Guinness-Marinated Flank Steak
Makes 10 servings
2 cloves garlic, pushed through a press, or finely minced
1 tablespoon Dijon mustard
2 teaspoons salt
1 pint Guinness
4 pounds flank steak
In a large dish or bowl, combine the garlic, mustard, salt, and guiness. Stir to combine.
Place the steak in the marinade and place, covered lightly, in the fridge for 1-2 hours (it may take this long for the guys to figure out how to use the grill).
Grill to medium-rare. Slice and serve.
Sarah’s Herbed Potato Salad
Makes 10 – 15 servings
8-10 large red potatoes (about 5 pounds), halved
6 extra large eggs
1 cup finely chopped celery
1/3 cup minced vidalia (or spanish) onion
1 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon Coleman’s dry mustard powder
1/4 cup olive oil
1 tablespoon cider vinegar
1 tablespoon salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme leaves
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh chives
2 tablespoons capers
Place the potatoes in a large pot and fill it with water until they are submerged. Salt the water and bring it to boil over high heat. Cook the potatoes until tender, but not falling part. Drain and set aside to cool.
Related: Chicken Fajita Pizza
In the meantime, place the eggs in a small-lidded pot and fill it with water until submerged. Bring to a boil over high heat. Once the water comes to a rolling boil, remove the pot from the heat, cover, and let sit for 30 minutes. Run the eggs under cool water if too hot to handle, then remove the shells.
Whisk together the mayo, mustard, mustard powder, oil, vinegar, salt, and pepper.
(Everything up until this point can be made 1-2 days in advance.)
Cut the potatoes into 1-inch chunks and add them to a large mixing bowl. Roughly chop the hardboiled eggs and add them to the bowl. Add the thyme, parsley, chives, capers and mayo-mustard mixture. Toss the potato salad together until incorporated. Taste for seasoning, and serve.
Lemonade, Spiked or Sober
Makes just under a cup
More from GalTime:
- Enjoy the Benefits of the Mediterranean Diet
- Portobello Mushroom Burgers for Your BBQ
- Arugula Salad with Chicken, Black Quinoa, and Lemon Tahini Dressing