Dining Alfresco: Grilled Balsamic Skirt Steak

Everybody took part in preparing this fresh, flavorful meal. Our toddler helped make the marinade and salad dressing, I chopped veggies, and the hubby grilled. From this month's Cooking Light Magazine (with some modifications) it is the perfect meal for easy outdoor entertaining. 

Wine Note: I paired our steak with Marcus James Merlot. Purchased at Sprout's Farmers Market- 3 for 10 bucks! It's full bodied, balanced, and easy on the palate, as well as the wallet. 


Event: Family Dinner Alfresco
Menu: Grilled Balsamic Skirt Steak, Sauteed Baby Spinach, Chopped Salad


For the Steak~
1/4 c balsamic vinegar
1 tbsp Worcestershire sauce
2 tsp brown sugar
1 garlic clove, minced
1 lb skirt steak, cut into 4 inch pieces (I would recommend sirloin or a better cut of beef, thin cut for quick grilling)
1/2 tsp kosher salt
1/4 tsp black pepper


Combine first 4 ingredients in a ziploc or large bowl. Add steak and turn to coat. Marinate at room temperature for 25 minutes. Remove steak; discard marinade. (Prepare spinach and salad while marinading meat.)
Heat grill to high temp. (400-500 degrees) Sprinkle steak with salt and pepper. Grill quickly, 3 minutes per side or to desired doneness. Remove from grill. Set aside on platter and tent with foil. Let stand 5 minutes and cut steak diagonally across grain into thin slices. (4 servings)


For the Sauteed Baby Spinach~
2 tsp butter
3 cloves garlic, sliced thinly
kosher salt
black pepper
1 10oz pkg fresh baby spinach


Melt butter in a large skillet over medium heat. Add garlic and saute one minute. Sprinkle with salt and pepper. Add spinach in batches, tossing frequently, until leaves just barely wilt.

For the Chopped Salad:
1 tbsp olive oil
1 1/4 tsp white (or red) wine vinegar
kosher salt
black pepper
2 1/2 c grape tomatoes, halved
1/3 c sweet (or Vidalia) onion, sliced paper-thin
1 large Hass avocado, cut into chunks
3 tbsp good blue cheese


Combine oil, vinegar, salt and pepper in a medium bowl. Add vegetables and toss. Sprinkle with blue cheese and additional black pepper to taste.

London Broil with Grilled Zucchini and Red Onions

In most parts of the country, Fall is in full swing. Blustery winds, piles of leaves, bare branches, maybe even a few snowflakes. 

Well, in Austin Fall is like an awkward teenager trying to find itself. Eighty degrees one day and close to freezing the next. Some trees have lost all of their leaves, while others seem to think that it's April. We drag out polar fleece and mittens only to wear them with flip flops.

But the beauty of this mixed-up season is that we can make a hearty pot of chili one night, and fire up the grill for some burgers the next. 

London Broil with Grilled Zucchini and Red Onions is a reminder that, here in the Hill Country, Summer is never very far from our minds.

Event: Fall Grilling

Menu:

London Broil with Zucchini and Red Onions

Iceberg Wedge Salad with Bacon and Blue Cheese Crumbles

For the London Broil and Veggies:

1.5-2 lb London Broil

3 tbsp olive oil, divided

4 cloves garlic, minced

1 tsp kosher salt

1 tsp fresh ground black pepper

2 zucchinis, sliced lengthwise, 1/4" pieces

1 red onion, peeled and sliced, 1/4" rings

2 tbsp mint or basil, chopped

1 oz parmesan curls (use a vegetable peeler)

2 tsp red wine vinegar

+more salt and pepper

Prepare the grill to HI heat (~450-500 degrees) Coat meat in 1 tbsp olive oil and minced garlic. Sprinkle evenly with salt and pepper. Toss zucchini and onions in 2 tbsp olive oil and sprinkle with salt and pepper.

Place meat and vegetables on grill. Cook meat 3-5 minutes per side, to desired doneness. Grill vegetables 3-5 minutes per side, until soft and lightly charred. Remove from grill. Allow meat to rest 5-10 minutes. Meanwhile, drizzle vegetables with remaining tablespoon of oil. Drizzle with red wine vinegar. Top with mint/basil and parmesan curls. Salt and pepper to taste.

For Salad (per serving):

2 slices thick bacon

1/4 head iceberg lettuce wedge

1-2 tbsp ranch dressing or vinaigrette

1/2 tomato, sliced into wedges

1 oz blue cheese crumbles

2 tbsp chopped red onion

fresh ground black pepper

Cook bacon and allow to cool before crumbling. On each plate, place lettuce wedge and top with dressing. Top with tomatoes, onions, blue cheese and bacon crumbles. Sprinkle with coarse ground black pepper. 

MORE Part II...

These meals are slightly more complicated, but can still be done in about 15 minutes. If you want, substitute simpler sides to make your life easier. (Or enlist a sous chef to take care of the accompanying dishes!)


Read through these recipes before you start cooking... I've written them sequentially, with step-by-step instructions for the whole meal. The timing should be fairly realistic, but may seem a bit harried. They are ALL worth the effort!

