Chef Jeff’s Tomato & Cucumber Salad
- 1 Quart Fresh Tomatoes (large dice)
- 1 Pint Cucumbers, seeded, medium dice
- 1/2 Cup Onion (Red, small shards)
- 2 T Fresh Minced Garlic
- 2 T Olive Oil
- 1 T Red Wine Vinegar
- 1 tsp Black Pepper
- 1 tsp Kosher Salt
Combine all the ingredients in a large mixing bowl until all ingredients are evenly distributed. Refrigerate for at least one hour to allow the flavors to marry. Serve & enjoy!
Chef Jeff’s Beef Flank Steak Marinade
- Beef Flank Steak (1 each, about 2 pounds)
- 1 Cup Soy Sauce
- 1/4 Cup Olive Oil
- 1 T Crushed Red Pepper flakes
- 1 tsp Black Pepper
- 1 tsp Garlic (Granulated or powder)
Combine the soy sauce, olive oil, crushed red pepper, ground black pepper and granulated garlic in a Ziplock bag or other suitable vessel for marinating.
Marinate the beef flank steak under refrigeration for about 24 hours, turning the vessel every few hours to help distribute the marinade and allow the flavors to penetrate.
Remove the flank steak from the marinade and grill it to you desired doneness. Reverse searing to medium rare (125F) is recommended for this application.
Allow the flank steak to rest for 5-10 minutes before slicing thin. Serve & Enjoy!
