Guy's Flank Steak

(This is a family secret recipe so I am blessed to have received it)

Ingredients:

• Flank cut steak
• Kikkoman Teriyaki marinade & sauce (Pour till steak is fully soaked in zip lock)
• McCormick grill mates: Montreal Steak seasoning
• Green onion (minced)
• Blue cheese or Feta

Directions:
Put all ingredients into a zip lock bag and leave in fridge for at least 5 hours.

Make sure the steak is constantly soaking in the marinade (so you may need to flip the bag every other hour).

Grill until medium well and top with blue cheese or feta.

Wrap with tin foil and let sit for 5 minutes until serving.

Crab and Blue Cheese Steak Topper

Ingredients

• * 2 tablespoons olive oil
• * 1 lb crabmeat (lump is best)
• * 1 teaspoon minced garlic
• * 1 teaspoon chopped onion
• * 5 1/4 ounces boursin cheese
• * 1 cup half-and-half cream
• * 2 tablespoons parmesan cheese
• * 1/4 cup blue cheese, crumbles
• * pepper

Directions


Heat saute pan to med-high. Add garlic and onions and cook for approx 1 minute.

Add crabmeat and cook for approx another minute (until heated through).

Add the Boursin cheese and melt slowly. Once melted, add the half and half and simmer on med-low until liquid is reduced to a creamy sauce (2-4 minutes).

Add the parmesan cheese and bleu cheese. It will thicken nicely.

Season with pepper as you like.

Pour over steaks and serve.

It is also wonderful on asparagus.

Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions

Ingredients

• * 4 pieces boneless, skinless chicken breasts
• * Black pepper
• * 4 to 5 ounces blue cheese crumbles
• * A handful arugula leaves from bulk bins, chopped
• * A handful baby spinach leaves from bulk bins, chopped
• * 4 slices bacon
• * 2 pounds baby potatoes, halved
• * Salt
• * 1 pound thin green beans
• * 2 vine tomatoes, halved lengthwise, seeded and thinly sliced
• * Leaves from 4 fresh thyme sprigs
• * 3 tablespoons extra-virgin olive oil, divided
• * 4 scallions, finely chopped, whites and greens
• * 1/4 cup chicken stock

Directions

Preheat oven to 425 degrees F.

Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.

Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.

Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.

Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.

Serve chicken with green beans and potatoes alongside.


http://www.foodnetwork.com/recipes/rachael-ray/bacon-wrapped-blue-cheese-stuffed-chicken-green-beans-and-smashed-potatoes-with-green-onions-recipe/index.html