Minute Steaks with Truffle-Parmesan Faux-sotto and Wild Green Salad


For Entire Meal You'll Need:
3-4 thin-sliced sirloin steaks (~1/2 lb each)
coarse sea salt, fresh ground black pepper
3 tbsp extra virgin olive oil (divided)
1 cup instant rice (such as Uncle Ben's... not Minute Rice!) cooked according to package instructions
3 tbsp salted butter, room temperature, cut into pieces
1/2 c+ 2 tbsp shredded parmesan-reggiano (divided)
2 tsp truffle oil (can be optional... but I highly recommend it)
3 cups wild greens
1 cup cherry or grape tomatoes
1 lemon half, for juicing


Cook rice according to directions. While rice is cooking, heat oil in a large skillet on medium-hi. Pat steaks dry and sprinkle both sides evenly with sea salt and pepper. Add steaks to skillet. (If all do not fit, cook in batches.) 
Cook steak 2-3 minutes per side, to desired doneness. (Do not turn or move until cooked on first side.) While steak is cooking, chop tomatoes in half or quarters. 
In a medium bowl, combine greens and tomatoes. 
After steak has cooked (4-6 minutes total), transfer to a plate and let stand 4-5 minutes (or until sides are ready. 
In another bowl, combine cooked rice and butter. (Note: If you don't have time to let butter come to room temp, pop in microwave for 10 seconds. Also, cutting in pieces or putting it near the hot stove works helps.) Stir in 1/2 cup parmesan-reggiano. If you want it creamier, add a little more butter or a tbsp of cream. Drizzle with truffle oil and top with a little more parmesan, if you wish. (Another Note: Shaved parmesan curls on top are a delicate and delicious addition... just use a potato peeler!)
Juice lemon over greens and tomatoes. Drizzle insides of bowl with olive oil and toss. Sprinkle with kosher salt, black pepper, and remaining 2 tbsp parmesan.
Serve steak, faux-sotto, and greens together on the same plate. Delish!


Beef Kebabs Three Ways with Couscous and Tzatziki (and Pita!)


For Kebabs:
1 1/2 lbs sirloin, flap, or hanger steak, cut into 1 1/2 inch pieces- To save time, buy pre-cut meat
Kosher salt and fresh ground black pepper black pepper
Three Flavor Options, in increasing complexity: 
1. 3 tbsp Robust Italian Dressing from Wishbone (or other Italian salad dressing)
2. 2 tbsp sumac seasoning (found at Phoenician Deli), 3 tbsp olive oil
3. 2 cloves minced garlic, 2 tbsp chopped fresh oregano, 1 tsp cumin, 3 tbsp olive oil, sauteed 2-3 mins. in a small skillet
Bell Peppers, Mushrooms, Onions, cut into 1 1/2 inch chunks, can also be bought pre-cut at some grocery stores
Don't forget SKEWERS!


1 box Near East Couscous (I like the Roasted Garlic and Olive Oil the best)


For Tzatziki:
1 cup greek yogurt (such as OIKOS or fage)
1 cucumber, peeled, seeded, and grated (using large side of cheese grater... or you can just chop it!)
1 clove garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
1/2 tsp kosher salt


Pita Bread 


Prepare couscous according to package directions. While this is cooking, begin cu
Prepare the grill to medium high (~400 degree) heat. Combine meat and veggies in large bowl with desired seasonings and kosher salt and black pepper. (Note: It is safe to combine meat and veggies in same bowl, as long as you are cooking them well! If you are squeamish about mixing the two, you can use two separate bowls, and make separate veggie skewers.) Skewer meat and veggies, leaving space in between. This aids in quick cooking. Place skewers on grill. Cook 10-12 minutes, turning every few minutes. 
While meat and veggies are cooking, make Tzatziki Sauce. Just combine all ingredients in a small bowl.
In last few minutes of grilling, place pita bread on grill to warm.
Serve skewers on top of bed of couscous, with plenty of tzatziki sauce for dipping, and pita for wrapping. Opa!


Chicken Fried Pork Chops with Cream Gravy*, Mashed Potatoes, and "Stewed" Okra


For Chicken Fried Pork Chops
4 boneless rib pork chops (1 1/2 lbs total)
plenty of kosher salt and fresh ground black pepper
2 cups+ 3 tbsp flour, divided for breading and gravy
3 c milk, divided for breading and gravy
1 large egg
1 cup canola or other frying oil


For Mashed Potatoes
2 Big Russet Potatoes, unpeeled, chopped into 1/2 inch slices
3/4 cup milk
1/2 stick margarine or butter (mmm... Kerrygold!)
kosher salt and fresh ground black pepper


For "Stewed" Okra:
4 cups frozen (or fresh okra), cut into 1/2 inch discs, stems removed, if fresh
1 15 oz can Muir Glen Fire-Roasted Stewed Tomatoes with Chilis
1 15 oz can water


*My Gourmet Tribute... Chicken Fried Pork Chops from Gourmet Mag? YES! I will miss them. The only thing I don't like about this recipe is the way it is written. So I'm changing it up a bit to make it easier to follow!


