Grilled Flank Steak with Corn, Black Bean and Avocado Salad

This is another recipe from the Summer Weekend Wizards cooking group. This was very fast and easy to come together. This was my first time making flank steak, but it will not be my last. The steak was juicy and had great flavor. The salad was a nice contrast with the smooth and creamy avocado. I added an extra jalapeno for some added heat.

Grilled Flank Steak with Corn, Black Bean and Avocado Salad
from Weight Watchers

1 pound lean flank steak
1 medium garlic clove, peeled, and smashed
1 tsp lime juice
1/8 tsp salt
1/8 tsp pepper

Salad
1 jalapeno pepper, minced (added 2 peppers)
1 small corn on the cob, cooked, kernels removed
1/2 medium avocado, peeled, pitted, and diced
1 cup canned black beans, drained and rinsed
4 tsp lime juice
2 tbsp cilantro, minced
1/8 tsp salt
1/8 tsp pepper

• Preheat grill to medium hot.
  
  
• Score steak on one side by making shallow crisscross slashes with a sharp knife; rub garlic over cut surface of steak. Brush steak with lime juice and season with salt and pepper; set meat aside for 10 minutes to allow meat to absorb flavors.
  
  
• Meanwhile, combine salad ingredients in a medium bowl; stir gently and set aside.
  
  
• Grill steak for 5 minutes on first side; flip and grill until well-browned on outside and medium-rare inside, about 5 to 6 minutes more. Immediately remove steak from grill and set aside on a clean plate for 5 minutes for meat to reabsorb juices. Thinly slice steak across grain and serve with salad. Yields about 3 1/2 ounces of steak and 1/2 cup of salad per serving.

A Great Bottle of Wine leads to Surf and Turf Night

A few years ago we purchased a 2002 Domaine Drouhin Pinot Noir from the Willamette Valley in Oregon. 2002 was considered to be one of the all time greatest vintages of Pinot in Oregon. We had been wanting to open this bottle on a special occasion, but it hasn't happened. We looked at some wine vintage charts, and people were saying that the time to drink this wine is now. We were not going to let this bottle sit, so we said any day we opened the bottle it would be a special occasion!!! I suggested filet to my husband and he said "Why don't you just get a couple lobster tails too?" I didn't argue. We had a great lobster tail with garlic butter, Gorgonzola topped filet, baked potatoes, bread, and a fall inspired spinach salad. The wine did not disappoint. It was well worth the wait. It was very balanced, with a nice smooth finish with a hint of tannins.

Fall Inspired Spinach Salad

1 bag washed baby spinach

3 pieces turkey bacon, cooked and chopped

1/2 honeycrisp apple, diced

walnuts, chopped

Gorgonzola cheese

raspberry vinaigrette, purchased

Mix spinach, bacon, apple, walnuts, and cheese in bowl.

Drizzle with vinaigrette.

Lobster Tails with Garlic Butter

2 9oz lobster tails, frozen

3 cloves garlic

1 stick butter

Place frozen lobster tails in cold water and soak for 1 hour to thaw.

Change the water every 20 minutes.

With kitchen shears, cut a large V shape (with the point on the end of the fin) and remove to expose the lobster meat.

Spread the tail open.

Place tails on a broiler pan.

Broil shell side down for 3 minutes.

Flip tails over and broil for 7 more minutes.

Melt butter in small saucepan with 3 cloves of smashed garlic.

Heat until butter melted and the garlic is fragrant.

Remove the garlic, and place the butter in a lobster butter warmed set and drizzle some on the tails.

Light the tea light candle to keep the butter warm.

Grilled Filet Mignon topped with Gorgonzola Cheese

2 10 oz filet mignon steaks

salt, pepper

Gorgonzola cheese

Preheat grill to high heat.

Sprinkle both side of the steaks with salt and pepper.

Sear the steaks for about 5 minutes per side.

Sprinkle the cheese on steaks and place in the oven on broil to melt the cheese for about 1-2 minutes.

Steak Diane Dinner Party

My brother in law and sister in law came over for a dinner party. We all had a tough week (some of us worse than others). We had a lot of great food. Some was premade. Here are the recipes for what I made.

Menu

Shrimp Cocktail

Gouda cheese and crackers

Spinach dip and crackers

Smashed Garlic Cheddar Potatoes

Grilled Corn

Steak Diane

Chateau Gravat Medoc bordeaux 2005

Frappuccino Martinis

Angel food cake with berries and whipped cream

Strawberry Shortcake Cheesecake

Smashed Garlic Cheddar Potatoes

2 lbs red skin potatoes

3 cloves garlic, smashed

1/4 cup shredded cheddar cheese

3/4 cup milk (more or less for desired consistency)

salt and pepper

Dice potatoes into 1 inch chunks.

Boil potatoes and garlic for 20 minutes until fork tender.

Drain potatoes and add cheese, milk, salt and pepper.

Mash with potato masher until mostly smooth.

Grilled Corn

6 ears corn

butter

salt and pepper

Remove husks and silks from corn and pat dry.

Grill on medium high for about 8 minutes (turning every 2 minutes).
Drizzle with butter and salt and pepper.

Steak Diane

Inspired by Paula Dean, but with much less butter

3 tbsp butter

1 tsp extra virgin olive oil

2 cup sliced mushrooms

1/2 cup diced red onion

3 cloves garlic, minced

1/2 of lemon

2 tsp Worcestershire sauce

pinch salt

1/2 tsp pepper

3 tbsp fresh parsley leaves

4 ribeye steaks

Add butter and oil to pan.

Add mushrooms, onion, garlic, lemon juice, Worcestershire sauce, salt, and pepper to pan.

Cook until mushrooms are tender (about 7 minutes).

Stir in chopped parsley.

Salt and pepper the steaks.

Grill steaks on medium high heat for about 4 minutes per side.

Drizzle sauce or steaks.

Frappuccino Martini's

9 1/2 oz bottle Starbucks frapaccuccino coffee drink

1 1/2 oz Absolut vodka

chocolate syrup

Drizzle martini glass with chocolate syrup.

In a cocktail shaker, mix coffee and vodka.

Shake and pour into martini glass.