Posts tagged main dish
Tequila Steak | Summer Grilling you will live for
Ali Hedin | Tequila Steak + Chimichurri Couscous

I made this recipe and shot the photos for the app last summer, but I kind of kept it a secret. I don’t know why. Possibly it’s because my girlfriend makes an amazing chimichurri that takes her forever and requires a ridiculous amount of chopping. Or maybe it’s because I’ve been eating this chimichurrri on everything and didn’t want to share.

Ali Hedin | Tequila Steak + Chimichurri Couscous
Ali Hedin | Tequila Steak + Chimichurri Couscous

Finally, I decided it was time. Time to share. Time to show you the simplest chimichurri sauce that’s totally a cheater chimichurri. Chimichurri is a an Argentinian Pesto that’s made with herbs and garlic. Everywhere I look on the internets there is a different recipe, a different way to make it, and a different combination of herbs. It always starts with parsley and includes garlic - but I love cilantro and a sauce always seems naked without cilantro. And you can’t make something like this without a little kick! Garlic is great, but how about jalapeño? I only added half in the recipe but I’ve been known to throw the whole thing in. Feeling fancy? Roast the jalapeño first! You really can’t screw up this chimichirri. It’s delightfully simple and delightfully delicious.

Ali Hedin | Tequila Steak

TEQUILA STEAK + CHIMICHURRI COUSCOUS

serves 4

STEP 1

Preheat broiler to 500 degrees and bring 1 ¼ cup water to a boil. 

 

In a zip top bag, pour tequila, two cloves of garlic, and season with salt and pepper.  Score the top of a steak with a knife to create a grid pattern.  Add the steak to the bag and let sit about 10 minutes. 

 

STEP 2

Toss cilantro, parsley, remaining garlic, green onion, lime juice, olive oil, vinegar, and jalapeno in a blender to make the chimichurri.  Blend until smooth.  If it won’t smooth out, add more olive oil 1 tablespoon at a time.

 

STEP 3

When water boils, add couscous, stirring occasionally. 

 

Place the marinated steak on a lined baking sheet and pop in the oven.  Cook about 5 minutes on each side until a thermometer reads 160 internal. Remove from the oven.  Let rest about 10 minutes before slicing.  

 

STEP 4

When the couscous has absorbed most of the liquid, remove from the heat (takes about 3 minutes).  Stir half of the chimichurri into the couscous.  Place the steak on top of the couscous and top with remaining sauce.  

 

 

1.5 lb flank steak

¼ cup tequila

5 cloves garlic

1 cup cilantro

1 cup parsley

½ cup green onion

2 tbs lime juice

½ cup olive oil

¼ cup red wine vinegar

½ jalapeno

1 cup Israeli couscous

Salt & pepper

Ali Hedin | Tequila Steak

What’s your favorite thing to grill? Have you made a chimichurri before? What do you like in yours? Let me know what you use and when you try mine, please let me know!

Ali Hedin | Tequila Steak + Chimichurri Couscous
 
 
 

Spring Carbonara | Decadent & Delicious in 15 minutes
SpringCarbonaraMainMenu1.jpg

When I decided that a carbonara would be delicious, I forgot just how much I adore carbonara. It’s rich and silky and utterly decadent. The addition of leeks and peas added a spring touch, but also cut down the richness a bit. It was so delish when I made it for this shoot I ended up eating most of it straight out of the pan. OMG - amazing.

You could probably add different vegetables to this depending on the time of year. I certainly didn’t think ahead to swim suit season with the timing of this recipe. Let’s just say, you should stick to salads for lunch if this is on the menu for dinner. But you only live once, so let’s eat well while we’re here.

Ali Hedin | Spring Carbonara
Ali Hedin | Spring Carbonara
Ali Hedin | Spring Carbonara

SPRING CARBONARA

serves 4

STEP 1

Bring a pot of water to a boil.  Cook the spaghetti until al dente.  Drain and reserve at least 1 cup pasta water. Chop leeks and pancetta

STEP 2

Cook together pancetta and leeks until softened.

