new-recipe-week: Recipe #20 Flank Steak with Grilled Corn on the Cob ...

This week, I deviated from the normal new recipes. All of the recipes for this dinner are something that my guest chef, Adam Evans, and I put together ourselves. I'm visiting the big State of Texas this week, so my apologies to those of you non-meat eaters, but that means I needed to grill up some good Texas beef. I have made these recipes the way that I norally cook (without a recipe, so you will have no measurements or nutritional value on this one! Happy Cooking!

Master griller Adam.

Adam will be making his comments in red, while mine will be in blue.

To bad only the sear part of the grill worked nice and red at this point.

First, a trip to the grocery store, where Adam learned how to check out the corn before purchasing. Look at the tips to make sure a worm hasn't been there before you have.

Next, it's off to select the steaks for tonight's dinner. Be sure to pronunciate well when ordering, we almost ended up with filets instead of flank steaks ($72 vs $27!).

Adam marinated the steak with EVOO and some of Il Fustino's olive oil with Jalapeno, topped off by fajita seasoning. We marinated all day while we went off to do touristy things in San Antonio.

Duke made sure the steaks were marinated appropriately.

We made some beautiful guacomole for an appetizer. First, we chose Avocados that were just soft to the touch. After peeling and mashing Adam added lemon juice (to keep the color), two tomatoes, Pico De Gallo (not much, Adam doesn't like onions!), garlic salt to taste and Pace Picante Sauce. Keep the pits in until serving to also keep the green color)

For our side dish, we took cubed squash and sliced Zucchini and squash and marinated with EVOO with Montreal steak seasoning, garlic salt and fresh rosemary. Also marinated some green onions and sweet red peppers with EVOO and Montreal steak seasoning. (Sorry for the blurry picture, either too much or not enough wine yet!)

What would dinner be without the right wine? I went wine tasting in the rolling hills near San Antonio and chose a delightful Petite Sirah from Bending Branch Winery bendingbranchwinery.com to have with dinner; notice I even took the time to decant the wine :).

The other side dish was our corn on the cob. First I took out the silk and then soaked the corn in water with the husks on. I couldn't decide whether to grill with the husks on or off and ultimately grilled with husks on (husks off would have been better). I forgot to put some oil on the corn cobs, but they turned out great anyway, just buttered and salt and peppered to taste when done. (We also made some garlic bread, putting olive oil on bread, garlic salt and parmesan cheese.)

We grilled the vegetables on a medium heat for about 25 minutes, turning every 10 (in the end, I had a little incident of catching the husks on fire, but I had a very understanding group of people waiting to eat).

Master griller Adam.
I cooked the meat for four to five mins on each side if you like it med. rare