One of the many things I love about living in South Florida is if you’re in the mood to explore you can hop in your car, drive two hours in any direction (well, except east) and find yourself somewhere with a distinctly different “feel” and its own unique foodie vibe. As the Summer draws to a close, now is a great time to explore our state and all it has to offer before the craziness of season commences. Over the next few weeks I’ll be profiling some fun Florida Glamorous Getaway destinations to explore.
Recently, my husband and I had the opportunity to explore Tampa’s newly debuted Epicurean Hotel, an establishment dedicated to two of my favorite things: food and wine. The 137-room hotel, part of The Autograph Collection by Marriott, is dedicated to creating a unique “experience for the senses” for each guest. So with these lofty aspirations can this new concept possibly live up to its goal? Absolutely!
Opened in December 2013, the hotel is a collaboration between Bern’s Steak House and Mainsail Lodging and Development Group. Bern’s Steak House is a storied Florida landmark, established by Bern and Gert Laxer in the 1950′s that has definitely stood the test of time. It is widely known among wine lovers for having one of the world’s largest wine lists and its extensive wine cellar, featuring a treasure trove of collectible wines from around the world, can be toured upon request. As a guest of the hotel, it’s safe to indulge in Bern’s vinous cornucopia without fear of driving under the influence since the Epicurean Hotel is conveniently located directly across the street.
The Epicurean’s lobby serves as the perfect introduction to its theme, the backdrop of the check-in desk is a collage of wooden wine crates from some very well known producers. Directly across the lobby is the hotel’s wine boutique, Bern’s Fine Wines & Spirits, which features rows and rows of vinous selections. Casually leaning against the lobby wall are two bicycles bedecked with wicker saddle baskets, perfect for toting a picnic lunch and a bottle of rosé to a nearby park. The hotel’s main restaurant, Élevage, named after the winemaking process, is also located on the first floor, accessible through a stylish corridor of seating vignettes. To the left of the restaurant’s entrance is the hotel’s state of the art teaching facility where technique classes are frequently held, covering a variety of food and wine topics. Thus far every square inch of the Epicurean exudes food and wine yet rather than feeling grandiose or intimidating, the overall vibe is friendly and welcoming.
We checked into our room in the late afternoon, a stylishly appointed Junior suite which overlooked the entrance to Bern’s. After getting settled we headed up to Edge, the hotel’s rooftop bar, to enjoy the sunset and a selection of hand-crafted cocktails. While artisanal cocktails are frequently a stumbling block for many establishments they definitely weren’t here! Behind the bar a bevy of “mixologists” deftly assembled drinks from an assortment of imaginative ingredients including dried pink rosebuds, paper thin cucumber slices, honeycomb and a variety of premium liquors. Support staff worked in tandem to provide timely and excellent service as well as wonderful selection of food and drinks. Signature drinks included my personal favorite, the Ma Cheri ($15), a blend of Hendrick’s Gin, St. Germain, and Crispin Rose liqueur while Steve opted for the CLUBber Lang ($12), a riff on the classic Negroni featuring small batch twelve year aged Canadian Club and Averna that certainly packed a punch! The snack menu offered tasty small plates with some imagination featuring dishes such as Marcona almonds with sea salt and lavender as well as short rib flatbread with porcini mushrooms and Grana Padano. As the sun was setting it was difficult to pull ourselves away for our reservation at Bern’s!
After a decadent dinner at Bern’s consisting of a selection of caviar, steaks and wines which included White Burgundy and a Right Bank Bordeaux we wandered over to Chocolate Pi, the Epicurean’s pâtisserie (aka bakery) and coffee shop, for a little something sweet. Executive Pastry Chef Kim Yelvington’s passion for French confections was immediately evident in the colorful display of macarons and homemade marshmallows in sophisticated flavors such as St. Germain Elderflower, Champagne and Lychee Passionfruit. Intricately decorated and delicious looking chocolates were also displayed as well as a variety of sodas, coffee and teas – talk about feeling like a kid in a candy store! We sampled a selection of marshmallows and macarons which were well-executed and delicious: the macarons had crispy outer shells and chewy centers while the marshmallows were fluffy and delicately flavored.
