The flavor was amazing! The steak was fork-tender and had a perfect mix of flavors. As my
side dishes I served marinated zucchini and summer squash and mashed sweet potato.
Bloody Mary Flank Steak recipe courtesy Guy Fieri
Ingredients:
1 cup vegetable juice (recommended V-8)
1/2 cup vodka
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon hot sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon crushed garlic
1 teaspoon onion powder
1 teaspoon celery seed
1 tablespoon prepared horseradish
4 tablespoon olive oil
1 pound flank steak (I used sirloin)
Directions:
Thoroughly mix all the ingredients except for the flank steak in a 1 gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.
Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.
Let the flank steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.
Marinated Zucchini and Summer Squash
What an easy and great tasting marinade. The lemon and thyme gave the squash a great flavor. I will definitely be using this again.
Recipe courtesy Giada De Laurentis
Ingredients:
2 tablespoons white wine vinegar2 tablespoons fresh lemon juice
1 tablespoon minced garlic
2 teaspoon chopped fresh thyme leaves
Salt and freshly ground pepper
1/3 cup extra-virgin olive oil
1 pound yellow crookneck squash (about 3 large), trimmed and sliced vertical axis to make long strips about ¼-inch thick
1 pound zucchini squash (about 3 large), trimmed and sliced vertical axis to make long strips about ¼-inch thick
2 onion cut in wedges
Directions:
Whisk the vinegar, lemon juice, garlic, and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13x9 inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day.
Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.
