Gorgeous Marinated Flank Steak

The name....I know.  What else am I suppose to call it?  Any ideas, let me know.  However, it is gorgeous.  It looked even more gorgeous on the plate with the rest of the other gorgeous food.
With the bout of fantastic warm weather we've had, I had a deep need for summertime food.  This entire meal made that happen.  I love a piece of flank....beefy flavour and when you cook it right, it's juicy.  Do not over cook a piece of flank (think medium rare) and slice it against the grain on a bias.  This ensures wicked awesomeness, as my husband puts it.  I also believe in marinating flank.  It has tough fibres and the marinating helps to break those down.  This marinade I came up with, hits every little spot and will become a staple in this household.  It was delish.
p.s. marinate this for at least 4 hours and up to 24.


That screams Summer...

 

 

Look at the sheer juciness of it all.....Oh. My. Goodness.

 



Yep, gorgeous....

Gorgeous Marinated Flank Steak

Serves 2-3
 
1 - 1 1/2 lb Flank Steak

2 cloves garlic, minced
1 tbsp extra virgin olive oil
1 tbsp honey
2 tbsp Worcestershire
1 tbsp Balsamic vinegar
1 tbsp either Dijon or Grainy Mustard, or a combo
Salt & Pepper

Mix the marinade ingredients together in a shallow dish or large resealable plastic bag.  Toss the steak in, soaking both sides and pop in the fridge for 4-24 hours. 
Grease the grills on the BBQ.  Pre-heat to high.  Grill the steak for about 3 minutes per side or until medium rare has been achieved.  Remove the steak and let it rest for 5 minutes. 
To serve, slice it against the grain thinly and on the bias.  Serve with all of it's delicious juices.

Tandoori Chicken Thighs

FINALLY, we've seen some Spring like weather, although it feels like summer.  Man, was that a loooong winter.  I wouldn't normally complain about it but snow the last week of April....c'mon Mother Nature, we've all had a few choice names for you this year.  With Spring in mind comes the BBQ.  .....Tandoori Chicken on the Q it was going to be. It breaks away from the typical barbecued chicken and gives your taste buds something to talk about.  I've grilled it for the added flavour.  You could broil or bake it at a high heat if you wish. 
I chose boneless skinless thighs because I love the flavour without the fat and unlike the breast, they don't dry out.  Boneless because they cook faster....it makes for an easy weeknight dinner.  There seem to be a million different Tandoori recipes but this is what I came up with.  If you insist on the red colour, throw in a little food colouring but I don't do food colouring and I'm quite content with the way it looks.
A few things....if you want some heat, add a bit of chili flakes or a pinch of Cayenne to the marinade.  If you are using a non-fat yogurt, add 1-2 tsp of olive oil....it needs some fat.  Also, oil your grill before you pop those babies on.  If they're not heated up properly and oiled, your chicken will stick and probably tear when you flip it.  Live and learn....I did.

 

 

 

Tandoori Chicken Thighs

 

Serves 3-4

 

 

6 Boneless skinless Chicken Thighs

1 cup Plain Greek Yogurt, preferably full fat (if you use low fat, add 1-2 tsp olive oil)

4 cloves garlic, minced

1 1/2 tbsp Garam Masala

1 tsp Paprika

1 tsp Turmeric

1/2 tsp Cumin

1-2 tsp fresh ginger, grated

1/2 tsp salt

Fresh ground pepper

Pinch of Chili Flakes or Cayenne (optional)

 

Place the Chicken Thighs in a resealable plastic bag.  Combine the remaining ingredients, mix well and pour into the bag.  Marinate for 12-24 hours.

Oil the grates of the grill and preheat on high*.  Remove the chicken from the bag, shaking off any excess marinade.  Place on the grill, making sure the chicken is flat and opened up, not rolled.  Try to avoid any flare-ups.  Grill for 4 minutes per side or until juices run clear. 

*A high heat ensures gorgeous char marks for a more authentic look and flavour.



