A Girl Can Grill: Flank Steak and Oven Potatoes

Typically, men are the ones who take over the grilling duties, but women can grill too! I love to grill everything! BBQ chicken, steak, vegetables... you name it, I'll grill it! A little while back I tried a Red Wine Pomegranate Hanger Steak recipe from Food Network's Sunny Anderson. Since hanger steak was hard to find, I use flank steak. It worked just as good as if it were hanger steak. This time, I paired it with some herb oven red potatoes. This turned out to be such a good meal!

Don't be afraid of the grill!  Yes you are going to burn things, believe me! I have burned everything! My first time barbequing chicken, turned out to be more like a blackened, charred chicken! We all have done it! So just get out there and grill whatever you want, try new things and it's ok if you burn something, as long as it isn't the house!

Grill on!

-Kym's Kitchen

Red Wine and Pomegranate Hanger Steak

(From:  http://www.foodnetwork.com/recipes/sunny-anderson/red-wine-and-pomegranate-hangar-steak-with-cipollini-onions-recipe/index.html?oc=linkback)

Ingredients

2 tablespoons honey
2 tablespoons molasses
Kosher salt and freshly ground black pepper
2 tablespoons sugar
2 cups pomegranate juice
1 cup Merlot wine
1 teaspoon whole black peppercorns
2 tablespoons vegetable oil
1 (1 pound, 6-ounce) hanger steak *or Flank Steak*
8 to 10 cipollini onions, peeled and ends trimmed
3 cloves garlic, smashed

Directions

In a liquid measuring cup whisk in order, starting with the honey, molasses, 1 teaspoon salt, sugar, pomegranate juice, and wine. Cook's Note: Starting with the sticky ingredients then adding the liquid makes it easier to blend.

Pour half of the mixture into a large resealable plastic bag. Add to the bag the peppercorns, vegetable oil, and steak. Seal and massage the steak a bit before letting it rest at room temperature for 1 hour. If you need more time than that, refrigerate it, but make sure to bring it to room temperature before you grill it.

Pour the rest of the marinade, onions, and garlic into a small saucepot over medium-high heat. Bring to a boil then cover and lower to a simmer until the liquid reduces and thickens, about 15 to 20 minutes. Set aside.

Heat the grill or grill pan to medium-high heat.

Remove the steak from the plastic bag and gently pat dry. Discard the marinade from the plastic bag. Season the steak on both sides with a sprinkle of salt. Place on the grill, it's totally okay if a few peppercorns from the marinade hang on for dear life and go for a ride on the grill with the steak.

Cook until the steak easily releases from the grill, about 5 minutes. Flip and cook the second side for 5 minutes more for medium rare, which is best for this cut. Remove from the grill to a plate, cover with aluminum foil and let the steak rest 10 minutes, allowing the juices to redistribute before you slice it. Make notice of the direction the muscles in the steak are traveling and make sure to cut across or perpendicular to that direction to achieve the most tender results. Place the slices of steak in a serving dish and pour the glaze and onions over the top.

Herbed Oven Potatoes

1 bag red potatoes

1 medium onion , chopped

Garlic Powder

Olive oil

Salt and Pepper

Basil

1. Preheat oven to 425 degrees.

2. Cut potatoes into quarters and place in a big bowl. Coat potatoes with olive oil.

3.  Add chopped onion, garlic powder, basil, salt and pepper (all to taste).

4. Mix potatoes good. Spread evenly on baking sheet. 

5. Bake for 45 minutes or until tender. 

6. Enjoy!!