Flank steak is a great summer beef entree.  It’s easy and serves a crowd.  I also served this recipe on the fourth.  The marinade is delicious.  It is based on two recipes, one from Serious Eats and one from Simply Recipes.  Enjoy!

INGREDIENTS:
• ½ cup Worcestershire sauce
• ¼ cup soy sauce
• 3 tablespoons brown sugar
• 4 anchovy filets
• 2 cloves garlic
• 2 tablespoons Dijon mustard
• 2 tablespoons tomato paste
• ½ cup vegetable oil
• 2 tablespoons chopped chives
• 1 medium shallot, minced (about 2 tablespoons)
• 1 whole flank steak, about 2 pounds

DIRECTIONS:
• Combine Worcestershire sauce, soy sauce, brown sugar, anchovies, garlic, mustard, tomato paste, and vegetable oil in a blender and blend until smooth, creamy, and emulsified.

• Transfer 1/3 of marinade to a small container, add chives and shallots, stir to combine, and reserve.

• Place flank steak inside a gallon-sized zipper-lock bag with remaining marinade. Press out air, seal bag, and allow meat to marinate, turning occasionally, for at least 1 hour and up to 12.

• Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak.

• Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.

• Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.

• Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.

Serves 6.

I have been slightly preoccupied with planting this past month and my new recipes posts have been slim.  So today I want to share my Fourth of July barbecue recipes.  I’ll start with the delicious chicken recipe and sauce.  It’s found in the current issue of Bon Appetit and this may be my favorite marinade of all time.  You’ll probably need to shop for the ingredients but the extra time is well worth it.  I love chicken thighs… they are moist, succulent, tasty, and soooo cheap.  Let’s face it, when cooking for a crowd sometimes it’s nice not to spend a fortune on meat.  The recipe calls for cubing the thighs and putting the meat on skewers, but I like them whole and grilled.

INGREDIENTS:
• ½ cup brown sugar (packed)
• ½ cup unseasoned rice vinegar
• 1/3 cup hot chili paste
• ¼ cup of fish sauce
• ¼ cup Sriracha
• 2 teaspoons finely grated peeled ginger
• 1 ½ LB skinless boneless chicken thighs cut into 1½ – 2″ pieces
• 8 bamboo skewers (soaked in water for at least 1 hour)

DIRECTIONS:
• Prepare grill at medium-high heat.

• Whisk the first 6 ingredients together then coat and toss the chicken pieces and thread 4-5 pieces onto a skewer.

• Transfer the marinade to a small sauce pan and bring to a boil.

• Reduce heat and simmer until reduced by ½ (1 cup) 7-10 minutes.

• Grill chicken turning and basting with the sauce 8-10 minutes.

Ready to serve, enjoy!!!