Tomato Balsamic Salad

Fresh, easy and simple?  I introduce to you the easiest but most delicious salad.  I think a lot of people have something similar to this in their repertoire but I give to you, mine.  I make this often and I enjoy it with enthusiasm every time.  It's so fresh, crunchy and juicy with a salty note from the cheese. No lettuce necessary. Use any type, shape or colour of Tomato you have.  This goes with all things meat, fish, grilled, sandwiches, in a wrap....you get the gist.
p.s. use the best olive oil and balsamic you own. 
p.p.s.  I used yellow tomatoes and red grape tomatoes...contrast people, it's contrast.


Seriously, how good does that look.....freshy fresh .....

... another angle....it's just so dang pretty.

Tomato Balsamic Salad

Serves 4

1 tbsp good quality Extra Virgin Olive Oil
1 tbsp good quality Balsamic Vinegar
1 small clove garlic, minced
3 medium tomatoes, cut in chunks (you can also do a combo of any regular and grape tomatoes)
1/3 English Cucumber, cut in chunks
scant 1/4 cup Sweet Onion, sliced thinly (use sweet, don't argue with me on this one)
1/4 cup Feta Cheese, crumbled
salt & pepper to taste
Fresh Basil, torn

Combine the first 3 ingredients in the bottom of a salad bowl with a sprinkle of salt and pepper.  Toss the next 4 ingredients into the bowl and make them mingle.  Taste for seasoning again and toss gently with the torn Basil. 

Moroccan Spice Rub

We had some gorgeous local lamb chops that were crying out for something other than my usual and favourite, which is Dijon, garlic and Rosemary.  Unsure of what I was going to do, I looked at a few recipes, got some inspiration and came up with this.  Tossed it on some lamb and voila!  Tasty with big flavour!  This would also be awesome on a whole chicken or chicken pieces, a pork tenderloin or pork ribs.  Fire up the grill and get rubbing people!

Store for up to a few weeks to keep the flavours fresh.....they will deteriorate over time.

Moroccan Spice Rub

Makes over 6 tbsp

2 tbsp ground Cumin
4 tsp ground Turmeric
2 tsp Paprika, not smoked
2 tsp ground Coriander
2 tsp Oregano
1 tsp Garlic Powder
1 1/2 tsp salt
fresh ground pepper, a few good grinds
1 tsp Chili Flakes, more or less depending on your heat tolerance

Combine and store in an airtight container for up to a few weeks, if not using right away.  Depending on how much meat you have really depends on the how much rub you use. 

Lamb Burger with Quick Tzatziki and Greek Salsa

For those of you who don't like lamb, that's a cryin' shame.  I am a lamb lover and have actually purchased a half of a lamb.  My kids like lamb as well as the husband.  It's a good thing.  If you're new to this meat or have a dislike because of the gamey smell it gives off when it cooks, try this recipe, a leg of lamb or a shank, which will literally melt in your mouth.  It's not all the same!
I had been craving a burger and wanted to try something with the ground lamb....I have found a winner.  I LOVE this.  I served mine on a grilled portobello mushroom because I wasn't in the mood for a bun, but stuffed into a pita or tucked into a Ciabatta bun would be amazing.  Whatever tickles your fancy....you can't go wrong with these flavours.
Note* If you have time, strain your yogurt for 1/2 hour to an hour before in a mesh strainer to get out any excess liquid. 

With the mushroom.....

....or with the bun.  I had no pita but I sure will next time!!

