Category: Summer Recipes

Zucchini Involtini
October 13, 2021

Zucchini Involtini

I recently made a batch of my Fresh Ricotta Cheese and wanted to come up with a new recipe to use up the leftovers. Since it was the end of zucchini season, I decided to create my own version of a classic, Italian Involtini.  My Zucchini Involtini recipe combines rich and creamy ricotta cheese with the fresh flavors of lemon and basil.  Complemented by my homemade, Simply Paired Tomato Sauce, it is a match made in heaven!

 

For the pairing, I went a bit unconventional.  I chose a citrus-based sauvignon blanc from northeastern Italy. Sauvignon blanc is one of the most popular white wine grapes in the world. And like most grapes, the flavors of sauvignon blanc vary widely based on the region.  I like the crisp texture, citrus, and floral notes of an Italian sauvignon blanc best with this dish.  Not only does it pair beautifully with the ricotta filling but surprisingly paired just as well with my Simply Paired Tomato Sauce.  Add your favorite crusty bread and you have the perfect weeknight meal!

 

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Zucchini Involtini

October 13, 2021
: 4
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Ingredients
  • 2 medium zucchini
  • 1.5 cups fresh ricotta cheese
  • Zest of 1 lemon
  • 1 tablespoon chopped basil
  • 1 tablespoon extra virgin olive oil
  • ½ cup parmesan cheese
  • 1 cup Simply Paired Tomato Sauce
  • Kosher salt and freshly ground black pepper to taste
Directions
  • Step 1 Heat oven to 375 degrees
  • Step 2 Slice zucchini length-wise about a 1/8 inch thick using a mandoline or sharp knife. Place the zucchini slices in an even layer on a baking sheet lined with parchment paper. Bake for about 3-5 minutes at 375 until the zucchini has softened enough to be pliable to roll up. Remove from heat, season with salt and pepper, and cool for about 5 minutes.
  • Step 3 Add the ricotta cheese to a medium-size bowl. Add the lemon zest, olive oil, basil, and ¼ cup of parmesan cheese to the bowl. Season with salt and pepper to taste. Stir to combine.
  • Step 4 In a small rimmed baking dish (8×8) place about ½ cup of tomato sauce on the bottom of the dish. Take one zucchini and spread one tablespoon of the ricotta mixture over the zucchini leaving a little bit of a rim and delicately roll them up. Place your rolled zucchini on top of the tomato sauce standing up and close together. You should have around 12-15 rolled zucchinis in the dish. Cover the top with the remaining sauce. Then add the remaining ¼ cup parmesan cheese on top. Bake on 375 for around 15 minutes. Remove from the oven and let stand for 10 minutes before serving. Serve with grilled ciabatta or focaccia.
Fall Recipes, Summer Recipes
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by valerie.smith28
Filet & Tomato Butter
September 17, 2021

Filet & Tomato Butter

While I am not a big fan of the summer’s end, I do love the farmer’s market this time of year.  There is such an abundance of fresh produce inspiring me to create new recipes.  Heirloom tomatoes have become my new favorite ingredient.  On a recent visit to my local farmer’s market, I found the most beautiful heirloom cherry tomatoes that inspired my Filet Mignon & Tomato Butter recipe.  I slow roast them in the oven with some shallot and Herbs de Provence.  Then combine with some butter and fresh herbs and you have the perfect condiment for a beautiful filet mignon steak.

 

For the pairing, I chose a special red blend from the Southern Rhone region of France.  Grape varieties such as Grenache and Syrah thrive in the warm climate of this region. This bottle is 75%  Grenache, 20% Syrah, and 5% Mourvedre.  The wine has a deep, ruby red color and aromas of blackberry and tobacco. I found this to be a very food-friendly wine and was delicious with the tomato butter. The Wine Advocate scored this bottle 96 points.  It truly was a special pairing!  To learn more about wines, check out my Côtes du Rhône pairing page here.

