Gotta Love Some Steak!
Got back from my cooking class tonight and gotta tell ya, people love steak. I think men in particular but all around a big favourite. I grilled a flank steak and man, most people don't even think of picking it up, but its so tasty and easy to grill and enjoy. Everyone loved the recipe! I served it up with a tasty rice salad as well.
We started the evening with shrimp and zuccchini salad with tomatoes, then lime curry wings. For dessert a simple berry custard slice. It made me hungry planning it so I was happy when everyone enjoyed the menu and of course said that they would make it at home. The words I love to hear!
Well I am a little tired after a busy day today and still have some work to do so I will make this brief tonight. I will however include the flank steak recipe, it is so easy and ever so delicious! Enjoy!
Grilled Flank Steak with Olive Vinaigrette
This cut of meat is lean and sucks up all the flavour you give it. A quick grill makes it easy to enjoy. Simply marinate the meat the night before if you have time but if not a quick 15 minute marinade adds flavour to the meat.
1 flank steak, about 1 1/2 lbs/750 g
2 tbsp (25 mL) each chopped fresh oregano, thyme and basil or Italian parsley
1/3 cup (75 mL) red wine vinegar
1 tbsp (15 mL) extra virgin olive oil
Olive Vinaigrette:
2 green onions, thinly sliced
1/2 cup (125 mL) chopped pitted Kalamata olives
1 plum tomato, diced
1 tbsp (15 mL) each basil flavoured olive oil and balsamic vinegar of Modena
In shallow dish, combine oregano, thyme, basil, vinegar and oil.
Using fork, pierce flank steak all over on both sides. Place in dish and rub with herb mixture. Let stand for 15 minutes or cover and refrigerate for up to 24 hours.
Place steak on greased grill over medium high heat and grill, turning once for about 12 minutes or until medium rare or until desired doneness. Remove to cutting board and tent with foil before slicing.
Olive Vinaigrette: Meanwhile, in bowl, combine onions, olives, tomato, basil oil and vinegar. Serve with flank steak.
Makes 6 servings.
Tip: This marinade is also delicious for a boneless Ontario lamb leg.
Look for the higher quality balsamic vinegar for a sweet flavour to the Olive Vinaigrette.
We started the evening with shrimp and zuccchini salad with tomatoes, then lime curry wings. For dessert a simple berry custard slice. It made me hungry planning it so I was happy when everyone enjoyed the menu and of course said that they would make it at home. The words I love to hear!
Well I am a little tired after a busy day today and still have some work to do so I will make this brief tonight. I will however include the flank steak recipe, it is so easy and ever so delicious! Enjoy!
Grilled Flank Steak with Olive Vinaigrette
This cut of meat is lean and sucks up all the flavour you give it. A quick grill makes it easy to enjoy. Simply marinate the meat the night before if you have time but if not a quick 15 minute marinade adds flavour to the meat.
1 flank steak, about 1 1/2 lbs/750 g
2 tbsp (25 mL) each chopped fresh oregano, thyme and basil or Italian parsley
1/3 cup (75 mL) red wine vinegar
1 tbsp (15 mL) extra virgin olive oil
Olive Vinaigrette:
2 green onions, thinly sliced
1/2 cup (125 mL) chopped pitted Kalamata olives
1 plum tomato, diced
1 tbsp (15 mL) each basil flavoured olive oil and balsamic vinegar of Modena
In shallow dish, combine oregano, thyme, basil, vinegar and oil.
Using fork, pierce flank steak all over on both sides. Place in dish and rub with herb mixture. Let stand for 15 minutes or cover and refrigerate for up to 24 hours.
Place steak on greased grill over medium high heat and grill, turning once for about 12 minutes or until medium rare or until desired doneness. Remove to cutting board and tent with foil before slicing.
Olive Vinaigrette: Meanwhile, in bowl, combine onions, olives, tomato, basil oil and vinegar. Serve with flank steak.
Makes 6 servings.
Tip: This marinade is also delicious for a boneless Ontario lamb leg.
Look for the higher quality balsamic vinegar for a sweet flavour to the Olive Vinaigrette.
This steak sounds so good, Emily! Such a pleasure to read your blog entries. Mmm, the cookie bar recipe sounds heavenly too. :)
ReplyDeleteThanks Sandi, I think the more requests I get for recipes the easier it is to talk about the food! I'm getting hungry again.
ReplyDelete