Chef Jack Witherspoon stops by with a hearty dinner recipe!
- 12 Whole new baby red potatoes
- 3 Tablespoons Olive oil
- 1 Tablespoons Rosemary, finely chopped
- Grated Parmesan cheese to taste
- Sea salt and fresh cracked pepper to taste
- Garnishes: Sour cream, chopped chives, smoked paprika
- ½ cups Orange juice
- ¼ cups Rice wine vinegar
- Juice of 3 limes
- 6 cloves garlic, crushed
- 3 Tablespoons Cilantro, finely chopped
- 2 Tablespoons Soy sauce
- ½ cups Agave nectar
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon Crushed red pepper
- 1 ½ teaspoons Cracked pepper
- 3 teaspoons Kosher salt
- 1 Flank steak (approximately 1.5-2 lbs)
- (Marinade enough for 1 Flank Steak -- approximately 1.5- 2 lbs)
Combine all marinade ingredients in a bowl and whisk thoroughly. Reserve some marinade for basting meat on last few turns.
Place meat in a plastic container or glass dish and cover completely with marinade. Cover with lid or plastic wrap and place in refrigerator for at least 2 hours or overnight.
Grill or broil beef to desired doneness. Let meat rest for 3-5 minutes.
Slice meat across the grain and serve with reserved marinade on the side for extra dipping.
*Note: This dish also works great with chicken.
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