Let freedom ring this July Fourth – the freedom to think beyond the hamburger bun and serve something new like “zinful” flank steak. That’s zin as in zinfandel.
“It’s marinated in balsamic vinegar, olive oil and dried Italian herbs,” described Chris Welsh, executive chef and owner of The Secret Ingredient Personal Chef Service based in Wayne. “The flank steak recipe is super easy, and it’s really delicious. I do it for clients a lot in the summertime.”
The final touches: a simple sauce of shallots and reduced zinfandel, plus some advice on how to slice.
“A lot of people carve it the wrong way,” she noted. “You have to carve it against the grain rather than with the grain, so it stays moist and tender.”
For sides, try her penne salad with artichokes and sun-dried tomatoes, orzo salad in raspberry vinaigrette or grilled potatoes.
“They’re all really healthy,” said Welsh, who even packs coolers of meals for clients to take on vacation.
And when it’s time to grill, she offers these tips.
“Maintaining an even heat is the best thing,” Welsh explained. “If you’re grilling multiple things, you want to grill the thing that takes the longest first.”
Remember that, and guests are sure to rave.
Better yet, “what I love about grilling,” she said, “it doesn’t mess up your kitchen.”
Zinful Flank SteakIngredients2 pounds flank steak
3/4 cup balsamic vinegar1/4 cup olive oil
3 garlic cloves, minced2 teaspoons basil
2 teaspoons oregano2 teaspoons thyme
1 small onion, chopped1 shallot, chopped
1 garlic clove, minced2 cups zinfandel wine
InstructionsMix balsamic, oil and herbs together. Score beef and marinate at least 4 hours or overnight.
For the sauce: Place onion and shallot and garlic in a food processor. Transfer to saucepan and add zinfandel. Bring to a boil and bring to a simmer; reduce in half. Add some marinade to the sauce and simmer for 15 to 20 minutes. Grill or broil steak on medium high heat for 5 minutes per side for rare beef. Let beef rest for 10 minutes before slicing. When slicing flank steak, always slice against the natural grain of the beef to assure best flavor and tenderness. Serves six.
Orzo Salad with Shrimp in a Raspberry Vinaigrette
Ingredients1/2 pound orzo1/2 pound shrimp, cooked (optional)
1 cup green bell pepper, chopped
1/3 cup red onion, chopped1/2 cup artichoke hearts, chopped
2 tablespoons capers1/3 cup parsley, chopped
1/3 cup dill, chopped1/2 cup cranberries, dehydrated
1/2 cup asparagus1/4 cup olive oil1/4 cup vegetable oil
1/4 cup raspberry vinegar1/4 teaspoon basil, fresh chopped
1/4 teaspoon oregano, dried1/2 tablespoon garlic, minced
InstructionsCook orzo and shrimp and add to other salad ingredients (green bell pepper through asparagus). Mix dressing ingredients. Toss salad with dressing. Salad must chill overnight before eating. Serves eight.
Grilled PotatoesIngredients4 new potatoes
4 rosemary sprigs4 thyme sprigs
4 tablespoons olive oil1 lemon, juiced
Salt and pepper4 tin foil sheets
InstructionsSlice new potatoes into 1/2-inch-thick slices. Place slices in the center of the foil sheet. Top with herbs, oil and lemon, salt and pepper. Fold tin foil on all sides to form a packet. Set grill to medium-high heat and place packets on rack. Close grill and cook for 20 to 30 minutes until potatoes are soft. Serves four.
Penne Salad with Artichokes and Sun-dried Tomatoes
Ingredients1/2 pound penne pasta1/2 pound grilled chicken breasts (optional)
1 (15-ounce) artichoke hearts, chopped
1/4 cup black olives, halved1/4 cup sun-dried tomatoes, chopped
4 ounces goat cheese1/4 cup red onion, minced
1/2 cup olive oil1/4 cup white balsamic vinegar
2 tablespoons basil leaf, chopped
InstructionsCombine salad ingredients. Grill chicken and chop into 1-inch pieces, if using. Whisk together white vinegar and oil with basil. Toss salad with dressing and serve. Serves four.
RECIPES COURTESY OF THE SECRET INGREDIENT PERSONAL CHEF SERVICE
