Another typical weekend here in New England – yesterday was sunny gorgeous and 80ish today it is rainy, dreary and 63 degrees. I definitely think; well actually I know that the weather inspires what I feel like making and eating. Last night light and simple, today I am thinking of making soup; crazy right?
We planted our gardens last weekend, I cannot wait for things to start growing and producing, I am dying for some fresh from the garden tomatoes. The last few years we have planted sunburst and cherry tomatoes; they are super sweet and so flavorful they will continue to be on my growing list. They barely make it into the house before you have to pop a handful in your mouth; my mouth is watering as I write.
The last few years I kept a journal of what worked in the garden and what didn’t. I got a chuckle out of one of my notes “no zucchini – unacceptable” I have had terrible trouble with squash bugs. I still haven’t solved it but I am determined to win the war.
Last night I wanted something quick, light but filling for dinner last night. One of my husband’s clients gave him a bag full of arugula & mixed greens from her garden; guess she planted a lot earlier than we did. I had a flank steak on hand; BTW it is a great thing to have a skirt or flank steak in the fridge or freezer. They cook up fast, take marinade well or keep it simple with salt and pepper plus they are always tasty a very versatile. The cryovac ones will last longer in the fridge so you cook it when you want it, not when it has to be cooked.
I made a simple dressing for the greens grilled up the steak and voila instant dinner; light and delicious.
Flank Steak seasoned on both sides with olive oil, kosher salt and freshly cracked black pepper. Start the grill; while it is heating up make the dressing
½ cup extra virgin olive oil
¼ cup lemon juice, fresh squeezed is best
½ tsp dijon mustard
1 tsp kosher salt
½ tsp black pepper
Fresh parmigiano reggiano for shaving
Grill the steak for about 3-4 minutes on each side
While steak is resting for 5 minutes; dress the arugula and pour yourself a glass of wine of your choice.
Slice the steak very thin against the grain and lay slices on top of the salad shave a few pieces of good quality parmigiano reggiano cheese and If possible serve alfresco