Grill Pan Flank Steak

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Pan grilled flank steak with stir-fry vegetables and rice. 


OMGosh the steak was so tender and deeelicious. and the vegetables still had a bit of crunch. 

The steak marinated in some Teriyaki sauce overnight so I thought I'd stay on the Asian track and make some stir-fry veggies. 


I diced up some sugar snap peas, celery, green onion, carrot. garlic, ginger, and mushroooms. I played it loosey goosey with the sauce for the veggies. After the veggies were cooking for a while,  I added the garlic, ginger, and a glug of coconut aminos, a couple of splashes of toasted sesame seed oil, about 1/4 cup of chicken broth. I let that all simmer for a few minutes to finish cooking the veggies to a nice tender crispness. 

The outdoor grill is not working, so lately the grill pan and the air-fryer have been getting a lot of attention. 


When I grill steaks I use Kenji's method of frequently flipping the steak. I've been doing this for a few years now and I always get perfectly cooked steaks, that is if I pay attention to what I'm doing and get the flip on. 
I wasn't sure if it would be a good method for a flank steak, but nothing ventured, nothing gained. 


So after about 10-15 seconds I started flipping. 


one side of the steak was considerably thinner than the other end. It was a little tricky not overdoing one side while not having the other side raw.  I think that's where the constant flipping really helps control that and also a good instant-read thermometer. 

Well, this shot got a little washed out but I wanted to emphasize the importance of slicing a flank steak not only across the grain but at, at least a 45* angle 


And that's that!


Bacon Wrapped Pork medallions, grilled of course

There's no recipe to jump to or to print. This is an easy recipe-less meal. 


I'm sure that bacon-wrapped pork medallions have been around for quite a while but I've just recently noticed them in the grocery store. They are now one of my favorite things to grill. 


I give them a sprinkling of Adobo all-purpose seasoning and that's all. The seasoning is a blend of salt, granulated garlic, oregano, black pepper, and turmeric.  I use the seasoning on fish also, it's soooo good on fish. 


Yes, I know it's out of focus, I was losing daylight and didn't take the time to adjust my settings, which is easy peasy, but I'm lazy. 
I'm a convert to the school of frequent flipping when grilling meat. Ever since I've been ff-ing, my steaks have turned out perfect and so did this pork tenderloin.


OMGosh, just look how tender and juicy it is. Flip, flip, flip


Dinner is served in one of my eclectic place settings. Fruity placemat, which is actually a napkin, polka dot plate, plain white salad bowl, an autumn candle, wine served in a $1.00 wine glass from the thrift store. Oh yes, and one of my latest thrift store finds, a set of steak knives for $2.50, and those suckers are sharp.

I really hope you try this

And that's that!

Adriatic-Style Grilled Shrimp

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Crunchy on the outside, tender, moist, and sweet on the inside. 

I've made this recipe three times in the last month and it was perfectly delicious every time. 

It's an easy recipe that has a "wow" factor. It's even great at room temperature so it's perfect for cocktail parties. 


Into a large shallow bowl, add shrimp to chopped garlic, and chopped parsley. Season with salt and pepper then add the olive oil. 


Now you are going to add the bread crumbs a little at a time until the shrimp are lightly coated with the mixture.


Marinate the shrimp for 30 minutes. 


Thread onto skewers and grill for about two minutes on each side. 

The recipe calls for extra-large shrimp. I used large shrimp and they were just fine. 

Adriatric-Style Grilled Shrimp


  • 1½ pounds extra-large shrimp
    1 small clove garlic
    3 to 4 sprigs flat-leaf Italian parsley
    Salt Freshly ground black pepper
    1⁄3 cup extra-virgin olive oil
    ½ cup fine, dry plain bread crumbs
    2 tablespoons freshly squeezed lemon juice
    Skewers for grilling


    • Shell and devein the shrimp.
    • Peel and finely chop the garlic. Finely chop enough parsley leaves to measure 1 tablespoon. Place the shrimp in a large, shallow bowl with the garlic and parsley. Season with salt and pepper. Add the olive oil and bread crumbs a little at a time until the shrimp are lightly coated with the mixture. There should be just enough bread crumbs to allow the marinade to cling to the shrimp but not so much that they form a thick crust, and only as much olive oil as the crumbs will absorb. Let the shrimp marinate for 30 minutes.
      Preheat a charcoal or gas grill until it is very hot.
    • Thread the shrimp onto the skewers. Cook the shrimp until pink, about 2 minutes on each side. After turning the skewers, sprinkle with the lemon juice. Serve at once.

