Big Man, Little Kitchen

How about an easy gourmet grilled supper? Here you go – flank steak with a fresh chimchurri sauce that is fast and simple to make. For the flank steak, remove from frig and dry with paper towels. Drizzle with olive oil and season with salt and pepper. Grill over high heat (I set the Traeger to high) for 8 minutes. Flip and grill another 8 minutes or so, until you get to your desired temp. I like it medium rare so 16 minutes total is plenty. Let the steak rest for 10 minutes before slicing.

Here is how to make this simple, yet super tasty, chimichurri sauce.

Ingredients:

• 2 cups fresh parsley
• 1 cup fresh cilantro
• 3 gloves garlic
• 1/3 cup onion
• 1/3 cup red pepper
• 1/2 tsp dried oregano
• salt
• pepper
• 1/4 tsp crushed red pepper flakes
• 1/2 cup olive oil
• 1/4 cup water
• 2 T sherry wine or red wine vinegar

Directions:

Add everything to a food processor except the red wine vinegar. Blend together until smooth, scraping down the sides as necessary. Chill until ready to serve. Right before serving stir in the red wine vinegar and there you go. A super tasty sauce that is also fun to say. Enjoy!!

Summer is the time to get out and play in the evenings which means we need easy suppers. Tonight was grilled chicken breast, sauteed green beans, and mashed potatoes. Simple and quick to make. For the chicken just drizzle with olive oil, season with salt and pepper and grill for about 30 minutes.

While the chicken is cooking, boil and mash the potatoes. I add cream and butter to make the taters smooth and creamy. We got the green beans at Costco and they were some of the best beans ever! The beans take about 10 minutes from start to finish. Add some olive oil to a pan and heat over medium high. Add the beans, season with salt and pepper, saute to the tenderness you like, We like the beans to have a little crunch. Grab the chicken off the grill, serve and enjoy!

My goal this summer is to create the ultimate burger. Here is my first entry and attempt at it.
I am going to call this one: Turkey with Egg. As you can I topped the burger with a fried, easy over egg. If you have never tried this, you should!
Here is the process:

While the burgers are grilling saute some green and red peppers and onions in butter. Cook these until soft and a bit browned. Keep warm. Grab the burgers off the grill, top with shredded cheese and cover while you fry the eggs. Put a burger on a plate, top with the sauted peppers and then the egg. Dig in and enjoy!!

Grilling on Memorial Day is a must, the proper way to kick off summer! Even tough the weather was not great I had a fun time grilling some ribs and beans. The 3-2-1 method for ribs is a sure fire way to get some great ribs.First you need a good dry rub. Here is what I used for this batch:

• 2 T chili powder
• 2 T onion powder
• 1 T smoked paprika
• 1 T garlic powder
• 1 T salt
• 1 T pepper

Combine all ingredients and mix thoroughly.You also need a wet rub. Here is what I came up with:

• 1/4 cup mustard
• 1 T gluten free soy sauce
• 1 T Worcestershire sauce
• 1/4 cup beer
• 2 T BBQ sauce

Mix all ingredients together.First cover ribs (both sides) with the wet rubNow add the dry rub, liberally, and rub into ribs. Cover and refrigerate for a couple hours.Time to start grilling! For the 3-2-1 method, the first step is to smoke the ribs for 3 hours (150 -180 degrees)

Next step is to put the ribs in foil and braise for 2 hours. Take some sheets of foil, pour on some apple juice, honey and brown sugar. Top with slab of ribs and seal tightly. You do not want to let any steam escape.Back on the grill for 2 hours. Now you want the heat to be about 225 degrees for this.After the 2 hours, remove the ribs from the foil, slather with your favorite BBQ sauce and back to the grill for another 30 minutes to 1 hour, until the ribs are done and the sauce is set.Remove the ribs, cut into servings and enjoy!! Bean recipe will be coming soon.