What Kinds of Food Do You—or Are You Most Likely to—Marinate?

Hello, foodies…

Wednesday marks the very first day of May! May = Summer (in my mind, anyway). And, that means GRILLING! So all throughout the month on In the Kitchen with David, we’re grilling everything from steak and chicken to yuca and scallops. We’ve even got a little dessert and a tasty summer beverage thrown in there!

Before we get into Wednesday’s recipe, I want to talk to you about marinating your meats, veggies, and seafood before you put it on the grill. If you’re already a fan of marinating, then you know how flavorful your food can be. If you haven’t tried it or marinated in awhile, this is your summer. Here are a few tips to get you going.



And here’s a recipe to help you hone your craft: Grilled Chimichurri Flank Steak.



Grilled Chimichurri Flank Steak
 
This recipe is prepared with the Ninja Master Prep Professional Food & Drink Maker (K33917).
 
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:
 
8 cups flat leaf parsley leaves
4 cups fresh cilantro leaves
1 cup fresh oregano leaves
6 garlic cloves
2 Tbsp Dijon mustard
1/3 cup sherry vinegar
1/2 tsp crushed red pepper
3 tsp kosher salt, divided
1-1/2 tsp ground black pepper, divided
1 cup extra virgin olive oil
1-1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp onion powder
1 tsp coriander
1 tsp cumin
1 tsp oregano
1/8 tsp allspice
1-1/2—2 lb flank steak
 
Directions:
 
To prepare the sauce, add the parsley, cilantro, oregano, garlic, Dijon mustard, sherry vinegar, crushed red pepper, 2 teaspoons of kosher salt, and 1 teaspoon of ground black pepper to the bowl of a food processor. Pulse a few times to chop. Add the olive oil and run the processor until the mixture is well-blended. Divide and reserve half the mixture for serving.
 
To prepare the marinade, whisk half of the Chimichurri sauce with the paprika, chili powder, onion powder, coriander, cumin, oregano, allspice, the remaining teaspoon of kosher salt, and 1/2 teaspoon of black pepper in a medium-size bowl. Place the flank steak in a shallow casserole dish and pour the mixture over the steak, covering all sides. Cover and marinate for 30 minutes–4 hours in the refrigerator.
 
To grill the steak, preheat grill over medium-high heat. Oil the grill grate and place the steaks on the grill. Discard the marinade. Grill the meat for 5 minutes per side, or to the desired doneness. Serve with the reserved sauce.

Before we get to your blog question, I’ve decided to throw a "Social Studies” lesson in every Monday blog….but I don’t mean history! So often we talk about Facebook, Pinterest, Instragram, YouTube, and Twitter…you know all those social things! But, do you know what those are? Or how to use them? In yesterday’s show, Mary invited y’all to “Like” our YouTube playlist. Here’s what you need to do:

1.    Go to QVC.com. Click the gray “Kitchen & Food” tab. Under “Spotlight On” on the left, click on the link that says “In the Kitchen with David.”
2.    Below the images, about halfway down the page, you’ll see a bar that says “Stay Connected.” Click on the “YouTube” icon.
3.    Congratulations—you’ve found my playlist! Click “Like” and you can watch all the videos we’ve done or featured on the show.
4.    If you choose to “Sign In Now” (which is optional) through your Gmail or YouTube account, you’ll get alerts when new videos are added.

Your blog question today is what kind of food do you—or are you most likely to—marinate? Steak? Shrimp? Chicken? I tend to default to steak. But I’ve got goals, foodies, and plan to experiment with lots more veggies and seafood this summer. See you Wednesday at 8pm ET.

Keep it flavorful!
—David