Tune in as Meredith Wilson shares a delicious summer menu. Learn from the expertise she has gained from years of hosting Sabbath dinners for family and friends and soup nights for college students. You'll be inspired to create some of these recipes for your own table. Meredith discusses a unique spin to kid-friendly activities including "uncle ball"! We've got hot tips, must-have kitchen items, stories, and more! We're so glad you're here!
Flank Steak with Mushrooms
Servings: 10-12
Ingredients: ½ cup chopped shallots 1 cup teriyaki sauce ¼ cup orange juice 1 teaspoon crushed red pepper flakes 4 pounds flank steak Sauce: 8 tablespoons (1 stick) butter ½ cup chopped shallots 24 ounces cremini mushrooms 8 ounces white mushrooms ½ cup balsamic vinegar ¼ cup soy sauce ¼ cup sugar Serve with: Baked Brie or artichoke dip, optional appetizer Roasted red potato salad Green salad with goat cheese and pecans Sourdough bread
Directions:
1. For the steak, combine the shallots, teriyaki sauce, orange juice, and red pepper flakes in a large shallow dish. Add the steak and marinate for up to 2 days in the refrigerator, turning occasionally.
2. For the sauce, melt the butter in a saucepan. Sauté the shallots in the butter until translucent. Add the mushrooms and sauté until the liquid is evaporated. In a small bowl mix the vinegar, soy sauce, and sugar together. Add to the mushrooms. Cook until slightly reduced.
3. Preheat the grill to medium. Grill the steak until medium rare. Let rest for a few minutes and slice diagonally across the grain. Serve the steak with the mushroom sauce.
(I add 2 tablespoons honey to the dough.)
Serve with Honey Butter!
Honey Butter:
1 cup salted butter
1/2 cup honey
Other recipes discussed in episode:
(Serve over rice or with Naan bread)
Grandma Bessie's Mac and Cheese
(Serve with salad and bread.)
Chili (your favorite recipe!) and Cornbread
(Serve with cornbread.)
A fun drink recipe:
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