Tuesday, May 30, 2017

Get Grilling!

Memorial Day weekend has come and gone, bringing with it the unofficial beginning of summer. And that means it’s time to get serious about grilling. I am fortunate to work with a very talented local chef, Liz Donaldson, who creates menus for a food column I write. Liz and I make a great team – she preps and cooks the food, and I take the pictures 
and write about it.

Flat Iron Steak with Avocado Vinaigrette and Roasted Vegetables

Here is what Liz cooked up for the last article we worked on. It’s a perfect, three-course meal that will keep you out of the kitchen and grilling in the great outdoors. 

Red, White and Blue Salad
1 head romaine lettuce, trimmed
Extra virgin olive oil
2 tomatoes, sliced thick
Salt and ground black pepper
1 large ball of fresh mozzarella cheese, cubed
3 ounces crumbled blue cheese
Balsamic glaze

Brush the romaine thoroughly with olive oil. Oil the tomatoes and season with salt and pepper. Over medium heat, grill the romaine and the tomatoes until tender, turning frequently. 

Remove from the grill and slice the romaine down the middle. Garnish with blue cheese, tomatoes and mozzarella. Drizzle with balsamic glaze.

Red, White and Blue Salad

Flat Iron Steak with Roasted Vegetables

12-ounce flat iron steak
Extra virgin olive oil
Sea salt and ground black pepper
Minced garlic
Baby potatoes and carrots
Balsamic glaze or Avocado Vinaigrette
Fresh chopped parsley for garnish

In a shallow pan, marinate the steak in oil, salt, pepper and garlic, overnight or at least 2 hours.

Give the vegetables a quick boil just to take the stiffness off. Coat the vegetables in olive oil.

Prepare the grill to roughly 375-400 degrees. Grill the steak for about 5 minutes on each side for medium rare. Remove the steak to a cutting board, cover with a towel and allow to rest. Meanwhile place the vegetables on the grill. Close the lid and grill for about 8-10 minutes, turning frequently. 

Slice the steak thinly and arrange with the vegetables. Drizzle with balsamic glaze or Avocado Vinaigrette. Sprinkle with parsley.

Avocado Vinaigrette 

2 avocados
1 tomatillo
2 cloves garlic
1 lime, squeezed 
½ bunch fresh cilantro 
⅔ cup extra virgin olive oil
⅓ cup white balsamic vinegar 
Salt and ground black pepper

Combine all ingredients in a blender and process until smooth. Season with salt and pepper if desired.

Flat Iron Steak with Avocado Vinaigrette and Roasted Vegetables

Grilled Rhubarb Crisp

5 stalks rhubarb, peeled and cut in ½ inch pieces
½ cup white sugar
Juice from 1 lemon
1 cup flour
1 cup quick oats
1 ½ teaspoons cinnamon 
½ teaspoon ginger 
¾ cup light brown sugar 
½ cup butter, softened, plus more for the pan
Vanilla ice cream for serving

In a bowl, toss the rhubarb with the white sugar and lemon juice. Set aside.

To prepare the crumble, in a bowl, combine the dry ingredients. Cut in half of the butter.

Rub the bottom of a metal cake pan with soft butter. Add the rhubarb. Top with the crumble.  Place on the grill at medium heat. Grill for 20-25 minutes or until bubbly. Serve with ice cream.

Grilled Rhubarb Crisp