Simply Amazing Bourbon Flank Steak

Meet Flank. Flank is my new friend. Liquor him up, and he is the life of the party! Our party consisted of just a few friends and a wonderful night of good, ol’fashioned steak and potatoes.

Bourbon and Brown Sugar Flank Steak is one of those steaks that you have got to try. We had some friends over and they said that it was one of the best steaks that they have ever eaten. And “OH MY” the flavor is just irresistible. Have I got your mouth watering yet? Good because it should be, and I know mine is.

First of all you will have to get some bourbon. I used Ezra Brooks Bourbon Whiskey. The Liquor Shop attendant recommended it to me, as it is an inexpensive, good quality bourbon whiskey. Then, I went to the meat counter and asked for a 2 pound “trimmed” flank steak.

Be sure to give your dish some time. I recommend that you marinade this steak over night.The sides become easy to cook, and all you need to do is throw it on the grill.

Get a Ziploc bag or a Tupperware container and combine the first seven ingredients: Brown sugar, minced green onions, bourbon, soy-sauce, Dijon mustard, and Worcestershire. DO NOT poke, prod, pinch, or do any thing else to tenderize the meat. Just stick it in the bag and refrigerate over night. Let the alcohol, sugar, and marinade all blend together and tenderize the meat on its own.

One day later, remove the steak, and stick it on the grill (5 minutes on each side approximately), depending on how you like your steak cooked. Add some cornstarch to the marinade and heat it up for a nice gravy. This steak was fast, easy, flavorful, pink in the middle, and moist.

Check out the recipe and remember, “Marinade, wait, and be the life of the party in a whole new way.”

Click on the links above for the recipe.

Salmon with Mustard Cream

Salmon with Mustard Cream and Pan Roasted PotatoesI have cooked many things since I started this blog. Some have been winners and others have been duds. The things that I put on here are generally what I would call successes or definite winners. This one was definitely a winner. My wife said that it had to be one of the best dinners that I have made so far.

This was one from the Cooking Light Superfast Suppers cook book that my wife got when she was doing Southern Living At Home. It is actually one of our favorite cookbooks. For one, it gives you parings like the one that I did that night. Salmon with Mustard Cream Sauce and Pan-Roasted Potates. If you can find this cookbook I would definately recommend it.

The potatoes were basically store bought potatoes wedges that you find in the freezer section of your grocery store (such as Simply Potatoes). Heat oil in a skillet, put the potatoes in it with some greek seasoning and some fresh ground pepper. It takes about 10-12 minutes to make.

The salmon is broiled and you will need a good broiler pan to make this work the best. Crack some pepper on top of it, and sprinkle it with a little lime or lemon juice. It doesn’t need very much juice to give it a little more of a ting. So don’t over do it. It says that it takes about 8 minutes, but I let it cook a little longer to make sure that it was fully cooked. I also made the potatoes and the cream sauce while it was broiling. This did in fact make it super fast and super easy.

I recommend having your Fishmonger cut the pieces to size and find some really fat pieces of meat as well. Because I did this in advance, I didn’t have to worry about size issues or trying to cut them to the weight myself. I also left the skin on the fish. I don’t know that it really helped or hurt any, but it did keep the fish nice and together when I pulled it off the pan.

This is not only a great evening dinner plan, but it is also Super Fast and Super Easy just like the cookbook says. Just remember, “The simple things in life, can be the most enjoyable.”

Salmon with Mustard Cream
4 (6-ounce) Skinless Salmon Fillets
Cooking Spray
1/8 teaspoon coarsely ground black pepper
1/2 Cup reduced-fat sour cream
1 1/2 tablespoons Dijon Mustard
2 teaspoons chopped fresh dill
1/4 teaspoon coarsely ground black pepper
1 1/2 teaspoons lemon juice
1 garlic clove, minced
1/4 teaspoon salt

1. Preheat broiler
2. Place fish on a broiler pan; coat fish with cooking spray, and sprinkle with 1/8 teaspoon pepper. Broil about 8 minutes or until the fish flakes easily when tested with fork.
3. Combine sour cream and next 6 ingredients.
4. Place fillets on plates. Spoon sauce over fish.

Yield: 4 Servings (Serving Size: 1 Fillet and about 2 tablespoons sauce.)

Cooking Light Superfast Suppers, Oxmoor House 2003