Our Clients Say It Best
Congratulations to our August Employee of the Month, STEPHANIE BARTLETT!
“In the beginning, I felt hopeless, alone, and defeated. Then Fleschner, Stark, Tanoos and Newlin took me in. They made me feel like someone had my back. I didn’t feel alone or defeated anymore. God bless you all.” –Tanya M. “Everyone is very friendly, patient, helpful, and kind, and they answered all the questions I had in a timely manner. My caseworker, Michelle, was a tremendous encouragement and support. They kept me informed of what was going on during the whole process and got me the win! I would definitely recommend them to anyone seeking an attorney for disability. They took my case when no one else would. I have nothing but good words to say about them!” –Chris H. We Handle Case Types Did You Know We Handle All of These Types of Cases?
Stephanie has been with the law firm for 22 years and is the executive legal assistant to Tom Newlin. She performs a variety of duties, including scheduling appointments, keeping his calendar updated, and assisting him with estates, guardianships, real estate matters, and other miscellaneous case types. She also assists other attorneys when needed. Her favorite thing about her job is the people she gets to work with. She said, “The attorneys are wonderful, and I am never bored.”
People who nominated Stephanie said this: “She has been a ‘rock’ during this crisis, always here and doing everything for all.”
We are so lucky to have you on our team, Stephanie!
d F l a n
The summer isn’t over yet! Get out the grill for this delicious steak dinner.
Ingredients
• • • • •
2 garlic cloves, sliced
•
1 cup extra-virgin olive oil, plus more for grilling
1 tbsp fresh rosemary leaves
1 tbsp dried oregano
• • •
1 3-lb flank steak Kosher salt, to taste
2 tbsp whole-grain mustard 1/2 cup balsamic vinegar
Freshly ground pepper, to taste
Directions 1. Combine garlic, rosemary, oregano, mustard, and vinegar in a blender. Purée until garlic is minced. 2. Add oil and continue blending until creamy, then season with salt and pepper to taste. Reserve 1/4 cup. 3. Place steak in a ceramic or glass baking dish and cover steak with the remaining marinade. Turn to coat the other side, cover, and let marinate in the fridge for at least 4 hours. 4. Remove steak frommarinade and let excess marinade drip off. Sprinkle the steak lightly with salt and pepper. 5. Light grill and oil grates with olive oil. 6. Grill steak over moderate heat for 10–12 minutes, turning halfway through, until steak is lightly charred and the internal temperature reaches 125 F. 7. Let the steak rest for 5 minutes. Thinly slice, drizzle reserved sauce, and serve.
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