Tuesday, August 5, 2008

The Main Course

From Saturday's dinner, that is. Here is the recipe for the delish Flank Steak Marinade from my brother-in-law Dave (but it's called Julie's - how confusing?!)

Julie’s Flank Steak Marinade

6 cloves garlic minced
3 tbsp chopped fresh rosemary

1.5 tbsp ground pepper. (I didn't use this much - maybe 2 tsp or so)
½ cup soy sauce
½ cup olive oil
5 tbsp honey (maybe a bit more)

Optional:
Shredded ginger
Green onions





I used this recipe for about 3 pounds of flank steak and, in hind sight, I should have doubled it (but I didn't have enough honey or soy sauce for that). I put the steaks and marinade, sans optional stuff, into a gallon sized ziploc bag and parked it in the fridge for about six hours. The flavor was great and not over-powering in the least. I guess if you let it sit overnight, the flavors would be stronger, but that's definitely not necessary.

Unfortunately, our grill is on it's last legs and we can only cook on half of the surface. They took a realllllly long time to cook and weren't ready when our guests arrived. Luckily, I knew they'd be forgiving :-) I handed them each a glass of wine and we listened to the ever-effervescent Katherine while we waited - luckily, they only took about 10 minutes more (this is after being on the grill for 20 already - painfully slow!).



Fortunately for us, I think we will be inheriting a really nice, almost brand new grill from my sister-in-law Karen and her husband Richard (did I marry into a great family or what - recipes, grills and so much more!). We just aren't sure when they'll be able to deliver it (or when we might be able to get it) - but I suppose I've got all fall and winter to get it here before the next grilling season strikes up again.

As for the side items for our meal, we had Three Cheese Garlic Scalloped Potatoes and Strawberry Spinach Salad. (didja see? didja see? I figured out how to link within the text!!!!! You can click on those and they'll take you to the recipes!)

For the potatoes, I doubled the recipe which I baked in a 13x9 casserole. Other changes: I only used two cheeses (cheddar and parmesan) and after reading some tips in the comments section, I substituted 1 cup of low-fat milk and 1 cup of low-fat sour cream for the heavy cream (if only making one recipe, use 1/2 cup each).


The proper tool for this job: a mandolin or food processor). I honestly don't think I'd ever make scalloped potatoes without one, they make the cutting potatoes job go so fast! It also works great for apple pie.



Oh, and completely ignore the times on there. Mine took 2 hours to cook and it really needed to sit for 20 minutes or so to set up.

This was taken at 1 and a half hours in, definitely needs more time. I was kind of worried about how soupy they looked, but after a few minutes on the table, they were much more solid.




These were fabulous and everyone (and I mean even the kids) wanted seconds, so make plenty!

1 comment:

Sophie said...

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