Just received a question on what to serve with the Skirt Steak, immediately I thought of my delicious Hearts of Palm Salad, perfect accompaniment!
My recipes are a bit random today, I was going through my repertoire of recipes to see what looked good to me and I am trying to stay away from recipes with carbs (lots of requests). So, I have included my recipe for Tuna Nicoise Salad, recently I ordered it at a local French restaurant and was very disappointed so here's my recipe (much better)! FYI, Trader Joe's has really nice frozen haricot vert (French green beans). Also, check out my link to Diamond Fresh Seafood for your tuna. Next, the very underrated cut of meat skirt steak, so flavorful but must be marinated overnight. I fell in love with chimichurri sauce in Mexico. Last, made the Cheddar Broccoli Soup for a class last week, so easy and yet so many people have never made it. Enjoy and happy cooking!
Recipes
Grilled Ahi Tuna Nicoise Salad
6 oz. haricots verts; blanch in boiling water about 2 1/2 minutes and shock in cold.
½ cup thinly sliced red onion or 1 sweet onion caramelized
1 red and 1 yellow pepper roasted, cut into strips
12 oz. fingerling or small white potatoes, boiled and cut into quarters and then seasoned
1 cup small tomatoes (cherry)cut in half and season with salt and pepper
1 package of spring greens
6 Tbls. nicoise olives (can use pitted Kalamata)
3 hard boiled eggs; sliced
anchovy fillets
(2) 6oz. center cut Ahi Tuna, brushed with olive oil, grilled and cooled and sliced
In a small bowls separately toss peppers, potatoes, tomatoes and haricot verts with a small amount of dressing. Set aside.
Mix salad greens with ¼ cup of dressing
*Nicoise salad dressing:
1 ½ cups extra virgin olive oil
¼ cup fresh lemon juice
2 Tbls. Dijon
2 garlic cloves, minced
salt and pepper to taste
Add ingredients to bowl of small food processor, slowly add oil to emulsify.
To Assemble:
For each plate arrange 3 portions of each ingredient in a clock wise fashion, starting with haricot verts at 1:00, 5:00 & 9:00, then place onions, peppers, potatoes and then tomatoes. Place eggs over peppers and anchovies over potatoes. Mound lettuce in center. Arrange tuna slices or flake tuna on salad and top sprinkle olives all over.
Grilled Skirt Steak with Chimichurri Sauce
1 skirt steak, about 2 lbs.
1 cup olive oil
1/3 cup orange juice
1/3 cup fresh lime juice
3 cloves garlic, sliced
1 tsp. oregano
Marinate flank steak in plastic bag in the refrigerator for at least 6 hrs. or overnight. Grill (med.–high) until grill marks appear about 3 minutes, rotate the steak a quarter turn and continue grilling for about 3 minutes more. Turn steak over and repeat. Transfer the steak to a cutting board, cover with foil and let rest 5 minutes, cut across the grain into ½ inch thick slices. Spoon sauce over the top. Serves 4.
1 bunch fresh flat-leaf parsley, finely chopped
4 cloves garlic, minced
1 handful fresh oregano leaves, finely chopped
2 Tbls. red wine vinegar
1 cup extra-virgin olive oil
1 tsp. red pepper flakes
salt and fresh ground pepper
Place the parsley, garlic, oregano, vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated.
Mixed Greens with Olives, Avocado, Hearts of Palm & Queso Fresco
1can hearts of palm, drained and cut into ½” pieces
½ cup green olives
½ cup cherry or grape tomatoes cut in half
4 tomatillos; quartered (or in 1/8th if large)
1 avocado diced
3 Tbls. diced red onion
1 cup queso fresco cheese; diced
½-3/4 cup olive oil
2-3 Tbls. lime juice
Salt and pepper
Whisk together and set aside
assorted salad greens
Mix together the top group of ingredients, this can be made ahead of time and refrigerated. When ready to serve place a small amount of greens on a plate and top with mixture. Serves 4-6.
Broccoli Cheddar Soup
1/4 cup butter
¼ cup flour
1/2 onion, cut into medium dice
1 carrot, diced
2 clove garlic; minced
Pinch of nutmeg
About 31/2 cups chopped broccoli
1 quart chicken stock (4 cups)
1 1/2 cups whole or 2% milk
Fresh ground pepper
2 cups shredded sharp Cheddar cheese
Melt butter over medium heat in a stockpot. Cook carrot and onion in butter until softened. Add garlic cook for about 30 seconds then stir in flour to make a roux, add chicken stock. Bring to a boil and then simmer until broccoli is tender, 10 to 15 minutes. Then slowly stir in cheese a little at a time until melted, season with fresh ground pepper. Serves 6.