Lamb Burger with Quick Tzatziki and Greek Salsa

Serves 4

Quick Tzatziki

1/3 medium Cucumber, shredded on course grater
3/4 cup plain  Greek Yogurt*
1 tsp grated lemon rind (optional)
1 clove garlic, minced
1 tsp dried dill or tbsp fresh
1/4 - 1/2 tsp salt

Greek Salsa

1 ripe Tomatoes, finely chopped
1/4 cup crumbled Feta Cheese
1/4 cup Black Olives, finely chopped
1/4 tsp dried Oregano
2 tbsp fresh parsley, finely chopped

Lamb Burgers

1 lb ground lamb
1 cloves garlic, finely chopped
1 tsp dried oregano
2 tsp Dijon mustard
1/2 tsp salt
Fresh ground pepper
Portobello Mushrooms, Pita or Buns

Start with the Tzatziki.  Squeeze out as much liquid from the cucumber as possible.  Combine the rest of the ingredients and set aside in the fridge. 
Combine all the ingredients for the salsa and keep cool in the fridge.
Combine all the ingredients for the burgers in a bowl and shape into 4 equal patties.  Grill over medium high heat until no pink remains, 7-10 minutes.  If using the mushrooms, grill at the same time until they begin to soften.
Spread the Tzatziki on the bottom of the bun, pita or mushroom, top with the burger and then the Salsa.

Sriracha Slaw

I love Sriracha.  I've said it before and I'll say it again.  It's fiery and packs an addictive punch.  I can honestly say that I crave this glorious sauce and while having a craving, I came up with this super easy, yet totally delish coleslaw, which I got rave reviews about from those that inhaled it
. 
Depending on your heat tolerance, you can play with how much Sriracha, or Rooster Sauce as some call it, you add.  Start with less and go from there.  I served this alongside pork tenderloin medallions I had breaded with panko and curry powder (I'll post it when I perfect it) and it was an awesome duo.  The husband and I actually wound up topping the medallions with the slaw.  However, this slaw would round out any meal well....toss some on a sandwich or burger....cue the drool.

I used a bagged broccoli slaw purely because it's what I had.  If you were to shred your own cabbage, use only a small head and 1 carrot.  Remember the cabbage will begin to wilt as soon as you pour the dressing on....if you need more dressing, make a bit more but I have scaled these measurements to 1 bag of Broccoli Slaw.  Let this sit for at least 30 minutes to let the flavours meld. 

p.s. this serves 4 as a side dish but my other half ate 3 servings in one sitting....he loved it that much.

Sriracha Slaw
Serves 4

1 Bag of Broccoli Slaw (340 grams), I used President's Choice
1 carrot, shredded
5 tbsp Mayonnaise, Light or Regular
2 tbsp Cider Vinegar (you could use Seasoned Rice Vinegar but cut back on honey by 1 tsp)
2 tsp honey
1 tbsp Wholegrain or Grainy Mustard (Dijon may not work well here so don't substitute)
1-3 tsp Sriracha (depends on your heat tolerance)

Put the broccoli slaw and carrot in a large bowl.  Mix the remaining ingredients and toss with the coleslaw.  Refrigerate for at least 30 minutes or up to 3 hours before serving.  Check for seasoning.  The dressing can be made the day before if necessary.

Roasted Fingerling Potatoes

If you're looking for a super simple but delicious roasted potato recipe, this might be it.  The shape of the fingerling potato lends an interesting texture to a plate too. 
If you don't have Thyme, leave it out but I think the Rosemary is necessary.  Mustard and Rosemary are good friends and like to hang out on potatoes....and lamb, pork, in butter....catching my drift?! 
p.s. use fresh herbs...they're just so much better.  If you can't, I understand but they truly taste so much better.  You'll always find another use for them.  They make everything POP!
p.p.s. if you insist on adding garlic, do it in the last 15 minutes of cooking otherwise it'll burn and get bitter.

Roasted Fingerling Potatoes

Serves 4

1 1/2 lbs Fingerling potatoes
1 tbsp Olive Oil
1 1/2 tbsp Grainy Dijon Mustard
2 tsp fresh Rosemary, chopped
1 tsp fresh Thyme
Salt & Pepper

Preheat the oven to 450F.  Place a baking sheet in the oven to warm up. 
If any of the potatoes are rather large, slice them in half lengthwise.  Place the potatoes in a bowl and toss with the olive oil, mustard, herbs and salt and pepper.
Dump onto the warm baking sheet and roast for 35-40 minutes, turning once after 25 minutes. Simple.