I received a faulous new cookbook from Jan for my birthday: BIG NIGHT IN: More Than 100 Wonderful Recipes for Feeding Family and Friends Italian Style. She told me she had a secret agenda, and hoped I would try out many of the recipes when she and Les come for dinner. They are happy to be my guinea pigs!
Jan and Les have returned to their home in Vancouver, WA, and we won't see them until we pick them up at the Rome airport at the end of June, so we had to try our first recipe from the book without them! Oh well...next fall, they will be back in the desert!
The flank steaks must be marinated a day ahead. The recipe calls for 3, so I marinated all 3, and froze two in ziplock bags, marinade and all, for a BBQ next weekend.
For the Flank steaks: (may marinate up to 2 days ahead)
4 cloves garlic, pressed
3/4 c. soy sauce
1/2 c. red wine vinegar
1/4 c. freshly squeezed lemon juice
3 T Worcestershire sauce
3 T dijon mustard
freshly ground pepper to taste
3/4 cup extra virgin olive oil
3 flank steaks (about 4 pounds total)
Lemon-Anchovy Butter (make up to a week ahead)
8 T. unsalted butter at room temp
4 anchovy fillets (one can) any small bones removed
2 cloves garlic, minced
2 t. lemon zest
freshly ground pepper
Mash all ingredients together with a fork. Shape into a log and wrap in plastic wrap or waxed paper. Chill overnight.
To grill the steaks:
Take the meat from the fridge up to one hour before grilling. Remove the lemon-anchovy butter from the fridge 15 minutes before serving.
Prepare a charcoal grill, or turn on gas grill, and lightly oil (or spray) grate. Set steaks on the grill over direct heat and grill 5-8 minutes per side. (130 degrees for medium-rare.) Remove steaks to a carving board, and tent with foil for 10 minutes.
Slice meat across the grain into 1/2 inch slices and arrange on serving platter lined with lettuce leaves or arugula. Cut lemon-anchovy butter into slices, and place here and there on meat.
Serve with Caesar salad and grilled veggies.