After dinner at Bern’s, room service was in order the next morning and we selected from the hotel’s extensive in-room dining menu choosing the Shrimp & Grits with peppers, scallion, pork belly and soft cooked egg and Sesame Granola with Greek yogurt, honeycomb, and huckleberry jam. Both dishes were delicious and flavorful, the tender shrimp were nicely enhanced by the smoky pork belly while the runny egg yolk added to the dreamy texture of the grits. The sesame granola also had a delightful crunch complemented by the sweet, sticky honeycomb and jam. Our room service experience definitely had us looking forward to dinner at Élevage!
That afternoon a massage was on the agenda and even the hotel’s spa, Spa Evangeline, exuded a vinous theme! The space itself was small and inviting and the far wall is adorned with wine corks arranged in a two-by-two pattern. Spa Sommeliers were available to guide you towards an optimal treatment selection or to help you customize one to suit your specific needs. The spa’s two product lines are, Caudaulie, one of my personal favorites founded in 1995 by Mathilde and Bertrand Thomas of Château Smith Haut Lafitte in Bordeaux, France and FHF, Farm to Table featuring FarmHouse Fresh, a line of natural and organic bath and body products made in Texas with southern vintage flair. The spa’s selection of Signature services makes use of herbs from the hotel’s living “herb walls” found on the premises. Some treatments are inspired by the desserts from Chocolate Pi including the Dulce Delight which uses a caramel coffee salt scrub to energize and exfoliate. I chose the Swedish Epicurean massage ($110 for 50 minutes; $174 for 80 minutes) which utilized the Caudalie Divine Oil, a blend of grapeseed, hibiscus, sesame, and argan oils with a lovely, subtle floral fragrance. The oil and my very skilled masseuse made the experience extremely enjoyable and relaxing, so relaxing I couldn’t resist purchasing a bottle of the Divine Oil to take home with me.
By dinnertime we were ravenous and happily seated upon check in at Élevage, which features the cuisine of 2012 and 2014 James Beard “Best Chef South” Semi-Finalist, Executive Chef Chad Johnson. Johnson has an uncanny ability to reexamine classic cuisine from around the world and elevate it with a modern twist which is why Élevage has been aptly described as, “where nostalgia meets nouveau.” The high level of service we had encountered since arriving at the hotel was immediately evident. The hospitable and enthusiastic manager and wait staff seemed genuinely happy to be working as part of this culinary concept. The wine list offered nice diversity yet wasn’t overwhelming in terms of options although it definitely could be. Since the hotel is “related” to Bern’s Steak House they could’ve easily dropped a 5 pound wine list in our laps, but thankfully this was already skillfully whittled down. In addition to the regular list they also offer a selection of featured wines and we opted for the 2011 Vincent Girardin Puligny-Montrachet, a white Burgundy which paired very nicely with the selection of dishes we sampled.
The menu featured a selection of dishes with diverse ethnic influences as well as edgier interpretations of classic comfort food including Pork n’ Beans, Welsh Rarebit, and Tuna Casserole. We started with a round of small plates including Deviled Eggs with blackened blue crab, BBQ Gulf Oysters with sweet chili butter, and Rabbit Rillette with foie gras mousse, cornichon and crostini. The deviled eggs had only small bits of fresh (non-blackened) crabmeat placed on top of the filling and while tasty, the flavor of blackened crab was noticeably absent. The Gulf Oysters on the other hand were generously sized and painted with a bright red, mouth-watering sauce that had us duking it out for the third one – delicious! While the rillette was a little too chilled when it arrived at the table and therefore difficult to spread, it warmed up quickly and was quite delicious. We even requested extra bread to ensure there wasn’t a bite of it left.
