Dear Customers,
Sunday of this week, June 14th, is Flag Day! It’s a day celebrated to commemorate the adoption of the flag of the United States on June 14, 1777. As early as 1885 observances of our national symbol were begun. But it wasn’t until 1916 that President Woodrow Wilson proclaimed June 14TH as the official date and it took Congress until 1949 to permanently establish the date as National Flag Day. While not an official federal holiday, most states celebrate the day as a state holiday.
While of “school-age” growing up in Smethport, I dreaded Sundays. It meant that any homework assignments I’d procrastinated on had to be done before I went to bed Sunday night. And when my wife, Heather, taught math, Sunday meant that she had to quickly get back into teacher mode which often left her a little stressed out. Since her retirement, however, we both look forward to Sundays as a family day spent gardening, cooking out or just watching sports on television.
Sometimes it gets a bit “same-ol-same-ol” when it comes to grilling. That’s why we both love something a little new and different. The recipe below fits the bill and is absolutely delicious!
BALSAMIC STEAK SKEWERS w/BLUE CHEESE
| 3 tbs Balsamic vinegar | 2tbs brown sugar |
| 2 tbs olive oil | 1 tbs Worcestershire sauce |
| 1 tbs soy sauce | ½ tsp ground black pepper |
| 1¼ lbs beef chuck tenderloin steak | 8 – 10 inch wooden skewers |
| 1 large red onion -cut into 1 in. pieces | ¼ cup blue cheese crumbles |
| 2 tsp chopped fresh chives (optional) |
- In a small bowl, whisk vinegar, sugar, oil, Worcestershire, soy sauce and black pepper making about 1/3 cup of vinegar mixture.
- Cut the steak into 1½ inch cubes, the place in a large zip plastic bag. Pour the vinegar mixture over the meat, seal the bag and press out excess air. Gently massage the steak to distribute vinegar sauce and leave in refrigerator for 1 to 4 hours.
- Soak the skewers in water for 15 minutes while preheating the grill. Dump out the vinegar sauce and discard. Then alternately thread a piece of onion and a piece of steak on the skewers till full (you can also insert your favorite veggies in there as well including pepper chunks or mushrooms)
- Grill on hot grill rack uncovered for about 12 minutes or until internal temperature of steak reaches 135° for medium rare, rotating a quarter turn every 2 minutes.
- Transfer to serving platter and sprinkle with blue cheese & chives