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.