I did mention on Sunday that the weekend was busy and the week wasn’t looking any better. When I got home from the soccer tournament I made my list and set to work.
By the time I got to the grocery checkout it was already 5:30, but we still sat down to eat with my in-laws at 6:45. My MIL agreed to bring salad, bread, and dessert, so I set to work on the meal. When making my list I knew that it would need to be quick, and once I landed on steak I knew that it would also cover two meals.
When I cook grilled steak, I like to cook the entire meal on the grill so that I can watch it all and make sure nothing over cooks. At the grocery store, the steak, asparagus, and potatoes, became flat-iron steak, baby zucchini, and baby redskins, along with all my other shopping.
As soon as I got home I set to trimming the steak and I also made sure to pound on it with a meat mallet a bit to make sure it was even. I prefer to let flat iron and flank steak marinate for 24 hours, but with only an hour I rubbed it with olive oil, salt, pepper, garlic powder, and a blend from our local market and allowed it to sit at room temperature (yes this is safe!).
Then I moved onto the potatoes and after washing them I drizzled them with olive oil, salt, pepper, and white vinegar.
Lastly, I clean the zucchini, trimmed the ends and again drizzled with olive oil, salt, and pepper. (Sense a theme here? Simple seasoning is wonderful and allows the flavor of the food to come through.)
The potatoes take the longest time to cook (about 30 minutes on med-high) so those went on the grill first at 6:10.
After turning the potatoes a few times I put the zucchini and steak on at 6:30.
Everything came off of the grill at 6:40 and I put it under my UV lamp to keep it warm while we had our salad.
After salad, I sliced the steak, drizzled it with balsamic glaze and served.
I knew that Wednesday was no less crazy so I packed up the rest of the steak. On Wednesday I cut it into small pieces and tossed it in a hot skillet with a bit of olive oil, chili powder, and cumin for tacos.
The Stacey Bistro 