Tuesday, May 26, 2009

A few telltale signs that it's just about summer time

1. Gas prices go up for no valid reason
2. Teachers have ceased assigning any meaningful amount of homework, giving you children with way too much time on their hands several weeks before camp starts
3. After a bunch of two hour season finales, every show worth watching is in repeats
4. It's way too late to lose that extra 20 pounds in time for getting in a swimsuit, but you have an outside chance of taking it off in time for putting on a parka
5. Basketball season is getting interesting
6. The grill is on!

All of the above happened here this weekend, so we stayed home (#1), put the kids in the pool (#2), tuned into the NBA Playoffs (#3 and #5), whomped up a whole mess of great BBQ food (#6 and #4, since another few days of good eating won't hurt me), and had friends and family over to enjoy the day (a great idea year round).

Highly recommended.  As is this steak.

Grilled Balsamic Flank Steak

by Sharon Graves
Prep Time: 10 minutes, plus overnight marinating
Cook Time: 8 minutes
Adapted from Dining In by G. Garvin
Note: Start marinating the steak a full day before your BBQ

  • 1 c. balsamic vinegar
  • 1/4 c. Dijon mustard
  • 1/4 c. packed light brown sugar
  • 2 Tbs. soy sauce
  • 1 Tbs. chopped fresh rosemary
  • 1 Tbs. chopped fresh thyme
  • 6 cloves garlic, smashed
  • 1 c. olive oil
  • 3 lbs. beef flank steak (about 2 steaks), trimmed*
  • Kosher salt and ground black pepper

In a large bowl, combine all ingredients up through the olive oil and mix well. Slowly pour in the olive oil, whisking constantly. Place the steaks in a resealable bag in a shallow bowl, pour in the marinade, and seal the bag. Marinate in the refrigerator for 24 hours, turning every once in a while.

Drain the steaks, and reserve marinade for basting if you like. Season steaks generously with salt and pepper. Place steaks on a uncovered grill directly over medium coals, or medium high heat on a gas grill. Grill for 3-4 minutes per side for medium rare, assuming your steaks are about an inch thick. You can baste with the marinade as they cook**.

Remove from heat, allow to rest for a couple of minutes, then slice about 1/2 inch thick across the grain to serve.

Great fresh from the grill, or in salad, sandwiches or with your fingers the next day.

* Trimmed means you take off the visible fat, and the shiny silver skin that will be on part of the steak. Using a sharp knife and your patience, this is completely doable.
** We didn't and they were just great anyway.

No comments:

Post a Comment