Marinated Flank Steak

Treat Dad to delicious steak from the grill! Perfectly grilled meat is a great way to anchor a celebration meal! Our version of tender flank steak is filled with savory flavors from the marinade and grilling process itself. The steak is further enhanced with the fresh herbal flavors of a tantalizing chimichurri sauce, and the bursting freshness of blistered cherry tomatoes.

Marinated Flank Steak With Chimichurri & Blistered Cherry Tomatoes
Serves 4

Ingredients:
1 (2 lb) flank steak
8 oz cherry tomatoes

For the Marinade:
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
1/4 cup soy sauce
1 small lime, juiced (about 1/8 cup)
1 tablespoon honey
1 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1 teaspoon chili powder
1/2 teaspoon garlic powder

For the Chimichurri:
1 cup fresh flat-leaf parsley (stems are ok)
1 cup fresh cilantro (stems are ok)
2 garlic cloves, peeled
1 small shallot, halved (about 2 tablespoons)
1 small jalapeño pepper, quartered, seeds removed
1/2 cup olive oil
1/4 cup red wine vinegar
3 tablespoons fresh lime juice
3/4 teaspoon dried crushed red pepper
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper

Directions:
1. WHISK THE MARINADE ingredients together until combined, and then pour over the flank steak. Chill and marinate in a sealed container or bag for 1 hour, or up to overnight. Allow the steak to come to room temperature for about 20 minutes prior to grilling.

2. PREPARE THE CHIMICHURRI SAUCE. In a powerful blender or food processor, combine all of the chimichurri ingredients and pulse until well combined but still with some texture to the sauce. Set aside until ready to serve with the cooked steak.

3. GRILL THE STEAK! Fire up the grill, preheat the grill to high. Place the steak on the grill, and cook for 3-4 minutes, flip once, and cook for another 3-4 minutes. Continue grilling and flipping until the internal temperature reaches 135°F for medium-rare.

4. REMOVE THE STEAK FROM THE GRILL, and let it rest for 10 minutes to let the juices set and reabsorb.

5. WHILE THE STEAK RESTS, PREPARE THE BLISTERED CHERRY TOMATOES. Toss the tomatoes in 1 tablespoon of olive oil. In a cast iron skillet on the stovetop or in a grill basket on the grill, cook the cherry tomatoes. Sear and toss until the tomatoes begin to blister, and just begin to crack open. Remove from the heat.

6. When ready to serve, cut the steak into thin strips slicing against the grain.

7. Serve with a generous spoonful of chimichurri sauce and several blistered cherry tomatoes.

Shrimp Cocktail & Gin Martinis

Even if you’re having a solo party this New Year’s Eve, you still deserve to celebrate the fact that 2020 is almost behind us -- and what a year it has been! IN THIS ISSUE we welcome 2021 with perfectly poached shrimp cocktails and ice cold gin martinis. Bottoms up . . . and ONWARD!

Classic Shrimp Cocktail and Gin Martinis

Shrimp Ingredients: (Serves 4)
24 large, 21-25 count deveined shrimp (keep tail intact)
2 lemons, 1 juiced and 1 cut into wedges
1 small onion, cut into wedges
3 cloves garlic, smashed
1 stalk celery cut into large pieces
2 bay leaves
1 teaspoon Kosher salt
1 teaspoon sugar
1 teaspoon peppercorns

For Garnishing:
Several sprigs of Italian parsley
1 lemon, cut into wedges

Homemade Cocktail Sauce Ingredients:
3/4 cup ketchup
2 tablespoons prepared horseradish
1/4 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Tabasco sauce (optional)
1/4 teaspoon celery salt

Classic Gin Martini: (Serves 1)
3 oz. gin (chilled in the freezer)
1/2 oz. dry vermouth (chilled in the refrigerator

Garnish:
3 pimento-stuffed olives or lemon twist

Shrimp Cocktail Directions:
1. Combine lemon wedges, lemon juice, onion, garlic, celery, and bay leaves in a large pot filled 3/4 full with water. Bring the water to a boil and add the salt, sugar, and peppercorns. Once the water comes to a rolling boil, remove the pot from heat. Add the shrimp to the hot water and cover with a lid. Let the shrimp cook in the hot water for 5-8 minutes until shrimp are pink and opaque.

