{"id":527,"date":"2009-07-11T12:38:24","date_gmt":"2009-07-11T19:38:24","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=527"},"modified":"2009-08-25T16:17:59","modified_gmt":"2009-08-25T23:17:59","slug":"friday-night-grilling","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=527","title":{"rendered":"Friday Night Grilling"},"content":{"rendered":"

Dinner & a DVD always make for a nice Friday evening.\u00a0 But grilling dinner makes the difference between Friday and TGIF!<\/p>\n

The DVD was Pride & Glory<\/a>.\u00a0 Okay, but nothing to write home about.\u00a0 Dinner, on the other hand, was blogworthy.\u00a0 The menu? Grilled marinated flank steak, corn on the cob, and broccolini saut\u00e9ed in butter & garlic.<\/p>\n

With tough pieces of meat like flank steak, I like to use a marinade made of half a cup of lime juice mixed with half a cup of soy sauce.\u00a0 The flavor is tangy, and the lime juice breaks down the meat’s toughness.\u00a0 I allow two hours for the flank steak to marinate.\u00a0 Before putting the flank steak in the marinade I lightly scored it with a sharp knife on both sides to keep it from curling on the grill:<\/p>\n

\"Flank
Flank steak showing scoring<\/figcaption><\/figure>\n
\"In
In the marinade<\/figcaption><\/figure>\n

I shucked two ears of corn and wrapped them in foil.\u00a0 They went on the grill first.\u00a0 It took 15-20 minutes to cook the corn, turning the ears over with tongs halfway through.\u00a0 A few minutes after putting the corn on, it was time for the flank steak.\u00a0 For medium rare, plan on about 15 minutes, flipping halfway through.\u00a0 These times are for a covered Weber charcoal kettle grill; if you’re using a hotter grill (and most grills, especially gas grills, cook a lot hotter), cut the times accordingly.<\/p>\n

\"Corn
Corn & flank steak on the grill<\/figcaption><\/figure>\n

Once the flank steak was on the grill with the corn, I ran inside and saut\u00e9ed some sliced garlic in butter in a small pan.\u00a0 I added the broccolini and saut\u00e9ed it for about five minutes, flipping it once with a spatula:<\/p>\n

\"Broccolini
Broccolini saut\u00e9eing in butter & garlic<\/figcaption><\/figure>\n

To serve, I sliced the steak across the grain:<\/p>\n

\"Slicing
Slicing the flank steak<\/figcaption><\/figure>\n

The movie was maybe worth three stars, but our five-star dinner pulled it up to four.\u00a0 Dinner & a DVD . . . yes, definitely a TGIF experience.<\/p>\n","protected":false},"excerpt":{"rendered":"

Dinner & a DVD always make for a nice Friday evening.\u00a0 But grilling dinner makes the difference between Friday and TGIF! The DVD was Pride & Glory.\u00a0 Okay, but nothing to write home about.\u00a0 Dinner, on the other hand, was blogworthy.\u00a0 The menu? Grilled marinated flank steak, corn on the cob, and broccolini saut\u00e9ed in butter & garlic. With tough pieces of meat like flank steak, I like to use a marinade made of half a cup of lime juice mixed with half a cup of soy sauce.\u00a0 The flavor is tangy, and the lime juice breaks down the meat’s toughness.\u00a0 I allow two hours for the flank steak to marinate.\u00a0 Before putting the flank steak in the marinade I lightly scored it with a sharp knife on both sides to keep it from curling on the grill: I shucked two ears of corn and wrapped them in foil.\u00a0 They went on the grill first.\u00a0 It took 15-20 minutes to cook the corn, turning the ears over with tongs halfway through.\u00a0 A few minutes after putting the corn on, it was time for the flank steak.\u00a0 For medium rare, plan on about 15 minutes, flipping halfway through.\u00a0 These times are for a covered Weber charcoal kettle grill; if you’re using a hotter grill (and most grills, especially gas grills, cook a lot hotter), cut the times accordingly. Once the flank steak was on the grill with the corn, I ran inside and saut\u00e9ed some sliced garlic in butter in a small pan.\u00a0 I added the broccolini and saut\u00e9ed it for about five minutes, flipping it once with a spatula: To serve, I sliced the steak across the grain: The movie was maybe worth three stars, but our five-star dinner pulled it up to four.\u00a0 Dinner & a DVD . . . yes, definitely a TGIF experience.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,77,18,80],"tags":[143,141,142,109],"class_list":["post-527","post","type-post","status-publish","format-standard","hentry","category-cookblogging","category-grilling","category-meats","category-vegetables","tag-broccolini","tag-corn-on-the-cob","tag-flank-steak","tag-marinade"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-8v","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/527","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=527"}],"version-history":[{"count":5,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/527\/revisions"}],"predecessor-version":[{"id":534,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/527\/revisions\/534"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=527"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}