    Hazan Family Favorites Cookbook

And that's that!

Grilled Whole Fish continued

The fish I grilled yielded two more meals, well actually three if you want to count the fish cakes that were pilfered by someone from the refrigerator. 

The next day I made a killer green chili tartar sauce for the fish.

Equal amounts of mayonnaise and sour cream, half a small shallot, diced, half a Persian cucumber, diced, 2 tablespoons of diced green chilis, or to taste, a pinch of salt and a few grindings of fresh black pepper. (yep, the sour cream missed the photoshoot)


Taste and adjust for seasonings. If you can make it a bit ahead of time, let it sit in the fridge for a while then adjust the seasonings later. 

That teamed up with some nice flaky fish and crips greens made for a great lunch. doesn't end there.

Leftover fish just screams fish cakes to me. 

Of course, the fish cake was served with the green chili tartar sauce. 
Use your favorite recipe but all I did was dice up some celery and a bit of onion, crunched up saltines and gradually added a beaten egg to bind it all together. I cooked them off in a skillet using a mixture of a little butter and olive oil. 

I think I got my money's worth out of that fish. 

And that's that!

Grilled Whole Fish with Tamarind

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Not much beats a grilled whole fish, especially one served with a piquant tamarind sauce. 

I bought this beautiful branzino and couldn't wait to get it on the grill.

Season the fish with salt and pepper, then rub it down, inside and out, with a paste of garlic, lime juice, Thai chili, and ginger, and put it in the refrigerator for about an hour.

While the fish is marinating, make the sauce.


In a saucepan over low heat, heat the coconut milk, tamarind extract, curry powder, coriander, and cayenne until the tamarind is dissolved. 

Leave the marinade on the fish and put the fish in an oiled grill basket,


and brush the fish with some of the tamarind sauce, inside and out. 
BTW grilled lemons are wonderful, and make sure you put some lemon slices inside the fish also. 

Using a grill basket is great for turning over delicate fish without damaging it, or having it stick to the grill. 

Cook the fish flipping it every few minutes and basting it with the sauce. 


And you end up with a beautifully grilled fish. 
I have yet to figure out how to check a fish for doneness without ruining the appearance. 

I used only one Thai chili and the sauce was spicy enough for me, and I like spicy. 

Grilled Whole Fish with Tamarind

Serves 2-4

  • 1 2–3-lb. whole fish, such as red snapper, porgy, or striped bass, cleaned Kosher salt and freshly ground black pepper, to taste
    6 cloves garlic, minced
    2 green Thai chiles, stemmed, seeded, and minced
    1 2″ piece fresh ginger, peeled and minced
    Juice of 2 limes
    1 cup canned coconut milk
    1/4 cup tamarind extract
    1/2 tsp. curry powder
    1/2 tsp. ground coriander
    1/4 tsp. cayenne pepper
    Canola oil, for brushing


  1. 1 Put fish into a 9″ × 13″ baking dish and cut 3 evenly spaced ¼″-deep crosswise slits into each side of fish. Season fish cavity and skin with salt and pepper. Combine garlic, chiles, ginger, and lime juice in a small bowl and rub cavity and skin of fish with garlic mixture. Cover dish with plastic wrap and refrigerate for 1 hour.

    2 Meanwhile, heat coconut milk, tamarind extract, curry powder, coriander, and cayenne in a 2-qt. saucepan over low heat and cook, stirring often until tamarind is dissolved, about 15 minutes. Remove pan from heat and set aside. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange a rack 4″ from broiler element and heat broiler.) Brush the inside of a grilling basket with oil. Uncover fish, transfer it to grilling basket, and brush with some of the tamarind sauce. Cook fish, flipping every few minutes and basting often with tamarind sauce until cooked through, about 15 minutes. Transfer fish to a serving platter; serve hot or at room temperature.

    COOK’S NOTE This recipe works best with a grilling basket, a narrow steel cage with a long handle that allows you to turn over flaky fish without damaging it.


    Saveur: The New Classics Cookbook

And That's that!