 JUNE 18 • 2020 | 37

FLANK STEAK WITH 
HONEY GARLIC LEMON ONIONS
Ingredients
 2 pounds flank steak
 Salt and pepper to taste
 Olive oil, for drizzling
 1 tsp. smoked paprika
 Fresh chopped cilantro, garnish (optional)

 Onions: 
 ½ Tbsp. veg oil 
 2 large onions (about 1½ pounds)
 1 tsp. chopped garlic
 ¼ cup honey
 ¼ cup barbecue sauce
 ¼ cup fresh lemon juice

Place meat in a shallow dish. Season the 
meat well with salt and pepper. Drizzle with 
olive oil and sprinkle lightly with smoked 
paprika. Cover and chill up to 24 hours. 
Remove steak from marinade. Grill steak 
10 minutes (about 4-5 minutes each side) 
for medium-rare (140 degrees F) or until 
slightly charred on both sides and transfer 
to a cutting board and let rest about 5 min-
utes. Slice very, very thin against the grain.
Prepare onions: Slice onions into ¼-inch 
slices.
Combine remaining ingredients in a 
bowl and whisk well. 
Brush onions with honey lime sauce and 
grill until charred. Separate into rings. 
Drizzle any remaining honey lime sauce 
and collected juices over beef. Makes 6 or 
more servings. 

MACHUS SALAD
Recently someone asked for the Machus 
salad recipe. It was not my salad, but it was 
delicious in my memory. I found a copycat 
recipe online that was loose and old-fash-
ioned, made with iceberg lettuce and bacon. 
I updated it and made it a bit … more. You 
don’
t have to serve bacon to make this nos-
talgic recipe bring back the memories.

Ingredients
 Dressing:
 ¼ cup white sugar
 ¼ cup white vinegar
 3 Tbsp. olive oil (not extra virgin)
 1 tsp. kosher salt, to taste

 Salad:
 16 cups chopped lettuce (iceberg or 

Romaine) (about 2-3 heads)
 1 pint grape or cherry tomatoes, halved
 ½ cup thin sliced red or Bermuda onion
 1 cup chopped cucumber
 ¼ cup chopped radishes
 ½ cup crumbled blue cheese
 Fresh ground pepper, garnish

Directions
Combine dressing ingredients in a bowl 
and whisk until the sugar is dissolved.
Combine all salad ingredients in a large 
bowl. Pour half the dressing and toss. Add 
more dressing if needed. Serve with fresh 
ground pepper to taste. Makes 6-8 servings. 

DIJON AND GARLIC 
ROASTED NEW POTATOES
Ingredients
 3 pounds small new potatoes, scrubbed 
but unpeeled, cut into halves
 ¼ cup olive oil
 ¼ cup Dijon mustard, or to taste
 1 Tbsp. minced garlic,
 2 Tbsp. dried parsley flakes
 1 Tbsp. dried basil flakes
 1 Tbsp. kosher salt
 ½-1 tsp. coarse ground black pepper

Directions
Preheat oven to 400°F. Toss all ingredients 
together in a large bowl. Spread the pota-
toes in a shallow baking pan (disposable 
aluminum pans work great) in a single 
layer as much as possible. Cook the pota-
toes about 40-50 minutes, carefully turning 
them occasionally with a spatula, until ten-
der. Serve hot. Makes 8 servings.

CORN BREAD WITH CONFETTI PEPPERS
Ingredients
 1¼ cups all-purpose flour
 1 cup yellow cornmeal
 1 Tbsp. baking powder
 1 tsp. baking soda
 ½ tsp. cayenne pepper
 1 tsp. garlic powder
 1 tsp. sugar
 ½ teaspoon salt
 1 cup water or milk
 1 large egg, lightly beaten
 1 cup fresh corn kernels or frozen, 
thawed, drained well
 1½ cups diced mixed bell peppers, red, 
yellow and green

Directions
Preheat oven to 375°F. Spray 8-inch square 
baking pan with nonstick cooking spray. 
Set aside.
Place flour, cornmeal, baking power, bak-
ing soda, cayenne pepper and salt in large 
bowl and stir to combine. Stir or beat in 
water or milk and egg until just combined. 
Add corn and pepper and stir or beat until 
just incorporated. Spoon the batter into the 
prepared pan and smooth the top. Bake 
for 40 minutes or until a toothpick insert-
ed into the center of the bread comes out 
clean. Cool and cut into squares. Serves 8.

MIXED BERRY COBBLER
Ingredients
 Topping:
 1¼ cups flour

 1
/3 cup oatmeal
 ½ cup brown sugar
 2 tsp. baking powder
 1 tsp. salt
 1 tsp. cinnamon
 ¼ cup orange juice
 ½ cup (1 stick) margarine, cold, cut into 
pieces

 Filling:
 8 cups blueberries, raspberries or black-
berries, or combination (no strawberries)
 ¼ cup cornstarch
 ½ cup sugar

Directions
Preheat oven to 350ºF. Spray a 2-quart 
shallow baking dish with nonstick cooking 
spray and set aside. 
Make the topping: Combine flour, oat-
meal, brown sugar, baking powder and 
cinnamon in the bowl of a food processor. 
Pulse to mix well. Add the butter and pulse 
a few times more. Add the orange juice and 
process until the mixture is just combined.
Toss the berries with the cornstarch and 
sugar and spoon this mixture into the pre-
pared baking dish. Drop spoonfuls of the 
dough over the berries. The dough will not 
cover all the berries. Bake in the center of 
the oven for 40 minutes or until the dough 
is golden and the cobbler is bubbly. Let cool 
before serving so that the fruit filling will 
set slightly. Serve warm or at room tem-
perature. Makes 8 servings. 

