18.11.14

D + M

Devon and Michael sitting in a (palm) tree, k-i-s-s-i-n-g





So this weekend I took a super special trip to visit Devon's lovely family in California to help throw the engagement party for her and Michael! Joan and Laurence, Devon's parents, are just incredible hosts; their house so welcoming and their spirits contagiously bright, these two can throw a party. I managed to feed the 65 or so guests for a good couple of hours, with champagne in hand of course. Laurence gave a warm speech and we all toasted to the newly engaged and unbelievably good-looking couple. 
I love seeing my friends so crazy happy. Throughout their relationship these two have shown me true faith and trust, great distance with loving respect and patience, they are in it for the long haul. Undeniably perfect for each other. I am so honored to stand by Devon on her special day and I can't wait to see what the future holds for these sweeties. 
...
 I can't believe I was walking the beach trail in a tank a few days ago and now I'm sitting at the computer with a beanie and wool socks, doing my best to stay warm inside. 

Flank Steak recipe behind the link
Adapted from SimplyRecipes

1/3 cup olive oil
2 cloves garlic, minced
2 Tbsp red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 teaspoon freshly ground black pepper
2 pounds flank steak
Kosher salt
Freshly ground pepper

Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.
Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.
Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.
How do you know if the steak is done? The best way to tell is to poke it with your finger tips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. As the steak cooks the muscles contract and firm up. Touch the tip of your nose and that's what a very well done steak feels like. Here's a visual guide, the finger test to check the doneness of steak.
When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce.

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