I love spring it means that my grill gets fired up as do I about meat, ( so if you are a veg don't stop reading please, just skip to the bottom of the page) Flank steak is one of those cuts that has made a come back in recent years. We love it in the Joseph household.
Many people have asked me about this marinade so here it is... easy and super delicious.
Sun~dried Tomato Grilled Flank Steak
2 lb flank steak
1 4 oz jar of sun dried tomato in oil
2 tablespoons reserved sun dried tomato oil
4 cloves of garlic minced
4 tablespoons of fresh rosemary
2 tablespoons balsamic vinegar
1/4 cup ketchup
Salt and Pepper
Combine marinade ingredients in a food processor and pulse until combined
Place steak and marinade in a ziplock bag and marinade for at least 3 hours, or overnight.
Grill for 5-8 minutes on each side ( depending on how rare you like it) most important, allow steak to rest for 15 minutes before serving, cut into 3/4 inch slices, cut against the grain, add salt and pepper
Warm Asparagus Salad
2 bunches asparagus stalks
red onion finely chopped
4 poached eggs
1 tablespoon lemon juice
1 tablespoon olive oil
salt and pepper
shaved Parmesan cheese
Grill or blanch asparagus
chop red onion into small dice
combine lemon juice and olive oil salt and pepper
while eggs are poaching
place asparagus on a platter, dress with oil and lemon
sprinkle with onion, and shave parmesan cheese on top of the salad.
finish by topping with poached eggs.
To serve break eggs and toss with asparagus.