Ingredients
30 servings
Flanks
8.0
whole
Dressing Italian (Large Generic)
1.0
bottle(s)
Brown Sugar
0.5
cup(s)
Fingerling Potatoes
8.0
pound(s)
Herbs de Provence
2.0
tablespoon(s)
Olive Oil
4.0
tablespoon(s)
Romaine
8.0
head(s)
Dressing - Caesar
1.0
bottle(s)
Cheese - Parmesan (Shredded)
2.0
cup(s)
Pepper (to taste)
2.0
tablespoon(s)
Croutons
1.0
bag(s)
Salt (to taste)
2.0
tablespoon(s)
Beer - Seltzer
60.0
can(s)
White Wine (750 ml)
5.0
bottle(s)
Red Wine (750 ml)
5.0
bottle(s)
La Croix/ Soda
30.0
can(s)
Sourdough loaf
3.0
whole
Dietary Restrictions
Beef
Recipe Instructions
Meat: Mix dressing and brown sugar in a bowl. Marinate Flank steaks for minimum of 30 mins. Grill over coals until the thickest part is med-rare.
Potatoes: Cut fingerling potatoes in half. TWO options:
1. par-boil in heavily salted water and sautee flat side down on griddle season with fresh or dried herbs after cooking.
2. Generously oil DO's and season with salt, pepper and herbs de provence. Bake over over the coals, stirring a couple times to keep from sticking.
Salad: Cut Romaine into 1-2" pieces, toss with Ceasar dressing and top with Parmesan and croutons. Set aside any Romaine with oil & vinegar for lactose free.