Grilled Marinated Flank Steak

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I am pretty sure that if you are a red meat fan, then you have probably had flank steak on the grill during the summer season.  If you have not, well now is the time!

Flank steak, a cut from the lower abdomen of a cow, is a less expensive, leaner, thiner cut of meat than can serve a small group of people.  While it can be simply salt and peppered before grilling, I find that it holds up really well with a good marinade that keeps the meat moist and tender. One of the main ingredients to this marinade is soy sauce, so no extra salt is needed.  Having said that, I do also use low-sodium soy sauce so that it does not over power the meat flavor.  

This cut of meat grills up rather quickly, so you'll want to keep a close eye on it.  Within 10-14 minutes, you should have a perfect medium-rare cooked steak.  I like to double check that the internal temperature of the thickest part of the steak reaches 125°-130°F.  I let my meat rest on a cutting board with the juice groove to collect all of that tasty juice.  I slice the meat against the grain and then mix together the juice with scallion and parsley for a nice jus on the side.

Not that you'll have any, leftovers are wonderful is a sandwich or on top a bead of greens and veggies.  
Looking for another great way to enjoy flank steak on the grill? Take a lookout my Grilled Flank Steak with Chimichurri. Happy Grilling!


Peach and Cucumber Salad

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You just read Peach and Cucumber Salad; sounds, simple and seasonally refreshing.  And then you're going to read the recipe and the first ingredient is fish sauce. Fish sauce?? Yes, fish sauce.  You are now probably having the same initial reaction that I did,😶😐. Me, being a rather culinarily curious individual, I had to try it and I am so glad I did. Another recipe to add to the caché!

This salad is sweet and has a little bit of kick from the heat.  The original recipe called for chili-garlic paste which is a bit on the sweeter side, so I changed things up.  I choose to add red bell pepper and Sambal Oelek and it worked out just right. I also used diced red onion in lieu of sliced shallot rings.  The freshly squeezed lime juice and fresh herbs really bring all of the flavors together for one fantastic salad that is delicious on its own, but it pairs extremely well with grilled meats.  Speaking of grilled meats, stay tuned...

Happy cooking!


Cappuccino Semifreddo

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Before I get to the recipes that I wanted to share last week,  I want to share something sweet today, July 19.  This day holds a special day in my heart for two reasons, my mother's birthday and my 25th wedding anniversary! Oh, what a celebratory day that was!
If you are a lover of iced coffee, then you will LOVE this dessert- or you could even indulge and have a slice for breakfast for your morning caffeine fix😉.  As the name implies, this is a half-cold or half frozen cappuccino. The combination of a whipping egg whites into a meringue and then folding in whipped heavy cream creates a cloud-like texture.  The almond biscotti adds a little bulk to the semifreddo and crunch to the topping.  Speaking of topping, I gilded the lily with a homemade "Magic Shell" (you know that nostalgic chocolate sauce that firms up almost immediately on top of frozen treats).  The "Magic Shell" adds an additional tasty texture to the overall dessert. It is certainly optional, but who doesn't love the chocolate-coffee combo??  Don't tell me that you don't.

I have to point out that he recipe instructions seem a bit methodical.  For one,  it says to start beating the egg whites when the sugar syrup reaches exactly 210° F.  But, don't let that daunt you.  If your whipped egg whites sit for a a minute or two before adding the syrup, that's ok.  Secondly, it says that when you add the hot syrup, one needs to avoid pouring the syrup against the sides of the bowl and on the whisk attachment.  All you need is a steady hand or a pot with a pouring spout.  

There are so many things to love about this semifreddo, but there is one that really stands out.  It can be made up to one month in advance which makes it ideal for planning ahead and entertaining!  

Happy Cooking!

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