Рецепт Grilled Steak and Vegetable Salad
Pat LaFrieda, New York's ButcherQuick! Name a famous butcher! Well, if you’re from New York, the first name
you would likely come up with would be that of Pat LaFrieda, a third generation
butcher whose LaFrieda Meats supplies, among other places, the enormously
popular Shake Shack with their particular blend of hamburger meat. (It’s a top-secret formula so you won’t find
it here or anywhere else). Recently,
Pat LaFrieda wrote a complete article about Skirt Steak on the grill for Fine
Cooking Magazine. Skirt steak, Mr.
LaFrieda said, has been his favorite cut of beef for as long as he can
remember. Since he started working with
his father when he was ten and took over the business entirely twenty-one years
ago, he’s had plenty of chances to change his mind. But no, he believes that
skirt steak packs the most flavor and tells us he grills it about every week in
the summer. And with it, he serves as
much great seasonal produce as he can find.
Hence, this recipe for a steak salad extraordinaire,
and one that I wanted to pass on to you before another day in summer
passes.
As to Pat’s preference for Skirt
Steak, I would agree entirely and I would gladly eat it as my steak of choice,
summer or winter. It does, however, have
its detractors. To some its intense beef
flavor is just too gam-y and so, in deference to those who do, a great flank
steak is a perfect stand in for Pat’s preferred Skirt Steak. And they are both about the same reasonable
price.
The
first time I made the dish, I followed Pat’s recipe to a Tee.
The picture on the left shows the
platter pretty much as it appeared in Fine Cooking’s August/September 2015
issue. Note that the corn has been
grilled and then strewn across the top of the grilled meat. What I noticed what that my guests had very
neatly removed the corn and the scallions from their meat and put them to one
side.
So the second time around, I
decided to separate the corn from the platter altogether. Instead I made another of my quick
corn-off-the-cob side dishes by stripping kernels from 6 cobs, softening a
large diced white onion in olive oil before adding the corn just until it was
heated through.
The other addition we made to round
two was the simplest of garlic breads. Andrew added a good three tablespoons of
chopped garlic to two sticks of unsalted butter which he then spread on a
baguette that had been halved lengthwise and cut into 6 inch sections. The second set of dinner guests loved the
garlic bread just as much as the main event. The
great thing about this dish is the bounty of vegetables that not only bring
brilliant color to the serving platter, they make it look like the healthiest
dish on earth. And while we all should
be cutting down on meat, for the sake of the planet if nothing else, the
pleasures of a grilled steak on a summer
evening cannot really be replaced. Here is the recipe:
Summer Steak and Grilled Vegetable Salad by Pat LaFrieda in Fine
Cooking Magazine. Serves 4. Takes
about one hour active time and one to six hours of marinating time.
2 Tbs. extra-virgin
- olive oil
- 2 medium cloves
- garlic, smashed
- 3 4-inch sprigs fresh
- rosemary, bruised with the dull side of a knife
- 3 sprigs fresh thyme,
- bruised with the dull side of a knife
- Kosher salt and freshly
- ground black pepper
- 1-1/2 lb. skirt or flank steak, trimmed of excess surface fat
- 3 Tbs. chopped fresh
- basil
- 3 Tbs. extra-virgin
- olive oil
- 2 Tbs. balsamic
- vinegar
- 1 Tbs. chopped fresh
- flat-leaf parsley
- 2 medium cloves
- garlic, minced
- Kosher salt and
- freshly ground black pepper
- 2 red bell peppers,
- seeded and quartered
- 2 small yellow summer
- squash, sliced on a sharp diagonal 1/2 inch thick
- 2 small zucchini,
- sliced on a sharp diagonal 1/2 inch thick
- 2 ears of corn,
- husked
- 1 cup cherry
- tomatoes, preferably a mix of colors, halved
- 2 scallions, thinly
- sliced on a diagonal
- Flaky sea salt
- (optional)
- First, marinate the steak:
- Combine the oil, garlic, rosemary, thyme, 1/2 tsp. salt, and 1/2
- tsp. pepper in a baking dish or zip-top bag large enough to hold the steak. Add
the steak and marinate for at least 1 hour at room temperature or up to 6 hours
in the refrigerator.
To Grill the vegetables
and steak:
Prepare a medium-high (400°F to 475°F) gas or charcoal grill
fire.
Or use a grill pan over medium high heat on the stovetop.
Meanwhile, in a small bowl, combine 2 Tbs. of the basil and 1
Tbs. of the oil with the vinegar, parsley, and garlic. Season with salt and
pepper and set aside. Brush the peppers, squash, zucchini, with 1 Tbs. oil and season
generously with salt and pepper. Grill, turning occasionally, until tender with
nice grill marks, 10 to 15 minutes. Arrange all on a large platter and drizzle
with the vinaigrette.
Remove the kernels from the corn and make the simple corn side
dish as described in the body of this post.
Remove the steak from the marinade, cut into manageable pieces
for grilling, if you like, season generously with salt and pepper, and grill,
flipping once, until grill marks form on both sides and cooked to your liking,
about 3 minutes per side for medium rare (135°F). Transfer to a cutting board
and let rest for 5 minutes.
Add the halved tomatoes to a medium bowl. Add the remaining 1
Tbs. oil and 1 Tbs. basil. Season with salt and gently toss. Spoon the tomato
mixture over the other vegetables. Slice the steak with the grain into 4- to 5-inch pieces, then
slice thinly against the grain and arrange over the vegetables. Sprinkle with
the scallions and sea salt, if using, and serve.