Yeah, Steak is Good

A single-burner propane gas grill that conform...

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Have I told you about my super fancy grill? When we arrived in Alabama we realized that our gas grill was a casualty of the move. My Man figured out how to fix it – but the parts totaled about 1/3 of what the grill was worth. That broken grill sat on our back patio for the entire 11 months we lived there and we relied on good ole fashioned charcoal – and didn’t grill very much at all. About a  month before we moved I had a yard sale. That broken grill was put out at the sale with a FREE sign on it. It sat for about an hour until I looked up and I saw an old guy, cigarette hanging jauntily out of the corner of his mouth, dragging it super fast towards his car. He made no eye contact and had no questions.  We also sold our charcoal grill at that yard sale because My Man finally realized that it’s a pain in the butt to grill when you have to plan time for coals to warm up. Maybe back in our pre-kids day we could handle it – but now supper can not be late!

We didn’t even have our furniture yet when My Man went out and purchased a new fancy pants grill. We lugged that heavy thing into our empty living room and he lovingly put it together right there. Our back patio has a very small covered section, and that monster grill has prime real estate under the cover (even if my plicker love seat glider would look so much cuter).

This purchase has helped me make many a yummy meal this summer and this one of them. It’s a recipe from the August, 2011 issue of Cooking Light Magazine. It is easy to make and the salsa tastes like summer

Peppered Flank Steak and Salsa

  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground white pepper
  • 1/4 tsp coriander
  • 1/8 tsp red pepper
  • 1 (1-lb.) flank steak, trimmed
  • cooking spray
  • 1 1/2 cups diced red and yellow tomato
  • 2 Tbs sliced green onions
  • 4 tsp chopped fresh oregano
  • 1 Tbs olive oil
  • 2 tsp red wine vinegar
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  1. Preheat grill to medium high
  2. Combine first 6 ingredients. Rub spice mixture evenly over both sides of steak. Coat grill rack with cooking spray. Cook for 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
  3. Combine 1 1/2 cups tomato and remaining ingredients. Serve salsa over steak.

Of course I tweeked this recipe a little…. and just the salsa. I didn’t use yellow tomatoes – red only. I also didn’t have fresh oregano so I just sprinkled what looked like a good amount of dried oregano over the salsa and mixed it in.

Grill up and enjoy!


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