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Red Wine Marinated Flank Steak

1 1/4 lbs flank steak

1 (1.06 oz) packet zesty herb marinade

1 1/2 cups red wine (Merlot is recommended)

1 teaspoon dried rosemary, chopped

Combine all ingredients into a zip lock bag and work the mix well to dissolve any solids. Marinate for 8 hours (we kept in the fridge for the entire day before cooking it).

Grill 5 to 6 mins per side over a medium heat. Let stand for 5 mins after removing.

Great idea by the way, as I am always looking for new things to try on Sundays.

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  • 11 months later...

I just wrote a new recipe:

Hearty Chicken and Barley Soup

(serves 8)

4 Quarts Chicken Broth

3 Chicken Breasts

2 Stalks of celery (halved and sliced thin)

5 Carrots (sliced thin)

1 box frozen peas

1 large onion (chopped)

1 1/2 cup of barley

salt and pepper to taste

Bring all the chicken broth to a boil and let it cook until it is reduced by about a half (this is going to really concentrate the flavor)

Grill chicken until mostly done then cut into about 3/4 inch chuncks and add to reduced chicken broth cook by itself for 3 minutes or until chicken is cooked through

In a frying pan soften the carrots, onions, and celery

Combine all the remaining ingredients and follow the directions for cooking the barley (usually about 15 minutes on simmer- if longer precook the barley by itself so that only 15 minutes remain)

Remember when working with chicken to sanitize before and after.

Why Barley? Barley has the texture of rice and it takes on the flavor of the chicken broth when cooked like this. It is an often overlooked ingredient but it is crazy good for you. It is a great source of fiber but if you close your eyes you will easily mistake it for rice. It has all the benefits of being a grain so it will reduce cholesterol. Trust me. This is a way of eating healthy without feeling like you are eating health food.

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