Surely I’m not the only one rolling the charcoal grill onto the patio and dragging the lump charcoal out of the garage. But maybe I did get a wee bit of a head start on the whole Memorial Day grilling thing. Yesterday found me in the kitchen right before school pick-up with just a few minutes but a whole lotta meat to marinade, as in three pounds of flank steak and enough bone-in, skin-on chicken breasts to feed my family of three at least through Monday.
So being short on time and long on meat, I took a cue from my favorite after lunch beverage: coffee. I dumped a cup of the morning’s cold, leftover coffee into a 2-cup measuring glass, poured in a half cup of olive oil and, while I intended to add a half cup of balsamic marinade to the mix, I soon grew tired of waiting for the liquid to fall into the glass and ended up with a mere quarter cup instead. But what I lost in balsamic vinegar I gained in inspiration: lazy girl marinade. (Sometimes I like to call myself a girl; you know, for old time’s sake.)
The steak got the lazy girl marinade treatment while the chicken ended up drowning in a Dijon vinaigrette I’d made the day before. While my intention was to make my garlic rosemary marinade for the chicken, I had neither the time nor the patience to chop, chop, chop.
And if you, like me are inclined to start marinating now for the weekend ahead, please check out these recipes and by all means, chop away!
- Garlic Rosemary Grilled Chicken
- Grilled Cowboy Steak
- Steakhouse Steaks
- Spatchcocked Rosemary Grilled Chicken
- 1 cup cold coffee
- ½ cup olive oil
- ¼ cup balsamic vinegar
- A few sprigs of fresh rosemary
- 5-8 garlic cloves, half-heartedly chopped
- 1 red onion, also half-heartedly chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- 2-3 pound flank steak
- Combine all ingredients in a jar with a lid, shake to combine.
- Add the steak to a large dish or storage container, pour the marinade over the steak and chill for two hours or up to overnight.