Soy Grilled Flank Steak

All I can say is that this was one really great marinade. We loved it. I made it for grilled halibut and my family minus Miss Picky, loved it. Go figure they'd flip for fish these days. I didn't want to push my luck with the fish so just in case I also made it with a flank steak. Sort of Surf and Turf? 

The leftover steak was just as good in a salad the next day. There was no fish left. You could have picked me up off the floor that they loved it so much. That was a complete shock. We're really doing well with the fish on the menu lately. So fish is on the menu again this week.

Soy Grilled Flank Steak

adapted by There's Always Thyme to Cook

Source: bbq.about.com

Printable Recipe

1 2-lb flank steak

2 tablespoons butter

2 tablespoons honey

1 tablespoon lemon juice

1 tablespoon soy sauce

2 cloves garlic, minced

1 chopped serrano chile

salt and pepper to taste

Combine all ingredients, except the halibut, in a small saucepan over a medium heat. Mix until honey is dissolved. Preheat grill on medium-high. Place the flank steak on the grill and cook for about 6 minutes per side, basting with the marinade. Grill until desired doneness. Transfer to a cutting board and let stand 5 minutes. Thinly slice steaks diagonally across the grain.

Leftovers are great in a salad the next day. Delicious on steak, fish or chicken, too.

Joining 

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and
 

Souper Sundays (soups, salads and sandwiches) @ Kahakai Kitchen

with the

 Souper Sunday weekly round-up of recipes

 

 and 

Food on Friday at Carole's Chatter

  

 

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Wordless Wednesday: Cupcakes!

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Tomato Vinegar

Salad with Tuna, Feta, Chick Peas and Broccoli Slaw with Tomato Vinaigrette

This was a simple dressing. All I did was use about two tablespoons of the vinegar and one tablespoon of olive oil. Salt and pepper to taste. For me that means lots of pepper. The tomato vinegar went really nicely with the feta, tuna (canned, in oil, drained well) and chick peas.  Tomato vinegar is new to me, and I loved it. Was really delicious. The vinegar had such nice flavor, a little goes a long way. If you can find it, give it a try!

Joining 

 Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.
 

Souper Sundays (soups, salads and sandwiches) @ Kahakai Kitchen

with the

 Souper Sunday weekly round-up of recipes

 

 Mosaic Monday  at the Little Red House

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Wordless Wednesday: Princess Cake

Source: Lisa F - Bridal Shower, March 2012

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Asian Glazed Grilled Salmon with Broccoli Slaw

Slowly we're eating more and more fish. Not often, but way more than never. I saw this glaze over at Karen's Back Road Journal and it looked so good, I had to try. Together with the broccoli slaw it was one fantastic dinner. We really enjoyed it. Miss Picky had chicken with the glaze.

The fish stuck a little to the grill so next time I think I will take a cue from Judy at a Tasty Thought and get one of those grill pans for the grill.

Asian Glazed Grilled Salmon
adapted by There's Always Thyme to Cook

Source: http://backroadjournal.wordpress.com/2012/03/01/asian-glazed-salmon/
Printable Recipe

1 teaspoon grated ginger
2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 tablespoons fresh squeezed lime juice
1 tablespoon rice wine vinegar
2 tablespoons peanut oil (I used olive oil)
2 tablespoons sweet chili sauce.
1 teaspoon sesame oil

1 clove garlic, minced

Heat the sesame oil and the garlic over medium heat and sauté for about a minute but do not let the garlic burn. Add the rest of the ingredients. Simmer for two to three minutes to combine flavors. Remove the glaze from the heat and set aside.

Place the salmon skin side down on a hot grill, for about five minutes or more depending on the thickness of the fish. Use a fish spatula to carefully turn the fish to cook the other side, another 5 minutes or more, depending how you like your fish cooked. Remove skin, drizzle with glaze and serve with Broccoli Slaw and lime wedges.

Broccoli Slaw With Pad Thai Dressing
adapted by There's Always Thyme to Cook
Source: http://backroadjournal.wordpress.com/2012/03/01/asian-glazed-salmon/

Printable Recipe

Dressing:

5 tablespoons bottled Thai peanut sauce
2 tablespoons lime juice
1 teaspoon rice wine vinegar
1 teaspoon peanut oil in a bowl

salt and pepper, to taste 

Whisk ingredients well.

1 bag broccoli slaw

1/4 cup chopped peanuts (I used salted cocktail peanuts)

cilantro (optional)

green onions, sliced (optional)

Empty a bag of broccoli slaw into a bowl. Add most of the peanuts, reserve some for garnish. Pour the dressing over the slaw and mix well. Refrigerate for about 30 minutes for the flavors to mix. Remove from fridge and toss with the reserved chopped peanuts. Garnish with chopped cilantro and sliced green onions, if desired.

Joining 

 Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.

 

Souper Sundays (soups, salads and sandwiches) @ Kahakai Kitchen

with the

 Souper Sunday weekly round-up of recipes

 

 Mosaic Monday  at the Little Red House

and Food on Friday at Carole's Chatter 

 

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