During the Summer months if I’m indulging in something decadent like steak I love to pair it with something light and bright to balance the flavors and textures. This edition of Fast & Fabulous is the perfect example, Grilled Salt & Pepper Skirt Steak is paired with a light and lemony White Bean, Caper & Citrus Salad. In addition to... Read More
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During the Summer months if I’m indulging in something decadent like steak I love to pair it with something light and bright to balance the flavors and textures. This edition of Fast & Fabulous is the perfect example, Grilled Salt & Pepper Skirt Steak is paired with a light and lemony White Bean, Caper & Citrus Salad. In addition to being delicious, it only takes minutes (about 30) to make!
Skirt steak is a long, flat cut of beef known for its fibrous texture and delicious flavor. Its hearty texture makes it a natural for marinades or rubs and its flavor is also beautifully enhanced by the blackened char of the grill. While it can stand up to big flavors, a simple preparation such as this one also allows its deliciousness to shine through. While anatomically speaking it is located in close proximity to the flank steak, please don’t confuse the two! While it has a similar texture, flank steak does not have the flavorful marbling skirt steak has. Also, whether you’re talking about skirt or New York strip, simply seasoning steaks liberally with olive oil, kosher salt and freshly ground black pepper before grilling or pan searing creates a mouth-watering flavor by enhancing the natural flavor of the meat.
For the White Bean, Caper & Citrus Salad, you can assemble the white beans, haricots verts, capers and parsley beforehand and just dress it right before serving – easy peasy! The citrus element stands up nicely to the fat in the meat while the bright green parsley is a nice foil for the creamy white beans. A wonderful wine pairing for this delicious duo would be a juicy red wine like the Tikal Patriota, a blend of 60% Malbec and 40% Bonarda from Mendoza, Argentina. This is a delightful red wine for Summer – it’s full-bodied with plenty of flavor and a great balance of fruit and tannin. I hope you enjoy this delicious Summertime pairing!
What are some of your favorite Summer flavors? Please let me know in the comment section below.
“Grilled Salt & Pepper Steak with White Bean, Caper & Citrus Salad”
for the steak…
1.5-2lbs skirt steak
Good olive oil
Freshly ground black pepper
for the bean salad…
1 14-ounce can Great Northern or Cannellini beans, drained & rinsed
6 ounces haricots verts or other green beans, trimmed & cut into 1″ pieces
1/3 cup fresh Italian parsley
1/4 cup good olive oil
3 Tablespoons chopped fresh chives
3 Tablespoons chopped capers, rinsed & drained
1 Tablespoon finely grated lemon zest
2 Tablespoons freshly squeezed lemon juice
1/2 teaspoon crushed red pepper flakes
Pre-heat a grill or grill pan over med-hi heat. Pat meat dry with paper towels, drizzle with olive oil and rub into both sides. Generously season both sides of the steak with kosher salt and freshly ground black pepper. Grill over med-hi heat approximately 4 minutes per side for medium-rare. Let cooked steak rest, covered with foil for 5 minutes before slicing against the grain.
For the salad, in a large bowl combine white beans, haricots verts, parsley, and capers and toss gently. In a separate, small plastic container with tight fitting lid combine olive oil, chives, lemon zest, lemon juice and red pepper flakes. Seal lid and shake mixture to combine. Dress salad just before serving and toss ingredients gently to combine. Season with kosher salt and freshly ground black pepper to taste before serving.
Looking for a fast, fresh Summer salad that delivers lots of fabulous flavor and is also good for you? Well, look no further, this Roasted Red Pepper, Arugula and White Bean Salad is just the ticket! The flavors of the sweet red peppers, spicy arugula and creamy white beans meld together beautifully for a simple salad that is extremely satisfying. The beautiful colors of the ingredients will also transform your plate into a veritable feast for the eyes.
Now, there’s something I should probably tell you: this recipe does call for anchovies. (pause for reaction) However, you should definitely not let that deter you! The anchovies simply add a delicious salty, savory flavor (umami, if you will) to the dressing and I promise your family won’t even notice them. In fact, if they do I’ll treat you to a free month of Wine Club, that’s just how certain I am! So I invite you to take the “Anchovy Challenge” – I promise you and your family will be pleasantly surprised.
In addition to the delicious flavor of this salad, another plus is that it can also be prepared a few hours before serving. Just be sure to hold off on adding the arugula and the Parmesan cheese until right before serving so the greens don’t get soggy. Assemble it just before throwing your chicken or fish on the grill or even in the morning when you have a free minute. The longer the dressing melds with the beans the better! Also, if you happen to be a vegetarian, this salad makes an excellent lunch or light dinner option.
If you’re in the mood for wine with your meal (and let’s face it, who isn’t?) a great pairing for this dish would be a crisp, fresh California Sauvignon Blanc or Alsatian Riesling. You wouldn’t want something too tannic or oaky which would clash with the sweetness of the peppers and spice of the arugula.
I plan on putting this salad on regular rotation in our house. Paired with something light off the grill it rounds out a meal very nicely and can also be prepared in no time. I hope you enjoy it as much as we did! Now for the Culinary Question of the Day: What is the strangest dish you’ve ever eaten? Do tell!
Roasted Red Pepper, Arugula & White Bean Salad
(adapted from Martha Stewart Living, June 2013)
1 16 oz jar roasted red bell peppers (if you have the time, you can roast the peppers yourself)
2 anchovy fillets, packed in olive oil, minced
1 garlic clove, minced
2 teaspoons Sherry vinegar
3 Tablespoons extra-virgin olive oil
1/4 cup chopped fresh Italian parsley
1 15 oz can white beans (I like Bush’s Great Northern Beans), drained and rinsed
2 Tablespoons Parmesan cheese, grated
2 cups fresh arugula
Remove peppers from jar and pat them dry with paper towels. Arrange on a platter and season with salt and pepper.
Whisk together anchovies, garlic, vinegar, oil, and parsley in a medium bowl. Add beans and toss to coat. Season with salt and pepper. Spoon over peppers and top with Parmesan cheese and greens. Serves 4