Place potatoes in large saucepan, cover with water and turn heat to HI; bring to a boil. (Cook time ~10 mins.) Place okra in large skillet, cover with water and turn heat to HI; bring to a boil. (Both on back burners to save room to work with pork.)
Pound pork chops on both sides with rough-textured meat pounder until very thin. Season with salt and pepper and cut into 3 inch pieces. Whisk together 2 cups flour, 1 tsp salt, 1 tsp pepper in a shallow dish. Whisk together egg, 1 c milk, 3/4 tsp salt, and 1/2 tsp pepper. Dip pork pieces in milk/egg mixture, then dredge in flour. Place on plate. (IF you have some time, let pork rest for 15 minutes... I know this breaks the 15under15 mantra, but it makes the coating just perfect.) 
Heat oil in a heavy skillet over HI heat. When oil is shimmery and very hot (375 to be exact) fry pork pieces, turning over once, about 4 mins total. (You may have to work in batches.) When golden, transfer to paper towel to drain. Place in oven to keep warm.
While pork is frying, check on potatoes and okra. When potatoes are fork-tender, drain, return to pot and mash with milk, butter, salt, and pepper to taste. Cover with lid to keep warm.
Also, drain okra and rinse under faucet. Pour okra back in skillet and add canned tomatoes and water. Stir and simmer over medium heat until pork is cooked. 
Once all pork is cooked, pour off all but about 2 tbsp oil into a heat-proof bowl or empty coffee can, leaving brown bits. Add 3 tbsp flour and cook over medium heat 2 minutes, stirring constantly. Whisk in 2 cups milk, until thickened. Season with salt and pepper.
Serve pork and potatoes with gravy, accompanied by the slightly spicy okra. Hmm... I might have to make this tonight!

Ribeyes and Raviolis

No, not together, silly!  (Well, actually, that could be a tasty combination.... Hmmm...)

Sunday night's southwestern inspired steak dinner was delicious. Mark has perfected his meat-searing technique and I am reaping all the benefits.

Event I: Sunday Dinner with the Hubby and HBO
(Curbed is back! Bored to Death is funny! And we've got Mad Men and Entourage to boot! What are we going to do with all this tv? Why is everything good on Sunday night???)


Menu:
Grilled Ribeye Steaks
Black Beans
Rajas con queso asadero


Ingredients:
Ribeye Steaks
Black Pepper
Coarse Sea Salt
1 can black beans
2 tbsp sour cream
1 tbsp olive oil
3 Hatch chiles
1/2 cup monterrey jack cheese


For the Steaks:
Take meat out of refrigerator 30 minutes before grilling. Heat grill on high to about 450 degrees... or higher for a seared-medium rare or rare. Rub with fresh ground black pepper and coarse sea salt just before grilling. Grill 6 mins a side or until desired doneness. Allow to rest 5-10 minutes before serving.


For the Black Beans:
Heat canned beans on low until warm. Stir in 2 tbsp sour cream. Cover and keep warm until serving. 


For the Rajas con queso asadero:
Option 1: Cut peppers into long strips. Toss in olive oil and wrap in foil. Grill 15 minutes or until soft. Open package and sprinkle with cheese. Place back on grill for 2-3 more minutes, or until cheese is melted. 
Option 2: Cut peppers into long strips. Over medium-high, Heat oil in a small skillet (cast iron works well). Add peppers and saute until soft, stirring occasionally. Sprinkle with cheese and continue to cook until cheese is melted. 

Event II: Yummy Fall Dinner for Two


Menu:
Ravioli with Apples and Walnuts (from Real Simple Magazine)
Spinach Salad with Homemade Catalina Dressing


Ravioli Ingredients:
1 pkg store-bought ravioli, fresh or frozen
2 tbsp extra virgin olive oil
1/2 c walnut halves, roughly chopped
1 apple (they suggest gala or braeburn, I used honeycrisp), cut into matchsticks
1/4 cup chopped flat leaf parsley (I realized I forgot this, so I used celery leaves instead)
2 tbsp butter (my addition... I felt it would be too dry without a little butter)
1/4 c parmesan reggiano, grated
Kosher salt
Black Pepper


Cook ravioli according to package directions.


In large skillet, heat oil over medium heat. Add walnuts and cook 4-5 minutes, or until toasted. Add apples and parsley. Stir to combine. Add butter and stir gently until melted. Sprinkle with kosher salt and fresh ground pepper. Serve sauce on top of ravioli. Sprinkle with parmesan and more black pepper.


Spinach Salad with Homemade Catalina Dressing:
3 cups fresh baby spinach
1/2 cup cherry or grape tomatoes
1 tbsp ketchup
2 tbsp  whole grain mustard
2 tbsp lime juice
2 tbsp balsamic vinegar
1/3 cup olive oil
1/4 cup shredded colby jack cheese or cheddar


Divide spinach and tomatoes into serving bowls. In a small bowl, whisk together ketchup, mustard, lime juice, vinegar, and oil. Drizzle over spinach and tomatoes; sprinkle with cheese.