Culinary Cooking and Concepts
Chef John Findley, Executive Chef, The University Club of MSU
Featured Food: U Club Classics Yield: 4 servings

Ingredients

  • 1 lb. trimmed flank steak
  • Soy sauce
  • Salt
  • Pepper
  • Garlic
  • Oil

Preparation

In a medium bowl, mix all ingredients together and let sit in the refrigerator for at least an hour.

Preheat grill to high. Place on the grill to brown each side for about 3 minutes. Preheat oven to 400°F. Place the grilled steak in the oven for about 5-8 minutes, depending on preferred doneness. Let rest for 5-10 minutes. Slice and serve.


Featured Recipes

Want to expand your repertoire for serving butternut squash so abundant right now? Chef Kurt uses butternut squash two ways: to make a thick pasta sauce; and lightly pickled to top your dish with a pop of flavor from some of fall’s favorite spices.

Muhammara is a classic Levantine dip made with roasted red peppers and walnuts. Usually thickened with bread, Chef Kurt uses cooked red lentils instead. Use a food processor if you want a smooth texture. For more texture, use a mortar and pestle.

These “meatballs” have just the right amount of spice. Treat these like traditional meatballs...serve with marinara sauce or pesto on a bed of pasta or make a meatball sub. Or change things up by making the mix into patties for delicious veggie burgers.

Michigan raspberries abound in summer and fall. This simple vinaigrette uses raspberries as one of the acidic ingredients, fundamental to making a flavorful salad dressing. Particularly delicious on vegetable salad accented with fruit.

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