Memorial Day Main Menu
(Click Marinated Flank Steak for a pdf of the Grilled Marinated Flank Steak Recipe)
- Olive oil
- Balsamic vinegar
- Salt and pepper to taste
- 1 large eggplant
- 2 zucchini
- 2 yellow squash
- 3 large portabella mushrooms
- ½ lb baby carrots
- 1 lb asparagus
- 2 bunches of green onions
- 2 red peppers
Slice each vegetable (except carrots, asparagus, red peppers and green onions) into ¼ inch slices. In a large bowl, combine 1 cup olive oil, ½ cup of balsamic vinegar and salt and pepper to taste. Add first vegetable and toss so all are covered with the marinade. Remove that vegetable and grill on each side for about 2 minutes (carrots will take a bit longer). Add the next vegetable and repeat for all but the red peppers.
For the red peppers, place the whole pepper directly on the grill and turn as each side becomes charred. Once the entire pepper is blackened, remove from the grill. Allow to cool and then take a piece of paper towel and remove the skin. Remove the core of the pepper and slice into ½ inch pieces.
Arrange all vegetables on a platter and enjoy!
Grilled Portabella's with Herb Goat Cheese
- 5 large Portobello mushrooms, stems removed
- Extra-virgin olive oil
- Salt and pepper, to taste
- 8 ounces fresh goat cheese
- 1 small clove garlic, minced
- 2 sprigs fresh thyme
- 2 sprigs fresh cilantro
- 1 sprig fresh rosemary
- 1 sprig fresh dill
- 3 to 4 large fresh basil leaves
Clean the dark black gills from the mushrooms, then drizzle both sides with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook.
In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs, minced.
Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved.
When the mushrooms begin to get soft and give off a little of their juice, (6-7 minutes) add a nice spoonful of the goat cheese mixture right into the center of each Portobello, where the stem was.
Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft.
Alexi's Grilled Marinated Flank Steak
- 2-3lb Flank steak, visible fat removed
- 2 cups soy sauce
- 3 Tbsp Sriracha hot sauce (or other hot sauce)
- 4 cloves garlic, chopped
- 1 can crushed pineapple
- 1 tsp black pepper
- 1 bunch cilantro
Combine and blend all ingredients except steak. Place the steak in a plastic Ziploc bag and pour marinade over the top. Marinate steak for at least one hour (the longer the better!).
Grill until desired doneness. Let rest 5 minutes. Slice across the grain.
Here’s a temperature chart to help you have the perfectly done steak!
Cook to 125°, let rest until meat reaches 130°
Cook to 130°, let rest until meat reaches 135°
Cook to 140°, let rest until meat reaches 145°
Cook to 155°, let rest until meat reaches 160°
Letting the meat rest is crucial to having a juicy, flavorful steak. Let it rest at least 5 minutes before cutting into it.