Backyard Barbecue Fun

I know we’ve talked about this before; but it’s worth mentioning again. For those of us stuck at home, we need to count our blessings. Not everyone has a home to be stuck in. And not everyone has the means to put food on the table, should they have a table. If you are among the fortunate ones, while life might seem hard or unfair, we are truly blessed.

Everyday I give thanks. There is so much to be thankful for. I sit here at our big dining room table, tapping away on a borrowed lap top, and look outside. The view is beautiful. Our fence is covered in lush green ivy. Ivy is a strange, invasive plant. It covers what were once flower beds, has climbed up the fencing and even further up the trees. We have an old Almond tree that really isn’t much more than a climbing post for the ivy.  The Almond tree is one one side of the walkway leading to the vegetable garden. There is another smaller tree of some sort on the other side of the walkway. Its upper branches and the ivy meet, creating a beautiful green archway. We live in an old neighborhood with well established trees. From my vantage point, I see nothing but trees. The houses are hidden by all the beautiful greenery.

I miss city life in that I adore street side cafes and sipping coffee and watching the world go by. I am a people watch. But if I had a choice right now of looking out my window at concrete and empty streets or this serene view, I’ll take my tree-lined yard for now.

One of the up-sides of being stuck at home is that backyard barbecues aren’t limited to a Saturday evening. You can fire up that grill and throw a backyard shindig whenever you like. Okay, so maybe it’s just you and your significant other or your children or even just you. That’s fine. Make it special with delicious food, free-flowing wines and sweet deserts. Take in the sounds of the world around you. Let the crickets sing to you. Even the clanging of the city can sound like a symphony if you let it.

Peel and slice 1 red onion, set aside. Mince a cup of Cilantro, set aside. Cut 6 of the limes in half, set aside.

In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.

Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped.

Heat a gas grill or build a charcoal fire. Let coals become ashen, cover grill and let heat to about 400 degrees.

Oil grate, place marinated flank steak on grill, cover and let cook to desired doneness, about 6 to 8 minutes per side for medium-rare. Brush with marinade as the meat grills. Let grilled steak rest, tented, for 10 minutes.

While the steak rests, peel and slice remaining red onion. Cut remaining 6 limes in half. Grill onion slices and lime halves, brushing onions with marinade.

Slice flank steak across the grain. Fan out on a serving platter or warm sheet pan. Scatter grilled onions and lime halves around the steak. Garnish with additional cilantro if desired.

Serve with cob corn and potato salad for a flavorful backyard supper. This kind of supper definitely deserves a big slice of chocolate cake!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen