Grilled Korean Flank Steak

The original recipe for this dish came from Food & Wine.  I changed it slightly.  First I substituted Brown Sugar for regular white sugar, I wanted it to have more spice than sweet.  Also,  I only made half of the original recipe which was plenty for our family.  My husband loves this dish because it is spicy!  If you would like to reduce the spice just cut the amount of crushed red pepper down.

Ingredients:

• 1-1 1/4  lbs Flank Steak
• 1 Clove of Garlic (finely chopped)
• 2 Tablespoons Soy Sauce
• 1 1/2 Tablespoon Brown Sugar
• 1/2 Tablespoon Sesame Oil
• 1 teaspoon Crushed Red Pepper
• 1 Tablespoon Dry white wine

Serves 4

Combine all ingredients except flank steak in a small bowl and mix them well until the sugar dissolves.  Place steak in a shallow bowl and pour marinade over top.  Marinate in the refrigerator for 4-6 hours.  

Grill until cooked to desired temp.  I have cooked this both on the grill outside and in the cast iron grill pan inside.

I served with lo mein rice noodles and veggies seasoned with a little garlic and soy sauce and grilled scallions.

 I brushed the scallions with olive oil and grilled about a minute on each side.

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Hassleback Potatoes with Clever Directions

I rarely get an opportunity to sit and watch a cooking show on TV, but earlier this week I happened to catch an episode of Rachel Ray.  During the episode she made a version of Hassleback Potatoes that caught my attention.  She used metal skewers poked through the potato as a guide for cutting.  BRILLIANT!  Why didn't I think of that, I have made potatoes similar to this several times.  I guess that is why she makes the big bucks!  I will definitely be doing it from now on!  The topping possibilities for these potatoes are endless.  Tonight I am making Flank Steak with a Gorgonzola Cream Sauce so I plan to top them with a little bit of the sauce.  I have also created a pesto sauce, a Bacon Cheddar Ranch topping, Loaded Sour Cream, and a lemon butter.

Ingredients:

• Potatoes
• Olive Oil
• Sea Salt and Pepper
• Metal Skewers
• Whatever topping you would like

Preheat oven to 400 degrees.  Scrub potatoes with brush.  You will eat the skin so make sure it is clean enough.  Dry the potatoes.  Place the skewer through the bottom half of the potato.  Using a sharp knife, slice the potato down to the skewer with the cuts about 1/8 of an inch apart.  Drizzle potatoes with olive oil and sprinkle with sea salt and pepper.  Bake for 20 minutes, remove from oven and drizzle with just a little more olive oil (if necessary).  Bake for an additional 20 minutes.  Remove from oven and take off of skewer.  Top with favorite toppings.  You can top with cheese, sour cream, or get creative.  Tonight I used the Gorgonzola Cream Sauce from the Flank Steak dish that I made.  YUM!

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Garlic Balsamic Flank Steak

This week I have accepted the challenge of not using my oven.  I had to rework my menu just a little bit (don't worry I will get to those recipes soon) but I think you will be happy with the choices.  This meal was cooked entirely on the grill.  Which means two things 1.  NO pots and pans and 2. I got a little help at the grill.  Both of which I am extremely appreciative of!

Ingredients:

• 1/4 Cup Balsamic Vinegar
• 1 Tablespoon of Olive Oil
• 4 teaspoons Brown Sugar
• 2 Tablespoons Worcestershire Sauce
• 2 cloves of Garlic, minced
• Sea Salt
• Pepper
• 1.75 lbs Flank Steak

Serves 6
In a small bowl combine all ingredients except pepper and flank steak and mix well. Sprinkle each side of the steak with black pepper.  Pour marinade mixture over steak and turn to coat.  With a sharp knife pierce steak to allow marinade inside.  Marinate steak in fridge for about an hour turning half way through.

 Grill to desired temperature.  I cooked ours to about medium.

Remove from grill, cover with foil and allow steak to rest for about 10 minutes.  The meat will continue to cook just a little and will absorb all the yummy juices.

Slice steak against the grain and serve.  Make sure you cut it the correct direction or meat may be tough.   The center will be slightly less done the the ends.  This is perfect for our family because some of us like medium and other medium well.   

I served this with Grilled Baked Potatoes and Grilled Corn on the Cob with Basil Sea Salt Butter