We’ve had a bit of cold weather already, but it is warm again with highs in the 70′s and gorgeous grilling weather. I love to grill because the meals are usually pretty simple. I have found that there typically aren’t a lot of pots and pans to clean up when the meal is made on the grill like tonight’s. That is a nice bonus to those like me who love to cook, but find that the kitchen is constantly falling into a state of disarray, and often several times throughout the day. Flank steak can be a little pricey, but I buy it in a 2-pack at Costco and it isn’t too bad. Actually come to think of it, I bought the peppers and potatoes at Costco also. We don’t do beef too often, but I like this one on the grill a lot. And I think it looks pretty. Just ask Eric; I like pretty food.
Marinated Grilled Flank Steak
- 6 cloves garlic, finely chopped
- 2 Tbs Montreal Steak Seasoning
- 2 tsp ground cumin
- 1/4 tsp chili powder
- 2 Tbs Worcestershire sauce
- 1/3 c tablespoons red wine vinegar
- 1/2 c extra-virgin olive oil
- flank steak
Combine all ingredients (except steak) and whisk together. Pour marinade over meat in a non-metal container or plastic Ziploc bag. Marinade at least 1 hour. For lots of flavor, let it marinade all day or even overnight. Grill over medium heat approx. 6-7 minutes per side depending on how rare you like your meat. I like to take it off when the thermometer reads about 160 deg. Let it rest 5 minutes before slicing it.
Grilled Red Potatoes
- Olive oil
- Fresh Rosemary
- Fresh parsley, optional
- Red potatoes
There aren’t really any measurements to this recipe. I generally do 2-4 of the baby red potatoes per person, depending on the size. Cut them into quarters and then cut each quarter in half. Make a foil pouch – double thickness with heavy duty foil. Place potatoes in pouch, drizzle with olive oil. Season to taste with salt and pepper. Chop a small handful of fresh rosemary and another small handful of fresh parsley (if you have it on hand). Sprinkle over potatoes. Wrap up the foil pouch and throw it on the top shelf of the grill for about 40 minutes, turning halfway through.
Grilled Mini Bell Peppers and Baby Bella Mushrooms
- 4/person Mini bell peppers: red, orange, yellow
- 4/person Baby Portabella Mushrooms
- Olive oil
I love to use the mini bell peppers (I buy them at Costco) for grilling. They don’t have a lot of seeds so you can stick the whole pepper on a skewer along with some mushrooms or other veggie if you want. Drizzle with olive oil and grill a couple minutes on each side. The flavor is great!