. I don't have any rosemary, not even dried.
2. I couldn't find canellinni beans so I used Great Northern beans instead. Also, I should have more thoroughly drained the beans as they turned a bit soupy.
3. I still need to figure out how much juice is in one lemon. I eyeballed all measurements in this recipe and used 1.5x the amount of garlic requested.
The onions were marvelous and I need to remember to make them with some other dish at some point. The steak was, well, steak; the beans were okay but I need to try to make them to specs some time to really see how they shine.
I also cheated and had it with a beer. Woo.
I made my January goal of 220# on 1FEB. I was back up to 224# this morning, but my goal for February is a more modest 215#, easily do-able if I watch it. Besides, I'm out of beer now.