Hot Off the Grill Weekly Meal Plan
Menu: Barbecued Flank Steak
By Rosemary Hutchinson and Paul Krantz
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Barbecued Flank Steak Menu
Flank steak marinated in soy sauce and lemon juice, then grilled to succulent perfection, takes center stage in this unforgettable meal, while a honey-drizzled fruit salad, corn on the cob and bread pudding fill out the bill.
Flank steak marinated in soy sauce and lemon juice, then grilled to succulent perfection, takes center stage in this unforgettable meal, while a honey-drizzled fruit salad, corn on the cob and bread pudding fill out the bill.
Top Chef Tip: If you don’t have time to grill corn on the cob, you can microwave the ears. Wrap each husked ear in waxed paper. Place four ears in a microwave-safe baking dish and microwave on 100% power for 9 to 12 minutes.
The Menu
Peach and Berry Salad
Barbecued Flank Steak (save two servings for the No-Hassle Chef’s Salad Menu)
Corn on the Cob served with butter
Bread Pudding (purchased from the deli counter)