2. While the shrimp are poaching, fill a large bowl with ice and water. Once shrimp are cooked, remove from the hot water by straining in a colander; discard the remaining contents. Plunge the shrimp into the ice and water and let them chill completely. Drain and serve immediately, or chill in the refrigerator for up to 12 hours.

3. While the shrimp are chilling, make the cocktail sauce by combining the cocktail sauce ingredients in a small bowl or wide-mouthed glass.

4. Serve the shrimp in glasses for individual servings, or on a large platter for serving a small group. Garnish with fresh lemon wedges and sprigs of parsley leaves.

Classic Gin Martini Directions:
1. Place martini glasses in the freezer to chill.

2. Meanwhile, combine gin and vermouth in a mixing glass full of ice. Stir for 30 seconds.

3. Strain into a chilled martini or coupe glass and garnish with olives or a lemon twist. Enjoy immediately!

Classic Sloppy Joes

A classic loose meat sandwich, also known as a “Sloppy Joe,” is an easy answer to “what’s for dinner?” These sandwiches come together easily with just a handful of ingredients. Plus, it’s a great recipe for including kids in the kitchen. Served on a buttered and toasted buns, these sweet and tangy sandwiches simmered in a zingy tomato sauce always hit the spot! Make it a meal with a side of chips and our favorite super easy onion dip!

Classic Sloppy Joes
Makes 4 - 6 sandwiches

A classic loose meat sandwich, also known as a “Sloppy Joe,” is an easy answer to “what’s for dinner?” These sandwiches come together easily with just a handful of ingredients. Plus, it’s a great recipe for including kids in the kitchen. Served on a buttered and toasted buns, these sweet and tangy sandwiches simmered in a zingy tomato sauce always hit the spot! Make it a meal with a side of chips and our favorite super easy onion dip!

Ingredients:
1 pound ground beef
1/2 large sweet onion, minced (about 1 cup)
2 cloves garlic, minced
1/4 cup brown sugar
1/4 cup yellow mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon fresh ground pepper
6 oz tomato paste
1 -to 1-1/4 cup cold water
6 buttered and toasted hamburger buns

Directions:
1. Prepare the onion and garlic by cutting into a fine mince.

2. In a large skillet, brown the ground beef. Chop and stir into small pieces and cook until well browned. Drain the ground beef in a paper towel-lined bowl.

3. Add the onion and garlic to the pan, and sauté until the onions have softened. Add the cooked ground beef back to the pan and stir until combined.

4. In a small bowl, mix together the sauce. Add the brown sugar, yellow mustard, Worcestershire sauce, pepper, and tomato paste and stir to combine.

5. Add the sauce to the meat mixture and stir until combined.

6. Add 1 cup of water to the mixture and simmer on low for 15 minutes or until the meat captures the sauce’s flavors. Stir the mixture occasionally as it simmers, and add additional water, as needed.

7. Butter the buns and arrange closely together on a large sheet pan. Broil until the buns are toasted to a golden brown. (Watch closely!)

8. Serve on a toasted and buttered bun with your favorite toppings.

Super Easy Onion Dip:
1 (8 oz) package cream cheese
2-3 tablespoons half & half
1-2 tablespoons minced onion, (more to taste)
1/2 teaspoon fresh ground black pepper
1/4 teaspoon Kosher salt

In a small food processor, blend together the dip ingredients. Add the half and half a few tablespoons at a time until you reach your desired dipping consistency. Adjust the dip by adding more onion and black pepper according to your taste. Serve with your favorite style of potato chips or fresh veggies!