 

STEP 3

Whisk eggs, egg yolks & parmesan cheese together.  Slowly whisk in ¼ cup pasta water to warm up the eggs but whisk fast enough that the eggs don’t cook.  

 

STEP 4

Toss cooked pasta with pancetta and blend in egg mixture.  Whisk constantly off the heat to coat the pasta entirely.  If the pasta seems dry, add more pasta water.  

 

STEP 5

Toss in peas and parsley and serve with extra parmesan cheese.  

 

2 eggs

3 egg yolks

½ cup parmesan cheese

1 leek, whites sliced

2 oz pancetta

1 cup peas

¼ cup chopped parsley

½ lb spaghetti

Ali Hedin | Spring Carbonara
Greens, Eggs, & Ham | Sheet Pan Easter Dinner in 20 minutes
Ali Hedin | Spring Easter Dinner

Easter is right around the corner! It’s late this year which means we’ve had extra time to plan for Easter. Did you use the extra time? I did not. I totally forgot until just recently. In case you forgot too, I came up with the simplest Easter dinner that has ever been an Easter dinner. Why? You ask? Why is this the easiest Easter dinner in the history of Easter dinners? It cooks on one sheet pan in the oven for about 20 minutes. DONE.

It leaves you plenty of time to egg hunt or go to church or do what ever else you like to do at Easter. Sleep in if you want. You’ll still get an epic Easter dinner on the table - or make it brunch. You do you.

Just don’t forget the cocktail. Scroll to the bottom for this epic cucumber drink you won’t want to miss out on.

Ali Hedin | Spring Easter Dinner

WATCH HOW IT’S MADE!

Ali Hedin | Spring Easter Dinner
Ali Hedin | Spring Easter Dinner
Ali Hedin | Greens, Eggs, & Ham
Ali Hedin | Spring Easter Dinner

GREENS, EGGS, & HAM

serves 4

STEP 1

Preheat oven to 400 degrees.

 

Chop vegetables and toss with 2 tbs olive oil.  Spread out vegetables on a cookie sheet.  Slice the ham into one-inch slices and brush one side with 1 tbs peach jam.  Snuggle the ham into the veggies and pop into the oven. Let roast for 15 minutes. 

    

STEP 2

Mix vegetable dressing by combining balsamic, remaining olive oil, mustard and remaining peach jam in a jar.  Shake well and set aside. 

 

STEP 3

Remove sheet pan from the oven and make 4 small wells.  Crack and egg into each well and sprinkle tomatoes on top of everything.  Return the pan to the oven and cook about 5 minutes until the eggs are set.  

 

STEP 4

When everything is cooked, dress the vegetables and serve everything together.  

1 lb ham

1 bunch asparagus

2 cups green beans

1 summer squash, chopped

1/3 cup peach jam

¼ cup olive oil

4 eggs

1 cup cherry tomatoes

2 tbs balsamic vinegar

½ teaspoon Dijon mustard

GreensEggsHamMainMenu.jpg
Ali Hedin | Spring Easter Dinner
Ali Hedin | Spring Easter Dinner + Cucumber Spritz

CUCUMBER SPRITZ

serves 4

2 cucumbers, peeled

8 ounces vodka

club soda

1 cucumber for garnish

In a blender, puree the cucumbers until smooth. Press the puree through cheese cloth until all that remains is a smooth liquid.

In a glass filled with ice, mix 2 ounces cucumber water with 2 ounces vodka. Top with club soda and garnish with a cucumber wheel.


Pin these for later!

