It's been so hot around here lately (like 97, 98) that I really wanted something summery for dinner. We started with a fruit plate
which was really nice. I'm still waiting for things to really be in season, but this was a good start. For our meal I pulled out 2 recipes that I've been meaning to make for a while: Ina Garten's Blue Cheese Coleslaw and a flank steak recipe from Epicurious. Travis really likes my normal way to marinate flank steak and I think I'll go back to that next time -- this one was alright, but you can't beat out the other recipe I'm afraid. As for the coleslaw it was good though it made way too much dressing so next time I'd cut down on that. Travis also requested more blue cheese to be added but I thought it was just enough. I also served some fried potatoes (slice potatoes about 1/4 inch thick and season with seasoned salt, garlic salt and pepper, fry in about 1 1/2 tablespoons butter and 1/2 tablespoon olive oil until brown and cooked through) and that seemed to round the meal out nicely.
Marinated Flank Steak with Horseradish Sauce
(courtesy of Bon Appetit Magazine, August 1994)
- 1/2 cup soy sauce
- 1/2 cup dry white wine
- 1/2 onion, chopped
- 3 tablespoons chopped fresh rosemary
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 2-pound flank steak, trimmed
- 1/2 cup sour cream
- 1 tablespoon plus 1 teaspoon prepared horseradish
- 2 green onions, chopped
- Romaine lettuce leaves
FOR STEAK: Combine first 6 ingredients in glass baking dish. Add steak and turn to coat. Cover and marinate overnight, turning occasionally.
FOR SAUCE: Mix first 3 ingredients in small bowl. Season with generous amount of pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Prepare barbecue (high heat). Drain steak. Pour marinade into small saucepan and boil 1 minute. Season steak with generous amount of pepper. Grill to desired doneness, basting occasionally with marinade, about 6 minutes per side for rare. Transfer steak to plate and let stand at least 15 minutes. (Can be prepared up to 2 hours ahead.) Cut steak across grain into thin diagonal slices. Line platter with romaine leaves. Top with steak. Serve warm or at room temperature with horseradish sauce.
Blue Cheese Cole Slaw
(courtesy of Ina Garten)
- 1/2 small head green cabbage
- 1/2 small head red cabbage
- 4 large carrots, scrubbed or peeled
- 2 cups (16 ounces) good mayonnaise (I used light mayo)
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon celery salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
- 1 cup chopped fresh parsley leaves
Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.
Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.
In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.