Grilled Flank Steak with Lime Marinade

I've been trying to spice up our grilling repertoire, and the best way always seems to be to marinate the meat then grill.  Which means easy because you can do it the day before then slap the meat on the grill.  Who doesn't like a good steak with flavor?  This one was delicious with a lime juice marinade with spice from chili flakes and ginger.

{Lime marinated grilled steak}

{Making the marinade}

{Steak basking in the lime-y goodness!}



Just FYI--because I am a grammar nazi--marinade it the actual liquid and marinate is the action.  So I'm not crazy alternating between the two.

Grilled Flank Steak with Lime Marinade

Serves 2

1/3 cup lime juice

2 tablespoons soy sauce

2 green onions, sliced

2 tablespoons ginger, minced

1/2 teaspoon chili flakes

1 1/2 pounds flank steak

1. Combine all the ingredients except meat and stir until combine.
2. Place steak in a container and pour marinade over steak.
3. Marinate overnight, shaking the meat around every so often.
4. Heat grill.
5. Place meat on grill and cook until desired doneness.
6. Serve.

How do you spice up your grilling?  I'd love to hear (and try) them!

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Homemade Ginger Ale

I've never been a huge fan of sodas--too sweet and carbonated for me.  However, I do love to drink ginger ale or Sprite on the very rare occasion (Ale8 is a local ginger ale that's my favorite and delicious!).  When it comes to mineral water--I could drink my weight in it.  So when I stumbed upon this recipe for an easy homemade ginger ale, I had to give it a try.  Delicious is all that it was--not too sweet with a real ginger taste.  My next trick will be to make homemade Sprite!

{Homemade ginger ale!}

{Fresh ginger}

{Sliced ginger crammed into a mixture of water and undissolved sugar}

{You might not be able to tell, but at this point the sugar was dissolved}

{Simmer for 15 minutes to get all the gingery-goodness out!}

{Store in a mason jar.  I kept the ginger in there}

{I mixed mine with mineral water}

Homemade Ginger Ale

Makes 8-12 cups

(depending on how much syrup is put in each drink)

1 pound fresh ginger, sliced (don't bother peeling)

1 1/2 cups sugar

1 1/2 cups water

1/2 cup lemon juice

1 liter club soda, plain seltzer, or mineral water

1. Combine sugar, water and ginger in a saucepan and bring to a simmer (right before it starts boiling).
2. Allow to simmer for 15 minutes--DO NOT STIR OR TOUCH!
3. When 15 minutes is up, pull pan off to the side to cool about 30 minutes.
4. Add lemon juice and store in an air-tight container; chill overnight.
5. Add 2 tablespoons of syrup in a glass with ice (a good starting point--add more or less according to your tastes).
6. Fill the rest of the glass with chosen sparkling beverage; gently stir to blend.

Do you have a favorite soda or drink that you make at home?  My next drinks will be Sprite (when I have a soda hankering again which might be a few months) and homemade lemonade (which happens to be my current craving)!

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Tuesday Tip: How to Make Whipped Cream

Mhmmmm whipped cream.  If you're like me, you get the store-bought aerosol cans and just eat it straight from the can!  No--you don't--a shame.  Homemade whipped cream is infinitely better (that goes without saying), and it is easy to make although it takes undivided attention because it can go from perfect to ruined in less than 30 seconds.  Plus, you can control the sweetness level.  Just be aware that homemade whipped cream doesn't last very long so please use it within 48 hours of making it!

{Homemade whipped cream!}

{Unlike meringue, when whipped cream, everything MUST be COLD}

{Pour heavy cream in the bottom of a mixing bowl and whip it!  WHIP IT GOOD!}

One Year Ago: Black Bean Brownies (one of my all-time favorites!!!)

Whipped Cream

Makes 2 cups

1 cup heavy cream

2-3 tablespoons powdered sugar (depending on how sweet you want it)

1. Place mixing bowl and beater inthe fridge for 30 minuets before whipping cream.  Everything has to be cold, or it will not whip!
2. Pour heavy cream into mixing bowl.
3. Whip cream on medium-high for 2 minutes.
4. Add powdered sugar.
5. Continue whipping until stiff peaks form, about 3 minutes after adding sugar (but check for yourself!  It goes fast!)
6. Refrigerate and use within 48 hours.

PS--If it gets chunky, then congratulations--you just made butter (yes seriously).  At this point, keep going and make sweet butter (coming at a later date!) or throw it out and start over.  Sorry!

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Grilled Asparagus

Nothing is better in the late spring/early summer than local grown asparagus that has been grilled.  Both mean that summer and warm days are ahead (if they aren't here already).  Plus the farmer's market will start to be in full swing!  I bought some asparagus at the farmer's market last week and had the hubby grill them that night!  Grilled asparagus is good to grill because it is quick and easy addition to any grilled meal.

{Grilled asparagus with some squeezed lemon juice}

{Trim off about 1 inch of the end}

{Drizzle with oil, salt and pepper}

Grilled Asparagus

Makes 2 servings

1 pound fresh asparagus, with tough end trimmed off
2 tablespoons olive oil
Salt and pepper
1 lemon

1. Drizzle oil, salt and pepper on asparagus.
2. Grill for about 4-6 minutes, turning every few minutes.
3. Squeeze lemon juice over asparagus before serving.

What kind of foods or traditions herald in the summer for you?

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