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Welcome to the first installment of the Sunday BBQ with Chef Silly, a weekly column, where I tell you about what’s for dinner with a few easy tips on how to prepare a feast you will remember.  On today’s menu we have:

Flank Steak Salad

Grilled Zucchini and Asparagus

Homemade Ice Cream Sandwiches with Mint Chocolate Chip Ice Cream

 

Flank Steak Salad

Ingredients:  Flank Steak (1/2 lb./person) , Iceberg Lettuce, Romaine Lettuce, 2 Carrots, Cherry Tomatoes, Peter Lugar’s Sauce, Frozen French Fries, BBQ sauce for marinade, Parmesan Cheese sliced thin

– Marinate Flank steak in BBQ sauce for at least one hour

– Cook Flank Steak on the BBQ (cooking time varies depending on size of steak, but make sure to get a good char on both sides, minimum of 8 minutes on each side with the grill on high heat)  Once you take the meat off the grill, allow it to sit for 3-5 minutes to allow the juices to redistribute.  Take a sharp knife and slice the steak AGAINST THE GRAIN and on an angle.

– Chop lettuce into bite size pieces, shred carrots and place in big salad bowl

– Put a splash of Balsamic vinegar and Olive Oil into a sauté pan on high heat.  Flash cook the cherry tomatoes in this mixture for 2-3 minutes.  These tomatoes will be plump and juicy and will add a sauce to the salad.

– Cook French Fries in the oven, season with salt and pepper

– Add steak, tomatoes and fries to the salad bowl and toss with the Peter Lugar’s Sauce.   Top with parmesan cheese

– Eat

 

Grilled Zucchini and Asparagus

– Slice the zucchini the long way and place in a Ziplock bag with the asparagus

– Marinate your veggies in olive oil, salt, pepper and a squeeze of lemon

– Place on grill and cook for 10 minutes, turning halfway through

– Eat

Dessert : Homemade Ice Cream Sandwiches with Mint Chocolate Chip Ice Cream

– Take your favorite cookie recipe (or buy them from the store if your lazy, we recommend Tate’s Chocolate Chip Cookies)

– Put some softened Mint Chocolate Chip Ice Cream into the center and wrap the sandwich in foil

– Place in the freezer for a minimum of 30 minutes to allow the ice cream to harden and take form with the cookies

– Eat

 

And until next time, EAT!

Tags : BBQChef SillySummer
Kathrina

The author Kathrina

Kathrina is an enthusiast of all-things college lifestyle. She's the expert!

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