Flank Steak is a weeknight warrior. It’s versatile, it’s quick to grill, and it’s relatively inexpensive. To ensure the flavorful meat retains all its beefy juices, let it rest for a full 10 minutes before slicing it across the grain.
Worcestershire sauce
Garlic Shrimp with Lemon-Dill Sauce
With or without the sauce, these garlicky grilled shrimp make a tasty, and quick, meal.
Classic Meat Loaf Sandwiches with Tomato Jam
I learned to not mind leftover meatloaf, because what better way to use up extras than in a meat loaf sandwich? Nowadays I eat the sandwiches with my homemade tomato jam, but store-bought ketchup is delicious, too.
Chris Prosperi’s Quick and Easy Tomato-Chicken Soup
This quick soup, one of Chris’s go-tos on a snowy day, uses a genius shortcut ingredient: tomato sauce, but a few plum tomatoes keep the flavor fresh. Chris’s favorite mini pasta, ditalini, adds the umph to make it a meal.
Steven Raichlen’s Sweet-and-Smoky Barbecue Sauce
Ask most Americans to describe the perfect barbecue sauce and they’ll invoke a thick sweet red ketchup-based sauce with a zing of vinegar and a whiff of liquid smoke. In short, the sort of sauce Kansas City barbecue buffs have slathered on ribs and briskets for decades.
Steven Raichlen’s Cider Squirt
You wouldn’t want to eat this stuff straight, but spray it on roasting or smoking meat and it adds a world of flavor.
