12 Days of Grilling on Twin Cities Live!
- tjmatson17
- Aug 4
- 3 min read
Yesterday, Teena was on Twin Cities Live with Elizabeth & Ben, making her favorite marinated flank steak sponsored by the Minnesota Beef Council, served with marinated mushrooms and a favorite summer appetizer, Peach, Prosciutto, and Barata Crostini. You can get the recipes below and watch the segment here: 👇
Teena’s Flank Steak with Mushrooms
Servings: 4
Ingredients
2 pounds flank steak from Anoka Meats
1/2 red onion, diced
1/2 cup balsamic vinegar
3 tablespoons olive oil
3 tablespoons sugar
8 tablespoons soy sauce/tamari/Bragg's liquid aminos (your preference)
1 pound portobello or white mushrooms
Kosher Salt and pepper
Steps
Combine all the ingredients in a resealable bag (except for mushrooms). Mix well.
Add steaks and seal; let sit for 2 hours or more in the refrigerator.
Remove steak from the Ziploc bag, reserving the juices. Place the steak on a sheet pan and sprinkle both sides with kosher salt and black pepper.
Heat a saucepan over medium-high heat, and add the mushrooms. Use 1/2 of the marinade on the mushrooms and cook for 5 or 6 minutes until tender. Discard the remaining marinade, and set mushrooms aside while you grill.
Preheat grill to 450 F.
Grill steaks until done, about 6 minutes per side.
Remove from grill and cut into thin strips across the grain. Serve with mushrooms.
Peach & Burrata Crostini with Prosciutto
Servings: 16
Ingredients
16 small slices French bread
3 Tablespoons olive oil
kosher salt*black pepper*granulated garlic to taste
8 ounces burrata cheese, room-temperature
4 ounces prosciutto or ham, thinly sliced
3 medium peaches, washed, halved, and pitted
1 small tomato, diced
1 ounce Fresh Basil divided, 1/2 torn & 1/2 reserved for garnish
¼ Cup Balsamic Glaze
Steps
Dice the peaches & tomatoes, tear the basil, and set aside.
Meanwhile, to prepare the garlic crostini, preheat your broiler to high heat. Brush sliced bread lightly with olive oil on both sides. Arrange slices on a baking sheet and broil until toasted and golden brown, about 1 - 2 minutes. Flip and lightly toast the other side, as well. Sprinkle with the salt, pepper, and garlic.
Use a spoon to scoop some burrata cheese onto each garlic crostini. Top burrata with a spoonful of the peaches and a few chunks of tomato. Add a small piece of prosciutto to each piece.
Garnish each piece with remaining basil leaves and a drizzle of balsamic glaze.
Serve immediately. Enjoy!
‼️FOOD TRUCK - Farmers Market & Rockin’ on the Rum NEWS‼️
We are officially up and running through Labor Day with the Meat Wagon at the Rum River in Anoka. Join us every Wednesday at the Farmers Market & enjoy Music on the Rum events!! Weather permitting we will be serving up Long Dogs, Smoked Ribs & Brats, Jerky & Beef Sticks, we can’t wait to see you there‼️
Farmers Market 3-6 pm
Rockin’ On The Rum Music 6-8 pm
‼️Grill Update‼️
Remember the grill is now open at Anoka Meat & Sausage every Thurs, Fri, Sat (weather depending) right at the shop for burgers, brats, ribs, and dogs 11-2 pm. With a little fun from AI - our ribs are great but definitely not this big!
BONUS FARMERS MARKET SALAD as seen on Twin Cities Live:
This salad is inspired by the Anoka Farmers Market that’s bigger and better than ever before! be sure to stop by on Wednesdays 3-6 pm for all kinds of fun finds!
Servings: 6
Ingredients
6 medium ears sweet corn
3 tablespoons butter, melted
1/2 cup chopped cucumber
1/2 cup frozen baby lima beans thawed
1/2 cup julienned radishes
2 Tablespoons diced red onion
1/4 cup fresh basil leaves, thinly sliced
dressing:
1/4 cup olive oil
3 tablespoons cooking sherry
11/2 tablespoon white balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon pepper
Steps
Brush corn with butter. Grill corn, covered, over medium heat for 10 minutes or until lightly browned, turning and basting occasionally.
Cut corn from cobs; transfer to a large bowl. Add vegetables and basil. In a small bowl, whisk dressing ingredients. Pour over vegetables; toss to coat.
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