BBQ Skirt Steak

With the nice weather upon us, I love to BBQ. Actually, we were even BBQ’ing when it was snowing, but we are used to the cold weather. I will try to blog more about BBQ ideas, as I even have baked cookies on my BBQ in the really hot weather.

This past week I made our family skirt steak. I make my steak a bit under cooked because I like to warm it in a 200F oven before we eat our Friday night meal. If you want your meat darker, just BBQ it longer on each side

Ingredients

1 skirt steak ( 2 lbs)

3 tbsp canola oil

1 tsp garlic powder

1 tsp sweet paprika

1/2 tsp black pepper

1 tbsp soya sauce

Turn bbq on and wait 10 minutes until it reaches 400F

Take steak and wash it well under water. Lay it on a plate. Take canola oil and add spices and soya sauce to it, mixing it evenly in a small bowl. Baste the steak on both sides with canola/spice mixture.

Take tongs and lay steak onto grill. Cover and wait 6 minutes. Grill second side for an additional six minutes. If you want a darker steak, grill longer.

Remove from grill and sit onto a clean plate. Let meat sit for 15 – 20 minutes. This allows the juices to settle in the meat. Serve sliced with some garden herbs around it for decoration.

If you have any questions, don’t hesitate to reach out

Chaya

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Cheesy Pasta Parmigiana

As the warm weather hits, it’s so nice to go out in the patio and share a nice pasta meal with friends. This home cooked dish is something you will be able to make quickly while they are sitting with you in your kitchen, talking about their week.

Ingredients:

2 litres of water

200 g rotini pasta (1/2 package)

4 tbsp canola oil

1/2 cp diced onion

1 tbsp dill weed

1/2 tbsp garlic powder

1/2 tsp salt

1/4 tsp pepper

1 sprig thyme leaves

1 tbsp of flour

1 and a 1/2 cup whole milk

6 slices Haolom white cheese

1/2 cp grated Parmigiana cheese

Instructions:

Bring water to boil. Add pasta and let simmer for 6-7 minutes. Drain but do not rinse.

Fry onions until soft but not translucent (5 minutes). Pinch the leaves off of the fresh thyme. Add them and rest of spices with flour to onions in frying pan and stir until combined (frying flour is a great way to thicken soups as well). Add milk and stir. Let simmer until milk thickens. Add cheese slices and grated parmigiana. Add pasta to pan of ingredients and mix until pasta is completely coated. Serves four.

Serve with a side salad.

Leave your comments. Would love to hear what you would like me to make for you next!

-Chaya