Hi all! I’m back from Phoenix. It was a crazy week. Unfortunately, my house hunting was not so fruitful. I did sign a lease for a townhouse that I liked, but after really thinking about and measuring, I realized that our bedroom furniture would not fit very well because the bedrooms were too small. Our king size bed would take up the whole room. Seriously. And let me tell you right now, we are NOT giving up our king size bed. It is glorious. Our dresser and nightstands aren’t very big, but it would be a really tight squeeze and I think it would just drive us nuts. So, we took back the offer and are now holding out for something better. It’s a little scary since we are supposed to move in one month, but I am trying to remain positive that something will come up!
I wanted to make a nice dinner for my husband this weekend after his week of being a bachelor where he ate a bunch of frozen stuff all week long. Although fall is fast-approaching, it is still a gazillion degrees here in FL so grilling was the way to go! I love meals where you can throw everything on the grill! This meal is so simple. The marinade for the steak is so tasty! I also grilled some fresh corn on the cob and topped it with some extra of the chive butter that I used for the potatoes.
- 1 1/2 lb. flank steak
- 1/4 cup low-sodium soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup balsamic vinegar
- 1/2 tbs. Montreal steak seasoning
- About 8 red-skinned potatoes, rinsed and scrubbed, then sliced in half length-wise
- 2 tbs. unsalted butter
- 1 tbs. chopped chives
- 1/2 tsp. garlic salt (or to taste)
- Place the steak in a deep dish or baking dish. Whisk together the vinegar, soy sauce, Worcestershire sauce, and the Montreal steak seasoning in a small bowl. Pour the mixture evenly over the steak. Cover with foil and refrigerate for at least 6 hours.
- To cook the steak, heat grill on medium heat. Grill the steak for about 5 minutes and then turn over and continue to cook for another 4 minutes or so or until the meat is cooked to your preference. Let stand for 5 minutes before slicing.
- Boil the potatoes for about 10-15 minutes until they are partially cooked. Drain the water and let the potatoes cool enough so you can touch them.
- Melt the butter in a small bowl, stir in the chives and garlic salt. Brush some of the butter mixture on top of each of the cut, flat side of each potato. Place each potato with the buttered side down onto the grill. Grill for about 3-4 minutes until the potatoes are browned, flip and grill the bottoms (you can brush some additional butter if desired) for another 5 minutes or so until the potatoes are cooked thoroughly.