Although in my previous post I mentioned that my husband and I rarely eat beef, it seems this week, we've had it two nights in a row. However, Foodtown had flank steak on sale for $8.99/lb. I can't believe how expensive this cut of meat has gotten over the years. I felt like having some grilled beef, so I got out my recipe for spice-rubbed grilled flank steak, which is a recipe by Ruth Cousineau from Gourmet Magazine, August 2001.
This is another go to recipe for me. I've made for family suppers and dinner parties. Although the meat is to marinate for at least eight hours, I did it only for four hours, poor planning on my part. Despite the short period of marinating, the spicy mixture permeated the meat and was very aromatic. I had the meat come to room temperature a bit before grilling. I grilled it eight minutes per side and it was perfect, a little rare in the center.
As I had some lentils left over from the weekend, I scoured the epicurious.com website for a recipe I could use for my cooked lentils. I came across lentil salad with tomato and dill. The recipe appeared in Gourmet Magazine August 2005. I tweaked the recipe since my lentils were already cooked. I added chopped garlic and dried dill instead of fresh. I had to amp up the salt a bit as I cooked my lentils in plain water. I must say, the lentil salad was terrific. I used both the basil and heirloom tomatoes from our garden. It was a great alternative to potatoes. I rounded out our sides with sweet, white corn from Matt's Farm Market (65¢ an ear, when purchasing less than a dozen).
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A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.