Grilled flank steak, Brussels sprouts, and grilled potatoes. 5/14/21

Grilled flank steak with grilled russet potatoes and sherried B. sprouts

Here is how this dinner shaped up. John marinated the flank steak which is a lean but tasty cut of beef which is tender when you slice it across the grain. Then he grilled it to a perfect medium rare.

While he was doing his thing I microwaved the potatoes until they were almost done and then sliced them in half and smeared on some olive oil and salt. At this point I handed the potatoes off to John for some grill time.

While he finished up grilling, I started the sprouts in a large covered pan with the cut sides facing down. I added about a cup of water, a quarter teaspoon of sugar, 2 teaspoons of butter, salt, and maybe two tablespoons of dry Marsala wine. These ingredients cooked covered until the sprouts were almost done and then I took off the lid and let the water evaporate. The sprouts then browned in the butter and sugar. They were super yummy.

We opened a bottle of 2005 Robledo Cabernet Sauvignon and toasted farewell to what we hope will be the last week of a pandemic heavy restrictions. All our adult family is now vaccinated and the grandkids are now eligible and will get their first shots on Monday. It is a time of celebration indeed!

This entry was posted in American, Beef, Easy, Grilling, Kitchen tips, Uncategorized, Vegetables and tagged , . Bookmark the permalink.

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