For the Croutons:
6 one-inch slices crusty white bread, cut into 1/4 -1/2 inch cubes
6 Tbls. olive oil
1 tsp. garlic powder
1 tsp. dried oregano
Grated parmesan cheese
For the Croutons:
Preheat oven to 350 degrees. In a bowl, toss bread cubes with olive oil and garlic powder. Place on a sheet pan bake until golden brown, tossing occasionally, remove and place in a large bowl and toss with oregano and parmesan cheese.
*For added richness, add a touch of cream
6 oz. haricots verts; blanch in boiling water about 2 1/2 minutes and shock in cold.
½ cup thinly sliced red onion or 1 sweet onion caramelized
1 red and 1 yellow pepper roasted, cut into strips
12 oz. fingerling or small white potatoes, boiled and cut into quarters and then seasoned
1 cup small tomatoes (cherry)cut in half and season with salt and pepper
1 package of spring greens
6 Tbls. nicoise olives (can use pitted Kalamata)
3 hard boiled eggs; sliced
anchovy fillets
(2) 6oz. center cut Ahi Tuna, brushed with olive oil, grilled and cooled and sliced
In a small bowls separately toss peppers, potatoes, tomatoes and haricot verts with a small amount of dressing. Set aside.
Mix salad greens with ¼ cup of dressing
*Nicoise salad dressing:
1 ½ cups extra virgin olive oil
¼ cup fresh lemon juice
2 Tbls. Dijon
2 garlic cloves, minced
salt and pepper to taste
Add ingredients to bowl of small food processor, slowly add oil to emulsify.
To Assemble:
For each plate arrange 3 portions of each ingredient in a clock wise fashion, starting with haricot verts at 1:00, 5:00 & 9:00, then place onions, peppers, potatoes and then tomatoes. Place eggs over peppers and anchovies over potatoes. Mound lettuce in center. Arrange tuna slices or flake tuna on salad and top sprinkle olives all over.
Grilled Skirt Steak with Chimichurri Sauce
1 skirt steak, about 2 lbs.
1 cup olive oil
1/3 cup orange juice
1/3 cup fresh lime juice
3 cloves garlic, sliced
1 tsp. oregano
Marinate flank steak in plastic bag in the refrigerator for at least 6 hrs. or overnight. Grill (med.–high) until grill marks appear about 3 minutes, rotate the steak a quarter turn and continue grilling for about 3 minutes more. Turn steak over and repeat. Transfer the steak to a cutting board, cover with foil and let rest 5 minutes, cut across the grain into ½ inch thick slices. Spoon sauce over the top. Serves 4.
1 bunch fresh flat-leaf parsley, finely chopped
4 cloves garlic, minced
1 handful fresh oregano leaves, finely chopped
2 Tbls. red wine vinegar
1 cup extra-virgin olive oil
1 tsp. red pepper flakes
salt and fresh ground pepper
Place the parsley, garlic, oregano, vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated.
Mixed Greens with Olives, Avocado, Hearts of Palm & Queso Fresco
1can hearts of palm, drained and cut into ½” pieces
½ cup green olives
½ cup cherry or grape tomatoes cut in half
4 tomatillos; quartered (or in 1/8th if large)
1 avocado diced
3 Tbls. diced red onion
1 cup queso fresco cheese; diced
½-3/4 cup olive oil
2-3 Tbls. lime juice
Salt and pepper
Whisk together and set aside
assorted salad greens
Mix together the top group of ingredients, this can be made ahead of time and refrigerated. When ready to serve place a small amount of greens on a plate and top with mixture. Serves 4-6.
Broccoli Cheddar Soup
1/4 cup butter
¼ cup flour
1/2 onion, cut into medium dice
1 carrot, diced
2 clove garlic; minced
Pinch of nutmeg
About 31/2 cups chopped broccoli
1 quart chicken stock (4 cups)
1 1/2 cups whole or 2% milk
Fresh ground pepper
2 cups shredded sharp Cheddar cheese
Melt butter over medium heat in a stockpot. Cook carrot and onion in butter until softened. Add garlic cook for about 30 seconds then stir in flour to make a roux, add chicken stock. Bring to a boil and then simmer until broccoli is tender, 10 to 15 minutes. Then slowly stir in cheese a little at a time until melted, season with fresh ground pepper. Serves 6.
For the Croutons:
6 one-inch slices crusty white bread, cut into 1/4 -1/2 inch cubes
6 Tbls. olive oil
1 tsp. garlic powder
1 tsp. dried oregano
Grated parmesan cheese
For the Croutons:
Preheat oven to 350 degrees. In a bowl, toss bread cubes with olive oil and garlic powder. Place on a sheet pan bake until golden brown, tossing occasionally, remove and place in a large bowl and toss with oregano and parmesan cheese.
*For added richness, add a touch of cream
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