Tonight's Menu
- garlicky grilled flank steak
- crispy potatoes w/garlic and rosemary
- sauteed spinach
Oh, but you probably want to hear about the FOOD. Fine, then.
As longtime readers know, this flank steak is a HUGE favorite here and I make it umpteen times per year during grilling season. I've told you how to make it before, but it's easy enough to repeat: just bash up some garlic, kosher salt and freshly ground pepper with a mortar and pestle, then add fresh lemon juice and EVOO until you've made a nice slurry. Make diamond cuts in your flank steak and rub the garlic-lemon slurry all over it on both sides, pushing it into the cuts. Then pop it on a screaming hot grill for 4-5 minutes per side, depending on the thickness of your steak. Let rest for 5 minutes or so, then slice thinly across the grain and devour. It is the BEST THING EVER.
For the potatoes, I just cut some russets into chunks and put them on a foil-lined baking sheet. Then I drizzled them with olive oil and tossed them with some bashed-up garlic cloves, snipped fresh rosemary, kosher salt and freshly ground pepper. They roasted in the oven for about 30 minutes at 450 degrees, and I stirred them every 15 minutes or so to make sure they browned evenly. Delicious!
The spinach was SUPER easy -- just fresh baby spinach sauteed in olive oil until wilted and then seasoned with salt and pepper.
This is one of my favorite dinners, and it's so easy! I started heating up the grill when I put the potatoes in the oven. (And then the grill burned out, and I had to change tanks, oy.) I put the meat on the grill when the potatoes were halfway done, then sauteed the spinach while the meat was resting. It's a no-brainer, y'all!
2 comments:
I'm am very excited to try a grilled flank steak that you don't have to marinate for days. I assume it's fairly tender? Also, I can't believe I just realized you live in Austin. I'm always thinking how similar our weather is, or "oh, it was nice enough here to grill last night, too." Clearly, I don't pay enough attention! We grill as much as possible in the winter and all the time starting about now. I, however, do not change the tank. I could learn, but am afraid my husband would then also expect me to kill bugs or mow the lawn!
just made your recipe. Delicious! We were stunned that the meat was tender without marinating for more than ten minutes.
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