Flank Steak with Greek Salsa

Happy Canada Day Weekend!!!  This weekend truly ignites the summer season.  Kids are out for summer, cottagers flood the town and the lakes and BBQ's get fired up.  I love summer food....grilled meats, fish and seafood and lot's and lot's of fresh veggies. 
I came up with this truly delicious meal last week.  I'm so happy it worked out because I had very high expectations for it.  I have a thing for flank steak these days.  It's a strange looking lean cut that needs to be marinated, cooked to med rare, or medium at the most, and sliced against the grain on a bias.  It unveils the most beefy flavour I don't seem to get from other cuts.  It's one of those underrated pieces of meat.  Paired with what I like to call a "salsa"....of greek origin ....which really makes no sense....but who cares because it's delish, takes this dish a different and lively level.   Don't analyze it, make it.
p.s. if you don't have flank steak, a top sirloin would work well.

Flank Steak with Greek Salsa
Serves 3

Meat & Marinade

1 lb flank steak
2 tbsp olive oil
1 tbsp fresh lemon juice
2 cloves garlic, minced
1/2 tsp dried oregano
salt & pepper

Salsa

1 tbsp olive oil
1 tomato, small dice
1/4 cup kalamata olives, chopped
1/4 feta cheese
1/2 tsp lemon rind
1/4 tsp dried oregano
fresh parsley, finely chopped (optional)
fresh pepper

For the marinade, combine the olive oil, lemon juice, garlic and oregano in a shallow dish.  Place the steak on top and turn to coat.  Let marinate for 2 hours or up to 4 turning occasionally in the dish.
For the salsa, combine all of the ingredients.  Check for seasoning. Note: the tomatoes will release their juices which helps create a dressing for the salsa.  Set aside until ready to cook the steak.
Pre-heat the grill to medium high.  Salt and pepper the steak.  BBQ the meat for about 3-4 minutes each side or until medium rare.  Set aside and let rest for 5-10 minutes.  Tent with foil to keep it warm. 
Slice the meat against the grain on a bias into thin strips.  Serve with the salsa and any accumulated juices.

Lemony 3 Green Salad

I do believe this may be one of my top 3 favourite summer sides of all time.  It is unbelievably refreshing, crisp, simple and so true to it's own pure flavours.  It's green, it's gorgeous and gloriously fresh. I don't feel it needs more of an introduction.....so simple.  Just make it....nuff said.

Lemony 3 Green Salad

Serves 4

1/4 lb each Green Beans, Snap Peas and Asparagus
3 tbsp olive oil
1 tbsp fresh lemon juice
1 small shallot, finely chopped
1/4 tsp salt
freshly ground pepper

Prepare an ice bath by putting cold water in a large bowl and tossing in a bunch of ice cubes.  Bring a pot of water to a boil.  Drop the asparagus in and blanch for 1 minute only and drop them immediately into the ice water to stop the cooking and retain the colour.  Repeat with the snap peas and the beans, cooking the beans for about a minute and a half.  If doing ahead, place the drained veggies in the refrigerator.
Combine the olive oil, lemon juice, shallot and salt and pepper.  Pour over the chilled veggie and toss.

Green Goddess Dressing

If you like "Old School", this is it.  I believe this dressing was concocted in the early 1920's.....now that is kickin' it old school!  It's a very versatile dip or dressing with a big punch of flavour. 

I've made this over the years but I think I've finally nailed it  Not all classic ingredients but certainly good ingredients.  Drizzled over freshly sliced tomatoes, slathered on a tomato sandwich, dripped over steamed asparagus  or tossed with baby potatoes and chilled are my favourite ways to use this dressing.  A great way to use your herbs from your garden.

It's got a summer vibe and an awesome name! There's something classical about it really....throw on some jazz and whip up a Martini or Mint Julep!  Too far?  Nahhh....

It's just so peerrrrty....

Green Goddess Dressing

Makes roughly 1 Cup

1/2 Mayonnaise

1/4 cup Greek Yogurt or Sour Cream (I use yogurt)

3 tbsp fresh Parsley, rough chopped

2 tsp Chives, chopped

1 tsp dried Tarragon, or 1 tbsp fresh

1 clove garlic, minced

2 anchovies, or 1 tsp anchovy paste (optional)

2 tbsp fresh Lemon Juice

1 tbsp olive oil

Put all ingredients into a food processor or blender and whiz until smooth.  Refrigerate for up to 3 days.





