With the later summer daylight, we would prefer not to come home and cook a full meal. Take one from Chef Ali’s Playbook, and cook for the week!
Teriyaki Flank Steak
For the Teriyaki Steak, we marinated it with Teriyaki Sauce overnight in the fridge.
Barbecue Hanger Steak
For Hanger Steak, we cut it in half to take out the fat strip and then marinated it in Barbecue Sauce.
Gochujang Chili Sauce Lamb Chops
For the Lamb Chops, we simply spread gochujang chili sauce on the chops for a few minutes before we put them on the flattop. This sounds exotic, but you can find it at most grocery stores.
We first threw steaks on a preheated Blackstone since they take longer to cook. For Medium Rare, the Hanger and Flank for 4-5 minutes on each side.
The we put the Lamb Chops on. They take 3-4 minutes on each side.
A Blackstone griddle full of meat looks great.
We even threw some cooked carrots and potatoes on the griddle for hash action!
We ate the Lamb Chops that night with Carrots and Mashed Potatoes.
We served the Teriyaki with some Fried Rice we did on the griddle.
We served Mac & Cheese and Cole Slaw for the Barbecue Hanger Steak.
It was nice to come home to all of this delicious meat from Whitt’s Place, ready to heat up and eat!