Oh, yes — spring is upon us. And it’s finally starting to feel like it (okay, maybe I’m jumping the gun a little bit with that statement). I know I haven’t posted since January but here I am, back with a full meal for you. And even better, it’s a meal for the grill to get you pumped up for the warmer weather to come! I know a post with a meal may be overwhelming, but I am always debating what sides to make with a certain meat or fish, so I hope you find the ideas helpful!
This Sunday dinner was inspired by the May 2013 Food & Wine Magazine. All three components of this meal are a slightly modified recipe from the spring-filled edition.
- 2 lbs. skirt steak, trimmed of fat and scored
- 1/3 cup chopped parsley
- 1 small red onion, chopped
- 1/2 tsp. red pepper flakes
- 1 garlic clove, crushed
- 1 tbsp. fresh lime juice
- 1 tbsp. olive oil
- 1 tbsp. Worcestershire sauce
- 1/2 tbsp. Dijon mustard
- Salt and pepper
- 1 large cucumber or 3 Kirby cucumbers, peeled and cut into 1/2-inch pieces
- 3 garlic cloves, crushed
- 1 small dried red chile, crushed
- 1/2 tsp. sugar
- 1/2 tsp. salt
- 2 tbsp. fresh lime juice
- 1/4-cup extra virgin olive oil
- 5 large radishes, thinly slice
- 1 cup mixed herbs (I used parsley and dill)
- Freshly ground black pepper
For the steak:
In a food processor, combine parsley, red onion, red pepper flakes, garlic, lime juice, olive oil, Worcestershire sauce, mustard, and salt and pepper. Puree until nearly smooth. Scrape marinade into large resealable bag. Add steak and turn until well coated, pressing marinade into steak. Refrigerate for at least 3 hours or overnight.
Remove steak from marinade and let stand at room temperature for 15-20 minutes. Light a grill, oil the grates, and brush steak with oil. Grill steak over high heat, turning once or twice, until lightly charred outside and medium inside (about 5-6 minutes per side).
Transfer steak to carving board and let sit for 10 minutes. Slice across the grain.
For the potatoes:
Slice potatoes at 1/8-inch intervals, cutting down but not through the potatoes. Transfer to a baking sheet covered with tin foil. Whisk olive oil with paprika. Drizzle potatoes with 5 (out of the 6) tablespoons olive oil. Bake at 400 degrees for 45 minutes. Insert small bay leaf into each potato and roast 45 minutes longer. (Note: Roasting time may depend on how large your potatoes are or how well your oven cooks — I adjusted the initial recipe times of 20 and 20 minutes.) Remove potatoes from oven, discard bay leaves, and drizzle with remaining tablespoon of olive oil.
For the salad:
In a large, resealable plastic bag, combine the cucumbers, garlic, chile, sugar, salt and 1 tablespoon of the lime juice. Seal bag, shake, and squeeze slightly to mash the cucumbers and release the juices. Let stand at room temperature for 30 minutes.
Drain cucumbers, reserving 2 tablespoon of cucumber juices. Discard garlic and chile. Whisk cucumber juice with remaining 1 tablespoon lime juice and 2 tablespoons olive oil. Add cucumbers, sliced radishes, and herbs. Season salad with pepper.
Recipes adapted from Food & Wine Magazine
How I eat it: with a glass of Cabernet Sauvignon =)