 

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Filet & Tomato Butter

September 17, 2021
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Ingredients
  • 2 filet mignon steaks
  • 1 carton heirloom cherry tomatoes
  • 1 shallot, large dice
  • 3 tablespoons extra virgin olive oil
  • ½ tablespoon Herbs de Provence
  • ½ stick unsalted butter
  • ½ tablespoon fresh tarragon
  • ½ tablespoon fresh chives
  • Kosher salt and freshly ground black pepper
Directions
  • Step 1 Preheat oven to 350 degrees.
  • Step 2 Place the tomatoes and shallot in an even layer in an ovenproof dish. Add the olive oil and Herbs de Provence and gently coat the tomatoes. Cook the tomatoes in the oven for 30 minutes. Set aside to cool for 15 minutes.
  • Step 3 Once the tomatoes have cooled, place them in a food processor. Add the butter, tarragon, and chives and pulse a few times to combine. Season with salt and pepper and set aside.
  • Step 4 Season the filet steaks with salt and pepper. Heat a skillet with the remaining tablespoon of olive oil. Add the steaks and cook for approximately 3 minutes per side. Remove from heat and let stand for 10 minutes.
  • Step 5 To serve, place the tomato butter on a platter. Slice the filet steaks diagonally and place slices on top of the tomato butter. Garnish with fresh tarragon and chives.
Summer Recipes
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by valerie.smith28
Grilled Lobster with Zucchini & Corn Hash
September 2, 2021

Grilled Lobster with Zucchini & Corn Hash

Labor Day is always bittersweet for me.  It’s the unofficial end of summer, which is my favorite season.  Yet it leads into fall with all the new ingredients and meal pairings.  I always celebrate this momentous occasion with a special meal. And this year it’s my Grilled Lobster with Zucchini & Corn Hash. Nothing screams summer to me like lobster. When combined with farmers’ market ingredients like corn and zucchini, it’s an explosion of summer on the plate!
For the pairing, I like a nice, full-bodied Chardonnay. The richness of the wine perfectly complements the delicate lobster meat and decadent clarified butter. I prefer an unoaked French Chardonnay from Burgandy. But a nice, buttery California Chardonnay works just as well.  To learn more, check out my French White Burgundy pairing page.
Hold on to summer as long as you can but get ready for some great fall pairings!
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Grilled Lobster with Zucchini & Corn Hash

September 2, 2021
: 4
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Ingredients
  • 4 4-6 oz. lobster tails
  • 1 .5 sticks unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 4 ears of fresh summer corn
  • 2 small zucchini
  • ½ tablespoon honey
  • 1 whole lemon
  • 1 tablespoon of preserved lemon
  • 1 tablespoon of fresh tarragon
  • 1 tablespoon of fresh chives
  • Kosher salt and freshly ground black pepper to taste
  • 4 wooden skewers, soaked in water for an hour
Directions
  • Step 1 To prepare the lobster tails, place each tail on a cutting board. Using a sharp knife or kitchen shears, cut through the top of each tail lengthwise to open the shell slightly. You do not want to cut all the way through. Using your fingers, open the shell gently and place ½ teaspoon butter over the lobster flesh. Use a wooden skewer, starting at the underside of the bottom of the tail, and thread along the inside bottom shell. This will prevent the lobster from curling up while cooking. Then, wrap each lobster tail in heavy-duty aluminum foil. Set aside.
  • Step 2 To make the clarified butter, cut 1 stick of unsalted butter into quarters. Put the butter in a glass measuring cup and place it in the microwave on high heat for 2 minutes. Remove from microwave and let stand for 1 minute. Spoon the foamy layer off the top and discard. Set aside.
  • Step 3 To make the hash, chop the zucchini into small dice. Remove the corn from the cob. My method is to place a small bowl upside-down inside a large bowl. Then stand the flat side of the corn on top of the smaller bowl and use a sharp knife to cut the corn from the cob.
  • Step 4 Melt 2 tablespoons of butter and 1 tablespoon olive oil in a large saute pan. Add zucchini and corn to the pan and cook for 4 minutes on medium heat. Add the honey and cook for another minute. Remove from heat, season with salt and pepper, chives, tarragon, and preserved lemon.
  • Step 5 Prepare the grill to medium-high heat. Place the lobsters on the grill and cook for 3 minutes per side. Remove from the grill and carefully open the foil packet and discard the foil.
  • Step 6 To serve, place the hash on a large platter. Place the lobster on top of the hash. Serve with clarified butter, lemon wedges. Garnish with fresh tarragon and chives.
Summer Recipes
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by valerie.smith28
Heirloom Tomato Tart
August 29, 2021

