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With generous amounts of shredded chicken, cannellini beans, and green vegetables - This white chili version is ready in a fraction of the time thanks to the pressure cooker.....Click the image below to see Coco Morante's recipe at Simply recipes

One-Pot Chicken and Rice Soup! Throw bone-in chicken, rice, and vegetables together in a pot and simmer until they're done. It's the easiest soup ever, ready in under an hour....... Click the image below to see Aaron Hutcherson's recipe at Simply Recipes

Layered with chunky pieces of sausage and rustic-but-quick tomato sauce.This small-batch,weeknight lasagna, comfortably serves two and is ready in half the time as a larger batch. Click the image below to see Sally Vargas's recipe at Simply Recipes

This smoky, spicy, fork-tender beef is so versatile you can use it in Tacos, Burritos, Enchiladas, Quesadillas, and Burrito Bowls with our Cilantro-Lime rice, whole pinto beans, and your favorite toppings!  -  Click the image to see the recipe at Cooking Mamas

This layered turkey club sandwich takes a little time to build, but it’s worth every step.   Click the Image below to read Nick Evans' recipe at Simply Recipes 

A saffron-infused paella loaded with mussels, clams, and shrimp. Cook it on the grill in your biggest skillet for best flavor (no special pan required). Click the image below to see Sally Vargas' recipe at Simply Recipes

Tender, juicy steak, served over a chopped salad with bleu cheese dressing. See other recipes from Cooking Mamas  at https://www.cookingmamas.com/


Ingredients (Servings: 4)

STEAK:
1 c. soy sauce
1/4 c. brown sugar packed
3 T. cider vinegar
1 T. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. red pepper flakes
1/4 tsp. ground pepper
1 (2 lb.) flank steak
SALAD:
1 head romaine lettuce chopped
2 tomatoes on the vine seeded & chopped
1/2 sm. red onion thinly sliced
1/2 c. bleu cheese crumbles
1/4 c. whole pecans for garnish
bleu cheese dressing for serving

Instructions

STEAK: In a 9 x 13-inch glass baking dish, whisk together soy sauce, brown sugar, vinegar, Worcestershire sauce, mustard, red pepper flakes, and pepper. Place steak in dish, turn steak over to coat the other side, then cover dish tightly with plastic wrap. Refrigerate or 2 hours, turning steak occasionally.

Clean and lightly oil grill grates. Heat grill to medium-high. Remove steak from marinade, allowing excess to drip back into the baking dish. Pour marinade into a saucepan and simmer over medium-high heat until reduced by half, about 10 minutes.

Grill steak covered for 4-5 minutes; flip steak over and brush with glaze. Grill until medium-rare, 4-5 minutes more. Allow meat to rest for 8 to 10 minutes before thinly slicing against-the-grain. Serve steak over salad.

SALAD: Arrange lettuce, tomatoes, red onion, bleu cheese crumbles, and pecans on a serving platter. Serve sliced steak over the top. Drizzle some glaze over the steak. Drizzle bleu cheese dressing over all OR simply pass the dressing at the table.

Grilling season is upon us. Are you ready for America’s summertime grilling favorite—the hamburger? Click the image below to see Summer Miller's - Easy, flavorful and balanced recipe at Simply Recipes 

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