Flank Steak Marinade

This is a fantastic marinade for flank or skirt steak.  I like soy with lemon or lime juice.  The flavors really pop.

1/2 C. soy sauce
1 lemon, juiced
1/4 C, vegetable oil
1/2 tbsp. garlic powder
1 1/2lbs flank steak

Mix soy sauce, lemon juice and oil together in a large resealable plastic bag.  Rub garlic powder into meat, place in bag and seal.  Marinate in the refrigerator for at least 4 hours; turn after 2 hours.

Preheat grill for medium heat.

Oil grate lightly and place meat on the grill.  Discard marinade.  Cook steaks for 5 to 7 minutes per side or to desired doneness.

Roasted Garlic

So I learned something new today. Well, actually two new things. I learned how to roast garlic and I learned that you should double the roast time in this recipe...at least.

Preheat oven to 400 degrees.

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.

Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

I used the roasted garlic on the foccacia bread I made today but not all of the cloves were soft enough to use so next time, I will know to cook it longer.