Balsamic Skirt Steak

Really simple and really fantastic. That's all I have to say. My husband would be happy if I stayed a woman of such few words for a while but that's never going to happen, nope never! LOL! 

Balsamic Skirt Steak with Zucchini
adapted by There's Always Thyme to Cook

Source: Martha Stewart - Everyday Food, September 2012
Printable Recipe

1 1/2 pounds skirt steaks, pounded thin; cut into 4 pieces

olive oil

4 cloves garlic, minced

3 zucchini, cut into half-moons

salt and pepper

3/4 cup balsamic vinegar

In a large skillet, on medium-high, heat about 2 tablespoons of olive oil. Add the garlic and zucchini, season with salt and pepper, and sauté until zucchini is browned in spots and just softened, about 6-8 minutes. Transfer to a bowl.

Add remaining tablespoon oil to skillet. Season steak with salt and pepper and cook until browned, turn steaks over and cook to desired doneness. Transfer to a plate. 

Drain the fat from the skillet, then add the vinegar, salt and pepper, to taste. Cook, stirring, until reduced by about half, about 2-3 minutes. Add the steak to the pan for another minute to heat through. Serve the steak along with the zucchini. Drizzle the steak with more sauce and serve.

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South Carolina BBQ Sauce

Was never a fan of yellow mustard so if I saw it in a recipe normally I'd pass. My favorite is a hot Dijon or a spicy brown. But I was looking for something new from our two usual go to rib sauces and I figured I'd give the yellow a try. My imaginary friend from internet space, San, had recommended this one highly and we liked it so much I made it twice in one weekend. It was so good on the baby back ribs that we decided next day to try it on skirt steaks and chicken wings. Good decision. This is a keeper. Thanks San!

South Carolina BBQ Sauce

adapted by There's Always Thyme to Cook
Source: from San, original recipe posted by Ruthanna on Gardenweb

Printable Recipe

2/3 cup yellow prepared mustard
1/2 cup white sugar
1/4 cup brown sugar
1 cup cider vinegar
2 tablespoons chili powder (medium heat)
2 teaspoons black pepper
5 to 6 drops Tabasco sauce
1/2 teaspoon soy sauce
1 tablespoon butter

Combine all ingredients except the soy sauce and butter in saucepan. Be careful as the sauce will smell very pungent. Simmer for about 15 to 20 minutes. Remove from heat. Stir in soy sauce and butter.

Use as a basting sauce for barbequed meat or as a condiment alongside grilled pork, beef or chicken. Also good on pulled pork sandwiches. 

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Korean-Style Steak Taco's

It was a gorgeous day, perfect time to grill. The June magazines have tons of grilling recipes so I started to flip through the piles of magazines I have just waiting to be read and found plenty of recipes I put on the list to try. Tonight grilled steak taco's won out. They always do.

 

Flipping through Cooking Light I saw Korean Steak Taco's. The recipe was extremely similar to the Korean Steak Taco's I made a few months ago. The taco's had looked fantastic when I saw them on the blog, For the Love of Cooking. So I made Pam's version, which was excellent. This time we tried the Cooking Light version, very similar. Also a winner, this one had a bit more heat!

Made it with a flat iron steak, like a London broil. We love this cut of meat, and it worked well with the taco's. The Griller has finally gotten the hang of it, perfectly grilled, perfectly cooked. Rare in the middle for us, and overcooked at the ends for Miss Picky.

 

Everyone's happy! Even Grandma, she didn't bother to use extra chili sauce. But she's finally getting used to the heat!

  

Korean-Style Steak Taco's
adapted by There's Always Thyme to Cook 
Source: Cooking Light, June 2012
http://www.myrecipes.com/recipe/korean-style-beef-tacos-50400000121408/
Printable Recipe

1/4 cup sugar
6 tablespoons lower-sodium soy sauce
2-3 tablespoons Sriracha, or any Asian chili sauce or paste
juice of 1 fresh lime
2 tablespoons dark sesame oil
3 garlic cloves, minced
1 flat iron steak, sliced against the grain into thin strips

salt and pepper, to taste
8 (6-inch) whole wheat tortillas
Quick Pickled Cabbage
3 tablespoons sliced green onions

avocado, sliced

lime wedges, for garnish

Combine first 6 ingredients in a shallow dish. Add steak to dish; cover. Marinate in refrigerator for about an hour, turning after 30 minutes.

Preheat grill to medium-high heat.

Remove steak from marinade, and discard marinade. Grill steak until desired degree of doneness. Remove from grill and let stand for a minute or so. Slice thinly, against the grain. 

Grill tortillas 30 seconds on each side or until lightly charred; keep warm. Place 2 tortillas on each of 4 plates, and divide steak evenly among tortillas. Divide the Quick Pickled Cabbage evenly among tacos; add some sliced avocado's, sprinkle with onions. Serve with a squeeze of lime and top with some Sriracha sauce.

Quick Pickled Cabbage 
adapted by There's Always Thyme to Cook   
Source: Cooking Light, June 2012
http://www.myrecipes.com/recipe/korean-style-beef-tacos-50400000121408/

2 cups broccoli slaw
2 cups green cabbage, shredded
2 garlic cloves, crushed
1/2 cup rice vinegar
2 tablespoons lower-sodium soy sauce
2 tablespoons simple syrup (or 1 tablespoon sugar mixed with one tablespoon of water)
2-3 teaspoons Sriracha Chili Sauce
lime wedges, to squeeze a little over the slaw when you serve

Place cabbage and broccoli in a medium bowl. In a microwave safe bowl, mix together the vinegar, soy sauce, simple syrup, garlic and chile sauce. Microwave for 1 minute, stir again and microwave for another 30 seconds. Pour warm vinegar mixture over the slaw mix; toss. Let stand at least 30 minutes.

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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.

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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.

 

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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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