Woo wee - I have a lot of catching up to do! In a nutshell, I turned in my notice at work and my last day was May 29th. I have enjoyed the last 5 1/2 weeks playing wife and mommy with LOTS of pool and play time. It has been Heaven!
In that time (and really since my last post in April) so much has happened. But in honor of summertime, I thought I would bring you up to speed on one of our favorite summer dishes. We grilled this meal out with my brother-in-law a few weeks ago. I will apologize in advance as I am using my new mini iPAD and trying to figure out how to upload my pictures properly.
Beer and Lime Marinated Flank Steak with Roasted Vegetables
2 cups Corona
2 cups lightly packed cilatro leaves (fresh)
1 cup lime juice (use fresh limes and not the green bottle - it is worth it as I have tried to cheat)
1 cup veggie oil
6 garlic cloves
4 pounds flank steaks
salt and pepper to taste
Process beer, cilantro, lime juice, oil and garlic in a food processor until ingredients are finely chopped. Place steaks in gallon zip lock bags and divide marinade between bags. Seal and refrigerate for at least 4 hours and up to 8.
Bring steaks up to room temprature by removing from marinade and sprinkle with salt and pepper on each side. Prepare your grill (medium high heat). Grill to your preferred doneness (approx 6 minutes each side). Transfer to cutting board and cut across the grain.
Recipe courtesy of Essentially Lilly: A Guide to Colorful Entertaining
The grilled veggies can be done to your preference - we used corn, tomatoes and zucchini and I made cilantro butter to roast them in on the grill.
1/2 cup of margarine
1/4 cup minced cilantro
4 garlic cloves
stir together - yields a cup
And with that, I am back to packing for the beach.