Tuesday, June 18, 2013

Summer lovin': the grill!

In a recent discussion about lunchbox appropriate items with O, age 7.999999, he informed me that he likes meat that's "chewy".  "You know, like steak."  Ummmmmm......ok.  So, onto the week's grocery list, steak was added.  I did this with the hope that there'd be plenty of leftovers so that I could put some in his lunch for summer camp for the next couple of days.

I'd marinated a flank steak in what remained of some Korean teriyaki-ish sauce and some italian dressing.  I know, classy, right?  But as we prep for a cross-country move, the refrigerator needs to be cleaned out.  Anyhow, seems it's taken me forever to figure out how to grill anything more sophisticated than a hot dog.  But tonight, I figured out a few key grilling notions:
  • Marinate the meat for a good couple of hours in the fridge
  • Let the meat come close to room temperature before putting on the grill
  • Pull meat from marinade, then salt & pepper before placing on grill
  • Flank steak cook time is approx. 7 minutes per side
  • Let it rest, 5-10minutes 
  • Grilled baguette is everyone's favorite
Tonight's menu items were: Greek Salad with Grilled Flank Steak and baguette

Greek Salad
 Make sure you have:
  • Persian cucumbers
  • ripe tomatoes
  • Kalmatta olives (pitted)
  • Red onion
  • Greek Feta in brine
  • handful of fresh basil & mint leaves
  • Romaine
  • Garlic salt (TJ's grinder is my fave)
  • Black pepper
  • Restaurant style italian dressing (Red wine vinegar, olive oil, lemon, herbs)
And then:
  1. Thinly slice the onions and rinse in water, drain and soak in a bit of dressing
  2. Chop cucumber, tomato, olives, feta, and herbs into roughly the same sized dice, season with garlic salt and pepper and toss all with dressing.
  3. Just before serving, add chopped lettuce and toss again.  Season as desired
Speedy & delicious Flank Steak
At least 2 hours ahead (or in the morning) of time make sure you have:
  • Flank steak
  • Marinade makings (vinegar/oil based dressings or marinades are easy!)
  • Large ziploc bag
And then:
  1. Place steak in the ziploc and pour marinade over meat.  Refrigerate for at least 1 hour.
  2. When you begin preheating the grill, pull the ziploc out of the fridge and place on counter
  3. When the grill is ready, take meat out of marinade and throw away excess.  
  4. Season generously with salt and pepper.  This seemed to make a nice crust on the meat
  5. Grill approx 7 minutes per side
  6. Take off the grill and cover with aluminum foil and allow to rest for 5-10 minutes
  7. Slice thinly against the grain and serve over greek salad

No comments:

Post a Comment