The trick to this one is actually remembering to let it marinade for the full 8 hours or more.

You can use any meat we've tried it with chicken, steak tips & the hardest one to get good Flank Steak and it's super simple.

1 part Dijon
1 part bourbon (we have makers mark)
1 tbsp Worcestershire
salt & pepper

Stab the flank steak with a fork - like your irritated you have an auto-immune disease

both sides - this is so the marinade can ooze itself in there.

salt & pepper it both sides

in a shallow baking dish whisk together the dijon & bourbon
you can go lighter or heavier on the booze if you want. I like it with more than adam does. However don't go below the 1:1 ratio.

if you can submerge the meat in the liquid - if not just flip it every hour or so
cover with wrap & let it hang out in the fridge for 8-24 hours

take it out of the fridge an hour before you cook it to bring it to room temperature.

Grill the steak for a total of 8 minutes 4 minutes per side.

let it rest for 10 minutes tented.

Last night I roasted a handful of tiny little darling potatoes from Trader Joe's & enough brussel sprouts for me.

A real Steak & Potato night - and for those who knew me pre-db knows I was never a steak & potatoes girl - that was my sister :) oh how things change.

Sorry for the slack in posts - I have been crazy. I need to post my healthful dinner combos in 15 minutes or less. I haven't had time to cook at length so I've been throwing things together. Loads of salads, pretend chicken pot pies and more to come..
Nutrition per muffin
Calories 117 Fat7 carb 4 protein 9

Meat Muffins are perfect to make en masse and keep stored in the fridge for when you are in a pinch for lunch. I like em just because it's fun to say :)

What I realize about meatloaf is the breadcrumbs & eggs are just ways to extend the meat. I remember my mom's hamburgers being more like meatloaf burgers - just so we could get one more out of the bunch. The great thing is that it's really a blank canvas you can be as healthy as you'd like or to the other side with a few extra ingredients.

The base
Ground Meat (turkey, chicken, veal, pork, beef)
eggs (1-2 per lb)
breadcrumbs (1/2 cup per lb)
tomato sauce/ketchup (1/2 cup per lb)
onions (3/4 cup per lb)

additions ... where it gets fun
it's endless

I made a batch of 1/2 & 1/2
6 for adam 5 for me

Meat Muffins


  1. Beef, ground, 85% lean meat / 15% fat, raw [hamburger
  2. 1/2 cup Cheese, parmesan, hard
  3. 2 eggs
  4. 1 cup Mushroom, oyster, raw
  5. 1 oz spinach
  6. 1 large Onions, yellow, sauteed
  7. 1/2 cup Panko
  8. 1/2 cup of Pasta sauce


  1. warm olive oil
  2. Saute onions until translucent 8 min
  3. Add Mushrooms 5 more minutes
  4. add garlic
  5. add panko to brown and soak up all the juices
  6. Add some italian based or other supporting herbs
  7. turn off heat and let cool
  8. in a big bowl unload meat
  9. grate or add shredded cheese
  10. combine warm stuff with stuff in bowl
  11. spray a muffin tray
  12. add a dollop of meat mix to each
  13. I added spinach to half of the mix and continued
  14. the non spinach guys got a quarter sized bit of mozerella
  15. All of the meat muffins got a spoonful of sauce
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