THE VILLAGE VOICE

~ Downy Yellow Violet ___________________ GRILLED VIDALIA ONION & STEAK SANDWICH ~ Delicious spring combo from Cooking Light * Steak: 3/4 cup cola 2 Tbsp. red wine vinegar 1 Tsp. coarsely ground black pepper 1/2 tsp. salt 1/2 tsp. ground chipotle chile pepper 4 crushed cloves garlic 1 crushed bay leaf 1 (1 1/2 lb.) trimmed flank steak Dressing: 3/4 cup minced arugula 1/2 cup low-fat mayonnaise Remaining Ingredients: Cooking spray 6 (1/2-inch thick) slices Vidalia onion 6 (2-oz.) Kaiser rolls 12 (1/4-inch thick) slices tomato To prepare steak, combine first 7 ingredients in large zip-lock bag. Add steak, seal and marinate in refrigerator for 2 hours, turning occasionally. Remove steak, reserving marinade. Pour marinade into microwave -safe bowl; microwave at HIGH 2 minutes or until mixture comes to a boil. Set aside. Prepare grill. Combine arugula and mayonnaise for dressing; set aside. Coat grill with cooking spray. Grill steak 8 minutes or until steak is medium-rare or desi...

~ Early Spring tulip _______________________________ GRILLED MUSTARD PEPPERED SIRLOIN STEAK ~ adapted from The Gunflint Lodge Cookbook and perfect for a lovely spring evening * 3 lbs. sirloin steaks freshly ground black pepper to taste 2 cloves minced fresh garlic 1/2 cup Dijon mustard 3 Tbsp. extra-virgin olive oil 3 tsp. fresh lemon juice coarse salt 1/4 cup diagonally sliced green onions Coarsely grind pepper onto steak and press in with heel of hand. Rub steaks with minced garlic. Whisk together mustard, oil, and lemon juice. Reserve 3 Tbsp. for later grilling. Marinate steaks for several hours. Bring to room temperature, turning occasionally. Season with salt and grill over hot coals. Turn and coat with reserved mustard mixture. Grill until desired doneness . Remove, top with chopped green onions, and let rest before slicing. Serve with hearty crisp green salad, loaded with julienne-sliced colorful bell peppers and thinly sliced red onion. (Serves 6)

SIMPLE SUNDAY NIGHT SUPPER (VICTORY dinner for 'stressed-out' LION fans) * WHISKEY STEAK For each 1 1/2 pound of steak (New York strip, rib eye or sirloin) 4 Tbsp. Lea & Perrins Worcestershire Sauce 1/4 Cup Heintz Ketchup 1/4 Cup whiskey ( bourbon or scotch) Juice of fresh lemon Garlic powder Lawry's Seasoned Pepper Fresh cracked pepper Sprinkle steaks liberally with garlic powder, seasoned pepper and cracked pepper. Poke with fork. Combine Worcestershire Sauce, Ketchup, whiskey and lemon. Pour over steaks. Marinate several hours. Bring to room temperature before grilling. Reduce marinade and serve over rested steaks. Serve with crisp salad and roasted lemon broccoli. ROASTED LEMON BROCCOLI ~ from the Food Network 1 Pound broccoli florets 2 Tbsp. olive oil salt & freshly ground black pepper 2 Tbsp. unsalted butter 1 tsp. grated lemon zest 1-2 Tbsp. fresh lemon juice 2 Tbsp. toasted pine nuts In a large bowl, toss broccoli with olive oil and salt and pepper to t...