Spiced & Seared Flank SteakA quick winner, where everything’s perfect. I chose the right dinner with the “Spiced and Seared Flank Steak with Carrot Mash and Snap Peas,” from the April 2017 issue of Cooking Light. Completely rewarding and never insulting.

Here’s what I mean. It’s a low-key approach, with easy preparation steps. Chop and boil the carrots in one pot (I doubled the amount), then mash them by hand. In a skillet, pan-sear the steak, then use that same pan to sauté the snap peas (I opted for fresh rather than frozen).

And see what you get? Crispy snap peas, coveted carrots, and rich, spiced beef. Lovely.

Sirloin Steak (1.5 lbs.) = $16.07

PREP TIME: prep and cook in less than an hour
TASTE: crispy snap peas, carrots buttered and creamed, spiced steak

Next time, I’ll attempt the “Oatmeal Fudge Bars,” from Pastry Affair. Come back to my site next week, to see how this works.