A Taste of Pennsylvania Cookbook

BEEF & VEAL DAYBarbequed MarinatedFlank Steakwith Sweet Corn Breadpresented by Charlie Gipe, CEC, AACExecutive Chef at the Hershey Entertainment Complex,Hershey, PAFlank SteakIn a blender, combine the soy sauce, honey,vinegar, ginger, garlic and vegetable oil.Lay the steak in a shallow glass or ceramicdish. Pierce both sides of the steak with asharp fork. Pour marinade over the steak,then turn and the coat the other side. Coverand refrigerate 8 hours, or overnight.Place grate on highest level, and brushlightly with oil. Place steaks on the grilland discard marinade. Grill steak for10 minutes, turning once, or to desireddoneness.Sweet Corn BreadPreheat oven to 400˚F. Lightly grease an8-inch square baking dish.Combine flour, cornmeal, sugar, bakingpowder, baking soda, and salt in a mixingbowl. Mix egg, sour cream, milk, and butterin a small bowl. Fold egg mixture into theflour mixture until moistened: pour into aprepared baking dish.Bake in a preheated oven until a toothpickinserted near the center comes out clean,20–25 minutes. Serve warm. Cut into 6–8pieces.FLANK STEAK:1⁄4 cup soy sauce4 Tbsp. honey1 Tbsp. white vinegar1⁄2 tsp. ground ginger1⁄2 tsp. garlic powder1⁄2 cup vegetable oil1 1 ⁄2 lb. flank steakSWEET CORN BREAD:1 cup all-purpose flour1 cup cornmeal1⁄4 cup sugar1⁄2 tsp. baking soda1⁄2 tsp. baking powder1⁄2 tsp. salt1 egg, lightly beaten1 cup sour cream1⁄3 cup milk1⁄4 cup butter, meltedDAIRYSPOT.COM HEALTHY TIPThere are 29 cuts of lean beef, with afat content as low as skinless chicken.Lean beef is still packed with 10nutrients, including iron and zinc.WINE PAIRING Brookmere Carmine55