Okay we all know that it is Mother's Day on Sunday. I am not much for celebrating a holiday just because Hallmark says ...this is the day to honor mothers, or lovers, or bosses, or whatever. But Mother's Day, before I had my own children, was always about honoring my mother or mother-in-law. When I had my own children, it suddenly became about me. My day to do what I want, when I want... well within reason.
Now I am not the, you-have-to-buy-me-presents-type of person, just because this is my day. Truthfully I am happiest on Mother's Day to just lay out in the sun. Just chilling for as long as I want.... reading a book or a magazine, and having dinner with my family, my sister, sister(s), if I am lucky, their families, and my mom and dad. I don't care so much about any presents.
As tradition would have it, it is always up to "us" (girls) to decide the dinner fare. Partly because if we left it up to the boys, it might end up being wild game or gross me out, a pot roast, aka boiled dinner, or fish. Ick. And partly because, well... we like to be in charge. Who knew?
So we plan a menu (like we plan all our family get together menus) and divide up the work. Hostessing in our family is an art. We get our kitchen work done ahead of the get together so we can enjoy the day without rushing around with last minute preparations.
That's code for...the boys will be grilling something.
We usually rotate through a list of our three favorites: pork tenderloin, flank steak and chicken.
This year we are having flank steak....
I will share the recipe because it is so good and so delicious and so easy. And you might want to make it for Mother's Day yourself.
Unfortunately I do not have a gorgeous and mouth watering picture of it to post, that will have to wait until after Sunday.
Here is the recipe for Flank Steak:
1/2 cup soy sauce
1/2 cup olive oil
4 1/2 Tbl of honey
6 large, minced garlic cloves (or 5 tsp freeze dried minced garlic--found in the produce section)
1 Tbl dried rosemary
1 1/2 Tbl coarsely ground pepper
1 1/2 tsp salt
1-2 1/4 pounds flank steak
Mix all ingredients except steak in a bowl. Put marinate and steak in a ziploc bag, making sure marinade is evenly distributed. Refrigerate 2 hours or longer, turning occasionally. Note: I usually marinate it overnight or at least for 8 hours for best flavor. Remove meat from marinade and grill steak to desired doneness, about 8 minutes per side for medium rare. Cut across the grain into thin strips. (Remember that the meat continues to cook a bit after it comes off the grill).
Flank Steak goes great with smashed potatoes with bacon and cheese, a salad, bread and grilled marinated veggies. Yumo! (Let me know if you want any of those recipes).
And all, of course, can be made ahead.
So girls, enjoy your time, your day, Mother's Day!
And for those few (yet awesome guys) who follow this blog.....if nothing else, please grill something for your wife! May I suggest some flank steak?