Last night we made a beer and spice marinated grilled flank steak with oven roasted potatoes and carrots. Everything was deeeelish. I love flank steak. After filet mignon, it’s probably my all-time favourite cut of beef. I tried out this recipe from the Looneyspoons cookbook called Flank ‘n’ Stein and I was quite pleased with the result. I still prefer my Asian inspired marinade but will certainly use this one from time to time. When prepping the potatoes and carrots, I tossed them in olive oil, salt and pepper and then proceeded to toss in every spice that came to mind: garlic powder, onion powder, chili powder, smoked paprika. I tossed it all up with about a tablespoon of honey and let me tell you, the results were sublime. I may have finished off the boys’ plates when they were done. Shhh.
Beer and Spice marinated grilled flank steak
1/3 cup light beer (drink the rest of the bottle. don’t waste!!!)
1/3 cup hickory-flavoured barbecue sauce
1 tbsp freshly squeezed lemon juice
2 tsp Montreal steak spice
1 tsp grated lemon zest
1 tsp balsamic vinegar (I ran out and used red wine vinegar)
1/4 tsp dried rosemary, crushed
Whisk together all marinade ingredients in a bowl. Place steak in large ziplock bag and add marinade. Seal bag and turn it several times to coat the steak with the marinade. Marinate in the fridge for at least 2 hours or as long as 24 hours.
Preheat grill to high setting. remove steak from bag and grill for about 6 minutes per side or to desired degree of doneness.
OR (this is what I did. we don’t have a bbq)
Turn oven broiler on to high and broil steak for about 5 or 6 minutes per side until you achieve wanted doneness.
And then tonight was a lazy night. G takes the boys to the library every Thursday so I just made a yummy pot of carrot-ginger soup and served that with some cheesy garlic toast (are you guys sensing a recurring theme when I make soup?), prosciutto and grapes. Everything was gobbled up and very few leftovers remain!
I don’t really follow a recipe for most veggie-based soups. Tonight I cooked up some onion, celery, lots of ginger and some garlic in some oil, added about 5 large carrots roughly chopped and 2 medium potatoes to the soup pot. Covered with 3 or 4 cups of chicken broth. I brought it all to a boil, then allowed it to simmer for about 1/2 hour. I pureed everything with my immersion blender and added about a cup of milk, salt and pepper. That’s it! You can do this with sweet potato, or cauliflower (excellent with cheddar!) even broccoli. IT’s also a great way to use up whatever veggies you have in your fridge when they’ve gotten to that point where you aren’t sure what to do with them anymore and are about to chuck them!