I went the "turf" route this week for I Heart Cooking Clubs with a delicious grilled beef and vegetable recipe from featured chef Curtis Stone. This dish was not just family friendly in the taste department but budget-friendly as well, designed for less expensive cuts of beef.
both mechanically with a bit of muscle and the pointy side of a meat
mallet, and chemically with tenderizing ingredients like ginger in the
marinade, the sirloin tip steak I used became soft and succulent and was
The vegetables were the perfect side. I don't have a grill tray suitable for small things so I just left the Shanghai
bok choy in pieces large enough they wouldn't fall through the grill
and added some spring onions to the barbecue. Soy sauce was their only
seasoning but I think a dressing that included rice vinegar and sesame
oil would have been quite good with them as well.
With the meat prepped and marinated overnight, this was an easy weeknight dinner that everyone enjoyed.