Zucchini Salad with Pine Nuts

Well, with the heat coming our way in the next few days, you can bet I'll be making this delicious no-cook salad. You can also bet I won't be firing up my oven or stove in this heat.  It's barbecue and salads for the next week.  Not sure how my son is going to live without his beloved "Roni Cheese" but he's just going to have to deal with it.  We don't have air conditioning....we have fans....we're going into "lock down" as we call it.
I came up with this after wanting to try zucchini raw because I absolutely love it cooked.  You have the option of cheeses...both work really well. This salad has interesting texture, simple pure flavours and is really easy.  It's best assembled just before serving.  If it sits too long, the salad tends to get a little watery and it loses it's texture.  This is perfect for a warm evening or a hot afternoon.


Oh, and it's really pretty too....

Zucchini Salad with Pine Nuts

Serves 3-4

3 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp pepper
2 medium zucchini (about 1 3/4 lbs)
2 tbsp pine nuts, toasted or un-toasted
1/4 cup shaved Parmesan (shaved with a vegetable peeler), or Feta
2 tbsp each fresh basil and parsley (optional)

Combine the first 4 ingredients and set aside.  Shave the zucchini lengthwise with a vegetable peeler to get long thin strips.  Combine the zucchini, dressing, other ingredients and toss gently.  Eat!

My Mom's Curried Deviled Eggs

I love these two bite morsels.  I mean a devilled egg is a delicious thing but these just take it to a new level, a really easy level.  There are minimal ingredients for maximum flavour.  My 3 year old even eats these, without hesitation and always more than one.
I can safely say I don't ever remember my mom making a regular devilled egg.  It's always been these and I can't complain.  She normally wings her recipe but because I can't do that here, I've measured out all the ingredients the best I can. 
Make a batch of these and guarantee you and your guests will devour them.  It could get messy.
p.s. feel free to pipe in your yolks but I don't roll like that.  I like things a little rustic. 

You should probably double this recipe....just sayin'...

My Mom's Curried Deviled Eggs

Makes 12 Halves

6 hard boiled eggs*
3-4 tbsp mayonnaise
1 green onion, finely sliced
1 tsp curry powder (I used Madras Curry)
pinch of salt and pepper

Remove the yolks and pop them in a bowl.  Add the mayonnaise, green onion, curry powder and salt and pepper.  Mash together and stuff back into the boiled eggs.  Garnish with finely chopped chives if you wish.  Refrigerate until ready to serve.

*Place the eggs in a pot and fill with enough water to cover by an inch.  Bring to a boil, remove from the heat and let sit for about 15 min.  Immediately plunge into cold water to stop the cooking.  Refrigerate until ready to use.

Poached Shrimp with Cheater Lemon Aioli

I have made this simple but flavor packed shrimp and aioli a bunch of times and it always goes over well.  It's a bit more decadent than shrimp and seafood sauce.  Now, it is a cheater aioli but that doesn't mean it's not delicious.  It means it's way easier than whipping up a true aoili, which is a real treat, but time consuming and sometimes finicky.  All of this can be made earlier in the day, which is how I always do it. 
You could use pre-cooked shrimp in a pinch but I have to say, the texture of poached shrimp beats the pulp out of the pre-cooked stuff.  You can poach it with or without the shell.  If you do use shell on shrimp, you'll need to peel them after.  The shell can also help keep the shrimp moist and flavourful while poaching.  It really only takes a few minutes...trust me....I wouldn't lie to you about something like shrimp.....or any other food for that matter.  That's just mean.
Saffron....not the cheapest of items you can buy but a little goes a long way.  You can omit it but it truly does lend a flavor you can't get from anything else.  Totally up to you.  The aioli can also be used on salmon or for dipping steamed asparagus. 

Poached Shrimp with Cheater Lemon Aioli

1 lb Shrimp, uncooked with or without shell
1/2 cup mayonnaise
1 clove garlic, finely chopped
lemon zest, from half a lemon
1/4 tsp saffron
pepper to taste (optional)


Fill a large pot with water and add in any or all of these optional ingredients for poaching - half a lemon, handful of parsley, 8 peppercorns, smashed clove of garlic, good pinch of salt and bay leaf.  Bring to a boil and reduce heat to medium low and let simmer for 10 minutes.  Add the shrimp into the poaching liquid and cook for 2-3 minutes or until shrimp turns pink and curls.  DO NOT overcook the shrimp.  Remove from liquid and refrigerate until chilled.
Crumble the Saffron into 1 tbsp of hot water for a couple of minutes.  Combine the mayonnaise, garlic, lemon zest, saffron and soaking liquid and pepper if using.  Refrigerate for at least 1/2 hour or up to 12 hours.  Serve with poached shrimp.