Flank Steak with parsley sauce and marinade

Last time that Jud made flank steak, he was very disappointed. We decided to get the one at the grocery store that had been tenderized.  What a huge difference it made.  They ran it through the tenderizing machine twice. Oh so good!  I got this recipe from Giada De Laurentiis, but Jud used flank steak instead of beef tenderloin.  She said that if you use a different cut of meat, just merinade it longer.  So he marinaded it for 5 hours instead of 3 for beef tenderloin.
Food Network - Giada De Laurentiis
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/flank-steak-with-parsley-sauce-and-marinade
Ingredients for Parsley Suace and Marinade:
3 cups flat-leaf parsley
2 cloves of garlic
2 tablespoons red wine vinegar
1 teaspoon crushed red pepper flakes
1 teaspoon sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
Put this in the food processor long enough to break everything up. Slowly add 1/2 cup of extra virgin olive oil.

Use 1/2 of this for a marinade.  Use the other half for a dipping sauce.  If you use flank steak.  Jud cooked it about 5 minutes on each side.  This was medium and oh so tender.  We only ate 1/2 of the meat and will have the other 1/2 for fajitas.  Two meals for the price of one.  I love that!

Spinach and Parmesan Souffles
I have never tried a souffle before, but there was a recipe in my June issue of Cooking Light. I decided I had to try it. Okay, I know it is Jud's night to cook, but I got his permission to make the souffle. He wasn't up for trying that.  I have no doubt that he could have done it.
Ingredients:
Cooking spray
1 1/2 tablespoons dry breadcrumbs
1 (6- ounce) package fresh baby spinach
2/3 cup fat-free milk
2 tablespoons all-purpose flour
1/4 teaspoon salt--the recipe calls for 1/8 t. of salt, pepper and nutmeg, but I thought it needed more
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup freshly grated parmigiano-reggiano cheese
2 large egg yolks
4 large egg whites
1/4 teaspoon cream of tartar
1. Place a baking sheet in the oven. Preheat oven to 425 degrees.
2. Coat 4 (6oz.) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dish to coat sides completely.
3. Heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes to cool. Squeeze excess liquid from spinach. Coarsely chop spinach.
4. Combine 2/3 cup milk and next 4 ingredients (through nutmeg) in a saucepan over medium-high heat, stirring with a whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, and let cool for 10 minutes. Stir in spinach, cheese, and egg yolks.
5. Combine egg whites and cream of tartar in a large bowl, and let stand at room temperature for 15 minutes. Beat with a mixer on high speed until medium peaks for (do not overbeat). Gently stir 1/4 of egg whites into spinach mixture.Then gently fold in the remaining egg whites. Gently spoon mixture into prepared ramekins. Sharply tap dishes 2-3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to 425 degree oven. Immediately reduce oven temperature to 350 degrees; bake souffles at 350 degrees for 21 minutes or until puffy and golden brown. Serve immediately.