Quick Meal: Grilled Balsamic-Soy Flank Steak

Grilling is hands-down one of the best summer treats. Not that you can’t grill Year-round, but I think most people will agree it’s a summer staple above other seasons. This grilled flank steak recipe is my mother in-law’s. And it’s perfection. A simple, two-ingredient marinade, a hunk of lean, flavorful flank steak, and a grill. That’s all it takes! Oh, and a big ziploc bag. Here you go. 

WHAT YOU NEED
* 1.5-2lb flank steak
* balsamic salad dressing
* low sodium soy sauce

WHAT TO DO

This is an eyeball-it recipe. Place the steak in a large plastic ziploc bag. Add salad dressing and soy sauce, just a good balance of the two and enough to cover the steak, to the bag. Seal it and move the steak around a bit to ensure it’s covered well. Allow it to marinate for at least an hour and up to 24, as much time as you have.

When you’re ready, heat the grill. Grill about 5 minutes per side, or to desired doneness. Remove the steak from the grill and allow it to rest for 5 minutes. Then slice, serve (with grilled veggies and some crusty bread!) and enjoy! Happy summer!

Burgers with Feta and Tzatziki

I took the traditional Memorial Day burger in a new direction this year with a little Greek spin. These burgers are a simple recipe, but the finish with a topping of crumbled feta and a schmear of tzatziki sauce really take them up a notch, inmyhumbleopinion. Our grill was acting out this weekend (convenient, I know), so I actually made these in a pan on the stovetop, but they’re built for grilling, too, and can go either way. Use this basic recipe for a truly delicious regular burger, or top with other cheese and toppings/fixings for another twist. But this one’s a good one, so here you go.

WHAT YOU NEEDfetaburger2
makes ~6 burgers
* 1 1/2lb ground beef (I recommend 80/20 or 85/15 as far as lean/fat – you want some fat in there, I promise)
* 1/4t salt
* 1/4t freshly ground black pepper
* 1/2t dried minced garlic
* 1/4t garlic powder
* 1t (heaping) onion powder
* 1T barbecue sauce
* 1 egg
* OPTIONAL: Italian seasoned breadcrumbs (only if needed; see below)
* crumbled feta cheese
* tzatziki sauce (the link goes to a recipe for a quick one you can make at home, but use any recipe you like, or a prepared tzatziki even, and you’ll be in good shape)
* your favorite burger buns

WHAT TO DO
In a large bowl, mix together the ground beef, seasonings, BBQ sauce, and egg. I recommend mixing carefully by hand until everything’s well incorporated. If the texture feels too thin to you, you can add a teaspoon or two of Italian seasoned breadcrumbs to help hold it together.

IF GRILLING: Heat and oil your grill, then divide the meat mixture evenly six ways and form into patties. Grill 3-4 minutes per side, top with a sprinkle of feta just for the last minute or so.

IF PAN-COOKING: Heat a large skillet over medium heat with some nonstick spray, olive oil, or a bit of butter. Divide the meat mixture evenly and form into six patties. Cook about 4 minutes per side. With one minute to go, sprinkle each with a bit of the feta, reduce the heat to low, and cover to finish.

Place a burger on the bottom side of your burger bun, and spread a good scoop of the tzatziki sauce on the top for serving. Enjoy!

Hope you had a great weekend! Here’s to a summer of infinite burgers!

fetaburger1

Combining Recipes: Grilled Garlic Lemon Chicken Pitas w/Sweet Potato Cashew Cream Sauce

When the temps hit mid-to-upper 60s in February in Chicago, you make sure your grill is gassed up and ready to go! Get outside, man!

Tonight’s dinner wasn’t a new one, but I did combine a few recipes into one meal. I knew I wanted to take advantage of this likely-too-brief grillin’ weather, so I planned to make these ridiculously easy and ridiculously yumm-a-licious grilled garlic lemon chicken skewers. I decided to serve them with warm pita wraps and a salad of arugula, spinach, and sliced Roma tomatoes, tossed in olive oil and fresh squeezed lemon juice. Which would have been perfectly delightful all on its own.

But then last night’s dinner left us with a decent amount of leftover sweet potato cashew cream sauce (which packs a powerful garlicky punch!) and I could not let it go to waste. And that’s where the magic happened.

I warmed the pitas up, then spread a scoop of the cream sauce down the middle, added a pile of the arugula/spinach salad, and a couple slices of tomato, and finally topped it with a few pieces of delicious grilled chicken. Wrapped that baby up, and yeah, buddy!

If you read back in that grilled chicken recipe post, that marinade is CRAZY good. It can hold its own. But this sweet potato cashew cream sauce is unreal. I could eat it with a spoon. Put those two together and YOWZA.