Family Meal

Flank steak is a lean cut with very little marbling, so the marinade is necessary for tenderizing.

• Score flank steak on both sides (with a sharp knife) against the grain of the meat, but not all the way through to ensure the marinade is absorbed.
• Pour marinade over the steak in a re-sealable plastic bag.
• Seal bag and refrigerate overnight or a minimum of 4 hours, turning bag occasionally.

Grilling

• Remove the bag from the fridge one half hour before cooking to bring to room temperature.
• Preheat oven or BBQ to medium-high heat.
• Remove steak from the marinade and grill steak approximately 6 minutes per side (depending on the thickness) or until medium rare in the middle.
• Remove from the BBQ, cover (tent) steak with tin foil, and let rest for 5 minutes. 
• Place flank steak on cutting board and slice thinly, on a diagonal, against the grain of the meat.

Good to know: Flank steak has long lines or fibers running through the meat and they can be difficult to chew through. If you cut through the fibers, against the grain, the meat becomes more tender and easy to eat.

• Preheat oven to 400 degrees.
• Wash well and snap off woody ends of asparagus.
• Place asparagus on baking tray and toss with olive oil and salt.
• Cook for 8–10 minutes, turning asparagus frequently to ensure even browning.
• Remove from the oven and serve warm or at room temperature.

• Preheat oven to 400 degrees.
• Scrub potatoes clean and using a fork, poke a few holes in the skin.
• Rub the skin with oil to avoid cracking.
• Place potatoes on top of oven rack and bake for approximately 1 hr or until fork inserts easily.
• Remove from the oven and let cool slightly.
• Using a knife, draw an X in the middle and pull potato apart.
• Prepare and arrange your favourite toppings in small bowls.
• Have everyone dress their own potato with their favourite toppings.

Good to know: Make a few extra baked potatoes to refrigerate and use over the next couple of days in a Nicoise salad, for hash browns or fried potatoes.

• Preheat oven to 375 degrees.
• In a large bowl toss rhubarb, apples, lemon, granulated sugar, cinnamon and nutmeg together.
• Cover bottom of lightly greased 9” pie plate or 8” square baking pan with fruit mixture.
• Combine flour, rolled oats, brown sugar, and salt together in bowl.
• Cut in butter to dry mixture until crumbly.
• Sprinkle topping over the fruit mixture and bake for 30 – 40 min or until golden brown.
• Serve warm, plain or with vanilla frozen yogurt, ice-cream or table cream.

Good to know: Substitute your favourite seasonal berries for apples if you prefer.