For us, Memorial Day weekend has always been the unofficial start of summer. Even though my children still have a month of school left, the warmer weather and longer days put us all in a summer-time state of mind. Flip-flops replace sneakers, spring jackets are swapped out with sunscreen, and our schedules become filled with one outdoor activity after another. As busy as it gets, summer is like our victory celebration after a long, brutal winter, and I absolutely welcome it with open arms.
One of the sure signs of summer is the smell of something sizzling on the grill. Grilling our meals outside, is not only fun to do, it’s also a total time (and mess) saver. Who wants to dirty up the kitchen and sweat over a hot stove when you could be outside hanging out with friends and family instead?
One of the sure signs of summer is the smell of something sizzling on the grill. Grilling our meals outside, is not only fun to do, it’s also a total time (and mess) saver. Who wants to dirty up the kitchen and sweat over a hot stove when you could be outside hanging out with friends and family instead?
So many things taste better when cooked on a grill; however I wasn’t always very adventurous when it came to grilling. There was a time when I stuck to traditional items like grilled hamburgers, hot dogs and chicken breasts. But, after speaking with several farmers at the Farmers’ Market over the years, I began grilling fish, filets of meat, pork loin, and a variety of vegetables. I also cook pizzas, fruits, and desserts (yes, desserts!) on the grill now too! We are very fortunate to have so many local options at the Farmers’ Market to help to satisfy any and all of our grilling needs.
A busy mom tip: Always grill extra meat and vegetables to use for quick dinners throughout the week.
If you’re a steak lover like my husband, I highly recommend the grass-fed beef from Lewis Waite Farm, Longlesson Farm, M & A Farm, Mayhem Hollow, and Norsemen Farms. Grass-fed beef generally comes from cattle that eat only grass and other foraged foods throughout their lives. Grass feeding improves the quality of the meat, and makes it richer in omega-3s, vitamin E, beta carotene and antioxidants.
One of our go-to beef choices for a quick summer meal is the flank steak. Flank Steak is a very versatile and flavorful “flat” cut of beef that can be used for everything from fajitas to salads, and is a great option when feeding a crowd. Flank steak can be grilled in a matter of minutes; however it can be tough if overcooked.
The key to a perfectly grilled flank steak is to use a modified two-level fire—that’s a fire where all the coals have been pushed over to one side, leaving the other side empty (in a gas grill, just leave one bank of burners off). Doing this gives you more control over your cooking, allowing you to sear your meat over the hot side, and finish cooking it gently with the cover on the cooler side of the grill. Without this two-leveled approach, there’s a good chance that you’ll end up incinerating the exterior of your steak before the center cooks. As for serving flank steak, it’s vital to allow it to rest for a few minutes first and then slice it against the grain.
This week’s recipe is one of my family’s favorite summer-time flank steak dishes. Between the flavorful meat, the creamy goat cheese and the spicy kick from the mustard vinaigrette, we like to pair this dish with a nice glass of local red wine from Oliva Vineyards or Northern Star Vineyards.
Here’s to a great summer! Enjoy!
Grilled Flank Steak Salad with Goat Cheese and Mustard Caper Vinaigrette
SERVES: 4-6
PREP TIME: 5 mins
TOTAL TIME: 15 mins
INGREDIENTS: *available seasonally at the Farmers’ Market
2-3 pounds of flank steak*
1 tablespoon olive oil
Salt and pepper
1 pound fresh salad greens* (about 2 1/2 quarts)
1 bunch of arugula* leaves, washed and torn in half
4 tbsp fresh goat cheese*
For the Vinaigrette:
1 1/2 teaspoons Dijon mustard
1/2 teaspoon anchovy paste
1 tablespoon red or white-wine vinegar
2 tablespoons drained capers
5 tablespoons olive oil
Clean and light the grill. Once grill is ready, push all of the coals over to one side, leaving the other
empty. (For a gas grill, turn one bank of burners off.) Brush the steak with 1 tablespoon of olive oil.
Sprinkle the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place steak on the grill over the hot
side and sear the steak for 2-3 minutes per side. Move the meat to the cooler side and finish grilling to
your taste, about 5 minutes longer for medium rare.
Transfer the steak to a carving board and leave to rest in a warm spot for 3-5 minutes.
In a medium glass or stainless-steel bowl, whisk together the mustard, anchovy paste, vinegar, capers,
1/4 teaspoon salt, and 1/8 teaspoon pepper. Add 5 tablespoons oil slowly, whisking.
Slice meat against the grain into very thin slices.
Place the sliced meat over fresh salad greens. Drizzle with vinaigrette and crumble goat cheese over the
top. Serve and enjoy.
Variation: Use watercress or spinach leaves instead of the arugula.
