This month’s Roundup is on Thursday the 15th, and hosted by Ann at Whatever Things… Check out the other recipes linked there and you might get to be the winner of her GIVEAWAY!

The folks in Colorado are known for their love of bison and beef, so it seems appropriate to post these recipes, which were featured in our local paper. Flank steak is wonderful, in case you haven’t tried it for anything beyond fajitas.

Grilled Flank Steak

Marinade:
2/3 cup dry red wine (tenderizes the meat)
2/3 cup soy sauce
6 large cloves of garlic, peeled and smashed
1/3 cup chopped flat-leaf parsley
Coarsely ground black pepper, to taste

1. Combine the marinade ingredients in a nonreactive bowl or large zip-lock bag. Add the flank steaks and coat well with the marinade.

2. Marinate the steaks in the refrigerator for 30 minutes or overnight, turning once. Remove from marinade and pat dry.

3. Broil or grill the steaks over high heat, 3 minutes from the heat source, for 4 minutes per side for medium-rare meat. Remove to cutting board and let rest for 10 minutes.

4. To serve, slice thinly on the diagonal and arrange on platter.

Lemon Caesar Salad

Dressing:
2 cloves garlic, very finely mashed into a paste with 1/4 tsp kosher salt
1 Tbsp anchovies, rinsed, patted dry and finely minced
2 tsp finely grated lemon zest
2 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1/2 cup extra-virgin olive oil
Freshly grated black pepper, to tasted

3 hearts of romaine lettuce, leaves separated, rinsed and dried (leave whole)
1 large egg, boiled for 1 minute
3 Tbsp freshly grated Parmesan cheese
2 cups croutons, preferably homemade

Combine garlic, anchovies, lemon zest and juice, vinegar and mustard. Whisking constantly, drizzle in olive oil until thickened. Season with pepper. Set aside.

Before serving, place the lettuce leaves in a large salad bowl. Toss with 1/3 of the dressing to coat. Break the egg into the salad. Sprinkle with cheese and croutons and toss well. Serve with the Flank Steak and a side of roasted red potatoes. Consider yourself an honorary Coloradan!

And because I grew up in Tennessee, I give you…

Tennessee Fruity Iced Tea

1 gallon Sweet Tea*
1 (6 oz) can frozen lemonade concentrate
2 cups pineapple juice

Mix well, stirring before pouring into each glass. Garnish with fresh lemon slice or thread pineapple cubes and cherries on a wooden skewer and use as a stirrer in each drink.

*Sweet Tea

1 gallon size tea bag
1 cup sugar

Bring 1 quart water to full boil. Pour over tea bag in a gallon-size container. Steep for 5 minutes; remove tea bag, squeezing gently. Add one cup sugar and stir until sugar is dissolved. Add cold water to make one gallon. Load up a jelly jar with ice; fill it to the top with Sweet Tea and add a wedge of lemon. Head for the porch.