Soy Scallion Flank Steak

This recipe is so easy, and so mouth-wateringly yummy, it's bound to be a favorite.  It is in my house...I can tell because my two youngest kids keep asking "When are we gonna have THAT steak again?"

You'll need:

1/3 c. soy sauce

3 cloves garlic - crushed (the jarred stuff saves time and effort...get some asap)

2 tablespoons grated fresh ginger (again, they sell this stuff in jars, pre-grated.  It's awesome, and I'm never without some in my pantry.  You have to be pretty hard core to buy ginger root and stand there and grate it with a zester.  I mean, come on.)

2 tablespoons rice vinegar (I know.  Calm down.  WTH is RICE vinegar?  Simply go to the grocery store, and go where they sell the white vinegar.  It's usually on the bottom shelf.  Now, look up.  The fancier vinegars will be up on the top shelves.  Get regular rice vinegar.  Not garlic, or any other fancy schmacy flavor.  Just rice vinegar.  No, it's not expensive.  Yes, it's really worth it.)

1 tablespoon Asian sesame oil (found with the Asian foods - top shelves.  Easy peasy)

1 tablespoon sugar

1/2 teaspoon ground red pepper - aka cayenne pepper

1 bunch green onions - chopped (the ones that look like giant chives, you dig?)

2 1/2 pound beef flank steak (Okay.  That's what the recipe calls for, but I have yet to find a damn 'flank steak'.  So, go ahead and get crazy.  Use a London Broil!  Use...*gasp* Sirloin!  Any cut of steak will do!  It will be oooookay.  Trust me.)


Now do this:

Mix all of the marinade ingredients in a bowl, except the green onions.  Stir it up until blended.  Now, pay attention.  You need to reserve some of the marinade!  Don't pour it all in the ziploc with the steak!  Save 1/4 cup of it to the side.  (I say this because this is EXACTLY the type of thing I'd do...and then smack myself in the forehead.  I'm tired of smacking myself in the forehead.  I hope to save you from the same fate.)  Go ahead and poke a bunch of holes into the steak with a fork, on both sides.  This will allow the marinade to penetrate the meat better.  (My mouth just started watering thinking of this steak...that's how good it is)  NOW pour the marinade in the ziploc with the steak.  Marinate for at least 2 hours (the longer the better, even 24 - 48 hours) turning occasionally.

Fire up that grill - or yell at the husband to do it.  Grill the steak to perfection.  As 'perfection' is an opinion, grill it to your liking, meaning - rare, medium, well done...like that.  When it's done, remove it to a plate.  Mix 2 tablespoons hot water with the reserved marinade, pour over steak.  Sprinkle the top with generous amounts of green onions.  Enjoy!  Om nom nom...wish I had steak to make this tonight.  Drat.  

Grilled Lemon Chicken

I got this recipe years ago out of a magazine...Family Circle, I think.  This stuff is hands-down THE best grilled chicken I have ever tasted and is now a family favorite.  Here's a little secret, you can make this to impress your in-laws, your boss, your neighbors and your friends.  They will think you are a culinary genius, and guess what?  You'll feel like one.  Bonus?  It's easy.  We like easy.  

So it goes like this:  

Juice of 1 lemon (2 - 3 tablespoons - go ahead and go with 3.  Be daring)

1 tablespoon of white vinegar

2 tablespoons of chopped fresh dill - or 2 teaspoons of dried dill

2 tablespoons of chopped fresh basil - or 2 teaspoons of dried basil 

1 tablespoon of honey

1 tablespoon of Dijon mustard  (Yes, Dijon...don't go getting all lazy and tossing regular unfancy yellow    mustard in there.  What are we, animals?)

1 teaspoon salt

1/4 teaspoon black pepper

1/4 cup extra-virgin olive oil

6 medium-size boneless, skinless chicken breasts - about 2 1/2 pounds total

1 lemon, thinly sliced

1/3 cup pitted kalamata olives  ( I leave these out, as they offend my sensitive, rather picky palette)

Now do this:

In a medium bowl, whisk together the lemon juice, vinegar, dill, basil, honey, mustard, 3/4 teaspoon of salt (I go ahead and put all the salt in the marinade, and skip the salting of the chicken when it's done) and the pepper until well blended.  In a slow stream, whisk in the oil until blended.  (yes this is important...slow because it helps to emulsify the oil with the other ingredients.  If you go throwing it in there all impatient like, you'll end up with your lemon herbal layer, and your oil layer.  This is no bueno.) 

Place chicken in a large resealable bag.  Add 1/3 cup of the dressing and half of the lemon slices.  Seal bag; refrigerate for at least 2 hours to marinate, turning once.  Reserve remaining dressing, stirring in the rest of the lemon slices and olives.  

Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals.  Remove chicken from marinade; discard marinade.  Grill chicken 5-6 minutes per side, turning once, until chicken registers 160 degrees on an instant read thermometer, or until your husband deems said chicken to be cooked to perfection.  Either method works.  Remove to a plate.  

Pour reserved dressing over chicken; season with the remaining 1/4 teaspoon of salt. (or don't, if you did things Lori-style, as explained in the ingredients list)  If grilled ahead, let come to room temperature before serving.  (about an hour)  

Notes:  I always double the dressing recipe, since it's so mouth wateringly good, you'll end up wanting LOTS of it to put on your grilled to perfection chicken.  You will weep with regret if you only make the single recipe.  Don't come crying to me if you up and ignore my advice.  Ya been warned.