This past weekend was a beauty so we headed over to Snoqualmie Falls and walked the reopened lower falls viewpoint trail (and based on the crowd, everyone else had the same idea). Unlike a number of…let’s say, brave individuals, we did not climb over the fence and venture even further, but the view from the lower deck is still pretty spectacular.
What better way to cap off the weekend than with one of my big Sunday dinners! This week, I made Bobby Flay’s grilled flank steak with homemade balsamic BBQ sauce and cheesy bread, grilled avocado, and oven-roasted asparagus.
I’d recommend it all! Find recipe links or recipes written out below. I included any notes of tips or changes I made to the recipes.
Steak Dinner Recipe for Two
- Tip: Flank steak can be tough, so before it goes on the grill, gently score each side with a sharp knife to form a criss-cross pattern. This way, the BBQ sauce can reach more of the meat. Mmm.
- Tip: Holy moses, does this BBQ sauce have a TON of ingredients! Now I know why most folks buy theirs in a bottle. Get all your ingredients out on the counter ahead of time to ensure you don’t miss anything.
- Change: I didn’t have a baguette, so I used whole clove garlic sourdough. I also didn’t have any monterey jack cheese, so subbed cheddar instead. Still tasted terrific! You can’t go wrong!
It’s really hard to make an avocado any better, but add grilling one to your immediate to-do list. Just cut in half, remove the stone, and brush the flesh with a little bit of olive oil and lime juice. Sprinkle with salt and pepper, then lay halves flesh side down, directly on the grill, for 5-7 minutes. When you take them off, they’ll have a terrific light char! Good enough to just eat with a fork directly out of the skin.
Again, this is Ina’s recipe. I mentioned it previously on this blog. If you don’t already, keep this recipe handy.
If you’re lucky, you’ll have some leftover steak you can eat later with some homemade mac n’ cheese. Droolllllll.
Ok, all these photos of food are making me hungry. It’s lunch time, right?