Wednesday, September 29, 2010

Nice to Meat You

Tasty Marinated Flank Steak and Garden Fresh Cucumber Salad

I am not a gardener. In fact, I like to say that I have a "black thumb."
While I harbor fantasies of lush elegant gardens laden with plump tomatoes and fragrant bulbs of garlic, I have killed every house plant I've ever owned and my pathetic attempts at cultivating edible plant life have resulted in sad, little barren patches of soil. Luckily, I do know people with a flair for gardening and have found that they are usually willing to share what they grow rather than be left with a glut of rotting vegetables. Yesterday was such a day when I was gifted with a lovely basket of cucumbers, tomatoes, basil, peppers and zucchini. The wheels in my foodie brain turned and, effected as they were by the unusually hot weather for a late September afternoon, settled on a simple light cucumber salad. The perfect pairing? Meat of course! This was simple, fast, and great.


- 1 2 lb. cut of flank steak
- 1 Tbsp. fresh lemon juice
- 3 Tbsp. minced shallots
- 2 Tbsp. soy sauce
- 1 tsp. hot sauce
- 3 Tbsp. olive oil
- 2 tsp. Herbs de Provence
- salt and pepper

- 2 green cucumbers, sliced into 1/4" rounds
- 2 lemon cucumbers, sliced
- 6 Roma tomatoes, sliced
- 2 Tbsp. minced shallots
- 1/4 c. chopped fresh basil
- 2 Tbsp. Balsamic vinegar
- 3 Tbsp. extra virgin olive oil
- salt and pepper

Lay steak flat and score it with the tip of a sharp knife on both sides in a diamond pattern. This keeps the meat from curling up when it cooks under the broiler. Season both sides of meat with salt and pepper and lay in a broiler pan. In a small bowl, whisk together other ingredients and pour over steak. Cover pan and refrigerate at least 20 minutes to marinate. When steak is finished marinating, heat the broiler. Cook meat under broiler 4 minutes per side for medium rare. Remove from oven and remove meat from pan. Tent with foil and allow meat to rest for 5 minutes before slicing.

Meanwhile, arrange sliced garden vegetables in a serving dish. In a separate small bowl, whisk together dressing ingredients. Pour over vegetables. After meat has rested, slice thin across the grain. Serve with salad. Enjoy this tasty dinner with friends and a nice glass of Chianti!

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