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Recipe of the Week - August 2, 2012

Marguerite Axe -- Casual Living, August 2, 2012


Flat Iron Steak with Grilled Beet
& Two Potato Salad

serves 8 people | 35 minutes prep time | 1 hour cooking time

Ingredients - Flat Iron Steak:
8 Flat Iron Steaks (@ 8-10 ounces each)
3 tablespoons Salt
Olive Oil
1 1/2 teaspoons Black Pepper

Instructions - Flat Iron Steak:

-Season steaks with salt and pepper. Brush with olive oil.
-I suggest you cook the steaks just under Medium. Theh nice fats in this cut don't start melting until 145˚, which is pretty much a perfect Medium.
-Once the steaks have reached desired temperature, take them off the grill, and set out to rest, uncovered, for @ 7-8 minutes.

Ingredients - Potato Salad:
3 large Russet Potatoes
2 large Sweet Potatoes
2 large fresh Beets
1 large Red Onion
3 stalks Celery
1 bunch Scallion
1 Red Bell Pepper
3/4 cup Mayonnaise
1/4 cup Whole Grain Mustard
1 tablespoon Salt
1 1/2 teaspoons Black Pepper
1 tablespoon Olive Oil

Instructions – Potato Salad:

-With a scrub brush, wash the potatoes and beets to remove all dirt.
-Peel the sweet potatoes (NOT the Russet potatoes) and beets.
-Cut both kinds of potatoes and the beets length-wise into slices @ ½ inch thick (this will keep your veggies ON the grill rather than IN the grill).
-The beets take much longer to cook, so make sure to put them on the grill first.  Grill on an oiled grill at medium heat.
-Slice the onion into nice thick rings. Try to keep them together.
-Take the onion rings with the scallion bunch, and lightly oil and season both with salt and pepper.
-Cut the red bell pepper and the celery into a very small dice, then set aside in a large plastic, glass, or stainless steel mixing bowl.
-Add all liquid ingredients, plus the salt and pepper, to the bowl with diced red bell pepper and celery.
-Prepare a large mixing bowl for the vegetables as they start finishing and are ready to come off the grill.
-Grill the potatoes, onions, and scallions (the beets are already on the grill) on medium heat.

Keep in mind:
-Sweet potatoes get brown then black then burnt very quickly - keep them in a cooler spot on your grill.
-Not all the veggies will be perfectly grilled at the same time – you have to pay attention as you grill.

-As ingredients finish grilling, place each in the large mixing bowl, and cover (as best you can) using a lid or some plastic wrap.  Let the bowl of veggies cool all the way before you start dicing. (Placing the veggies in a covered container allows them to keep cooking and getting tender while cooling.)
-After the potatoes, onions, and beets are cool enough to handle, cut them into a large dice.  -Then lay the onion rings flat on the cutting board and slice thinly from one side to the other.
-Cut the scallions into rings ≈ ½ inch wide.
-Add all sliced and diced veggies to the mixing bowl with the liquid ingredients.  Mix the salad gently until combined.
-Always taste what you’re cooking, throughout the entire process.  This way you know at which step in the recipe the dish took a turn for the better or the worse, according to your taste buds.


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