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.
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Barbecue Hanger Steak
For Hanger Steak, we cut it in half to take out the fat strip and then marinated it in Barbecue Sauce.
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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.
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Cooking
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.
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The we put the Lamb Chops on. They take 3-4 minutes on each side.
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A Blackstone griddle full of meat looks great.
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We even threw some cooked carrots and potatoes on the griddle for hash action!
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We ate the Lamb Chops that night with Carrots and Mashed Potatoes.
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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!