For our second round, we ordered the Scallops Grenobloise with capers, meyer lemon and goat’s milk beurre noisette and the Escargot Risotto with parsley, lemon and toasted garlic emulsion. The scallops were beautifully presented with giant caper berries and capers dressed in a delicious sauce that was seasoned to perfection. The escargot risotto was a vibrant shade of green albeit with great flavor that was nicely complemented by the clever use of the toasted garlic foam. The texture of the risotto and escargot made for a nice mouthfeel as well. Due to our heavy meal the night before we decided to call it a night and popped over to Chocolate Pi again for some more of those macarons. All in all the meal at Élevage was fun, flavorful and relatively reasonably priced (especially compared to Bern’s) but just needed a little more attention to detail to really knock it out of the park.
Whether you’re in the mood for culinary exploration, a relaxing spa treatment, sleeping in and enjoying room service, or taking any number of Epicurean classes (click here for current schedule) The Epicurean Hotel makes an ideal weekend getaway for the culinarily inclined. The hotel is currently offering a special through September 15 which you can read more about by clicking here.
If you go:
The Epicurean Hotel
1207 S. Howard Avenue
Tampa, FL 33606
813-999-8700
Cheers,
The post Glamorous Getaways: The Epicurean Hotel in Tampa, Florida! appeared first on The Glamorous Gourmet.
This week I'd like to introduce you to the oldest new winery you've never heard of: Round Pond Estate. Founded by Bob and Jan MacDonnell in the 1980's this family-owned and operated estate consists of over 400 acres in Napa's acclaimed Rutherford region. Historically the family had always sold their grapes to such well-known wineries as Franciscan, Duckhorn and Schramsberg but in 2002 they decided to produce their own estate wines. In 2007, after five years of exploration and experimentation, the family opened Round Pond to the public and while they still sell the majority of their grapes, they are committed to their portfolio of critically acclaimed, limited-production estate wines.Today, the second generation of the family who grew up roaming the estate vineyards is at the helm, including brother and sister team Miles and Ryan MacDonnell who serve as CEO and COO respectively. In addition to their estate vineyards, Round Pond also includes biodynamic gardens and olive orchards from which artisan olive oils, red wine vinegars and citrus syrups are produced, reflecting the family's ongoing passion for and dedication to sustainable farming.
I recently had the opportunity to attend a press lunch with Round Pond Estate Global Sales Director, Diane Cline, at La Nouvelle Maison, a newly debuted downtown Boca Raton eatery. On that scorching Summer day in July we were greeted with a refreshingly chilled, salmon-hued glass of the 2013 Round Pond Estate Rosato di Nebbiolo ($22). A mere 300 cases of this wine are produced from a scant three rows of Nebbiolo, a grape typically found in Italy's Piedmont region. This rosy gem which received its color from a mere thirty minutes of grape skin and juice contact, offers mouth-filling flavors of strawberry, raspberry, and a hint of lavender accompanied a delightful minerality and a refreshingly dry finish - truly lovely!The four-course tasting menu highlighted the talents of Chef Gregory who created a beautiful menu to pair with the Round Pond wines. Our first course paired the Rosato with a Colossal Crab Martini with Avocado and Yuzu Foam. The dish was beautifully executed featured glistening white chunks of chilled jumbo lump crab meat dressed with the delicate yuzu foam. This pairing served as a delicious introduction to Chef's cuisine and the wine's citrus notes and acidity complemented the flavors of the dish very nicely.The 2013 Round Pond Estate Sauvignon Blanc was next and while our first bottle was noticeably "off" (hey, it happens!) the next bottle proved well worth the wait! This delightfully lemon-yellow incarnation of the Sauvignon Blanc grape had body and presence. Diane explained this wine was de-acidified naturally; 10% of the grapes were harvested when the acid levels were high; 80% were harvested when sugar, acid and pH were all "in the zone"; and the additional 10% were allowed to hang for two additional days contributing to the wine's viscous mouthfeel. Cline explained, "this method gives three different snapshots of the vineyard," resulting in a generous expression of this grape with notes of guava, lemon zest, peach and plenty of zip. Chef paired this wine with a duo of dishes which really showcased its range and versatility: with House Cured & Smoked Loche Duart Salmon with Salmon Roe and Dill Creme Fraiche the Sauvignon Blanc really made the dill "pop" and accentuated the lovely texture and oiliness of the salmon while cleansing the palate after each bite; with Saffron Risotto of Florida Rock Shrimp the wine's body stood up beautifully to the savory flavors while its lemony, food-friendly acidity balanced the richness nicely. 
