Saturday, June 26th…
remember why you held on for so long in the first place.
There was a marathon in Charlevoix today so approximately 1300 runners passed by our house. That brought back many memories of the marathons I’ve run (a total of 12) and what an accomplishment it was to train for and finish the 26.2 mile distance. There’s a lesson to be learned here: you choose a goal, you figure out how you’re going to reach it, and then you put one foot in front of the other until you reach it. And on your way to your goal, you don’t give up.
For dinner I made a ‘tried and true’ recipe that we’ve enjoyed for 20 years and it was just as good as ever: Flank Steak Teriyaki. This is just the best meat to do on the grill…it is always done just right and it’s always tender. I’ve tried other marinade recipes, but this is the best…and it’s so easy:
Flank Steak Teriyaki
3 lb flank steak, top quality
1/4 cup sherry or vinegar (I use sherry)
1/4 cup soy sauce
1/4 cup olive oil
1 or 2 cloves garlic, slivered
1/4 teaspoon ground ginger.
Trim excess fat from steak. Score both sides by cutting 1/4″ deep diagonal slashes. Combine remaining ingredients and pour over steak. Marinate at least 1 hour. Broil quickly in preheated broiler 3″ from the heat for 3-5 minutes. Turn and broil 5 minutes more to give a well browned surface with rare interior. Slice with sharp knife into diagonal slices. Serves 6.
Note: The Don always grills this meat for approximately the same amount of time called for above.
We rounded out this meal with a baked potato and fresh asparagus (sauteed with a bit of butter and then fresh lemon juice squeezed over)…and for dessert had strawberry shortcake topped with real whipped cream. The strawberries were from Kiteley’s Farm Market…really sweet and yummy.
Needless to say, we were stuffed!