Heirloom Tomato Tart

One of my favorite restaurants in the Philly area is Parc on Rittenhouse Square. It’s a classic bistro with authentic French food and ambiance. I’ve enjoyed their seasonal tomato tart more often than I can count so I decided to pay homage to this amazing restaurant and dish by creating my own version. My Heirloom Tomato Tart recipe is a simple dish using the best summer tomatoes at the peak of ripeness. Not only is it delicious, but it looks beautiful on the plate!

 

To complete my “Parc Experience”, it has to be a Provence Rose! It reminds me of sitting at the bar, friends closely packed, chatting with strangers, and trading pairing stories with the bartender. Nothing is more fun than feeling the energy of a traditional French bistro and enjoying great company. I hope this can inspire you to create that special experience!

 

To learn more about Rose from Provence, check out my pairing page.

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Heirloom Tomato Tart

August 29, 2021
: 4
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Ingredients
  • 2 sheets store-bought puff pastry
  • 2 small heirloom tomatoes, thinly sliced
  • 1 large leek, white part only
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 2 tablespoons Crème Fraiche
  • ½ cup Gruyere cheese, grated
  • 1 tablespoon each fresh Tarragon & chives
  • Kosher salt & freshly ground black pepper
Directions
  • Step 1 Preheat oven to 400 degrees
  • Step 2 Thaw the puff pastry overnight in the refrigerator or on the kitchen counter for 30-45 minutes. Place one pastry sheet on the work surface with a little flour to prevent sticking. Roll out to a 13 x 9-inch rectangle. Using a large, round cookie cutter, cut out 4 large circles of dough. Prick each with a fork all over leaving a small border. Place pastry rounds on a baking sheet lined with parchment paper and set them aside in the refrigerator. Repeat process with the second sheet of puff pastry dough.
  • Step 3 Slice the leeks into small pieces and place in a bowl of cold water to rinse for 5 minutes. Remove and pat dry. Heat 1 tablespoon extra virgin olive oil in saute pan over medium heat. Add the leeks and cook over medium-low heat for approximately 5 minutes until the leeks are soft. Remove from heat, season with salt and pepper, and set aside.
  • Step 4 Mix together the Dijon mustard and crème fraiche. Season with salt & pepper. Set aside.
  • Step 5 Remove the pastry from the refrigerator and bake in the oven for approximately 8-10 minutes until the pastry is partially cooked and lightly browned. Spread the mustard dressing evenly over each puff pastry round, leaving a small border. Next, spread the leeks evenly over the puff pastry. Then add the grated gruyere cheese evenly over the puff pastry. Then, place the thinly sliced tomatoes evenly over the puff pastry. Season with freshly ground pepper and salt.
  • Step 6 Bake in the oven for another 3-4 minutes until the cheese melts. Remove from the oven and let stand at room temperature for 10 minutes before serving. Garnish with fresh chives and tarragon.
Summer Recipes
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by valerie.smith28
Grilled Pork Chop & Cherry Salsa
August 19, 2021

Grilled Pork Chop & Cherry Salsa

As my friends and family know, my wine journey started with Pinot Noir and to this day it remains my favorite grape.  I love celebrating International Pinot Noir Day each year in August. This year, I created a special recipe, my Grilled Pork Chop & Cherry Salsa, which is simple to prepare as well as fresh and seasonal.  I use local, organic pork chops which really make a difference given the simplicity of the recipe   The salsa combines fresh cherries, crisp Persian cucumber, sweet red onion, and fresh herbs.  But it is the addition of the sauce that gives the salsa its unique flavor.

