This pistachio crusted flank steak topped with a simple peach puree is an easy way to keep dinner healthy yet delicious.
So it’s January. We’re done with the cookies and everyone’s got their resolutions in full swing. Eat better, work out more, be a better person, blah blah blah…
I don’t do resolutions. I make concerted efforts at different times of the year for different things, but resolutions? Nope. They just sound like an ultimatum and a sure fire way to set myself up for failure. Do I want to eat better now that the constant temptation of Godiva chocolates, cheesecakes, cookies and the family favorite, Pandoro are out of sight? Absolutely. I’m just refusing to say that I will do xy or z while doing so. No diets, no specific amount of workouts or miles to run, just one healthy decision after another and hopefully more of them than unhealthy ones. It’s that simple.
Peaches are the one summer fruit I just can’t live without during the winter so there’s always at least one can of them in the pantry. After visiting some of the farms Del Monte sources their peaches from in California, I can’t help but wonder if they might be the ones we saw on the trees last summer, days before harvesting every time I open a can.
The pistachio crust on this flank steak is awesome as it is, but brightened up with the simple peach puree, it just totally steals the show from right out underneath your typical winter fare.
Maybe I take back my statement on resolutions, because I could totally resolve to eat this every week.
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