Ali Hedin | Spring Easter Dinner
Ali Hedin | Spring Easter Dinner
Ali Hedin | Spring Easter Dinner

Spring Minestrone Soup | 20 minutes to a fresh spring dinner
Ali Hedin | Spring Minestrone Soup

When I was a kid, we ate minestrone soup at every family gathering because my aunt made it for every birthday party. She made that and spinach dip. The spinach dip that’s made from frozen spinach and vegetable soup mix. I just made it for St. Patrick’s Day and it was as epic as I remembered as a child.

I’ve made the minestrone in my book - the real original minestrone that my aunt used to make. And I made a version with winter vegetables in the app and you can find the recipe here.

This version is for spring. It’s a celebration of everything at the farmer’s market right now. A celebration of everything that arrives in the CSA box this week. It’s perfect for those spring nights that are a little cool but you’re still looking forward to summer.

Ali Hedin | Spring Minestrone Soup
Ali Hedin | Spring Minestrone Soup

The brilliant part of this soup is that it cooks in literally 20 minutes. Once the veggies are softened and a little crispy, it takes a few minutes to bring to a boil, then the tiny little orzo pasta cooks in minutes. Like three. Literally, it cooks so fast.

Ali Hedin | Spring Minestrone Soup

SPRING MINESTRONE SOUP

serves 4

STEP 1

Chop all vegetables into basically bite sized pieces and cook in a stock pot with olive oil until a little brown on the edges.  Season with salt.  

 

STEP 2

Pour in garbanzo beans and stock and bring to a boil.  Season with oregano and basil.  

 

STEP 3

Add asparagus and pasta to the pot and cook 3 minutes until the pasta is done.  Taste and season with salt and pepper as needed.

 

STEP 4

Serve with fresh basil and parmesan cheese.

1 zucchini, about 1 cup chopped

1 fennel bulb, sliced

1 leek, whites sliced thin

1 green bell pepper, diced

1 bunch asparagus

2 cups green beans, chopped

2 tbs olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 can garbanzo beans

4 cups vegetable stock

1 cup orzo

2 tbs fresh basil

¼ cup parmesan cheese

Salt & pepper

Ali Hedin | Spring Minestrone Soup
Family Valentine Game Night + Heartthrob Pasta Recipe
Ali Hedin | Family Valentine's Game Night Dinner

There is not only one good way to spend Valentine’s Day but I think this is the best way - with your family at home. This is the best way for loads of reasons: 1. Going out for Valentine’s Day is expensive. 2. Most restaurants have a prix fix menu, servers that are grumpy, and are overly busy. 3. Your kids will feel super special if you spend this day with them instead of out on a date. 4. You can go out on a date tomorrow night when everything is back to normal and you can get a seat at a restaurant.

For our family game night I made a fun dinner everyone will eat - but also made it a little bit cheeky and really leaned into the ‘valentine’ theme. Kids love it. And, let’s be honest, I love it too.

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Ali Hedin | Family Valentine's Game Night Dinner

Our family’s new favorite game is this hilarious combination of pictionary and being blindfolded - it’s called Googly Eyes. It is hilarious! You roll to land on what color glasses you’ll wear while you attempt to draw something as simple as popcorn. The glasses make it surprisingly challenging. Unless you are Pearl and I - we are a dream team.

Ali Hedin | Family Valentine's Game Night Dinner
Ali Hedin | Family Valentine's Game Night Dinner

HEARTTHROB PASTA

serves 4

STEP 1

Bring a large pot of water to a boil.  Slice the beets in half and add them to the water as it begins to boil.  When the water has come to a boil, add the pasta.

 

STEP 2

When the pasta is nearly cooked, turn the heat off and let rest for 30 minutes.  

 

Preheat the oven to 375 degrees.

 

STEP 3

Unroll the package of crescent dough and press together all of the seams.  Slice the dough into strips.  Twist the dough and form it into a heart.  

 

Bake 10-12 minutes until golden brown.

 

STEP 4

Heat a skillet with the olive oil.  Cook the peppers, onion, and garlic over medium heat until softened. Remove the beets from the pasta, remove the skin with a paper towel (by rubbing it off), chop them and add them to the skillet.