 

For the pairing, I selected a Pinot Noir from the Willamette Valley in Oregon but you could pair this dish with any fruit-forward Pinot.  Look for a wine that has notes of dark fruit, earthiness, and a hint of spice. It is the perfect, late-Summer weekday pairing! To learn more about Pinot Noir wines, check out my Pinot Noir Pairing Page.

 

 

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Pork Chop & Cherry Salsa

August 19, 2021
: 2
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Ingredients
  • 2 1-inch thick, bone-in pork chops
  • 1 tablespoon Herbs de Provence
  • 1 cup fresh cherries, pitted and chopped
  • ½ cup Persian cucumber, chopped
  • 1 tablespoon finely chopped red onion
  • Zest and juice of ½ lime
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon Sriracha
  • ½ tablespoon chopped fresh chives
  • ½ tablespoon chopped fresh tarragon
  • Kosher salt and freshly ground black pepper to taste
Directions
  • Step 1 Season the pork chops with the Herbs de Provence and drizzle with extra virgin olive. Marinate at room temperature for 30 minutes. Season with salt and pepper.
  • Step 2 To make the cherry salsa, combine the cherries, cucumber, and red onion in a small bowl. Whisk together the lime zest & juice, maple syrup, and Sriracha in a separate bowl. Combine with the cherry mixture and add the chives and tarragon. Season with salt. Set aside.
  • Step 3 Pre-heat grill to high heat on one side and low heat on the other side. Grill the pork chops for approximately 2-3 minutes per side on high heat. Move the pork chops to low heat and grill another 2-3 minutes per side depending on the thickness of the meat.
  • Step 4 Serve with the Cherry Salsa, a side of Coconut Jasmine Rice and your favorite Pinot Noir!
Summer Recipes
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by valerie.smith28
Lemon & Lavender Madeleines
June 23, 2021

Lemon & Lavender Madeleines

I met my first madeleine cookie at Starbucks many years ago.  I loved the light & buttery “cake cookie”, especially with my morning coffee.  It wasn’t until a few years later when I tasted a homemade madeleine that I truly understood the magic of these cookies.  I decided then that I needed to make my own.  I soon realized, looking at the many different recipes, that I would need special pans to make these cookies so off to Williams Sonoma I went.  Over the years I have experimented with many different flavors from traditional lemon to orange & chocolate to my new favorite, Lemon & Lavender Madeleines. Lemon and lavender are such a great flavor combination and remind me of a lovely summer day in the south of France!

 

For the pairing, I of course chose a Rosé from the Provence region of France.  Lavender grows wild and abundant there so it was only fitting.  It can be difficult to pair a dry wine with dessert but madeleines are not typically too sweet so this pairing works beautifully.  To learn more about Rose wine, check out my French Rosé pairing page.

 

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Lemon & Lavender Madeleines

June 23, 2021
: 6-8

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Ingredients
  • 1 stick plus 2 tablespoons unsalted butter
  • 2 large eggs, at room temperature
  • 1/4 cup granulated sugar
  • ¼ cup lavender honey
  • Zest of 2 lemons
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 teaspoons lavender buds
Directions
  • Step 1 In a small pan, melt 1 stick of butter and set aside.
  • Step 2 Using an electric mixer, whisk together the eggs, sugar, and honey on high speed for 5 minutes. Add in the lemon zest and vanilla.
  • Step 3 In a separate bowl, whisk together the flour, baking powder, salt, and 1 teaspoon lavender. Gently fold the dry ingredients into the egg mixture. Gently stir the melted butter into the batter. Cover and chill in the refrigerator for about an hour.
  • Step 4 Preheat the oven to 350 degrees. Melt the remaining 2 tablespoons of butter. Using a pastry brush, lightly brush the pan with melted butter.
  • Step 5 Spoon 1 tablespoon of batter into the center of each scalloped well. No need to spread it to the edges. Sprinkle each with a little lavender.
  • Step 6 Bake for approximately 10 minutes until lightly golden brown. Transfer the warm madeleines to a wire rack to cool. Sprinkle with confectioner sugar and lemon zest. Serve with a side of lavender honey or lemon curd.
Summer Recipes
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by valerie.smith28
Tuna & Zucchini Ribbon Salad
September 24, 2020

