Spring, glorious Spring! The sun is shining, the birds are chirping and I’m super excited to share this delicious recipe with you that’s perfect for the season: Shredded Chicken & Brussels Sprouts Salad with Toasted Sesame Vinaigrette. This salad has oodles of delicious flavor and texture and is packed with healthy ingredients including organic chicken breast, Brussels sprouts, Pink Lady... Read More
The post Shredded Chicken & Brussels Sprout Salad with Sesame Vinaigrette + a Loire Valley Sancerre appeared first on The Glamorous Gourmet.
If you’re looking for a beautiful, delicious and healthy dish that’s also quick and easy to make (yes, it checks ALL the boxes!), look no further! Our latest Fast & Fabulous recipe for Roasted Halibut with Fennel & Dill Salad features a simply roasted halibut fillet perfectly complemented by the bright acidity and crunch of pickled fennel salad as well... Read More
The post Fast & Fabulous: Roasted Halibut with Fennel & Dill Salad & a Delightful Rhone White Wine appeared first on The Glamorous Gourmet.
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
The post Fast & Fabulous: Grilled Salt & Pepper Skirt Steak with White Bean, Caper & Citrus Salad! appeared first on The Glamorous Gourmet.
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.
Cheers,
“Grilled Salt & Pepper Steak with White Bean, Caper & Citrus Salad”
Serves 4
Ingredients
for the steak…
1.5-2lbs skirt steak
Good olive oil
Kosher salt
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.
Spring has finally sprung, serving as our seasonal indicator that it’s time to switch from those comforting winter dishes to lighter, more figure friendly fare.
Here in South Florida, it may come as no surprise that citrus plays a large role in our springtime cuisine. Many of our citrus fruits are sourced locally so when I came across this recipe for Thai Pomelo Salad (Dtam Som Oo) in the March 2014 issue of Saveur Magazine, it peaked my interest since it incorporated the delicious and exotic pomelo. Also known as shaddock, pummelo, Chinese grapefruit, or lusho fruit, the pomelo is native to Southeast Asia and is the largest known citrus fruit. It is a principal ancestor of the grapefruit and over the years, was introduced to North America where it is now grown in many states including Texas, California, Arizona and Florida. The large fruit (pictured bottom right) tastes like a milder version of a grapefruit, which is slightly sweeter and not quite as acidic.
I wanted to make this recipe for dinner so I added a chicken breast that I pounded flat, seasoned with salt and pepper and grilled and then plated the chicken with the salad on top of it. The dressing is incredibly flavorful and gives this lighter dish plenty of delicious flavor and personality. In the event you are unable to locate a pomelo or if they are out of season, a ruby red grapefruit will work equally as well. Also, slicing a citrus fruit into “supremes” can take a little practice and involves separating the fruit into segments by removing the bitter peel, pith and membranes. For a video on how to perform this culinary technique from Iron Chef Michael Symon, please click here. I do recommend using a very sharp knife to supreme your citrus and once you complete that part of the prep, making the dressing and assembling the salad is a breeze!
To pair with the Thai Chicken and Pomelo Salad, I served the 2012 Château Pesquié Terrasses Blanc ($16) a blend of 70% Viognier, 15% Roussanne, and 15% Clairette grown in the limestone soils of France’s Southern Rhone Valley. This wine is delightfully fresh, floral and fruity with a bright acidity, notes of honeysuckle, white peach and pear with a mineral-tinged finish. Winemakers Alexandre and Frédéric Chaudière fermented the wine entirely in stainless steel and concrete vats to preserve its fresh fruit aromas and flavors which complement the flavors of the dish beautifully!
Cheers,
Thai Chicken & Pomelo Salad
1/4 cup Thai fish sauce
2 Tbsp. sugar
1 Tbsp. fresh lime juice
1-2 Pomelos depending on size (2 grapefruit), peeled and supremed
2 fresh red Thai chiles
1 clove garlic, finely chopped
1 cup trimmed watercress
1/3 cup roughly chopped peanuts, lightly toasted
20 fresh mint leaves
4 boneless, skinless chicken breasts, pounded thin
Drizzle chicken breasts on both sides with olive oil and then season with salt and pepper. Preheat a grill pan or outdoor grill to medium-high heat and lightly brush grates with olive oil. Cook the chicken breasts approximately 3-4 minutes per side until done and set aside. Whisk fish sauce, sugar, lime juice, chiles, garlic, and 1/4 cup water in a bowl and set aside. Plate chicken and top with the watercress. Scatter pomelo or grapefruit sections over the salad, spoon on the dressing and top with the chopped peanuts and mint leaves. Serves 4
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