Flank Steak with Italian Salsa Verde

One of the cookbooks I received from Chris for Christmas was Family Celebrations with the Cake Boss. Today I was looking through it and came upon tonight's recipe. I had picked up a Flank Steak yesterday at Robert's using the 20% off your entire meat purchase coupon. This is the a coupon that comes out 3 or 4 times a year. And this is when I stock up the freezer. I did not go overboard, but I brought home some good buys.

Anyway, back to dinner. Chris out did himself on the grill tonight. He is the Grill King. This steak was spot on. For the Salsa Verde I used parsley, sage and thyme for the plants on the deck. I omitted the garlic and the anchovies. I love just about anything with fresh parsley. I could have eaten just the Salsa Verde with the grilled bread.

From Family Celebrations with the Cake Boss Flank Steak with Italian Salsa Verde.

Ingredients-
1 1/2 to 2 pounds flank steak
Kosher salt
Freshly ground black pepper
1 1/2 cups chopped flat leaf parsley (about 1/2 bunch)
2 large cloves of garlic
Leaves from 6 to 8 sprigs of fresh oregano (about 1/2 cup)
1 tbsp freshly squeezed lemon juice plus finely grated zest of 1 lemon (2 teaspoons)
1/4 cup olive oil
3 anchovies, in oil, coarsely chopped (optional)

Method-
Season the steak with salt and pepper and let sit at room temperature30 minutes before grilling. Meanwhile, preheat the grill to medium-high heat.

Grill the steak over direct heat, turning once, 6 to 8 minutes per side for medium-rare, a bit longer for more well done. Remove and transfer to a platter or cutting; tent loosely with aluminum foil and let rest 5 to 10 minutes.

Meanwhile, make the Salsa Verde: Put the parsley, oregano, garlic, lemon juice and zest, olive oil and anchovies (if using) in a food processor. Pulse until well-chopped, about 30 seconds. Slice the flank steak thinly against the grain, arrange on plates or a platter, and dollop with the Salsa Verde.

Orzo with Ham, Peas & Goat Cheese

We close out the week with another recipe from the Family Celebrations With the Cake Boss. This dinner came together in no time. And the flavors were wonderful. The lemon flavor and the creaminess of the sauce. And it had ham in it too!

From Family Celebrations With the Cake Boss, Orzo with Ham, Peas & Goat Cheese

Ingredients -
1 1/4 cup dried orzo
1 cup defrosted frozen peas
4 oz soft fresh goat cheese, crumbled
3 tbsp. extra-virgin olive oil
freshly squeezed juice of 1 large lemon (3 to 4 tbsp)
1/3 lb country ham, diced
1/3 cup fresh mint, chopped

Method -
Cook orzo in a 6-quart pot of boiling salted water until al dente. Reserve 1/4 cup pasta cooking water, then drain orzo in a colander. In a mixing bowl, toss together the hot orzo, peas and goat cheese, stirring gently. Add olive oil, lemon juice and some of the pasta water, stirring to help the cheese emulsify to a sauce like consistency. Stir in the ham and the mint.

I think the leftovers would make a nice pasta pie... assuming I don' have them for lunch!

Hope everyone has a splendid weekend! 

 

And don't forget Sunday night is the Downton Abbey finale!!