As the More is More Mom®, I’m all about……..more quick, but flavorful, family dinners! Now that the blistering heat of summer has finally arrived, who wants to spend hours preparing dinner, melting in the kitchen? Nothing beats planning ahead, marinating your main dish in the refrigerator over night and tossing it on the grill shortly before dinner. And my family loves my Smashed Potatoes. A fast and tasty meal that I think your family will enjoy too……
Marinated and Grilled Flank Steak:
This recipe serves 6 generously.
2-3 lbs of flank steak, also called London Broil
½ cup Dijon mustard
3 Tbsp lime juice (I think bottled works beautifully)
1 Tbsp Worcestershire Sauce
2 Tbsp Soy Sauce
2 Tbsp hoisin sauce (found in the Asian foods department at your favorite grocers)
2 Tbsp minced garlic
2 Tbsp peeled and minced fresh ginger (very distinctive flavor. You’ll love it!)
In a small bowl, whisk together;
In a large, 2 gallon Hefty baggie, place the steak and coat with the marinade.
Place in refrigerator overnight.
When you’re ready to eat, pre-heat grill
Reduce to medium-high heat
Place steak on the grill, discarding the marinade
Cook for approximately 5 minutes per side for medium-rare, a little longer if you want the steak more medium
Remove the steak from the grill and let stand for 10 minutes
Slice across the grain and serve
These potatoes are awesome re-heated the following day with leftovers, so it’s worth making a few extras.
3 lbs New Potatoes
Cracked black pepper
Shredded Parmigiano Reggiano (which I buy at CostCo, but you can just shred any hard cheese)
In a large stock pot, fill with water to cover New Potatoes
Bring to a boil and continue to cook until the potatoes are very soft, maybe 20 minutes
Drain the potatoes and spread out in a single layer on a cookie sheet, which I like to line with aluminum foil for easier cleanup.
Using a potato masher (if you don’t have one, a fork works fine too), smoosh each potato so it flattens to about ½”
Coat a large skillet with olive oil and pre-heat
Over medium-high heat, place potatoes in a single layer, sprinkling with salt and pepper
Once the bottoms start to get nice and golden, flip the potatoes over to cook on the other side. You may need to add a little more olive oil.
Sprinkle the second side with salt and pepper, and if desired, the shredded cheese.
Remove from the skillet, placing on a platter while you cook the rest of the potatoes. It might take 2-3 batches to complete.
I usually serve my family broccoli on the side (only because everyone is willing to eat it)
Plate, serve and enjoy a quick but tasty dinner with your family!
More flavor, more simplicity, more time to reconnect……
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