Food and Thoughts

May 18, 2010

So obviously it is wedding season, and it is in full swing. This weekend we have too weddings to go of which I am super excited about because my friend Ryan {who I've know literally since kindergarten}  found a wonderful lady to marry. I am so happy for him!

Jeremy went with Ryan and his friends to his paintball bachelor party. Apparently guys enjoy shooting the mess out of each other...I would have loved to shoot the mess out of Jer. He is a lot of paintball shaped marks all over his body by the way haha.
I just love that my husband got the chance to get to know a really good friend I've had my entire life. It may seem kind of odd to some people that a girl had so many guy friends growing up but that was just our little, Ryan, Jody, Travis, and their little sisters...and whoever else we could drag along on our adventures.


We tried a new recipe Saturday night from the Southern Living 2009 Annual Recipes book.

Flank Steak Sandwiches w/ Blue Cheese

Herb Marinated Flank Steak:

1/2 small onion
3 garlic cloves
1/4 c olive oil
2 tbsp basil
1 tbsp thyme
q tbsp rosemary
1 tsp salt
1/2 tsp crushed red pepper
1 3/4 lb flank steak
1 lemon

Place first 8 ingredients in a zip-top plastic bag, and squeeze bag to combine. Add steak; seal bag, and chill 30 mins to 1 and a half hours. Remove steak from marinade and discard marinade. 

Preheat grill to 400 degrees. Grill steak 9 mins on each side. Remove from grill and squeeze lemon juice over steak.

Flank Steak Sandwiches

2 large onions
4tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
3 red bell peppers
6 2-3oz ciabatta or deli rolls split
5oz soft ripened blue cheese
1 1/2 c arugula
Herb-Marinated Flank Steak
6tbsp mayo


Preheat grill to 400° to 450° (high) heat. Cut onion into 1/4-inch-thick slices. Brush with 1 Tbsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Cut bell peppers into 1-inch-wide strips. Place pepper strips in a   large bowl, and drizzle with 1 Tbsp. olive oil. Sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.
Grill onion and bell pepper strips, covered with grill lid, over 400° to 450° (high) heat 7 to 10 minutes on each side or until lightly charred and tender.
Brush cut sides of rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without grill lid, over 400° to 450° (high) heat 1 to 2 minutes or until lightly browned and toasted.
Spread blue cheese on cut sides of roll bottoms; top with arugula, bell pepper strips, steak, and onion. Spread mayonnaise on cut sides of roll tops. Place roll tops, mayonnaise sides down, on top of onion, pressing lightly.
{My camera is dead ;( so here is the link to the Southern Living pic above. Source}