This past weekend was a BIG weekend for my family. My middle sister, Carter, got married!!! (Insert wild applause and cheering here). I have been looking forward to this event for a long, long time. Not only would we be officially welcoming Erik to the family, but the wedding, per Kisling family events, promised to be epic.
My “date”, my best friend Tara, arrived from Japan at 10 pm Wednesday evening, which was only five hours late. We departed DC at 5 am Thursday morning, arriving in NYC to meet my parents and sisters, Carter and Kelly. While Carter ran some last minute errands, the rest of us ate subs at a local deli around the corner from her apartment. We then attempted to stuff about fifteen tons of food, luggage, wedding supplies, six people, and God only knows what else into two cars. I would like to say the only comfortable people were the drivers, but as one, I can attest to the opposite.
After a not-quite-so-comfy-three-hour drive, we finally made it to our destination in the Catskill Mountains: the “bride’s house” at Stone Tavern Farm.
Relieved to be able to stretch out legs, we unloaded the cars, organized the house, and began preparations for the first feast of the weekend.
That night we were entertaining the early arrivals from our side of the family.
On the menu was boiled shrimp seasoned with Old Bay, rosemary roasted potatoes, and the first round of my Red Wine Marinated Flank Steak. These were accompanied by my Chipotle Tomatillo Sauce and Dad’s Kick-Ass Cocktail Sauce for dipping.
Beer, wine, champagne, and sangria flowed in abundance as some of our dearest family and friends dined, danced, told stories, and made merry.
Friday morning, while Carter and Erik (who had just arrived from NYC) were visiting the reception site, I gathered my sous chefs to start lunch. Erik’s family would arrive around noon, and we had great deal of food to prep.
Tara and Dad helped chop various summer squash, eggplant, and onions for the grill. Mom roasted red peppers. Tara shucked the corn while Dad assembled the salads. Bread and potatoes were rotated in and out of the oven. Someone even cut up a watermelon.
As Erik’s family trickled in from Boston and Long Island, Dad and I began grilling the various meats. The smell of sizzling barbecued chicken, three different types of Texan sausages (courtesy of Kelly), and the second round of my Red Wine Marinated Flank Steak wafted through the house.
When everyone had arrived, we toasted the health of Carter and Erik, as well as the combining of two families.
After appetizers, lunch was served.
Despite the chaos early in the trip, the weekend was turning out perfectly. What better way to celebrate such a beautiful couple than with friends and family over lovingly prepared meals.
And the weekend wasn’t even close to being over. The best was yet to come!
Red Wine Marinated Flank Steak
- 3 lbs flank steak
- 1/2 cup red wine (Note 1)
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 medium white onion, quartered
- 4 cloves garlic
- 3 tsp Worcheshire Sauce
- 2 tsp lemon zest
- 3 tbsp lemon juice
- 1 tbsp salt
1. Lay steaks flat in a shallow pan. If necessary, use multiple pans. Do not layer steaks on top of each other.
2. Combine the rest of the ingredients in a blender. Pulse until thoroughly combined.
3. Pour sauce over steaks. Refrigerate for at least 3 hours, ideally over night. Turn steak halfway through marination period.
4. Grill steaks over medium-high heat for 4 minutes on each side for medium rare, slightly longer for medium and well-done. (Note 2)
5. Allow the steaks to rest for 10 minutes.
6. Cut steaks into thin slices.
7. Steaks can be stored in an airtight container for 4 days in the refrigerator.
Tip: This steak makes fantastic leftovers. It can be used to top a salad or made into a sandwich. You can even get fancy by making steak and eggs for breakfast the next morning.
Note 1: I HIGHLY recommend using a full-bodied red wine, such as a Cabernet Sauvignon or a Zinfandel. The bold flavors of the wine bring out the rich flavor of the steaks during the marination process.
Note 2: Prior to taking the steaks off the grill, make a small cut into each steak to verify that it has been cooked to the desired degree.
A special thanks to Tara, Aunt Ro, Marlies, Mom, and Dad for contributing pictures for this post.