Everybody says, ‘I have problems overcooking steak on the grill,’ but just take it off earlier! Grilling is really common sense. It’s very simple. You should think of a grill as a burner – it just happens to have grates. You shouldn’t be intimidated by it.
Most of the time I’m happy with simple roasted potatoes any variety, but I keep finding convenient food products, quick adds to your dinner menus and this week I’ll mention the potatoes in steam-able packages, washed and ready to eat in 5-9 minutes depending on the variety season as desired as I did tonight with just a touch of butter and sprinkles of dried or fresh herbs. Smash for your favorite smashed potato recipes…5 minutes of steaming then a quick finish in the oven to crisp them up…I have the best results using a cast iron pan for smashed potatoes, but tonight just buttery and herby potatoes to go with our boozy flank steak and roasted Brussels sprouts.
The basics, equal parts of brown sugar, 1/4 cup each and then you can add other favorite ingredients if you like.
1 +1/2-2 pounds flank steak
1 large sweet onion, thick sliced
1 tablespoon soy sauce
1/4 cup bourbon
1/4 cup packed dark brown sugar
dashes of hot sauce
Marinate the meat and onions for 2 hours or 15 minutes in a food sealer marinating canister.
Prepare a medium-hot grill fire. Meanwhile, combine the soy sauce, bourbon, sugar, and hot sauce in a large zip bag or marinate in the food sealer marinating canister.
Shake off the marinade when ready to cook and save the marinade. Grill the steak until good sear marks appear, 3 to 4 min. Rotate the steak 90 degrees then turn the steak over the steak and grill the other side in the same way until the exterior is nicely seared and the steak is cooked about 10 minutes on my indoor grill. Boil the remaining marinade until thick. Thinly slice the flank steak across the grain. Serve with a drizzle of the sauce.
The sprouts roast for about 25 minute at 375º and I switch ingredients from time to time, bacon or pancetta cubes can be roasted along with the sprouts or you can crisp the pancetta before hand and toss the sprouts in the fat (reserve the crispy pancetta to top off the roasted sprouts), season and roast until tender and browned. Serve sprinkled with parmesan cheese, the good stuff.