My Fair Lady.

Whenever I hear the word "Spain", the little quirky quip from My Fair Lady pops into my head... "the rain in Spain falls mainly on the plain"... no culinary meaning, just my brain linking Spain. So you may have noticed that there has been a lull in my posts lately. More of a dead stop. Would you believe we got stuck in the dining pods in Thailand and it took days to get us safely down out of the palm tree?

It's half true about being stuck, stuck in the middle of life at the Gillaspey's. After the whirlwind Memorial Day weekend, I jumped into full steam ahead... short week coupled with the last week of school...prepping for a garage sale...shopping for Andy's Birthday...getting Katy's Birthday invites out the door...softball game...soccer practice...garage sale...Andy's Birthday...soccer game and the normal chores of life, ht left me stuck just trying to get through it all. We DID eat in Thailand a few nights, just not as many as I had hoped. We will be back to this country at the end of the summer once my basil has had time to flourish. I had high hopes to have our famous Thai Basil Beef but ran out of time.

So the Flank steak was used in a different manner, prepared Spanish style on the grill last night. It was a great night to grill-out and we even dined outside on the deck. Summer. Gotta love it. We served the steak with Corn on the Cob (American-style) and a side of Spanish prepared roasted veggies. I'll publish the veggie recipe tomorrow. Must go to bed.

Spanish Flank Steak
1 1/4 lbs. flank steak
1/2 cup red wine vinaigrette
2 Tbl. paprika
2 tsp ground coriander
2 tsp salt
2 tsp pepper
1/2 lime

Directions
1) Place steak in large ziploc bag, add vinaigrette. Seal bag, turn to coat and refrigerate for at least 6 hours
2) Coat grill rack with non-stick spray and preheat to medium high.
3) Remove steak from marinade and discard marinade.
4) In a small bowl, combine paprika, coriander, salt and pepper.
5) Rub spice mixture on both sides of steak; coat well.
6) Grill steak 4-5 minutes per side or until thermometer reads 145 degrees for medium rare.
7) Transfer steak to a cutting board and let rest for 10 minutes.
8) Thinly slice steak across the grain, drizzle with lime juice and serve.