Let’s cook!

Flank Steak with Salsa Verde

1 1/2 lb flank steak

3 cups parsley

3 scallions, chopped

2 tablespoons drained capers

1/2 lemon zest and the juice

2 anchovy fillets

2 cloves garlic

1 teaspoon dijon mustard

1/3 cup olive oil

salt and pepper

Preheat grill on high. Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor.

Pour into a bowl and season with salt and pepper.

Season the flank steak with salt and pepper.

Place on the grill and cook 5 minute per side and only turn one.

Remove the steak from the grill and let rest for 5 minutes before cutting (this is a good time to grill your veggies).

Thinly slice the steak against the grain and serve with the veggies and salsa verde! Here is the plating.

Here is a close-up:

Happy Cooking!

Let’s grill (ha changed it up on you)!

Red Wine-Herb Grilled Flank Steak

4 springs fresh rosemary

4 springs fresh thyme

3 cups red dry red wine

2 bay leaves

1 small onion, chopped

4 cloves garlic, chopped

3 tablespoons olive oil

2 pound flank steak

salt and pepper to taste

Place wine, rosemary, thyme, onion, garlic and olive oil in a large shallow baking dish and stir to combine.

Add steak and coat both sides then add bay leaves.

Cover and refrigerate for at least 4 hours but it is best for overnight.

Grilled Vegetables

1 large tomato

3 portabella mushrooms (cleaned)

1 large eggplant

3 tablespoons olive oil

3 tablespoons balsamic vinegar

1 teaspoon fresh parsley

1 teaspoon fresh basil

In a bowl whisk olive oil, balsamic vinegar, parsley, and basil.

Slice tomato, portabella mushrooms, and eggplant. Place in a large dish and coat with olive oil, salt and pepper.

Heat grill on high and let the vegetables rest for 5 minutes. Place the vegetables on the grill and cook each side for 7 – 10 minutes.

Once the veggies are done, let them rest in a dish for 5 – 10 minutes (Good time to start the steak).

Jen took a picture of me while I was working and not cooking.

Time to grill the steak. Remove the meat from the marinade, season both sides with salt and pepper.

Place on the grill and cook for 6 to 8 minutes on each side.

Remove from the grill and let sit for 5 minutes.

While the steak sits, coat the vegetables with the sauce.

Slice the steak against the grain.

Time to plate! Here is how I did the plating:

Here is another view:

This is a great grilling recipe so I hope you enjoy! I’m not sure what I am going to cook tomorrow for dinner, but I just checked the weather and they are calling for rain so who knows what I will end up making. Any ideas? Email them to me at thecookinghusband@gmail.com

Happy Cooking!

Blue Cheese Flank Steak In The Crockpot

1 1/2 to 2 lb flank steak

1/4 cup unbleached flour

1 onion, sliced

1/4 cup beef broth

1/4 cup Chianti wine (the rest for when you get home to drink)

1 package of mushrooms, cleaned and sliced

1 tablespoon olive oil

2 tablespoons balsamic vinegar

1/4 cup blue cheese

kosher salt and pepper to taste

Seaon flank steak with salt and pepper then coat both sides with flour. Place in bottom of the crockpot so the steak lays flat.

Spread onion slices and mushrooms over the top.

Whisk together beef broth and wine in a bowl. Pour over the meat.

Drizzle with olive oil and balsamic vinegar. Cook on low for 8 hours. When you get home add blue cheese and stir to the crockpot.

Dinner is done! Here is how I presented the final plate:

The close up:

I really hope you enjoyed crockpot week! I will have to do this again since I have had several request via email. Tomorrow night is date night for Jen and I, but I will be cooking over the weekend! TGIF!!!!

Happy Cooking!