You grill girl!

You grill girl!

Teriyaki Grilled Flank Steak
1 flank steak, 1 ¼ to 1 ¾ pounds
2 cloves garlic, chopped
2 shallots, chopped
2 tablespoons soy sauce
4 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons olive oil
Black pepper

Whisk together marinade ingredients and pour over flank steak. Marinate 2 to 8 hours, or overnight.

Remove steak from marinade and grill to desired doneness. Slice thinly across the grain. Serve with rice and bean sprouts. Serves 2 to 4.

Tuscan-Rubbed Salmon

Tuscan-Rubbed Salmon

½ teaspoon ground fennel
2 teaspoons Italian seasoning
1 teaspoon paprika
½ teaspoon ground coriander
1 ½ teaspoons freshly ground black pepper
¾ teaspoon salt
¼ teaspoon garlic powder

4 salmon filets
4 teaspoons olive oil

Mix ingredients for rub. Brush each salmon filet with 1 teaspoon olive oil. Oil helps keep fish moist — especially thick, meatier filets of salmon. Rub spices into non-skin side of fish. Let sit for 15 minutes.

Grill skin side up for about 3 minutes. Flip and cook 5 more minutes, until done to your liking. This is delicious served with grilled asparagus and easy artichoke aioli.

Easy Artichoke Aioli

1 (6-ounce) jar of marinated artichoke hearts, drained
1 cup mayonnaise
Pinch red pepper flakes

Finely chop artichoke hearts. Mix with mayonnaise and red pepper flakes. Salt and pepper, to taste. Makes 1 ½ cups.

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