Cobb Life

JUN 2019

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JUNE 2019 | COBB LIFE 23 Come Discover the Sterling Differences Beautifully Designed Neighborhoods on 10+ an 25+ Acres Spacious, landscaped courtyards plus walking paths throughout New Spacious Two Bedroom Apartments and Cottages Large Wellness Centers, Indoor Heated Saltwater Therapeutic Pools, Variety of fine dining options. New Club House Final Phase Cottages & Apts. At West Now Thank you for Voting Us the Best Assisted Living Facility Thank you for Voting Us the Best Retirement Community WEST COBB - 770-255-7000 3165 Dallas Highway • Marietta, GA 30064 EAST COBB - 678-946-4454 4220 Lower Roswell Road • Marietta, GA 30068 • • • NOW OPEN • • • The Grande at Sterling Estates of West Cobb, Memory Care Eric Owen's Soy/Cab Marinated Flank Steak By Eric Owen We all have a variant of what we like in a flank steak, but this is our family's favorite. INGREDIENTS: ♦ 1 large flank steak ♦ 2 cups Cabernet Sauvignon ♦ 1 cup soy sauce ♦ 1 cup vegetable oil ♦ 1 medium Vidalia onion ♦ ½ tsp. ground black pepper ♦ 1 tsp. minced garlic DIRECTIONS: Rinse and set aside the flank steak. For two or more steaks, make sure the amount of marinade is su cient to completely cover the meat. Slice onion into rings or large pieces. In your marinade dish, combine wine, soy, oil, garlic and pepper. I use the onion slices to keep the meat o€ the bottom and separated (if I am doing more than one steak). Add the meat and onions to the marinade, making sure the meat is covered. Marinate refrigerated for at least 4 hours, but no longer than 10 hours. Prepare your grill for direct cooking over a medium heat. Remove the meat from the marinade and place on platter for 20-30 minutes prior to cooking. We also usually grill the onions along with the meat. Grill over direct medium heat for about 7-8 minutes (medium rare) per side. If grilling the onions, you can leave them on top of the meat when first placed on grill and then move the onions over direct heat when turning the steaks. Remove from grill and let stand for about 5 minutes before carving. Slice the meat at a bias across the grain and enjoy. Eric and Mari Owen

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