Montauk Pioneer - September 5, 2008

It's hard to believe that summer's end is just around the corner. I try not to be too sad about it, because I love Fall. It's hands-down my favorite season, and there's still plenty of time left to enjoy the outdoors, with tons of local produce to last us until at least October.

The end of summer has me cooking out on the grill as much as possible (because I know I'll be craving BBQ as the temperature drops into the teens). There are so many grilling recipes I've shared, but there's still plenty more for me to pass on, so this week I'll share a whole meal and say goodbye to summer with a bang (and a grill full of food). I made this meal for my family this past weekend, and let me tell you, there wasn't a speck of food left on anyone's plate. I made a delicious marinated flank steak, with my own special blend of goodies, grilled potatoes, green beans wrapped in bacon, mushrooms and onions - it was a feast, it was delicious, and here it is for you to try out!

2 pound Flank Steak
1/3 cup Dijon mustard
3-tablespoons steak sauce
1-tablespoon brown sugar
1-teaspoon chili powder
1-teaspoon freshly grated garlic
1/4 cup olive oil
3-tablespoons chopped fresh parsley
2-tablespoons salt
1-tablespoon freshly ground black pepper

In a medium mixing bowl, combine all ingredients and mix until well blended. Place your flank steak in a Ziploc bag, and pour marinade over the steak. Close bag and massage the steak until marinade is evenly distributed. Chill for at least one hour. Take your meat out of the fridge at least 20 minutes prior to grilling. Grill 6 minutes on each side for a medium-rare steak. Let rest at least 10 minutes before carving, to allow the juices to redistribute throughout the steak. Slice against the grain in thin slices.

6 large Yukon Gold potatoes
1/4-1/2 cup olive oil
2-tablespoons chopped fresh parsley
salt and pepper to taste

Place potatoes in a large pot and cover with water. Bring to a boil on the stovetop and cook for 20-30 mins. Drain and let cool. Once able to be handled, slice into 1/2 inch thick pieces. Lay potatoes out on a cookie sheet. Drizzle both sides of your potatoes liberally with olive oil and then sprinkle with salt and freshly ground black pepper, and parsley. Grill about 10 minutes on each side, until the potatoes are a deep golden brown. For some extra flavor, drizzle just a little more olive oil on the cooked potatoes.

1 pound fresh green beans, steamed for at least 10 minutes, then chilled
1 pound thick cut bacon, sliced in half
Olive oil
Salt and pepper to taste
Toothpicks, soaked in water

Take your precooked green beans, and in bundles of three, wrap bacon slices around them and secure with a toothpick. Drizzle with olive oil, salt and pepper, and grill for about 10 minutes each side, until bacon is crisp and green beans have a little color on them.