Sparkling Lemon Ginger Cooler

 Happy Sunday Funday!

I love all things lemon and ginger, so was super excited to find this recipe on Zite. It's like grown-up lemon aid, and it's delicious. The only change I'd make would be to add more ginger to the syrup...can't wait to make these again!

Cheers!

Ingredients:

• Ice
• 1.5 oz. lemon ginger simple syrup (recipe below)
• 2 oz. vodka
• 1 Tbsp fresh lemon juice
• 4 oz. (or enough to top off your glass) Prosecco

Method:

1. Please a good handful of ice in a tall glass.
2. Add simple syrup, vodka, and lemon juice - mix well.
3. Top with Prosecco - mix again.
4. Garnish with a lemon slice.

Lemon Ginger Simple Syrup

Ingredients:

• 1 C water
• 1 C granulated sugar
• 1 oz. fresh ginger, grated (a piece just a bit smaller than a golf ball)
• Zest of one large lemon

Method:

1. Place all ingredients in a small saucepan.
2. Bring to a simmer and cook until the sugar dissolves - just a couple of minutes.
3. Remove from the heat and let steep until it comes to room temperature.
4. Strain twice to remove all the pulp.
5. Use immediately or keep unused portions in an air tight container in he fridge.

Grilled Marinated Flank Steak (with Chimichurri Sauce)

If the chimichurri sauce was good by itself, it was amazing with a deliciously marinated, perfectly grilled flank steak!

The steak we cooked was a little over a pound (the recipe called for a two-pound steak), but I forgot to halve the marinade. I actually think it worked out well, though - since it marinated for two days, the extra sauce made for an incredibly tender piece of meat.

I would absolutely make this again - maybe next week! ;-)

Ingredients:

• 3 cloves garlic, minced
• 1/4 C red wine vinegar
• 3/4 C extra virgin olive oil
• 2 tsp. hot sauce
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. lower sodium soy sauce
• 2 Tbsp. honey
• 1 Tbsp. steak seasoning
• 1 tsp. ground cumin
• 1.25 lb. beef flank steak

Method:

1. In a gallon sized Ziploc bag, combine all marinade ingredients: garlic through cumin. Mix well.
2. Add steak to the bag and marinate in the fridge for 2 hours or overnight. (Or for 2 days if it suites you.)
3. When ready to cook, spray grill grate with cooking oil and preheat to medium.
4. Grill steak for 8 to 10 minutes on each side or until desired doneness.
5. Transfer steak to a cutting board and let rest for 10 minutes.
6. Cut meat across the grain into thin, slanting slices.
7. Serve with chimichurri sauce.

Chimichurri Sauce

It's been ages since I've posted anything. Long story about not being able to get pictures off of my old phone, but not realizing that until after I deleted all food pictures from said phone. Finally got my act together this weekend with a new phone and immediately took a picture of our Sunday Funday dinner in the making.

Except we didn't have it on Sunday. Got sidetracked at Villa Napoletana.

So it's Manic Monday dinner.

I didn't really know what chimichurri sauce was, but it's fun to say and sounds interesting. Saw a recipe for it in Big Y's magazine last week so decided to give it a try.

Because of the raw onion and garlic and the vinegar, it was pretty sharp when I first made it. Since it had an extra day to mellow out in the fridge, though, it is much smoother. Can't wait to try it with grilled flank steak tonight!

Shockingly, our new Ninja blender does in fact make more than just frozen cocktails...

 

Ingredients:

• 1/2 bunch parsley
• 1 shallot, roughly chopped
• 3 cloves garlic, roughly chopped
• 1/2 tsp. red pepper flakes
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1/4 C red wine vinegar
• 3/4 C extra virgin olive oil

Method:

• In a food processor or blender, combine parsley, shallot, garlic, and seasonings.
• Pulse to combine well.
• With the motor running, stream in the vinegar and oil in a steady stream.
• Scrape down the sides of the bowl/blender and pulse a few times to combine.
• Transfer to a bowl, cover and refrigerate for at least 2 hours.

Source: Big Y