 

STEP 5

Drain the pasta – reserving at least one cup of pasta water – and toss the pasta with the peppers.  Add the pasta water and toss until a sauce has formed.  Remove from heat and sprinkle parmesan on top.  

          

1 red bell pepper, sliced

1 sweet onion, sliced

2 cloves garlic, chopped

2 tbs olive oil

2 beets

½ lb pasta

½ cup parmesan cheese

1 package crescent dough

Ali Hedin | Family Valentine's Game Night Dinner
HeartthrobPastaMainMenu2.jpg
Ali Hedin | Family Valentine's Game Night Dinner

CUPID SPRITZ

1 ounce pomegranate juice

1 ounce vodka

DRY Sparkling Lavender

In a glass filled with ice, layer vodka and pomegranate juice. Top with DRY Sparkling and serve! For those without booze, just skip the vodka and don’t forget to garnish with a cherry.


THIS IS A SPONSORED POST. ALEXANDRA HEDIN HAS RECEIVED PAYMENT OR PRODUCTS IN EXCHANGE FOR PROMOTING. ALL OPINIONS STATED ARE MY OWN AND I ONLY PROMOTE PRODUCTS AND COMPANIES I LOVE.

Pumpkin Recipe Palooza
Ali Hedin | Pumpkin Palooza

Want to know a secret? I think Pumpkin Spice is the worst thing to ever happen to pumpkin. I know that’s highly controversial. But here’s the truth. Pumpkin Spice doesn’t have one thing to do with an actual pumpkin. It’s clove, nutmeg, and cinnamon. THAT’S IT! Poor pumpkin has taken a bad wrap for this awful flavor combo that’s literally everywhere this month.

Real pumpkin, actual pumpkin, the squash that grows in the ground is delicious. It’s sweet, packed with vitamins, and really really good for you. The dreadful people who brought you the pumpkin pie have made it even easier (we’ll give them a pass) to integrate pumpkin into every day by pureeing it for you. Just don’t buy “Pumpkin Pie Filling” - they’ve already added the ‘Pumpkin Spice’ to that and you DO NOT want that on your pasta. Trust.

Pumpkin is such a perfect seasonal choice for dinner. It’s readily available, healthy, and gets you in a fall spirit like crunching through leaves on a sunny day. Only at dinner. Preferably with a cocktail in your hand. Here are my three favorite pumpkin dinners (one is squash, but you can sub in pumpkin, so close enough) PLUS a few bonus recipes at the bottom. The Crinkle Cookies are dreamy so don’t skip those!

All of these recipes are available on the Weeknight Society app so don’t forget to download! When you get the app you also get step-by-step instructions, a grocery shopping list, AND menu planning tools. You seriously can’t live without it.

Ridiculously simple Pumpkin Pasta

Ridiculously simple Pumpkin Pasta

PUMPKIN PASTA

serves 4

STEP 1

Preheat oven to 350 degrees. Bring a pot of water to a boil.

 

Whisk together butter, honey and cayenne.  Toss pecans in melted butter mixture and lay out on a cookie sheet.  Sprinkle with salt.  Pop in the oven and bake 15 minutes until toasted.  

 

STEP 2

Whisk together pumpkin, yogurt, ½ cup parmesan cheese, salt and pepper.

 

STEP 3

Cook pasta in boiling water. Reserve one cup of cooking water when straining cooked noodles.

 

STEP 4

Stir together pasta and pumpkin sauce. Slowly add pasta water as needed to thin out the pasta sauce. Sprinkle pecans and extra parmesan cheese over the top.

 

1 lb pasta

½ cup pumpkin puree

½ cup plain greek yogurt

¾ cup parmesan cheese

1 cup pecans

4 tbs butter, melted

1 tbs honey

½ tsp cayenne pepper

Pumpkin Soup that tastes like fall

Pumpkin Soup that tastes like fall

PUMPKIN SOUP

serves 4

STEP 1

Preheat oven to 400 degrees. Toss pumpkin with olive oil and season with salt and pepper.  Roast on a baking sheet 15-20 minutes until fork tender.

