EVERYTHING YOU NEED TO KNOW ABOUT CAR ACCIDENTS IN 15 MINUTES
I don’t know about you, but I have noticed an increase lately of other people (yes, always other people, not me) making it really difficult on the road. Maybe it’s the warm weather ... maybe people are in more of a hurry. But I swear there is always someone willing to cut me off or speed up when I need to get over. Or pull out in front of me. Can you relate? Most people are worried about standing up to the insurance company after a car accident. We guide you through the process and make sure the insurance company doesn’t take advantage of you after you’ve been hit by another car. One of the ways you can make sure that you don’t get taken advantage of by the insurance company is you can do some self-education using our easy-to-watch webinars. https://bit.ly/caraccidentwebinar This three-part webinar series is broken into easy listening segments and gives you all the information you need to be prepared for whatever the road has for you. FRANK’S FLANK STEAK This is one of my all-time favorites, and we grill this just about every Sunday. I won’t take credit for the recipe — there are many versions of it, but I’ve modified it. I don’t actually measure any of these ingredients, just estimate them (which drives Kathy crazy — she is a measurer).
And then if it happens (the dreaded car accident), you know who to call. 202-393-3320. Register for the webinar series right now at https://bit.ly/ caraccidentwebinar or scan this easy QR Code. We make it really easy to get started.
- Brooke Birkey
INGREDIENTS • Juice of 1 lime •
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2 tsp basil, divided
5–6 tbsp soy sauce 2 tbsp minced garlic, divided 2 tsp brown sugar, divided
2 tsp rosemary, divided Fresh cracked pepper, to taste
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Flank steak
DIRECTIONS 1. To prepare the marinade, add lime and soy sauce into a 9x13 pan. Add 1 tbsp minced garlic and 1 tsp brown sugar. Stir it gently just to mix things up. Add 1 tsp each of basil and rosemary and pepper to taste. 2. Put the flank steak in the pan and top with the rest of the divided ingredients. Refrigerate for 4 hours, turning it about halfway through.
3. Take it out of the fridge for about 30 minutes before you grill it. I get the grill up to about 450 F, drizzle some of the marinade on top, and grill about 8 minutes per side to get it to the medium range. I’m just a working-class guy, so I like everything well done, but the cultured people I cook for like it barely medium, and they are winning me over.
Make sure to wait about 10 minutes after you take it off the grill before you slice it — pretty soon, you’ll be eating it every Sunday.
202.393.3320 • 3
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