Waste of Wine

This recipe did not wow me. It was not overly flavorful. I think I would rather have had the glass of wine rather than using it to marinate the steak! Or use the wine for a reduction. It did turn the steak an interesting purple color that made it difficult to tell how well cooked it was.

Red Wine Marinated Steak

(from the Food Network by Bobby Flay)

Ingredients:
4 shallots, coarsely chopped
1 cup dry red wine, such as Cabernet
1/4 cup olive oil
2 pounds flank steak, butterfiled
Salt and pepper
Directions:

1. Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
2. Heat grill to high.
3. Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes.

Spicy Slaw!

Mr. Lawyer requested coleslaw to go with our bbq ribs. Not only is bbq and coleslaw a match made in heaven but he hoped to control the amount of dressing in the dish to make it a tad more healthy. While this recipe is still just a ton of mayo we were able to make our coleslaw a bit on the dry side, hopefully this decreased the calories just a tad.

This recipe was spicy! It was different than regular coleslaw and it really grew on me. If you're not a fan of spice you can add less dry mustard. You could shred your own veggies but I picked up a bag of pre-shredded broccoli slaw because I didn't want to fight with my mandoline (we have a love-hate relationship). I'm off to eat the rest of the spicy coleslaw!

Spicy Coleslaw!

(adapted from Bobby Flay)

Ingredients:

1 bag of pre-shredded coleslaw 

3/4 cup mayonnaise
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard (or less depending on your tastes)
Salt and freshly ground pepper, to taste
Directions:
1. Whisk together the mayonnaise, sugar, vinegar, mustard, salt, and pepper in a medium bowl, and then add to the cabbage mixture. 

2. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.