Spring Flank Steak Salad

This flank steak salad sure was a hit tonight! It was once again ridiculously hot out today, so I decided that my BBQ was the best cooking source for the evening! This is loaded with flavour and fresh veggies (that I of course also grilled on the BBQ) and the “dressing” is a less intense version of a chimichurri sauce. It was actually quite refreshing.

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Ingredients:

For the steak-

  • 1 flank steak, pounded to a half inch, or at least the same thickness throughout
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp thyme
  • 1/2 tsp fresh ground salt
  • 1 tsp coriander
  • 1 tsp cumin

For the “Dressing” –  you don’t HAVE to grill all of these, you can simply just puree them all together uncooked.

  • 1 Avocado, halved – grilled
  • 1/2 large bunch of cilantro, rough chopped (I did not grill this.)
  • 2 cloves garlic, grilled
  • 1 bunch of green onions, whites and greens – grilled and rough chopped
  • juice and zest of 2 limes (also grilled the limes.)
  • 1/4c EVOO
  • 1/4c water
  • 2 tbsp honey
  • 1 jalapeno pepper, grilled
  • salt and pepper, to taste

For the salad-

  • 1 head lettuce of your choice, chopped into 1″ pieces
  • Fresh peas
  • 1 leek, sliced
  • 1 green pepper, sliced

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Directions:

  1. Heat your outdoor grill to a medium heat. Pat flank steak dry with paper towel, and make small slits against the grain. Do not slice all the way through, maybe only 1/4 of an inch. In a small bowl, mix together your steak spice rub ingredients. Once mixed well, slather on both sides of the steak. Place on the BBQ. Cook for about 5-7 minutes on one side. Flip the steak over and continue cooking until a meat thermometer reads 125F. Remove the steak from the grill to a cutting board and cover it with tin foil to rest.
  2. While your steak is resting, add your halved limes, green onions, avocado, green pepper, garlic and jalapeño pepper to the grill. Let them get a nice char on both sides, and then remove them from the grill. Put the green pepper to the side, as this is not a sauce ingredient.  Place your avocado, cilantro, garlic, green onions, lime juice and zest, EVOO, water, jalapeño pepper, salt, pepper and honey in a blender or food processor. Process until nice and smooth. Taste, and season more if need be.
  3. In a skillet over medium heat, add a tbsp of EVOO. Saute your leeks and peas for a couple minutes until the leeks are softened. Remove from heat.
  4. In a large bowl, assemble your salad ingredients – lettuce, peas, green peppers and leeks.
  5. Slice your steak thinly against the grain and add it to the salad bowl. Add some dressing, and toss the salad to mix. Add more dressing if desired.

 


10 Spice Beer Can Chicken

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It was 29 degrees today. WOW. What an ABSOLUTELY beautiful day!!! But on super hot days like today, I don’t really feel like heating up my house any more than it already is – so I decided to BBQ outside! Tonights dinner is a super simple, yet delicious (moist) beer can chicken!!!! If you have never tried something like this, I suggest you do. Serve it up with some BBQ’D sweet potatoes, and BBQ’D whole carrots, and a home made Caesar salad.

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Ingredients:

  • 1 3-4LB whole chicken
  • 1/3c EVOO
  • 2 TBSP brown sugar
  • 2 TBSP garlic powder
  • 2 TBSP smoked paprika
  • 1 TBSP cumin
  • 1 TBSP coriander
  • 1 TBSP onion powder
  • 1 TBSP salt
  • 1 TBSP pepper
  • 1/2 TBSP cinnamon
  • 1 TSP cayenne pepper
  • 1/2 can of your favourite beer

Directions:

  1. Wash your bird thoroughly inside and out. Pat dry.
  2. In a small mixing bowl, mix together your brown sugar, garlic powder, smoked paprika, cumin, coriander, onion powder, salt, pepper, cinnamon and cayenne pepper and your evoo.
  3. Place your chicken in a LARGE bowl. Rub your seasoning paste all over the bird.
  4. Heat your outdoor grill to LOW on one side, and MEDIUM on the other side.
  5. Make sure to use some kind of drip tray safe for a BBQ to place your chicken on. Put the beer can in the chickens cavity, place standing up on the drip tray and put it on the LOW heat side of the BBQ. Close the lid. If the brown sugar on your chicken is getting black within the first 10-20 minutes of being on the grill, turn the heat down a little lower.
  6. Set a kitchen timer for 1 hour. This can take up to 90 minutes depending on the efficiency of your grill. My 4lb chicken only took about 1 hour.
  7. Once the thickest part of the chicken reads 165F, it is ready to come off the grill.
  8. Place chicken on a cutting board, let rest for 15 minutes.
  9. Once the chicken is well rested, carve and serve!