Mary Anne here. No doubt about it, Michael is the grill master in our house and he can usually be found hovering over the grates whether it’s the dead of winter or a blazing inferno. Like the proverbial postman, neither rain, nor sleet, nor snow…will keep his coals from igniting. Michael also believes in keeping[…]
Spice-Rubbed Steak with Chimichurri, White Beans and Cherry Tomatoes
Mariel here. I don’t do a lot of steak-making in my little Manhattan apartment. For me, a juicy slab of sirloin or a meaty rib-eye conjures up images of backyard barbequeing, beach bonfiring and otherwise frolicking in unfenced Elysian fields. My kitchen is about 4’X4′ and as for the outdoor space…yeah, I’m not a celebrity.[…]
Soy and Mustard Marinated Flank Steak
Get out your mallet our for this one. You’ll also need a grill. If you live in a city though, a broiler or a George Foreman will do. Also, this needs to be marinated overnight, so make sure to prep ahead of time. If you opt to serve this with our Summer Corn Salad, plate[…]