Our first red wine of the day was the 2012 Round Pond Estate "Kith and Kin" Cabernet Sauvignon. The "Kith and Kin" wines are so named after the Old English expression for "Friends and Family" and originated in 1992 when the MacDonnell family made its very first barrel of wine from their Napa Valley vineyards intended exclusively for friends and family. These wines also sparked the family's passion for making wine and ultimately became the inspiration for Round Pond Estate! Today, Round Pond's "Kith and Kin" wines are intended to reflect the Napa Valley appellation and to be consumed in their youth. After a challenging 2010 and 2011, 2012 was a nearly perfect growing season and winemaker Muiris Griffin selected some of his favorite Rutherford estate lots, as well as a careful selection of grapes from neighboring appellations for this cuvee. The wine was aged in second year French oak barrels and after 15 months the result is a Cabernet Sauvignon with fragrant aromas of ripe red currant, blackberry and plum. The velvety mouthfeel is further enhanced by silky tannins which add weight but not astringency making this wine very approachable. Chef prepared a delicious Roasted "Jurgielewicz Farms" Duckling with Red Cabbage Gel, Braised Black Barley and Valencia Orange Glaze which was a home run with this wine, creating a beautiful harmony of flavor and texture.Our final wine of the tasting was the 2011 Round Pond Estate Rutherford Cabernet Sauvignon. 2005 was the inaugural vintage of Round Pond's estate wines which, as you might expect, are crafted from the estate's finest lots. The goal is to create a wine which reflects its historic Rutherford "terroir" with as little intervention as possible. In the fashion of Bordeaux this Meritage blend (for definition and pronunciation of this term, please click here) is comprised of 77% Cabernet Sauvignon, 18% Petit Verdot, 3% Malbec and 2% Merlot fermented in small lots and then spends twenty months in 70% new French oak. The result? A wine with a delightfully inky purple hue and fragrant aromas of black fruit and spice which beckons from the glass. On the palate black cherry, plum, spice and a hint of chocolate are accompanied by firm tannins and a long, lingering finish. This wine was definitely built to go the distance while still maintaining excellent balance and made a wonderful accompaniment to Chef's Herb Roasted "Miyazaki" Wagyu Flatiron Steak with Ratatouille and Red Wine Reduction, cutting through the fat of the lean meat like a vinous laser.The wines of Round Pond Estate are currently available at The Wine Atelier. These special, limited production wines offer a great opportunity to explore California's Rutherford region and its unique terroir.Cheers,
This week I’d like to introduce you to the oldest new winery you’ve never heard of: Round Pond Estate. Founded by Bob and Jan MacDonnell in the 1980’s this family-owned and operated estate consists of over 400 acres in Napa’s acclaimed Rutherford region. Historically the family had always sold their grapes to such well-known wineries as Franciscan, Duckhorn and Schramsberg... Read More
The post Wines of the Week: Rutherford’s Round Pond Estate! appeared first on The Glamorous Gourmet.
This week I’d like to introduce you to the oldest new winery you’ve never heard of: Round Pond Estate. Founded by Bob and Jan MacDonnell in the 1980’s this family-owned and operated estate consists of over 400 acres in Napa’s acclaimed Rutherford region. Historically the family had always sold their grapes to such well-known wineries as Franciscan, Duckhorn and Schramsberg but in 2002 they decided to produce their own estate wines. In 2007, after five years of exploration and experimentation, the family opened Round Pond to the public and while they still sell the majority of their grapes, they are committed to their portfolio of critically acclaimed, limited-production estate wines.
Today, the second generation of the family who grew up roaming the estate vineyards is at the helm, including brother and sister team Miles and Ryan MacDonnell who serve as CEO and COO respectively. In addition to their estate vineyards, Round Pond also includes biodynamic gardens and olive orchards from which artisan olive oils, red wine vinegars and citrus syrups are produced, reflecting the family’s ongoing passion for and dedication to sustainable farming.
