Whoa! Stop right there. You’re seeing sponsored post and thinking you might be moving along. Don’t.Even.Think.About.It.
Don’t leave or you’ll miss this amazingly delicious recipe from VH Sauces for your barbecue. Do I post recipes that aren’t flavour explosions for your mouth? Of course not. So trust me when I say that this flank steak will have you smiling the entire time you’re eating it. It’s such a great combination of flavours, you can’t help but moan a little with every bite.
I don’t know about you but we live outside in the summer, cooking practically every single meal outdoors. To be honest though, I’d never really thought of VH Sauces for barbecuing before until Mom Central sent out this campaign. Having previously worked with VH Sauces over at the YummyMummyClub though, I knew I couldn’t go wrong.
The first recipe I was drawn to was flank steak. If you’ve hung out here before, you know that I’m a big fan of flank. It’s relatively inexpensive and is a lean red meat. I marinated this steak for a full day before cooking in on the grill. Did I mention is was incredible?
Tandoori Flank Steak
1 1/2 lb (675 gr) flank steak
1 jar (341 mL) VH®Tandoori Sauce
1 cup (250 mL) canned pineapple chunks, drained (reserve juice)
2 tbsp (30 mL) VH® Pineapple Sauce
1/2 cup (125 mL) red pepper, finely diced
2 tbsp (30 mL) green onions, finely sliced
3 tbsp (45 mL) plus 1 tsp (5 mL) lime juice
PAM® Grilling Spray
Marinate flank steak in 3/4 cup (180 mL) of VH®Tandoori sauce, 2 tbsp (30 mL) pineapple juice, 3 tbsp (45 mL) lime juice for 6 hrs. Stir together pineapple chunks, VH® Pineapple sauce, red pepper, green onions and remaining lime juice, set aside. Wipe excess marinade from beef and discard. Spray grill with PAM® and heat to medium-high. Sear meat on both sides, then move meat to a cooler spot on the grill to finish cooking with indirect heat. While cooking, baste steak with 1/2 cup of VH®Tandoori sauce. Cook to desired doneness, about 20 minutes for medium. Remove from heat, cover with foil and let rest for 5 minutes. Slice thinly (across the grain) and serve with remaining sauce and salsa.
I can’t wait to try more of VH Sauces recipes for the grill. Next up. Cedar planked salmon. Check out their recipes here at Grill To Thrill. You can also follow VH Sauces on Facebook for updates and news. The best part though, is that VH Sauces would like to give you a chance to win a $50 gift card from Loblaws, simply for sharing what recipe you’d like to try first. After you’ve checked out the recipes from Grill to Thrill come back here and leave your favourite in the comments. Contest open to Canadian residents only and closes June 21st at 11:59:59 pm. Winner will be chosen using Random.org. Good luck!
Disclosure – I am participating in the VH Grill to Thrill Blog Tour by Mom Central Canada on behalf of VH. I received compensation as a thank you for participating and for sharing my honest opinion. The opinions on this blog are my own.
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Yummm… I’m trying the cedar planked salmon (http://www.vhrecipes.ca/Recipe/Cedar-Planked-Salmon-0-1112.aspx?lang=en) this weekend!! Looks easy enough even I could pull it off… 🙂
Hmm…I’m going to try this Halibut in yellow curry broth. http://www.vhrecipes.ca/Recipe/Halibut-in-Yellow-Curry-Broth-1004-1014.aspx?lang=en
I buy a lot of Thai curry pastes because, unless you can source every traditional component, a homemade paste just lacks something. Will compare VH against scratch tho.
BEST RIBS EVER !! One jar of the strong garlic rib, one jar of the CHERRY sauce. Boil ribs for 30 mins in big pot of water after first cutting that tight skin on the back of the ribs and cutting them into sections of 4 ribs. Put the ribs into a big roaster or Le Crueset Pot and dump the garlic sauce over the ribs, then take the cherry sauce and fill up the empty garlic jar — empty this over the ribs. Since the CHERRY sauce is a larger jar, you will have some left over cherry sauce. Baste every 20 mins, cooking at 350 for about 1.5 -2 hours. Best with mashed potatoes since the sauce is yummy on the potatoes, and carrots. I’ve done a double batch for large groups when the ribs go on sale and just double up the sauce. It is a family favourite.
I think I’d like to try the Bok Choy and Tofu Stir Fry (http://www.vhrecipes.ca/Recipe/Bok-Choy-and-Tofu-Stir-Fry-0-226.aspx?lang=en) since it’s one of the few vegan recipes on the site!
Hoisin chicken asian slaw. Sounds fantastic
Im so all about the cedar planked salmon. Sounds awesome.
We’ve already tried the Grilled Shrimp with Spicy Chili and it was fantastic. Even my picky eater enjoyed it!
here is one that I will look forward to trying: Asian Chicken Burgers with pineapple mayonnaise.
I’d like to try the Vegetable Tandoori Quesadillas. We unfortunately do not have a barbecue grill since we’re in an apartment but we have an indoor grill. I think quesadillas would still work nicely on an indoor grill.
Cedar Planked Salmon!
Definitely the Tandoori tenderloin!
Vegetable Tandoori Quesadillas! They look delicious, adding some VH sauces to my shopping list.
YUM is right… going to try the Grilled Sweet Chili Flatbread! http://www.vhrecipes.ca/Recipe/Grilled-Sweet-Chili-Flatbreads-0-1106.aspx?lang=en
I’d try the sweet chili flatbread!
Congratulations Andred, you’ve won the $50 gift card to Loblaws from VH Sauces
The salmon for sure, have always wanted to try that!
I’d be interested in trying the Grilled Sweet Chili Flatbreads.
I would try the vegetable tandoori quesadillas!
The salmon looks really good!
Korean pork and apple burgers, yummmm