Flank Steak Marinade

from Dad

For one 2 lb steak:

1/2 c soy sauce

2-3 T honey

several cloves garlic, chopped

1/2 bunch green onions, chopped

2-3 T lemon juice

s&p to taste

dried onions/garlic if you like

Mix together.  Score steak both directions and both sides.

Lay plat in pan and pour marinade over it; turn steak to completely cover.  Cover with foil/wrap and let sit for 48 hours in fridge.

BBQ for 20 min.  Let rest, then slice thinly at an angle to serve.

London Broil

I always stock up with this goes on sale for under $2/lb.

from Allrecipes.com

1 clove garlic, minced

1 t salt

3 T soy sauce

1 T ketchup

1 T veg oil

1/2 t pepper

1/2 t oregano

4 lb flank steak

2 t Worchestershire sauce

3 T lemon juice

Score both sides of meat in both directions about 1/8" deep resulting in a diamond pattern.  Marinate in ziploc bag.  Freeze or grill or broil 3-7 min per side.

Herbed Chicken Tenderloins

found on the back of our chicken bag when we were in college

1 lb frozen chicken (16 tenderloins)

1/4 melted margarine

1/2 t dried oregano

1/2 t dried rosemary leaves, crushed

1/2 t dried sage

1/4 t salt

1/4 tsp coarsely ground black pepper

In small bowl, combine margarine, oregano, rosemary, sage, salt and pepper.  Place frozen tenderloins in foil-lined baking pan.  Brush evenly with herb mixture.  Bake at 375F for 18-22 min till done.

To grill:  Place chicken on grill, brush with herb mixture.  Grill 5 minutes, turn, brush mixture on the other side of the chicken and grill 6 to 7 min until done.

Food Storage:  Use canned chicken, oil instead of margarine, and quickly saute until heated through.

Grilling Steak

1. ROOM temp. meat (this took more than an hour out of the fridge for me)
2. Turn your gas grill up as far as it will go - and let it heat up. This would be 600+ degrees.
3. Rub your steaks on both sides with salt and pepper or your steak seasoning.
4. Sear those steaks! 2-3 minutes each side.
5. Remove from heat and turn down your grill (this achieves the effect of indirect heat) - leave it open to help it cool down a bit.
6. Brush olive oil over both sides of the steak. This adds that yummy "crust". I added some more seasoning at this point.
7. Put back on grill and cook till done. Medium is 140-150 degrees F.
8. Let the meat rest for five minutes so the juices will stay in the steak. If you cut in too soon the juice will just run out all over your plate.
9. Enjoy!