It's a salad of mixed greens — an ingredient my father lovingly refers to as "weeds" — that's topped with grilled steak, marinated fresh mozzarella balls, and a quick chimichurri sauce. Since he loves steak, cheese, and chimichurri, it's a compromise. He gets to enjoy those components as long as he eats his greens! You'd be surprised at how well this technique works. To try it with your "that guy," get the recipe now.
Our very own CasaSugar uploaded this picture of right-out-of-the-fryer French fries to the Savory Sights group in the YumSugar Community. Do you have an image of something delicious that you recently made or enjoyed? Upload it!
During my recent trip to London, I had a wonderful lunch at 101 Pimlico Road in Belgravia. I ordered the grilled flank steak with fries and an absolutely mouthwatering béarnaise sauce. Paired with an Italian red, it was one of most delectable meals of my trip! I love how the frites were served in their petite frying basket. I noticed that style of plating at a few other restaurants in London . . . perhaps it's a growing trend?
I'll serve the fork-tender flank steak and bell pepper medley over steamed white rice, avocado, and my favorite herb, cilantro. Ready to make your own one-pot Latin meal? Then keep reading.
While it doesn't quite feel like Summer with the Bay Area's cool weather, I still want to enjoy a simple yet delectable salad. Tossing a mildly spicy ginger dressing over grilled flank steak with sweet pineapple, peppery radishes, and refreshing cucumbers proved to be a great sweet-and-salty combination.
The preparation is easy, with only a bit of chopping, a quick dressing, and flank steak that takes no time on grill. Next time, I'll make the dressing spicier by adding more pepper flakes, or take it to the next heat level with some finely chopped jalapeño. Also, I'd throw the pineapple on the barbecue to caramelize some of the sugar, creating even more complexity. If you're salivating over this salad, get the recipe here!
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