 

STEP 2

In a soup pot, melt 2 tbs butter.  Add onion, garlic and sage and cook until onion is tender. Remove sage from the pan.

 

STEP 3

Pour in broth and bring to a boil.  Drop roasted pumpkin into the soup and blend with an immersion blender.

 

STEP 4

In a small bowl whisk together cream and egg yolks.  Slowly pour in ½ cup of the hot soup to the bowl whisking constantly.  Pour cream mixture into the soup pot and whisk in. Cook 10 minutes until thickened.

 

3 ½ lbs sugar pumpkin, cut into cubes

2 tbs olive oil

salt

2 tbs butter

1 medium onion, diced

2 cloves garlic

2 sprigs sage

8 cups vegetable stock

1 cup heavy cream 

2 egg yolks

salt & pepper

Roasted Squash Pasta can be made with butternut squash or sugar pumpkin

Roasted Squash Pasta can be made with butternut squash or sugar pumpkin

ROASTED SQUASH PASTA

serves 4

STEP 1

Preheat oven to 450 and bring a pot of water to a boil. Toss squash in oil with thyme and roast in the oven until tender.  (20 mins)

 

STEP 2

Cook pasta and drain reserving ½ cup pasta water.

 

STEP 3

Whisk together ricotta, vinegar, S&P

 

STEP 4

Toss pasta with ricotta and add pasta water 1 tbs at a time until pasta does not seem dry.  You will probably not need the whole ½ cup.  Serve with roasted squash and extra thyme on top.

1 lb pasta

2 cups butternut squash, chopped

2 tbs olive oil

1 cup fresh ricotta

1 tbs cider vinegar

4 sprigs fresh thyme

salt & pepper



More pumpkin for your kitchen!

National Cheese Burger Day | Bloody Mary Burger
Ali Hedin | Bloody Mary Burger

Today is National Cheeseburger Day! I have some obsessions with burgers. Good ones. I’ve loaded quite a few onto my app - Weeknight Society - that are easy to cook and total crowd pleasers. If I hadn’t eaten my weight in burgers this summer, I might be slightly more excited for burgers.

Ali Hedin | Bloody Mary Burger

But then there’s the Bloody Mary Burger. This is one burger that I haven’t eaten too many burgers to still eat. I love this burger. You will love this burger. Especially if you are going to a football game this weekend - serve this burger with a Bloody Mary on the side and you’ll be the hit of the party!

Ali Hedin | Bloody Mary Burger

Bloody Mary Burger

serves 4

STEP 1

Combine the meat with the spices and mix it all together.

 

STEP 2

Form into four even sized patties and grill until cooked through.

 

STEP 3

Mix together mayo, horseradish and tabasco in a bowl. 

 

STEP 4

Smear bottom of bun with mayonnaise. Top with cooked patty.  Then cheese, pickles, asparagus, lettuce, bacon, and celery sticks.  Add a little more sauce to the top and then the top bun.  

           

 

2 lb ground beef

2 tbs worchestershire sauce

2 tbs ground celery seed

1 tbs paprika

1 tsp salt

1 tbs pepper

1 tbs ground mustard

2 tsp tabasco sauce

2 cloves grated garlic

 

2 pickles, sliced

12 spears Pickled asparagus

2 stalks Celery sticks, sliced thin

1 head Iceburg lettuce

4 strips cooked Bacon

4 slices Swiss cheese

 

¼ cup Mayonnaise

1 tsp Horseradish 

4 shakes Tabasco sauce

Ali Hedin | Bloody Mary Burger
Ali Hedin | Bloody Mary Burger
back to school + meatballs in red sauce
Ali Hedin | Meatballs in Red Sauce

Do you know what I have always wanted?  Like for real?  A cooking show.  But I didn't want a dumb show and I didn't want it to have bad sound and be lame.  And I wanted it to have a real producer or at least someone to hold the camera.  

