Celebrate Father's Day With This Easy Whiskey BBQ Flank Steak Recipe

Whiskey BBQ Flank Steak with Grilled Tomato Relish

Here is an easy BBQ recipe for Father’s Day! Light up those grills and serve up a delicious meal for Dad. Just add some grilled baked potatoes or corn from your local Farmer’s Market and a beautiful green salad or fresh fruit and you have a delightful meal to celebrate the Dad in your life.

For the steak:

1 flank steak (~ 2 lbs)

½ cup salad oil

½ cup tomato juice

½ cup soy sauce

½ cup brown sugar

3 garlic cloves, crushed

½ tsp pepper

1 GENEROUS dash of Jack Daniels

Using a sharp knife, score the steak on each side in a diamond pattern and place in a shallow glass pan.

Combine the marinade ingredients. Pour over steak. Cover and refrigerate overnight, turning once. Let stand at room temperature for an hour before grilling.

Light the grill. Brush the rack lightly with oil. Remove meat from marinade and grill about 4 inches from heat until rare, about 3 minutes per side. DO NOT OVERCOOK! Carve the steak crosswise on a slight angle into ¼” slices.

Grilled Tomato Relish

4 tomatoes, halved

4 Tbsp olive oil

1 sweet onion, diced

1 clove garlic, minced

¼ cup fresh basil, chopped

Salt & pepper

Place tomatoes on a medium heated grill, cut side up, and brush lightly with olive oil – 1 to 2 Tbsp. After about 3 minutes (when bottoms are brown), turn them over and continue to cook about 3-5 minutes (until soft). Remove tomatoes from grill and allow to cool until able to handle.

Combine 2 Tbsp olive oil, onions and garlic in a sauté pan. Cook until onions are soft. Stir in basil. Add the tomatoes. Season with salt and pepper. Should resemble a chunky salsa. Serve with steak.

Jill Fisher, a good friend of mine going waaayyyyy back to high school, has a B.S. in Food Science and Nutrition and is a licensed Personal Chef. She teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks. Jill has also written articles for local food magazines such as 805 Living. To contact Jill, let us know!

Grand Re-Opening of Lupe's Mexican Restaurant in Thousand Oaks is June 15th!

Today as we were walking out of Leslie's Pool Supplies next door to Lupe's on Thousand Oaks Boulevard, it dawned on me that hey, maybe they are ready to open again!  Sure enough, the sign said Lupe's, a Thousand Oaks landmark since 1947, will once again open for business TOMORROW, June 15th!  Workers were inside preparing for the grand re-opening.

The restaurant was beautiful inside and out.  It has been expanded from a cramped and dark 1500 sq ft to a beautiful, open, bright and airy 3,100 sq ft, including 649 sq ft new dining addition and a 498 sq ft outdoor patio area.  The front of Lupe's is new and improved with a fountain and enclosed courtyard.  Lupe's has been completely revamped and reinvigorated!  But the beauty of it is that it still has some look, feel and charm of the Lupe's we've known the past 60 years! Call 805.495.3573 for more information. 

How to Make Perfect Roasted Chicken

Have you ever wondered how to get your roasted chicken moist and juicy on the inside, but crispy on the outside? Well, wonder no more! Here's a chicken dinner recipe that will have your family asking for seconds featuring Master Chef, Kirk Leins.  Get more cooking videos and free recipes at www.NoTimeToCookDinner.com.

How to Beat the May Gray? Cook a Warm Salad of Lentils and Walnuts!

How to beat the May Gray (or June Gloom for that matter)? Cook up a warm salad of lentils, bacon and toasted walnuts with ingredients from your local Trader Joe’s. The fog is lifting already…

Warm Salad of Lentils and Walnuts

2 cups T.J.s prepared lentils

¼ cup sherry vinegar

1 Tbsp Dijon mustard

¼ cup olive oil

3 Tbsp walnut oil

Salt and pepper

1 cup chopped walnuts

¼ lb bacon, cut into ½” dice

½ cup slice green onions

2 Tbsp chopped fresh parsley

Preheat oven to 350F. In a small bowl, whisk together the vinegar, mustard, olive oil, 2 Tbsp walnut oil and salt and pepper to taste. Set aside.

In another bowl, toss the walnuts and the remaining 1 Tbsp walnut oil and season with salt and pepper. Spread nuts on a baking sheet and bake until lightly golden and hot, 5-8 minutes. Set aside.

In a large frying pan over medium heat, fry the bacon until light golden, about 8 minutes. Turn off the heat and, while the pan is still warm, add the lentils, dressing, walnuts and green onions to the bacon and drippings. Toss to mix. Season with salt and pepper and garnish with parsley. Serves 6.

Jill Fisher, a good friend of mine going waaayyyyy back to high school, has a B.S. in Food Science and Nutrition and is a licensed Personal Chef. She teaches cooking classes at Conejo Valley Adult School and Williams Sonoma in Thousand Oaks. Jill has also written articles for local food magazines such as 805 Living.  To contact Jill, let us know!