~ Petunia
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GRILLED STEAK SALAD
~ Adapted from PICNIC! Recipes and Menus for Outdoor Entertainment
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3 1/2 lbs. flank steak
1/3 extra-virgin olive oil
1/3 cup tamari or soy sauce
1/3 cup red wine
1 Tbsp. minced ginger
1 clove minced garlic
1 Tbsp. brown sugar
coarse salt & freshly ground black pepper
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1/4 cup balsamic vinegar
1-2 Tbsp. horseradish
1 large thinly sliced red onion
6-8 julienned sun-dried tomatoes
1 Tbsp. extra-virgin olive oil
2 Tbsp. sesame oil
freshly ground black pepper
- Score flank steak in crisscross pattern. Place in large oblong baking dish.
- Combine oil, tamari, red wine, ginger, garlic, brown sugar and salt & pepper. Pour over steak and marinate in refrigerator for 3 hours or longer, turning several times.
- Bring steak to room temperature. Remove from marinade and grill on high 5 to 7 minutes per side or until desired doneness. Remove and let rest several minutes before diagonally slicing. At this point, can refrigerate or continue.
- While steak is resting, combine balsamic vinegar, olive oil, sesame oil and horseradish. Add onion, sun-dried tomatoes and cracked pepper to taste.
- Arrange steak on large platter. Cover with onion and sun-dried tomato mixture.
Comments
So did you just stick a hanging basket in there or is there some other trick I should know?
Thanks for sharing.
Have been OOT (at the lake) where this was taken. Nothing magical or too creative, karkki and dirty fingernails , simply a basket plunked in the top to keep the kindling dry then removed when in use.
Do hope you try the recipe, Connie. It's a family favorite, especially with all the men ... a great 'do-ahead' for company then assembled just before serving.
The petunias are indeed healthy, Digital Flower pictures, but no thanks to me really. It's the beautiful long days and cool UP NORTH evenings that add to the spectacular color. I so enjoy visiting your site, but still unable to access your comments.