But I've been to NYC and met with people.  It didn't happen.  I networked in Seattle.  It didn't happen.  I paid for my own videos and they are crazy expensive.  So finally, this last month I decided I don't care anymore if it's a little lame.  And I don't care anymore if the sound isn't perfect.  And I'm ok with no producer and no one to hold the camera.  

May I present to you, episode 1.  It's not perfect.  But it's out there.  It's a start.  Maybe I'll figure out the sound for the next one.  Maybe someone will come hold the camera.  Maybe not.  

What ever the case, it's fun.  And I enjoyed it.  And I'll make more so if you hate them, you should probably stop reading this blog.  But if you don't hate it, will you let me know?  Comment below or find me on Instagram and tell me there.

Ali Hedin | Meatballs in Red Sauce

MEATBALLS IN RED SAUCE

serves 4

STEP 1

Cook onion and bell pepper in a large stock pot until softened. 

 

STEP 2

Mix together beef, pork, panko, tomato paste, seasoning, salt until well combined.  Form into 2 inch balls using your hands or an ice cream scoop. 

 

STEP 3

Pour tomatoes into the pan and add the spices. Bring to boil.

 

STEP 4

Drop meatballs into sauce. Cover and cook 15-20 mins.  Serve with a green salad.

 

1 lb ground beef

1 lb ground pork

1 cup panko

2 tbs tomato paste

2 tbs Italian seasoning

1 tsp salt

48oz Crushed tomatoes

1 onion, chopped

1 red bell pepper, chopped

2 tbs Italian seasoning

Ali Hedin | Meatballs in Red Sauce

back to school + portobello burger recipe
Ali Hedin | Back to School with a Portobello Burger

Hooray!  Hooray!  The kids are going back to school!  I am ready for them to have something to do everyday that doesn't require me entertaining them. I have usually had help so I can do my own work projects while the kids are home.  This summer I figured the kids were old enough, had things going on, and we didn't need help.  

Wrong.

It has been a long summer of entertaining children and not exactly working.  Things really fell off.  I missed this.  I missed you.  I missed working and creating.  I cannot wait for these little people to GO BACK TO SCHOOL already.

To celebrate (it makes them feel special, not just a celebration for me) I created a healthy version of our favorite dinner featuring Portobello Burgers + Dry Zero Sugar Cola.    

Ali Hedin | Back to School with a Portobello Burger

All summer we have eaten more burgers than it seemed possible in one summer.  We'd go to someone's house - burgers.  We went to Chelan - burgers.  We couldn't figure out what else to eat - burgers.  No one wanted to cook inside - burgers.  

When we start going back to school, I try to make things a little healthier.  My family isn't a huge 'mushroom family' because Mr. Hedin and I aren't the biggest mushroom eaters.  But I am trying harder to make sure my children have eaten everything.  Portobello mushroom caps are a great start.  They have a meaty flavor and texture that is simple for "newbies" to get into.  I layered mine with guacamole + Swiss cheese which also helps for people who haven't had much exposure to mushrooms.  

Ali Hedin | Back to School with a Portobello Burger

Portobello Burger

serves 4

STEP 1

Marinade the mushrooms in white wine, balsamic, oil, and garlic.  Let rest 10-15 minutes.  (15-20 mins)

 

STEP 2

Grill the mushrooms on either a hot barbecue or a grill pan.  Continue to baste with remaining marinade. Toast the buns while you’re at it.  5-6 mins

 

STEP 3

Top each mushroom with a piece of cheese and let melt.  

 

STEP 4

Add tomato slices, guacamole, and lettuce.  Serve hot. 

