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From Compulsive Writer at From the mixed up files of a middle aged mind:
Easy Grilled Flank Steak Over Pasta
Marinate steak overnight in any Italian-style salad dressing.
Cook up a batch of your favorite pasta--I would choose something long
Grill steak as desired.
Slice tomatoes in half; quarter a small red onion. Brush with oil,
sprinkle with basil. Grill alongside steak.
Toss pasta with butter, a bit of cream, sauteed garlic, salt and a
little white pepper, along with some freshly grated parmesan cheese.
Cut grilled steak in cubes or strips. Toss the steak strips or cubes
over the pasta. Top with tomatoes and onion.
From Ian at The Gallumphing Gourmand:
Marinated Steak Hoagies
1 lb flank steak, about 1/2-inch thick
3 small tomatoes, chopped
1 yellow onion, sliced
1/2 C dark soy sauce
1/4 C honey
1 tsp chipotle pepper flakes
fresh ground black pepper
1 tsp Tabasco sauce
3 cloves garlic, crushed and minced
1 tbsp fresh ginger, minced
4 medium ciabatta rolls
8 slices Monterey Jack cheese
·Score the flank steak diagonally on each side to a depth of about 1/8 of an
inch, and place in a large Ziploc baggie.
·Add all other ingredients, except the bread rolls and the cheese, into the
baggie, and shake to combine.
·Place baggie in the fridge overnight to marinate and let the flavours
combine, turning often.
·Remove from fridge and let sit at room temperature for about 2 hours before
·Preheat the grill to high heat.
·Remove the steak from the marinade and set aside. Pour marinade into
saucepan and heat to boiling. Reduce heat and simmer for about 10 minutes,
stirring occasionally until sauce reduces by about one third. Remove from
·Place meat on the grill and cook over high heat for no more than 5 minutes
per side. We’re going for medium-rare at the most here, people.
·Remove meat from grill and let rest for about 10 minutes. Slice steak
diagonally in thin slices. Place steak on rolls, add two slices of cheese
each, and pour some of the sauce over the top.
This is the recipe the ingredients came from:
Thai Grilled Beef Salad
2 Garlic cloves; minced
1 ts Black peppercorn
1 tb Fresh coriander roots
1/2 ts Salt
2 ts Vegetable oil
1 lb Flank or flatiron steak - trimmed
3 sm Firm tomatoes
1 Bermuda onion- cut into 1/4-in slices
1 Sheet heavy-duty alum. foil- (8" x 18")
1 Head red-leaf lettuce
1 ts Ground Dried Shrimp w/Chiles- (optional)
2 Garlic cloves; chopped
2 Red serrano chiles; sliced
2 Green serrano chiles; sliced
1 tb Roasted chile sauce-(nam prik pao)
3 tb Fish sauce (nam pla)
5 tb Lime juice
2 ts Sugar
1/4 c Coarsely chopped fresh mint
1/4 c Fresh coriander leaves-(coarsely chopped)
Pound garlic, peppercorn, coriander root and salt into a paste; add
oil and mix together. Rub the garlic mixture over the beef; marinate
for 30 minutes. Broil or grill beef until medium rare. Slice into
2-by-1/4-inch strips. Set aside in a large mixing bowl. Quickly char
tomatoes under a hot broiler, turning occasionally. Do not overcook.
Cool. Cut into wedges and add to the beef. Evenly spread the sliced
onions on 1/2 of the sheet of foil. Fold in half, seal the edges to
form a flat parcel. Place directly on top of a medium-high stove
burner for 1 minute--it should make sizzling sounds. Turn over; cook
for about 30 seconds longer until charred. Remove, unwrap and cool.
Add to the beef mixture. Line a platter with the large lettuce
leaves. Shred remaining leaves and scatter them on top.
In a hot, ungreased skillet, toast optional
ground dried shrimp until fragrant, about 10 seconds. Reduce to
medium heat. Add garlic, chiles, roasted chile sauce (nam prik pao),
fish sauce, lime juice and sugar; stir together until dissolved.
Cool. Add beef mixture, mint and coriander to wok; toss together
gently. Pour mixture over lettuce. Serve at room temperature.