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Flank Steak Sandwiches with Blue Cheese

March 19, 2012 in beef

My husband finally deployed a few weeks back. I say “finally” because I swear the dang thing was pushed back 15 times. There came a time where he would come home, announce that it was pushed back again, and I would burst into tears. I was so ready for him to leave  so that we could knock out the 9 (or 12) months and be done for now.

It’s been a weird couple weeks since he left. We’ve had zero communication since he got to where he’s supposed to be. We weren’t sure if he would have internet and it’s looking like he doesn’t. But hey, I knew they didn’t have showers there so I don’t know why I set my hopes high on the internet front! They need to come up with a “I’m alive” button that soldiers can just press and have a message transmitted directly back to their families. Until then, I’ll be spending most of my days staring at the Facebook homepage, willing that little green dot to pop up by his name. (That doesn’t work, btw.)

I made him these sandwiches before he left. The man loves steak and he loves sandwiches so I knew I couldn’t really go wrong here, even if I did include his least favorite cheese. He LOVED these! I turned mine into a salad and it was delicious!

This was my first time using flank steak (it’s expensive around here!) and I was really impressed with it. It took no time at all and it was really easy to tell when it was done, which it something I struggle with when cooking meat. If you don’t want to fire up the grill, you can do this on the stove but the onions won’t have those lovely grill marks. :)

(Thanks for allowing me a whiny post today – I promise I won’t whine often. Once a month sound good? Okay.)

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Flank Steak Sandwiches with Blue Cheese

adapted from Southern Living

Ingredients

For the flank steak:
1½ pounds flank steak
1 small onion, finely diced
3 gloves garlic, minced
¼ cup olive oil
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon salt
½ teaspoon crushed red pepper
1 lemon
For the sandwiches:
3 tablespoons olive oil, divided
2 large onions, thinly sliced
¼ teaspoon salt
¼ teaspoon pepper
6 ciabatta rolls
5 ounces blue cheese
lettuce, tomato, mayo, etc.

Instructions

    For the steak:
  1. Place steak in a large dish. Set aside while you make the marinade.
  2. Whisk together the onion, garlic, olive oil, basil, thyme, rosemary, salt, and crushed red pepper. Pour over steak. Refrigerate for at least 30 minutes but not more than 1 hour, 30 minutes.
  3. Preheat grill to 400F to 450F (high) heat. Grill steak 9 minutes on each side or to desired degree of doneness. Remove from the grill and squeeze lemon juice over top. Allow to stand for about 10 minutes before thinly slicing. (Leave the grill on to grill the onions!)
    4. For the sandwiches:
  4. Brush the sliced onions with 1 tablespoon of olive oil; sprinkle with salt and pepper. Grill on the preheated grill for about 7 minutes or until tender. Set aside.
  5. Split the ciabatta rolls; brush with the remaining 2 tablespoons of olive oil. Place cut side down on the hot grill and cook for just a minute or 2, until golden.
  6. Spread hot rolls with mayo (if desired) and then sprinkle with blue cheese. Layer on lettuce, tomato, grilled onions, and the thinly sliced steak. Serve hot!
http://fakeginger.com/2012/03/19/flank-steak-sandwiches-with-blue-cheese/

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Honey Chicken Kabobs

October 9, 2011 in chicken

We. Just. Can’t. Stop. Grilling.

Whenever my husband is off work, he likes to do all the cooking. I mean, all of it. He doesn’t even let me cook something on the stove. He wants to do it all. And who am I to argue? He does leave it up to me to find a recipe for marinade or whatnot and I found a winner with this one.

It’s a honey and soy marinade so it’s kind of sweet and kind of salt and all kinds of delicious. We added some sweet onions and bell peppers to the kabobs and the marinade was especially delicious on those.

A definite winner, this one. And it’s one of those recipes where you probably already have everything you need on hand which makes it that much better.

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Honey Chicken Kabobs

Ingredients

¼ cup vegetable oil
⅓ cup honey
⅓ cup soy sauce
¼ teaspoon ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 cloves garlic
2 small onions, cut into 2-inch pieces
2-3 bell peppers in any color, cut into 2-inch pieces
skewers

Instructions

  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours.
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
http://fakeginger.com/2011/10/09/honey-chicken-kabobs/

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Grilled Potatoes with Garlic Herb Oil

August 4, 2011 in sides

I am totally cheating with this post because my husband did all the work. I pulled the recipe out of a magazine and that was it. He did the chopping, the grilling, everything! But they turned out so delicious that I just had to share.

