Dog Days of Summer
Those of you who follow me on Instagram know that every Monday I post "Mondays with Mia" pictures on my Instagram. I know it's silly but I just can't help myself.
It's been a while since I've blogged about Mia and I don't want my blog followers to feel neglected so it is with great excitement that I present to you - "A Day in the Life of ... Mia." Yes, it's true, I followed Mia around with my camera for an entire day and documented her adventures so that I could share them with all of you. (I need to get a life.)
A Day in the Life of ... Mia
7:30 Bath Time. :(
9:00 Bed Time
What a life!
Wouldn't it be funny if I documented my own day in selfies? (For a girl who hates to have her picture taken - that would be torture.)
While Mia was busy playing and napping all day, I was marinating a flank steak for dinner. I love dinners that I can prep in the morning and then just throw together at dinnertime.
This flank steak is one of those recipes. It doesn't take long at all for this to grill up to perfection and I was able to make some roasted vegetables while it cooked. It was a perfect summertime meal.
Marinated Flank Steak
1/2 cup Soy Sauce
1/2 cup Cooking Sherry
3 Tablespoons Honey
2 Tablespoons Sesame Oil
2 Tablespoons (heaping) Minced Ginger
3 cloves (to 5 Cloves) Minced Garlic
1/2 teaspoon Crushed Red Pepper Flakes
1 whole Flank Steak
Remove flank steak from package and give it a quick rinse. Coat both sides of the meat with marinade. Refrigerate for at least 3 to 6 hours.
Remove the steak from the marinade and place on a plate while you heat up the grill. Cook without touching for about 1 ½ to 2 minutes. Rotate the meat about 45 degrees, keeping it on the same side, and cook for another 1 ½ minutes.
Now flip it to the other side. Cook using the same method on the other side, cooking for 1 1/2 minutes, then rotating it and finishing the cooking process. I cook the flank streak to medium rare, which usually takes about 5 to 7 minutes total cooking time. Remove the meat to a cutting board and let it rest for a few minutes before slicing.
When you’re ready, thinly slice the meat against the grain. That means find the directional striations/lines in the meat grain and slice perpendicular to it.
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