    

4 large portobello mushroom caps

½ cup white wine

2 tablespoons balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, grated

4 leaves iceberg lettuce

4 slices Swiss Cheese

½ cup guacamole

1 beefsteak tomato, sliced

4 brioche buns

Ali Hedin | Back to School with Portobello Burger
Ali Hedin | Back to School with a Portobello Burger

Is anything more natural than a burger and a cola? But if you're making changes to your burger - why not make your cola a little healthier too?  DRY - my very favorite soda company in the whole wide world - has come out with new colas!  I paired my burger with the basic DRY Zero Sugar cola and it was perfect.  Not only do the new Dry Zero Sugar Colas not have sugar, but they are organic.  It's also not shabby with a little whiskey...

Ali Hedin | Back to School with a Portobello Burger

How are you celebrating the kids going back to school?  A little mothers brunch?  Cocktails at noon?  Let me know! 

Sponsored by DRY Soda


cocktail on a plate | bloody mary steak
Ali Hedin | Bloody Mary Steak

This was one of the first recipes I wrote for Weeknight Society and I don't think it's hard to see why!  I love a good Bloody Mary.  I don't just love them because it's a great cocktail that is delicious but there is always something festive going on when Bloody Mary's are being poured.  They are always being poured at Husky tailgates, on vacation in Palm Springs, and when I invite the other PTA moms over to plan something very important.  

This is the best way to combine all of those delicious, crunchy, pickle-y, spicy flavors in a way that doesn't get frowned upon because of the whole booze situation.  It also doesn't take very long to cook since it's just a flank steak + a pasta salad.  Even better, if the weather has finally warmed up in your area then you can pop this on the barbecue.  

Enjoy!

Ali Hedin | Bloody Mary Steak
Ali Hedin | Bloody Mary Steak
Ali Hedin | Bloody Mary Steak

BLOODY MARY STEAK

serves 4

STEP 1

In a heavy mixing bowl with a large wooden spoon, crush celery seed with garlic, horseradish, salt and pepper.  When combined into a paste, add lime juice, Worcestershire sauce and tomatoes.  Stir until combined.  Spread generously on the steak.  Let rest at least 10 minutes.  

 

STEP 2

Cook orzo according to package directions.  When cooked, drain noodles then toss with capers, celery, chives, tomatoes, beans, and olives.  In a small bowl or mason jar combine Worcestershire sauce, olive oil, and reserved olive or caper juice. Pour dressing over salad and toss to combine everything.  

 

STEP 3

Heat the barbecue grill to hot.  Sear the steak on each side 5-7 minutes.  Check the temperature for doneness.  Cooking time will vary depending on how thick your cut of meat is.  When a meat thermometer reads 140 degrees, remove the meat from the grill.  Let it sit on a cutting board covered with aluminum foil or a large bowl for at least 5 minutes.  Slice against the grain in long thin slices.

2 pounds flank steak

1 tablespoon celery seed

½ teaspoon horseradish

½ teaspoon pepper

2 teaspoons salt

2 cloves garlic, grated

½ lime, juiced

1teaspoon Worcestershire sauce

2 tablespoons crushed tomatoes

1 cup uncooked orzo

2 tablespoons capers

½ cup chopped celery, about 3 large stalks

1 teaspoon chives

2 large tomatoes, about ½ cup chopped

½ cup chopped pickled beans, about 10-12

½ cup chopped green olives + 1 tbs reserved olive juice

2 tablespoons olive oil

Ali Hedin | Bloody Mary Steak

 

How to pull it off

1.     Prepare the marinade for the steak and slather it on the steak.  Set aside

2.     Cook the orzo & let it cool

3.     Start cooking the steak – pop it on the barbecue or in the oven

4.     Chop the vegetables for the salad

5.     Check steak – pull it off the heat if it’s done.

6.     Toss the salad with dressing

7.     Slice the steak

 

* If you want to get a head start, marinade the steak up to 24 hours in advance

Ali Hedin | Bloody Mary Steak