Tuna & Zucchini Ribbon Salad

The end of the summer season is always a bit bittersweet for me. I enjoy holding onto the warm weather, outdoor entertaining, and farmer’s market ingredients that create simple, yet amazing meals. I get a sense of excitement for fall recipes about to come but just don’t like to let summer go. One of my favorite recipes is Tuna & Zucchini Ribbon Salad. There is always an abundance of zucchini in late summer and this is the perfect recipe to showcase it.  I especially love to serve this salad as part of a poolside lunch!

 

For the pairing, I chose a Provencal Rosé because the tuna and wine complement each other beautifully.  It is a classic pairing! It immediately reminds me of lazy days by the beach, enjoying the smells and tastes of the ocean. The Rosé brings a crisp fruitiness, the tuna a light salinity, and the zucchini a fresh earthiness of the late Summer season. It’s become a classic in our house. To learn more about Provence Rosé, check out my Rosé pairing page.

 

 

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Tuna & Zucchini Ribbon Salad

September 24, 2020
: 4
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Ingredients
  • 2 small zucchini
  • 4 tablespoons fresh lemon juice, divided
  • 2 tablespoons extra virgin olive oil, plus more for drizzle
  • ½ teaspoon Dijon mustard
  • 1 15 oz. can of cannellini beans, rinsed and drained
  • 4 cups baby arugula
  • 1 jar of Italian tuna packed in extra virgin olive oil, drained
  • 2 tablespoons of capers, drained
  • 1 tablespoon mayonnaise
  • 1 tablespoon Greek yogurt
  • ½ cup fresh basil leaves, chopped
  • Kosher salt & freshly ground black pepper
  • Grilled bread
Directions
  • Step 1 In a large bowl, whisk together 3 tablespoons of lemon juice, 2 tablespoons olive oil and the Dijon mustard. Using a vegetable peeler, slice the zucchini lengthwise into ribbons. Toss them in the bowl with the marinade. Let sit for 10 minutes at room temperature. Add in the rinsed beans and toss lightly so as not to break up the beans.
  • Step 2 Arrange the arugula on a serving platter and drizzle with olive oil and salt & pepper. Layer the zucchini and bean mixture evenly over the arugula. Top the salad with the tuna.
  • Step 3 For the dressing, combine the mayonnaise, yogurt, 1 tablespoon of lemon juice, capers, and chopped basil. Season with salt & pepper. Lightly drizzle over the top of the salad. Garnish with fresh basil leaves and serve with grilled bread.
Summer Recipes
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by valerie.smith28
Citrus Salmon & Coconut Rice Bowl
September 4, 2020

Citrus Salmon & Coconut Rice Bowl

Summer can be very hectic in our house so I am always trying to find ways to simplify meal prep.  Lately, I have been experimenting with different kinds of rice bowls because they are not only healthy but simple to prepare.  My latest favorite, Citrus Salmon & Coconut Rice Bowl, combines only a handful of ingredients yet is extremely flavorful.

 

For the wine pairing, I chose a Provence Rose because it is light and has a hint of citrus that pairs nicely with the sauce for the Salmon.  If you prefer red wine, I would recommend a Pinot Noir from California.  Salmon and Pinot are a perfect pair!  For more information about the wine pairings, check out my Rose Pairing page or my Pinot Noir Pairing page.

