FLAT IRON STEAK by CK
Marinade:
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup lemon juice
1/4 cup Worcestershire sauce
1 1/2 Tbsp garlic powder
3 Tbsp dried basil
1 1/2 Tbsp dried parsley flakes
1 tsp ground white pepper
1/8 tsp cayenne pepper
1 tsp minced garlic
Combine all marinade ingredients; stir until combined.Place steak inside heavy duty ziploc bag; pour marinade over.
Marinade 8 hours or overnight, turning occasionally.
Grill flatiron until desired doneness. Allow to rest 10 minutes before slicing. Cut thinly across the grain; serve.
BOSTON CREAM PIE POKE CAKE by gkt
Prepare and bake one box yellow cake mix according to package directions, using a 9×13 pan.
Let cool about 15 minutes. Using the round end of a wooden spoon, poke holes in the cake every ½”-1”. Empty two (3.4 oz.) packages vanilla instant pudding mix into medium bowl and add 4 cups cold milk. Whisk briskly for two minutes or until pudding is dissolved. Pour evenly over the poked cake, filling the holes as much as possible. Place covered cake in refrigerator 2-4 hours or till pudding is set. Microwave one (16 oz.) can chocolate frosting in microwave safe container 15-20 seconds, or until easy to pour.
Drizzle over cake; spread evenly. Refrigerate at least two hours before serving. Store covered in refrigerator.
Bonus Recipe:
Slutty Cheesecake Bars
1 log refrigerated chocolate chip cookie dough (such as Pillsbury)
20 Oreo cookies, plus more for topping
2 8-oz. bars cream cheese, softened
1/2 c. sugar
2 large eggs
1/2 tsp. pure vanilla extract
pinch of kosher salt
Warm caramel, for drizzling
Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment
paper or aluminum foil leaving a 2″ overhang. Press cookie dough
into bottom of baking dish.
Top with a layer of Oreos (break them up to form a single layer) and
set aside. Make cheesecake layer: In a medium bowl using a handheld mixer or
stand mixer using the paddle attachment, beat cream cheese, sugar,
eggs, vanilla, and salt. Pour over Oreo layer and smooth top.
Top with more crushed Oreos and bake until the center is only slightly
jiggly, 30 to 35 minutes.Refrigerate until completely chilled, at least 3 hours and up to
overnight.Remove cheesecake bars from baking dish and slice.Drizzle with warm caramel and serve.
