Mini sweet peppers stuffed with spicy pepperjack cheese, marinated juicy flank steak and buttery sauteed mushrooms served with a crunchy layer salad…a perfect meal after a busy day! It was a great menu for a day of touring on the ATV’s because the steak was marinating, salad was made the day before and actual cooking time was less than 10 minutes.
Appetizer: Stuffed Peppers
Layer Salad
*Click for recipe
Flank Steak
3 flank steaks about 4.5 lbs.
Marinate 6-8 hours
Marinade
1 cup oil
1/3 cup soy sauce
1/3 cup vinegar balsamic
1/8 cup lemon juice
3 tbl. worchestire
1 tbl. Sriachi
1/2 tsp. garlic powder (same as 4 cloves)
1 tsp. blk pepper
Preheat grill…
Add peppers & steak
Slice…..
Don’t forget your sauted mushrooms!
I defer to Julia Child:
Successfully sautéed mushrooms are lightly browned and exude none of their juice while they are being cooked; to achieve this the mushrooms must be dry, the butter very hot, and the mushrooms must not be crowded in the pan. If you sauté too many at once they steam rather than fry; their juices escape and they do not brown
2 Tb butter
1 Tb oil
½ lb. fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
Salt and pepper
Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their sauté the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.
