Saturday, August 1, 2009

Polynesian Flank Steak and more...

We had a great dinner last night. For some reason I am really proud of this one, everything seemed to go together really well. Also proud because it was an experiment with meat I've never used before and it turned out really good. Of course, the hubby did his fair share being in charge of the grilling.

Polynesian Flank Steak, Grilled Onion Blossoms, Baked Asparagus and White Sangria (coming up in next post)

Here's one of the Grilled Onion Blossoms just off the grill.


2 tablespoons butter, melted
2 teaspoons Dijon mustard
1 tablespoon brown sugar
1 teaspoon beef base (Better than Bouillon)
2 Vidalia onions

Prepare 2 squares of heavy duty aluminum foil big enough to wrap around the onions with a little extra at the top. Spray with cooking spray. Set aside.

Mix together melted butter, mustard, brown sugar and beef base. Set aside.

Peel and cut ends off onions. Cut into eighths without cutting all the way through, you want the onion to hold together. Gently pull onion pieces away from center without breaking them off. You want the liquid to go down in between onion pieces.

Place onion on top of foil square bringing foil partially up around the onion. Pour half of liquid mixture on top of each onion. Bring the foil the rest of the way up and squeeze together at the top leaving a little room for steam. Each one should look like a Hershey’s kiss.

Place on grill and cook for approximately 30 to 40 minutes. Be careful of escaping steam when removing foil.


1 bunch asparagus, ends trimmed
1 tablespoon olive oil
salt and pepper

Shake asparagus and olive oil in a plastic bag until asparagus is coated. Lay asparagus in a single layer on a baking sheet. Sprinkle with salt and pepper to taste.

Bake at 400 degrees for 12 to 15 minutes.


1/3 cup pineapple juice
1/3 cup soy sauce
1/4 cup thinly sliced green onions
1 tablespoon minced peeled fresh ginger
1 tablespoon honey
1 garlic clove, minced
1 pound flank steak

Combine first 6 ingredients in a large zip-top plastic bag; add steak to bag. Seal and marinate in refrigerator 3 to 6 hours, turning once.

Prepare grill.

Remove steak from bag, reserving marinade. Place steak on grill rack coated with cooking spray; grill 15 to 20 minutes or until desired degree of doneness, turning and basting frequently with the reserved marinade. Let stand 10 minutes before cutting diagonally across the grain into thin slices.

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