 

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Citrus Salmon & Coconut Rice Bowl

September 4, 2020
: 4
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Ingredients
  • 1 cup brown jasmine or basmati rice
  • 1 cup unsweetened coconut milk (mix well)
  • 1 cup water
  • 2 scallions, chopped, separate green from white part
  • Zest and juice of 1/2 orange (about 3 tablespoons)
  • Zest and juice of 1 lime (about 1 tablespoon)
  • 1 teaspoon Siracha
  • 2 tablespoons pure maple syrup
  • 1 pound organic or wild salmon, cut into 4 even portions
  • Kosher salt & freshly ground black pepper
  • ½ tablespoon toasted sesame seeds
Directions
  • Step 1 Prepare grill until very hot. Place a cast-iron pan on the grill to pre-heat.
  • Step 2 For the coconut rice, combine the water, coconut milk, rice, and the white part of the scallions in a medium pot. Bring to a boil then reduce the heat to low. Cover the pot and cook for approximately 30 minutes. Check your package directions for the exact cook time for the rice. You will know when the rice is cooked when all the liquid has been absorbed. Remove from the heat and season with salt and pepper. Set aside.
  • Step 3 While the rice is cooking, whisk together citrus juices and zest, Siracha, and maple syrup. Set aside.
  • Step 4 For the salmon, brush the fillets with canola oil and season with salt & pepper. Place in the preheated cast iron pan and cook for about 2-3 minutes per side based on the thickness of your fish. Remove the fish from the cast iron pan and place it on a plate. Spoon about 2 tablespoons of the sauce over the fish. Set aside.
  • Step 5 To serve, place an equal amount of the rice in each bowl. Place the salmon on top of the rice. Spoon the remaining sauce over the salmon and rice. Garnish with the green part of the scallion and the toasted sesame seeds.
Summer Recipes
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by valerie.smith28
French Mushroom Tart
August 18, 2020

French Mushroom Tart

There is something very special about the combination of mushrooms and Pinot Noir wine.  I love both individually but when you pair them together it is something magical!  I am always experimenting with new ways to pair these two.  And I am always looking for simple yet elegant!  My French Mushroom Tart recipe works perfectly!  It is simple enough for everyday meals yet elegant enough to serve for a dinner party with friends.

For the pairing, I chose an Oregon Pinot Noir from the Willamette Valley region.  I find Oregon Pinot Noir to be a bit earthier and less fruit-forward than those from California which complements the mushrooms.  To learn more about Pinot Noir wines and the differences between Oregon and California Pinot Noir, check out my Pinot Noir pairing page.

 

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French Mushroom Tart

August 18, 2020
: 4-6
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Ingredients
  • 1 sheet frozen puff pastry
  • 1 tablespoon flour
  • 1 large leek, white part only, chopped (1 cup?)
  • 1 tablespoon butter
  • 1 lb. fresh, wild mushrooms, sliced (I like a mixture of cremini and oyster)
  • 1 teaspoon Herbs De Provence
  • 3 tablespoons extra virgin olive oil
  • ¼ cup dry white wine
  • 3 tablespoons crème Fraiche
  • 2 tablespoons Dijon mustard
  • ¾ cup grated gruyere cheese
  • 1 egg
  • 1 tablespoon fresh tarragon
  • Zest of 1 small lemon
  • Kosher salt and freshly ground black pepper to taste
Directions
  • Step 1 Thaw puff pastry in the refrigerator overnight or on the counter for 30 minutes.
  • Step 2 Preheat oven to 425 degrees.
  • Step 3 Place the pastry on clean work surface and dust both sides with flour to avoid sticking. Use a rolling pin to roll the dough to approximately 10 x 13-inch rectangle. Place on a parchment-lined baking sheet. Prick the pastry with a fork leaving a 1-inch border.
  • Step 4 Prepare an egg wash by mixing the egg and 1 tablespoon of water. Brush the border of the puff pastry with the egg wash. Place the pastry in the oven and bake for approximately 10-12 minutes until the pastry is nicely browned. The border should be “puffed” but the center should be flat. If not, just flatten the center with the back of a spatula. Set the pastry aside while you make the filling. Reduce the oven temperature to 400 degrees.
  • Step 5 For the leeks, melt the butter in a saute pan. Cook the chopped leeks on low for 8-10 minutes until they are softened but not brown. Stir the leeks every couple of minutes. Season with salt & pepper. Set aside.
  • Step 6 For the mushrooms, heat a large skillet on medium heat. Add 3 tablespoons of olive oil and then the sliced mushrooms and Herbs De Provence. Toss to combine. Cook the mushrooms for about 10 minutes until nicely browned. Add the wine and cook another 2-3 minutes until the wine reduces and coats the mushrooms. Season with salt and pepper. Set aside.
  • Step 7 Mix together the crème Fraiche and Dijon mustard. Season with salt and pepper. Set aside.
  • Step 8 To assemble the tart, spread around ¼ cup of the crème Fraiche mixture all over the center of the tart, leaving the border alone. Spread the cooked leeks evenly over the crème Fraiche mixture. Spread the gruyere cheese evenly over the leeks. Spread the mushrooms evenly over the cheese. Bake the tart for another 5 minutes. Remove from the heat and let stand for 10 minutes before slicing. Finish the tart with a sprinkle of fresh tarragon and lemon zest.
Summer Recipes
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by valerie.smith28
Grilled Flank Steak & Avocado Salad
August 4, 2020

