Welcome to Tantalizing Thursday on Chief 187 Chatter. We have entered the “Dog Days of August” so making huge dinners on the stovetop or oven is not warranted. Finding cool ways to feed people while still providing highly satisfying meals is the goal. Today’s recipe offers a great option for dinner. This recipe utilizes the bounty of summer, the ease of the grill, and the colors of healthy dining. Enjoy!
Grilled Steak and Summer Vegetable Salad
Recipe by Everyday Food July/August 2010
1/3 cup extra-virgin olive oil, plus more for grill
2 sprigs rosemary
5 garlic cloves, thinly sliced
1 1/4 pounds hanger steak
Coarse salt and ground pepper
1 medium eggplant, cut into 1/4-inch-thick slices
1 zucchini, cut into 1/4-inch-thick slices
1 yellow squash, cut into 1/4-inch-thick slices
1/2 pound cherry tomatoes on the vine, or plum tomatoes, halved
1 bunch scallions
1 sweet bell pepper (any color), cut into sixths, seeds and stem removed
2 tablespoons balsamic vinegar
1 1/2 teaspoons honey
1. Heat a grill to medium-high. Clean and lightly oil hot grill. In a small ovenproof pot, combine oil, rosemary, and garlic and place on grill. Cook until oil begins to bubble, 2 minutes. Remove herb oil from heat and set aside 3 tablespoons in a small bowl.
2. Brush steak with herb oil, season with salt and pepper, and grill, turning occasionally, about 10 minutes per side for medium-rare (move steak to a cooler part of grill if it begins to overbrown). Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly against the grain.
3. In batches, brush vegetables with herb oil, season with salt and pepper, and grill, turning occasionally, until tomato skins are split and vegetables are tender, 3 to 5 minutes total. Transfer to a serving platter, along with sliced steak. Add vinegar and honey to reserved oil and whisk together. Season to taste with salt and pepper, then drizzle dressing over steak and vegetables.
If you are like me, you use recipes for ideas, flavor combinations, or techniques. I rarely follow a recipe “to a tee” because I find I prefer shortcuts, substitutions to suit my family, and store bought help. For this recipe I would omit or at least lessen the amount of rosemary as I don’t enjoy its strong, woodsy aroma that permeates everything I eat. I would substitute a lesser herb that would still flavor the oil. If time was truly of the essence I would use a store bought salad dressing as the marinade/dressing. What’s important is making the assembly of a meal a part of the evening where everyone pitches in, spends quality time together, and employs a feeling of good will. Eating together in any time of the year is what makes dinner a Simple Joy.
Please join me tomorrow as we close the week with the always fun and interactive Friday Music Blog!