30 servings
Dressing Italian (Large Generic)
1.0 bottle(s)
Brown Sugar
0.5 cup(s)
Herbs de Provence
2.0 tablespoon(s)
Olive Oil
4.0 tablespoon(s)
Pepper (to taste)
2.0 tablespoon(s)
Parmesan (Shredded)
2.0 cup(s)
1.0 bag(s)
8.0 head(s)
Dressing - Caesar
1.0 bottle(s)
Salt (to taste)
2.0 tablespoon(s)
60.0 can(s)
White Wine (750 ml)
5.0 bottle(s)
Red Wine (750 ml)
5.0 bottle(s)
La Croix/ Soda
30.0 can(s)
Sourdough loaf
3.0 whole
10.0 whole
Red Potatoes
10.0 pound(s)
8.0 whole

Dietary Restrictions

Recipe Instructions

Meat: Mix dressing and brown sugar in a bowl. Marinate Flank steaks for minimum of 30 mins. Grill over coals until the thickest part is med-rare.
Potatoes: Cut Red potatoes into quarters or 1-2" cubes. Generously oil DO with olive oil, put potatoes evenly between DO's and season with salt, pepper and herbs de provence. Bake over over the coals, stirring a couple times to keep from sticking.
Salad: Cut Romaine into 1-2" pieces, toss with Ceasar dressing and top with Parmesan and croutons. Set aside any Romaine with oil & vinegar for lactose free.
Vegetable: slice zuchini length wise into quarters or smaller depending on size. Toss with olive oil, salt & pepper and grill over coals until al dente.