My daughter is making Flank Steak!

A little over a year ago my daughter married the love of her life. She became a bride. And, with that, became a home cook. She texted me today asking how to marinate a Flank Steak. I texted a marinade idea and a thought for how to finish it. I floated backward into my history and remembered the day my friend Melinda took a few of us for a fun cooking lesson at Sur La Table in Fashion Island. I'd never been. My intro to Sur La Table was the chock-a-block floor to ceiling rabbit warren of a store in Pikes Market, Seattle. It was, to say the least, magical. All the tips for piping, all the spatulas, offset, straight, giant, small, everything a cook could ever want and a stand to put it on! SLT Fashion Island was quite different, we wound our way through the store to a back room with all the space, a few table, prep and dining and a huge stove with ovens. A different kind of magic. There, the cooking teachers showed us how to make flank steak with an improptu marinade (quick and on the fly) then to stuff it with cheese, breadcrumbs and mushrooms, rolling it into a pinwheel for browning and roasting. It was quite good.

My girl marinated in minced red onion, olive oil, garlic, garlic powder, onion powder, red wine vinegar and a little apple cider vinegar. We'll see how it turns out after it sits for a couple of days in the fridge. Then, it will be pan roasted and oven finished. Makes me a little hungry! We're talking about another cucumber salad. After all, somedays you have to eat a whole cucumber as the man says! More on that later. Happy marinating.