Grilled Flank Steak & Avocado Salad

I don’t eat much red meat but when I do it usually is in the warmer weather when I am ready to grill.  There is nothing better than a local steak perfectly grilled!  I also like simple and fresh. My Grilled Flank Steak & Avocado Salad recipe is great because it pairs a juicy, rich piece of red meat with a light and crisp salad.  The avocado is the star ingredient in this recipe and the creaminess matches the richness of the steak perfectly.

For the pairing, you might be surprised that I didn’t choose red wine.  I tried that but something wasn’t working.  I quickly remembered one of my own suggestions about pairings – pair the wine with the sauce, not the protein.  This also applies to an accompanying salad.  Once I started thinking about what to pair with the salad – the avocado specifically – great things started to happen.  Albariño, a white wine from Spain, is the perfect balance of acidity, citrus and stone fruit flavors to complement the avocado and lime in the salad and cut-through the richness of the flank steak.  To learn more about Albariño wine from Spain, check out my Albariño pairing page.

 

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Grilled Flank Steak With Avocado Salad

August 4, 2020
: 4-6
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Ingredients
  • 1 medium flank steak
  • ½ cup white balsamic vinegar
  • ½ tablespoon Herbs De Provence
  • ½ tablespoon Dijon mustard
  • 4 garlic cloves, smashed
  • 3 tablespoons extra virgin olive oil
  • 2 cups baby arugula
  • 2 Persian cucumbers, cut in ½ moon slices
  • 1 scallion finely chopped – green part only
  • 2 avocados, ½ inch dice
  • Juice of 1 lime
  • Kosher salt & freshly ground black pepper to taste
Directions
  • Step 1 Dry the flank steak in paper towels and place in a glass dish or Ziploc bag.
  • Step 2 For the marinade, whisk together the vinegar, Herbs De Provence, Dijon mustard, garlic cloves, and 2 tablespoons of olive oil. Season the marinade with some salt & pepper. Pour the marinade over the steak and refrigerate for 3-4 hours.
  • Step 3 Remove the flank steak from marinade and let stand at room temperature for about a ½ hour. Prepare the grill. Place the flank steak on the grill and cook for approximately 6-7 minutes per side based on the thickness of the steak. Use a meat thermometer to check the temperature. Let stand for 8-10 minutes.
  • Step 4 Combine the arugula, cucumber, scallion, and avocado in a large bowl. Drizzle with 1 tablespoon olive oil and lime juice. Season with salt & pepper.
  • Step 5 To serve, slice the steak on diagonal in ¼ inch pieces and assemble on the platter. Spoon salad on top of steak and drizzle with extra virgin olive oil.
Summer Recipes
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by valerie.smith28

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