Gourmet meal in 20 minutes


Bourbon Flank Steak with Mango Ginger Salsa
Prep Time 15 minutes + marinade
Cook Time 12 Minutes
Yield 4 Servings

  • 1 ½ Pounds Flank Steak


  • ¼ Cup Soy Sauce
  • ¼ Cup Bourbon
  • 2 Tablespoons Brown Sugar
  • 2 Teaspoons Grated Fresh Ginger
  • 2 Teaspoons Sesame Oil
  • ¼ Teaspoon Red Pepper Flakes
  • 2 Cloves Garlic, Minced


  • 1 Cup Diced Mango
  • 1/3 Cup Diced Tomatoes
  • 3 Tablespoons Thinly sliced Green Onions
  • ½ Teaspoon Chipolte Peppers in Adobo Sauce, Diced
  • ½ Teaspoon Grated Fresh Ginger
  • 1 Tablespoon Fresh Lime Juice

    First combine marinade ingredients in a large zip-top bag; add flank steak, seal bag and turn to coat. Place in refrigerator and marinate 2 to 8 hours.

    Next, to prepare salsa, combine ingredients in a small bowl; set aside. Salsa can be prepared up to one day ahead; bring to room temperature before serving.

    Last, preheat grill to high heat. Place flank steak on grates; close lid and grill 6 minutes. Turn steak, grilling on the other side an additional 5 minutes. Using parking knife, cut a small slit in the thickest part of the meat to check for doneness. Meat should be rare, bu ti fit requires a longer cooking time, place back on the grill with the thinner end of the steak over indirect heat. Continue cooking 1 to 2 minutes. Transfer meat to cutting board; cover loosely with foil and let rest 5 to 10 minutes. Slice thinly, on the bias against the grain. Note, to cook indoors, put flank steak in grill pan and cook over medium-high heat 4 to 4 minutes per side. Transfer to a 450 degree oven and roast about 5 minutes.

    Southern Peach Salad With Toasted Pecans


  • 2 Peaches
  • 5 Cups baby spinach leaves
  • 2 Ounces goat cheese, crumbled


  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • 1/2 tablespoon Dijon mustard
  • 1/2 cup olive oil
  • 1 small shallot, minced

    Spiced Pecans

  • 3 teaspoons sugar
  • 1/8 teaspoon allspice
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup pecan halves

    To make the spiced pecans, combine sugar, allspice and red pepper in a small bowl; set aside. Ina small skillet, toast pecans over low heat for 5 minutes. Sprinkle the sugar mixture and cook one mroe minute, stirring constantly. Remove pecans from skilled and spread on waxed paper to cool.

    In a large bowl, whisk together dressing ingredients; season with salt and pepper. In a separate bowl, toss peaches, salad greens and pecans with enough vinaigrette to coat.

    Divide salad among four salad plates; top with goat cheese and then serve. Any leftover dressing will keep in the refrigerator for up to 3 days.

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