August 19, 2014


This was an Estate Sale to end all sales! There were six rooms filled to the brim with the household treasures of a couple who owned a lake house believe it or not! They must have had one beautiful life as there were antiques and heirlooms from all of their lifelong travels. I cannot even imagine how you can possibly collect this much furniture, china, paintings, etc., but they obviously did and here it all was for sale. Number 2 son and his lovely bride, purchased this gorgeous dining table with twelve chairs for their new dining room. Oh my, what a find this was!

Even though it's a tad hot here in Texas, we are still enjoying evenings by the pool, cooking out and having wine under the moon! It's so wonderful to just bake some Yukon Gold's in the oven, prepare a healthy tossed salad with those luscious heirloom tomatoes and serve up this delectable grilled flank steak! It's one of the darling's favorite meals!

1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak


In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
Preheat grill for medium-high heat.
Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

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