Today these three Iowa University alums discuss Caitlin Clark and the Iowa Hawkeye's amazing March Madness run. How we relate to our teens and how we naviagate not feeling like glorified Uber drivers for them. Nancy discusses leaving her oldest at high school and we give a shout out to Tina Fey, learn the meaning of it's raining cats and dogs (You'lll literally never guess its origin) and share our recipe for Flank Steak and smash burgers...which we share with you below.
WATCH THIS: Tina Fey on The Tonight Show with Jimmy Fallon
https://youtu.be/5TAShNKMZek?si=j1UxyUTm3X_eK4_S
Jill’s Flank Steak
INGREDIENTS:
1 ½ pound flank steak
Marinade: put all ingredients in blender then add to the zip top with the meat.
1 cup soy sauce
½ cup of brown sugar
¾ cup canola oil
1 tsp sesame seeds
4 cloves of garlic pressed
1 tsp of ginger grated
DIRECTIONS
1. Put steak in zip top with marinade – let rest for at least rest for four hours – a couple of days works too
2. Grill 7-8 min a side, cut diagonally into thin slices and serve.
Smash Burgers
Pressed onto a sizzling hot griddle or skillet. Servings: 4 burgers
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Total Time: 20 Minutes, plus at least 15 minutes to chill the patties
INGREDIENTS
1¼ pounds ground chuck (80% lean ground beef)
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground mustard
1 teaspoon Worcestershire sauce
½ tablespoon vegetable oil, for cooking
Heaping ¾ teaspoon kosher salt
4 slices Cheddar cheese
4 hamburger buns (lightly toasted, if desired)
INSTRUCTIONS
In a large bowl, combine the beef, pepper, garlic powder, onion powder, ground mustard, and Worcestershire sauce. (Do not put the salt in the mixture; you’ll add it later.) Using your hands, mix until evenly combined. Form the meat into 4 large meatballs (about 4½ oz each), then pat each ball into a 1-inch-thick disc; smooth out the edges as best you can. Refrigerate for at least 15 minutes or until ready to cook (up to 24 hours, covered).
Turn on your exhaust fan and heat a 12-inch cast-iron or nonstick skillet over medium-high heat. Remove the patties from the fridge and season all over with the salt. Coat the hot pan evenly with the oil. Place the burgers on the skillet one at a time, firmly smashing them flat with a metal spatula until about ¼-inch thick before adding and smashing the next one. Let cook for about 2 minutes until nicely browned and crusty on the bottom. Flip the burgers and top with the cheese; cook for about 2 minutes more for medium-rare to medium burgers, or 3 minutes for medium to medium-well burgers. Place the burgers on the buns and serve with toppings of choice.
