When the weather is good, I love to grill our meal from start to finish. I usually do the prep and then send everything, and I mean EVERYTHING! outside to the grill, where Mr. U. dutifully stands guard, beer in hand, and makes sure everything is done perfectly. Minimal mess in the kitchen, nothing generating heat inside the house, and clean-up is a breeze. Plus you can make Planned Overs for another meal or two.
I love to cook flank stead because it’s flavorful, it cooks quickly and it thaws quickly if you freeze it flat. Plus, we love the Loved Overs and Planned Overs we can make from it. Once you have cooked it, slice it as thin as you can against the grain of the meat to serve (cut it short ways instead of long ways). Our marinade varies, but usually has a bit of mustard to emulsify it so that it stays thick enough to stick to the meat.
- 1 T balsamic vinegar
- 1 T Dijon mustard
- 1 clove garlic, minced
- 1 tsp oregano
- 1 tsp cumin
- 1 T olive oil
- 1 tsp fish sauce (Vietnamese/Thai fish sauce – yes, I am serious about this, but substitute soy sauce or Worcestershire if you don’t have any fish sauce handy)
- salt and pepper to taste
Brush this with a mixture of equal parts melted butter and olive oil – just enough so it doesn’t stick to the foil. I used about 2 T of each for 8 ears of corn and didn’t need all of it. Sometimes I add a bit of cumin to the butter/oil mixture.Sprinkle with salt and pepper and wrap in aluminum foil. These go on the top shelf of the grill for about 40-45 minutes. My father had never had corn done this way and said, “I’ll never put an ear of corn in a pot of water again.” That’s going a bit far as an endorsement, but it IS really tasty and who wants to boil a giant pot of water on the stove in the summertime anyway?
I have some friends who call this mixture friends “Upright Grilled Vegetables”: fennel, sweet onion, red bell pepper, crimini mushrooms and asparagus. I just toss this in a bit of olive oil, salt and pepper and grill it in a perforated grill wok. I didn’t have any asparagus this time, so I used a few green beans that were not going to last much longer in the fridge.
- Vegetable Sandwiches
- Crustless Quiche: Spray pie pan with vegetable spray. Put grilled vegetables in pan. Mix 4 eggs and 1 c milk together with salt pepper and nutmeg (if desired) to taste. Sprinkle with shredded cheese (Parmesan, cheddar, mozzarella, whatever). Bake at 325 F until set, probably about an hour or so
- Pasta: Toss cooked pasta and vegetables in a saute pan with a bit of pasta cooking water, grated Parmesan and maybe some minced garlic until hot. You might also like to add one of the following: small amount of finely chopped cured ham or cooked bacon, chopped tomato, “Loved Over” chicken or other meat, pine nuts, fresh herbs.
And finally, a last shot of dinner cooking on the grill. By the by, we also grilled fresh pineapple wedges gossed in lime juice, honey and oil for dessert. Yum!