SON-Cookbook-2020

FLANK STEAK DERVISH
Submitted by: Mary Jean Schumann
INGREDIENTS
• 2½ pounds flank steak
• ½ c. soy or tamarind sauce
• 2½ Tbsp. brown sugar
• 2 Tbsp. Lemon juice
• 1 tsp. ground ginger
• ½ tsp. garlic salt
DIRECTIONS
Trim all fat from the flank steak. Put it in a shallow baking pan and pour
over it, the mixture of soy sauce, brown sugar, lemon juice, ginger and
garlic salt. Chill the steak in the marinade over night turning it occasionally.
Drain the marinade form the meat and broil or grill the steak for 5
minutes on each side, for rare beef. Broil or grill to your preferred level of
doneness. Sprinkle the meat with salt and pepper to taste and carve into
think diagonal slides.
Pair this with green salad, baked potatoes, for an easy tasty meal.
I recommend doubling the marinade and then using
half to re-apply over the steak while grilling.
GIADA’S CHICKEN PICCATA
Submitted by: Anne-Marie O’Brien
Serves: 6 persons Prep Time: 20 minutes Cook Time: 30 minutes
INGREDIENTS
• 4 skinless and boneless chicken breasts, butterflied and then cut in half
• Himalayan salt
• Freshly ground black pepper
• All-purpose flour, for dredging (see additional notes)
• 10 Tbsp. extra-virgin olive oil or avocado oil
• 12 Tbsp. unsalted butter
• ²∕ ³ c. fresh lemon juice
• 1 c. chicken stock
(alternatively, ½ c. of dry white wine and ½ c. chicken stock)
• ½ c. brined capers, rinsed
• ²∕ ³ c. fresh parsley, chopped
38