Sweet And Savory Creations with Lori Hunter

Tag : potatoes and onions


There's nothing like some good "Home Cooking" and that'sthe inspiration behind Lori Hunter's "Sweet and Savory Creations"in Glastonbury. Lori makes many of her dishes from scratch,everything from Soul food to Gourmet meals. And Lori joins us thismorning with one of her specialities, Marinated grilled flank steakwith sweet potatoes and onions.

Recipe provided by our guest:

www.sweetandsavorycreations.com or call(860)633-6879

MARINATED GRILLED FLANK STEAK

2 - 3 pound Flank Steak

½ cup Merlot (or other red wine)

½ cup Soy Sauce

1 Tablespoon Ketchup

2 Tablespoons Creole Spice

2 Tablespoons Minced Garlic

3 Tablespoons Light Brown Sugar

1 teaspoon Ground Black Pepper

Place the flank steak in a large, plastic re-sealable bag. In a2-cup measuring cup combine the remaining ingredients. Pour themarinade mixture into the bag with the steak, seal and marinate inthe refrigerator at least 3-4 hours and up to 12 hours in advance.

Preheat a gas or charcoal grill. Remove the steak from themarinade. Place the steak on the grill and cook to desireddoneness, about 6 minutes per side for rare, about 8 minutes perside for medium, and about 10-12 minutes per side for medium well.

Transfer the steak to a cutting board, and let rest for 5 minutesbefore slicing. Slice the steak across the grain into thin diagonalslices.

You can discard the marinade or you can cook the marinade to serveas a dipping sauce with the flank.

To cook the marinade - pour it into a small saucepan and bring to aboil. Lower the heat to medium-low and cook the marinade for 10-15minutes. Serve with the sliced flank steak.

Yields 4-6 servings

GRILLED SWEET POTATOES AND SWEET ONION WITH BALSMIC VINEGAR

2 Medium Sweet Potatoes

1 large Vidalia or Sweet Onion

1 - 2 Tablespoons Extra Virgin Olive Oil

1 teaspoon Salt

¼ teaspoon Ground Black Pepper

¼ cup Balsamic Vinegar

Wash, peel, and slice the sweet potatoes and the onions into thincircles (1/8 - 1/4" thick).

In a mixing bowl, toss the sweet potatoes in HALF the olive oil,salt, and pepper.

Preheat the grill or the grill pan. (**** NOTE *** If using a grillpan, DO NOT add any additional oil to the pan.)

When the grill or the grill pan is hot, layer the sweet potatoesinto the pan and grill the potatoes for 3-4 minutes on each side,or just until tender and they start to turn a rich golden color.Once the sweet potatoes are cooked on both sides, place them in aclean mixing bowl.

Repeat the process with the onions, tossing them in the remainingolive oil, salt, and pepper. Grill the onions for 2-3 minutes oneach side until softened and starting to brown (caramelize).

Add the onions to the sweet potatoes in the mixing bowl, once theyare done grilling. Pour in the balsamic vinegar and toss to coat.Adjust the salt and pepper as desired.

Serve warm or room temperature.

Yields 4-6 servings.