I am not at all familiar with grill talk so forgive me if you have to translate the recipe – I knew his “I just put them on the grill while I cooked the chicken” wouldn’t fly though. ;)

Like I said, they turned out so delicious. The outsides were so crisp but the insides were as soft as mashed potatoes.

Most grilled potato recipes I came across called for the potatoes to be boiled beforehand but out of sheer laziness in an effort to save a pot, we grilled them the entire time. If you want to boil them, boil until they are just about ready to be served and then throw them on the grill just to get the marks.

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Grilled Potatoes with Garlic Herb Oil

adapted from Martha Stewart Living

Ingredients

1½ pounds baking potatoes, sliced thin
3 tablespoons olive oil
¼ cup fresh rosemary, finely chopped
2 garlic cloves, minced
salt

Instructions

  1. Heat grill to medium-high. Lay a sheet of aluminum foil on the grates; place potatoes in a single layer on the aluminum foil. Allow to cook, covered, for about 30 minutes or until tender, turning every once in awhile. Transfer to the part of the grill where there is no foil and cook just until the potatoes have grill marks and the outsides are extra crispy, about 1 to 2 minutes per side.
  2. While the potatoes cook, go ahead and whisk the oil, rosemary, garlic, and salt together. Once the potatoes have been cooked, toss with the garlic-herb oil. Serve immediately.
http://fakeginger.com/2011/08/04/grilled-potatoes-with-garlic-herb-oil/

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Tuscan Grilled Chicken

July 25, 2011 in chicken

Are you tired of hearing about my husband and his grill yet? Okay good. He is still obsessed. We had an incident the other day where the propane tank valve wouldn’t turn (we’d had a nasty hailstorm the night before so we think that’s what caused it) and I thought he was going to have a nervous breakdown because the. sausage. needed. to. be. cooked. outside. It was such a mess.

I don’t even know what to do with him most of the time but then he grills some chicken like this for me and all is forgiven. Everyone loved this chicken! It turned out so tender and juicy. Plus lemon and rosemary make anything better!

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Tuscan Grilled Chicken

Ingredients

3 pounds cut up chicken
Kosher salt
⅓ cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
⅓ cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Instructions

  1. Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
  2. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread ¼ of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
http://fakeginger.com/2011/07/25/tuscan-grilled-chicken/

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Grilled Corn and Avocado Salad

July 4, 2011 in salad

If yesterday’s post was last minute 4th of July ideas, here’s a last last minute idea.

My boys bought their daddy a grill for Father’s Day and he’s been obsessed with it ever since. He’s so serious about it that he’s been going to the grocery store by himself to pick out what he wants to grill. It’s been the usual for the most part (burgers, sausage, chicken) but one day he shocked me with some corn. It was so delicious right off the grill and I knew immediately that I wanted to make this salad with it.

The sweet corn with the tart lime dressing is such a weird combination but so good! And anything with avocado is good in my book! Husband doesn’t like avocado or cilantro but even he liked this. I’m definitely making this again the next time we have some extra grilled corn.

I do recommend using cherry tomatoes. I used the larger grape tomatoes and I felt like they were too big compared to the rest of the ingredients. If you love tomatoes (I don’t) you might not have an issue with it though.

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Grilled Corn and Avocado Salad

Ingredients

2 ears of fresh sweet corn
1 pint cherry or grape tomatoes, halved
1 ripe avocado, diced
2 tbsp fresh cilantro, chopped
juice of 1 lime
3 tablespoon olive oil
1 tablespoon honey
1 clove garlic, minced
salt and pepper, to taste

Instructions

  1. Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Let cool slightly before cutting the corn off the cob. Add tomatoes, avocado, and cilantro.
  2. To make the dressing, whisk together the lime juice, olive oil, honey, garlic, and salt and pepper. Pour over the corn mixture and gently toss to combine. Refrigerate for at least 10 - 15 minutes before
http://fakeginger.com/2011/07/04/grilled-corn-and-avocado-salad/

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