Reheating time: 10-15 minutes

It’s official! It was hot outside this weekend. I’m not a huge fan of the summer. Unless I am somewhere that facilitates a speedy dip into a large body of water, it’s just too hot for me. The good thing about summer, however, is the abundance of awesome food. Last night we celebrated my dad’s birthday, and we grilled. I forgot how nice it was to spend a summer evening outside, in front of a grill filled with meat and veggies. Earlier in the day, I ate seven hotdogs for lunch. It’s officially summer. Not even ashamed to admit that. Really delicious food can take your mind off anything, so for me, in the summertime, it’s especially important to have lots of tasty distractions. Tonight’s dinner does the trick just fine. Freshness, funk, and some subtle heat are all present in this beefy extravaganza. My favorite part is the glaze for the beef. We’re starting off the week just right, with a dinner that will cool you down, or fire you up. It’s just that tasty. Get in there!

For the flank steak:

Best way to reheat the flank steak is on the grill. If you’re grilling, just give it a quick sear, about 1-2 minutes total, to get some char on there. Glaze it up, let it caramelize a bit, rest, and slice. Beautiful. If you’d like it more cooked, just leave it on the grill a bit longer before glazing. 

If you’re not grilling, not to worry. The steak will be wonderful if broiled. On a sheet tray lined with foil, broil the flank steak for 1-2 minutes per side, or until cooked to your preference. Once it’s starting to get nice and hot, glaze it up, and broil for another minute or two. Rest, slice, and enjoy!

For the rice:

Best way to reheat the rice is to fry it in a large nonstick pan. Get the pan super hot over high heat, add just enough neutral oil to lightly coat, and scoop in the rice. Break up any large clumps, and flatten it out so it fries evenly. Once it smells toasty and fragrant, stir it up and give it a few tosses. Once it’s sizzling and hot, it’s ready! If this seems like too much work, you can also broil it! Broiled rice is the next best thing to pan fried rice. Broil in a flat layer, for about 2-3 minutes, then give it a stir to expose the rice underneath. Broil for 3-4 more minutes, and once it’s hot, it’s ready to go! Scoop onto a plate, and make a nice bed for your steak.

For the potatoes:

Bake! Or warm in a saucepot with a splash of water. Or microwave. You just want to get these hot. Nothing special here. You could warm them on a hair iron for all I care. Just hot potatoes- that is all. You’ll understand why soon enough!

For the broccolini:

We3’ve come full circle! Started heating some beef on the grill, then rice in a pan, then potatoes on a hair iron (I don’t even know if a hair iron is a real thing…), and we’re back to the grill. This broccolini is desperate to be grilled. It’s been lightly blistered in the oven, glazed, and covered with fried shallots. Give it what it wants! Grill over high heat till charred and hot. Also will do just fine under the broiler, same as the steak. Or microwave, but not as tasty that way. 

Plate it up! Any extra glaze? No problem. Drizzle all over everything. You will not be disappointed. Thanks again 🙂 <3 WECO