Going “down the (Jersey) shore” is a rite of passage for many kids growing up in the Garden State. Whether you were dragged down by your parents as a kid or escaped for an overnight stay after prom, the shore, and its various points, is a popular destination.
Growing up, my parents had a house down in Cape May, and later, Cape May Point. Although we went down all the time with them, we were at the age where it wasn’t “cool” and didn’t fully appreciate it. After I started living on my own, highlights with my girlfriends over the summer would be scrounging up enough spare change to manage to pay the Parkway tolls and a tank full of gas … anything to spend the day on the beach. Back then, I drove a Suzuki Sidekick convertible, a perfect Jersey shore getaway car (oh how I loved that car!), and we’d pop in Seal’s “Crazy” (“But we’re never gonna survive, unless… We get a little crazy, No we’re never gonna survive, unless… We are a little… Cray…cray…cray… “) or an upbeat, 80s tune from Madonna, turn it up full blast and kick off the warm weather.
With this being Memorial Day weekend, early Saturday morning found us heading to the shore once again. This time though, the scenario, the house, the town and the car are a little different. Leaving the house at the ungodly hour of 6:15 am, though not by design, Nicholas in the back seat and the dogs assuming their position, we joined everyone else on the Parkway to head south. And, believe it or not, although there wasn’t traffic per se, there were a lot of others already on the road who were kicking off their holiday weekend the same way.
Absolutely perfect weather to eat outside and fire up the grill for the first inaugural full dinner of the season, we had quite a feast. We grilled up a batch of the Adobo-Citrus Grilled Chicken that I made earlier in the week, these delicious roasted oysters (still full of OMG buttery goodness) and one new recipe … Rachael Ray’s Korean Flank Steak. I let it marinate for about 5 hours or so, and it produced a flavorful, tender, juicy steak that will definitely be repeated. Rounding out the meal with grilled corn, chips and salsa, and broccoli rabe, it was the perfect kick-off to Summer. Hope yours was just as good.
Korean Flank Steak
Recipe courtesy of Rachael Ray’s 30 Minute Get Real Meals
2 tablespoons grill seasoning blend (recommended brand McCormick Montreal Steak Seasoning) 1/4 cup Tamari dark soy
1 tablespoons honey
1 teaspoons hot red pepper flakes
2 large cloves garlic, chopped
2 teaspoons toasted (dark) sesame oil, eyeball it
2 scallions, finely chopped
Vegetable oil, for drizzling plus, 2 tablespoons, twice around the pan
2 pounds flank steak
In a shallow dish, combine grill seasoning, dark soy, honey, hot pepper flakes, garlic, sesame oil, scallions and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand 10 minutes.
Preheat indoor electric grill, stove top grill pan or outdoor grill to medium high. When the grill pan or grill is screaming hot, add meat and cook 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well doneness.
To serve, let meat rest 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat).