Donzi's Blog

Not totally sure what this is all going to be about yet but it will definitely involve food


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Mom’s Flank Steak Marinade

My mom has had this recipe for as long as I can remember. I loved it growing up and still love it. In fact, we just had it for dinner last week. I normally double the recipe because the marinade serves as a sauce after grilling the flank steak and you can use left over marinade for chicken.

 

Flank Steak Marinade

  • 2/3 cup ketchup (I use Heinz No Salt to reduce sodium)
  • 1/2 cup water
  • 4 tbsp. chopped celery (about one large stalk)
  • 2 tbsp. Worcestershire sauce
  • 1 Bay leaf
  • 1/4 tsp. dry basil
  • 1/4 tsp. black pepper

Combine all the ingredients into a large bowl or ziplock type bag and mix well.  Add your whole flank steak (or chicken breasts) to the marinade and remove as much air as possible from the bag or press plastic wrap close to the steak. Let sit for 6-8 hours.  Overnight is ok too.

I grill my flank steak to medium or medium rare, but that’s personal preferance.  While the steak is on the grill, heat your left over marinade to boiling in a pot on the stove.  Let simmer after it boils.  Remove your flank steak from the grill and slice it against the grain as thin as possible.  Use your left over marinade as a sauce and enjoy.

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Grilled Pizza on the BGE

Our first attempt at pizza on the BGE (Big Green Egg) was… well… burnt on the bottom.

To go back a little, my husband bought me a Big Green Egg for Christmas and we were anxious to try wood grilled pizza on it.  I made the dough with my trusty go-to recipe (see below for actual recipe) and broke out the fresh mozzarella. What we learned is that there is a veeerrry fine line between cooked and burnt on the bottom.

We put the plate setter in, removed the grill rack and set our BGE temperature to 600 degrees.  Once the temperature was steady, we put the pizza on the pizza stone.  Popped the stone into the BGE and anxiously waited, trying not to open the lid too many times.  Unfortunately, I discovered that when you get fed up with waiting, don’t give it another ten minutes before opening the lid again.  While the top of the pizza was fine, the bottom was burnt.  Luckily it was thick enough that I could pick the burnt part off.

Since then, I’ve done this over and over trying to get exact times.  And you’ll never get an exact time making and rolling out your own dough.  It’s always a different thickness.  My advice is after putting your pizza in the BGE (or other grill/wood fired device) is to cook for approximately 10 minutes for a large pizza and then check it about every two afterwards.  After your edges begin to brown and your cheese is a little brown, pull it out.  It will continue to cook a little on the pizza stone as it cools off.

Then… wait for it.  The pizza does take awhile to cool down enough to eat.

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What I put on the above pizza:

  • Olive oil, fresh ground pepper and a little sea salt
  • Slices of fresh mozzarella
  • Sliced Roma tomatoes
  • Thinly sliced fresh basil
  • Topped with a little fresh Parmesan

Pizza Dough Recipe

I make mine in a bread maker and put everything in the order listed below.  I set it on the dough cycle and go find something else to do.

1 cup warm water
1 tbsp. olive oil
3/4 tsp. salt
3 cups flour (I like King Arthur)
1 tsp. powdered garlic (optional)
1 tsp. dried oregano (optional)
1/4 to 1/2 tsp. crushed red pepper (optional)
1 1/2 tsp. yeast

Other optional items:
Dried basil
Any seasoning you’d like
Grated parmesan

Note: if you add a lot of parmesan you may have to add a little bit extra water.  Do not add a lot.  I’d maybe add a tablespoon at a time until it’s sticky but not wet.