Music runs deep in my
veins. My dad introduced me to rock and roll at a very young age and I’ve been
singing, humming and dancing ever since.
Do you know how many
songs I sang over and over in my head while I spent hours of solitary swimming
a day?
A lot.
And even though I’m
pretty much in love with music, I have never been a huge concertgoer.
You have to be really
awesome to get me to shell out money to go see you when I could go jam out to a
great live band at a bar for free while I dance three feet from where they are
playing.
Of course there are
people who I have decided are worth the money.
Obviously I have seen
Billy Joel. Three times. And it would be way more if he would just go back on
tour already.
Imogene Heap was
phenomenal.
But last night Wes and
I shelled out a whopping seventeen bucks a piece to see this guy and were
completely blown away.
Best seventeen dollars
I’ve ever spent.
Wes and I have been
listening to Eric Hutchinson for about a year now and he is pretty much our go
to for any occasion. But nothing could have prepared us for how great he would
be live.
We spent almost two
hours moving and laughing and singing along.
He has an unbelievable
stage presence and an obvious zest for life and fun.
And you can make this
dish before you head out to rock out.
You will need…
2 lbs flank steak
½ cup balsamic vinegar
plus 3 extra tablespoons
2 tablespoons butter
2 shallots, minced
¼ cup fresh flat leaf
parsley
2 heirloom tomatoes
(or vine ripened if you don’t have heirloom) chopped
2 tablespoons olive
oil divided
Salt and pepper to taste
Start by seasoning
your meat liberally with salt and pepper.
Drizzle ½ cup balsamic
vinegar over the steak and let it marinate for 15 minutes. Flip the steak and
let it marinate for another 15 minutes.
While the meat is
marinating, combine your tomatoes and your parsley in a bowl and season them
well with salt and pepper. Toss and set aside.
After the meat has
marinated, heat your grill to high heat or heat a grill pan over high heat.
Lightly oil the grill
or grill pan with 1 tablespoons olive oil and place the meet on the hot grill.
Cook the meat about 6
to 7 minutes so that it gets a really nice sear on both sides.
After the meat has a
good sear, cook until the meat is medium rare in the center. About 20 minutes
total (meat will read 135 degrees F in the center).
When the steak is
done, remove it from the heat and cover it with foil to rest for 10 minutes.
While the meat is
resting, heat the remaining oil and the butter in a medium pan over medium
heat.
After the butter has
melted, add in the shallot and reduce the heat to low.
Cook the shallots
until they are translucent, about 1 minute.
Add in the remaining
balsamic vinegar and simmer until the liquid has reduced slightly.
After the liquid has
reduced slightly, remove it form the heat.
By now the meat has
rested. Cut it against the grain into 1/2-3/4 inch slices.
Top the steak with the
tomato mixture and then drizzle the balsamic shallots over the top.
Serve hot.
Love and Beer Floats
Angela
Balsamic and Heirloom Tomato Grilled Flank Steak
2 lbs flank steak
½ cup balsamic vinegar
plus 3 extra tablespoons
2 tablespoons butter
2 shallots, minced
¼ cup fresh flat leaf
parsley
2 heirloom tomatoes
(or vine ripened if you don’t have heirloom) chopped
2 tablespoons olive
oil divided
Salt and pepper to
taste
Start by seasoning your
meat liberally with salt and pepper.
Drizzle ½ cup balsamic
vinegar over the steak and let it marinate for 15 minutes. Flip the steak and
let it marinate for another 15 minutes.
While the meat is
marinating, combine your tomatoes and your parsley in a bowl and season them
well with salt and pepper. Toss and set aside.
After the meat has
marinated, heat your grill to high heat or heat a grill pan over high heat.
Lightly oil the grill
or grill pan with 1 tablespoons olive oil and place the meet on the hot grill.
Cook the meat about 6
to 7 minutes so that it gets a really nice sear on both sides.
After the meat has a
good sear, cook until the meat is medium rare in the center. About 20 minutes
total (meat will read 135 degrees F in the center).
When the steak is
done, remove it from the heat and cover it with foil to rest for 10 minutes.
While the meat is
resting, heat the remaining oil and the butter in a medium pan over medium
heat.
After the butter has
melted, add in the shallot and reduce the heat to low.
Cook the shallots
until they are translucent, about 1 minute.
Add in the remaining
balsamic vinegar and simmer until the liquid has reduced slightly.
After he liquid has
reduced slightly, remove it form the heat.
By now the meat has rested.
Cut it against the grain into 1/2-3/4 inch slices.
Top the steak with the
tomato mixture and then drizzle the balsamic shallots over the top.
Serve hot.
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