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 cook!

Hanger Steak with Horseradish-Chive Sauce

1lb hanger steak

1 cup red wine vinegar

1/3 cup Cognac

1/2 olive oil

1 shallot, minced

4 cloves of garlic, chopped

2 tablespoons fresh chopped rosemary

2 tablespoons sugar

1 cup sour cream

3 tablespoons horseradish

1 bunch of chives, chopped

salt and pepper

In a large deep dish add the hanger steak.

In a large bowl combine: red wine vinegar, cognac, olive oil, shallot, rosemary, garlic, sugar and pepper.

Whisk until blended well.

Pour over the steak.

Cover and refrigerate for up to 6  hours.

To make the sauce in a large bowl add sour cream, horseradish, and chives.

Mix well and add a pinch of salt and let rest while you grill the steaks.

Preheat grill to high on one side and low on the other side. Remove the steak from the marinade, pat dry and season with salt and pepper. Sear over direct high heat and cook for about 4 minutes per side.

Transfer to the cooler side and cook for about another 10 minutes or until the meat is about 130 for medium-rare. Let rest 5 minutes before slicing.

Here is the completed dish:

Here is a close-up:

I tend to serve the sauce on the side so my guest can decide how much they want.

Here is an update picture of Kennedy:

This week, I am working on simple weekday meals and tips which I will be posting now that we are back on a semi-schedule.

Happy Cooking!

Let’s cook!

Grilled Beef Braciole with Grilled Tomato Relish

1 cup of red wine

1 teaspoon meat tenderizer

5 plum tomatoes

3 tablespoons olive oil

1/2 red onion, chopped

2 tablespoons balsamic vinegar

2 tablespoons fresh basil, chopped

1 pound flank steak

1/4 cup grated Romano cheese

1/4 cup fresh flat leaf parsley, chopped

2 tablespoons fresh oregano, chopped

4 cloves garlic, chopped

1/4 cup olive oil

Heat the grill on high. Place the steak in a freezer bag with wine, meat tenderizer and chopped garlic clove. Let rest for 30 minutes.

Cut the tomatoes in half, then coat with olive oil and season with salt and pepper. Grill the tomatoes on all sides.

Remove the tomatoes from the grill and let cool. Chop and place in a bowl. Add 3 tablespoons olive oil, onion, vinegar, basil and parsley.

Mix well and let sit at room temperature.

In a bowl combine cheese, parsley, oregano and garlic in a bowl.

Remove the steak from the freezer bag and brush the steak with olive oil and season with salt and pepper.

Sprinkle the cheese mixture evenly over the steak.

Roll the steak tightly and tie with kitchen twine.

Brush the outside with olive oil and season with salt and pepper. Place on the grill, with the seam facing up and grill for 15 minutes.

Remove from the grill and let rest for 10 minutes.

Time to plate! Cut the string and cut the steak into slices and serve with tomato relish. Here is the dish plated and I used finishing salts:

Here is the 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 Crusted Filet Mignon with Merlot Wine Sauce

1 teapoon of butter

1/4 cup white onion, minced

2 cloves of garlic, minced

1 teaspoon fresh thyme, chopped

1/4 cup beef broth

1/4 cup merlot

2 filet mignon

1/4 cup and 2 tablepoons crumbled blue cheese

Pre-heat grill on high. Now in a large skillet add butter, thyme, and onion on medium heat.

Cook until onion is tender, then add beef broth.

Let this come to a boil again then add merlot.

Let the sauce boil again which it should look like this:

Reduce the heat to simmer and time to grill the filets. Place the filets on the grill.

As many of you know Jen and I like our steaks medium-rare which I cook for 5-6 minutes on each side. Once you have turned the steaks, and they are about done cooking, top each one with the blue cheese.

If your grill is really hot, the cheese will melt in about 2 minutes. Now time to plate. For this dinner we had Jen’s famous green beans and I topped the filets with the wine sauce. Here is how I plated:

This might sound like a complex recipe but this is VERY simple.

I have put together crock-pot recipes which I will feature for the blog the first week in June so be sure to check them out.

Happy Cooking!

Let’s cook!

Planked Pork Tenderloin With Asian Style BBQ Sauce

1/2 cup hoisin sauce

1/4 cup rice wine vinegar

1/4 cup brown sugar

1 tablespoon sesame oil

1 tablespoon soy sauce

2 large garlic cloves, crushed

1 1/2 teaspoons fresh grated ginger

red pepper flakes to taste

pork tenderloins, trimmed

1 cedar plank, soaked in water

In a small sauce pan combine the above ingredients minus the tenderloins and plank.

Cook over medium heat for 4-5 minutes. Remove from heat and cool slightly. Set aside 1/2 cup of the sauce for serving.

In a large zip lock bag add the remaining sauce and tenderloins and let this marinate for 15 – 30 minutes.

While pork is marinating, preheat grill to medium-low heat to about 350 degrees. Place the soaked plank on the grill.

Close the lid, and allow to heat for 3 minutes. Flip plank and place pork on heated side of the plank.

Grill with lid close for 15 – 20 minutes, or until pork reaches an internal tempature of 150 degrees. Remove pork from grill. Tent pork loosely with foil and allow to rest for 5 minutes.

Slice and serve with reserved sauce. For this meal I added snow peas as our veggie. Here is the final plating:

Happy Cooking!

Filet Mignon with Cabernet Peppercorn Sauce

2 filet mignons

salt and pepper

1 cup white mushrooms, chopped

1/2 cup chopped shallots

3 tablespoons black peppercorns

1/4 cup olive oil

1/2 cup cabernet (another glass for you)

1/2 cup heavy cream

1 teaspoon butter

1 beef boullion cube

In a saucepan over medium heat, saute mushrooms, shallots, peppercorns in oil.

When the shallots are tender, deglaze with wine and let it reduce by two-thirds.

Now go start up the grill on high heat and add the corn (I soak mine in water to prevent burning on the husk).

Now is a good time to also season the filet. I just season my filets with salt and pepper and let them rest.

Go rotate the corn and then back to the sauce. Whisk in the cream and beef cube.

Stir well and let simmer on low while you finish the rest of the dinner.

I move the ears of corn to the other burner and let them continue to cook while I grill the steaks. Place the filets on the grill (one extra one for my lunch tomorrow).

These steaks are over 1.5 inches thick so I cooked them for 5 minutes on each side only turning twice to ensure the proper grill marks. Jen and I like our steaks medium-rare, which has an internal temperature of 125 to 130 degrees. Once they reach that tempature, remove from the grill and let rest for 5 minutes before you serve (the corn should be done by now as well).

Blue Cheese Salad

2 handfuls of baby spinach

1/2 cucumber sliced

1/4 cup crumbled gorgonzola cheese

3 green onions chopped

3 slices of bacon cooked and crumbled (for me – fresh bacon bits)

blue cheese dressing

In a salad bowl combine, spinach, cucumber, green onion, gorgonzola.

Add blue cheese dressing and fresh bacon bits to finish the salad.

Time to plate the rest of the dinner. Here is how I plated the main dish which was 2 tablespoons of the peppercorn sauce over the steak:

Now you have another way to make your filet mignon, which will be sure to impress! After eating this dish you will be greatful you have the made the rule of “I cook, you clean”.

HAPPY COOKING!

Filet Mignon with Cabernet Peppercorn Sauce
Grilled Corn
Blue Cheese Salad

Check back tonight for the recipe and pictures.