I recently had the opportunity to attend a press lunch with Round Pond Estate Global Sales Director, Diane Cline, at La Nouvelle Maison, a newly debuted downtown Boca Raton eatery. On that scorching Summer day in July we were greeted with a refreshingly chilled, salmon-hued glass of the 2013 Round Pond Estate Rosato di Nebbiolo ($22). A mere 300 cases of this wine are produced from a scant three rows of Nebbiolo, a grape typically found in Italy’s Piedmont region. This rosy gem which received its color from a mere thirty minutes of grape skin and juice contact, offers mouth-filling flavors of strawberry, raspberry, and a hint of lavender accompanied a delightful minerality and a refreshingly dry finish – truly lovely!
The four-course tasting menu highlighted the talents of Chef Gregory who created a beautiful menu to pair with the Round Pond wines. Our first course paired the Rosato with a Colossal Crab Martini with Avocado and Yuzu Foam. The dish was beautifully executed featured glistening white chunks of chilled jumbo lump crab meat dressed with the delicate yuzu foam. This pairing served as a delicious introduction to Chef’s cuisine and the wine’s citrus notes and acidity complemented the flavors of the dish very nicely.
The 2013 Round Pond Estate Sauvignon Blanc was next and while our first bottle was noticeably “off” (hey, it happens!) the next bottle proved well worth the wait! This delightfully lemon-yellow incarnation of the Sauvignon Blanc grape had body and presence. Diane explained this wine was de-acidified naturally; 10% of the grapes were harvested when the acid levels were high; 80% were harvested when sugar, acid and pH were all “in the zone”; and the additional 10% were allowed to hang for two additional days contributing to the wine’s viscous mouthfeel. Cline explained, “this method gives three different snapshots of the vineyard,” resulting in a generous expression of this grape with notes of guava, lemon zest, peach and plenty of zip. Chef paired this wine with a duo of dishes which really showcased its range and versatility: with House Cured & Smoked Loche Duart Salmon with Salmon Roe and Dill Creme Fraiche the Sauvignon Blanc really made the dill “pop” and accentuated the lovely texture and oiliness of the salmon while cleansing the palate after each bite; with Saffron Risotto of Florida Rock Shrimp the wine’s body stood up beautifully to the savory flavors while its lemony, food-friendly acidity balanced the richness nicely.
Our first red wine of the day was the 2012 Round Pond Estate “Kith and Kin” Cabernet Sauvignon. The “Kith and Kin” wines are so named after the Old English expression for “Friends and Family” and originated in 1992 when the MacDonnell family made its very first barrel of wine from their Napa Valley vineyards intended exclusively for friends and family. These wines also sparked the family’s passion for making wine and ultimately became the inspiration for Round Pond Estate! Today, Round Pond’s “Kith and Kin” wines are intended to reflect the Napa Valley appellation and to be consumed in their youth. After a challenging 2010 and 2011, 2012 was a nearly perfect growing season and winemaker Muiris Griffin selected some of his favorite Rutherford estate lots, as well as a careful selection of grapes from neighboring appellations for this cuvee. The wine was aged in second year French oak barrels and after 15 months the result is a Cabernet Sauvignon with fragrant aromas of ripe red currant, blackberry and plum. The velvety mouthfeel is further enhanced by silky tannins which add weight but not astringency making this wine very approachable. Chef prepared a delicious Roasted “Jurgielewicz Farms” Duckling with Red Cabbage Gel, Braised Black Barley and Valencia Orange Glaze which was a home run with this wine, creating a beautiful harmony of flavor and texture.
Our final wine of the tasting was the 2011 Round Pond Estate Rutherford Cabernet Sauvignon. 2005 was the inaugural vintage of Round Pond’s estate wines which, as you might expect, are crafted from the estate’s finest lots. The goal is to create a wine which reflects its historic Rutherford “terroir” with as little intervention as possible. In the fashion of Bordeaux this Meritage blend (for definition and pronunciation of this term, please click here) is comprised of 77% Cabernet Sauvignon, 18% Petit Verdot, 3% Malbec and 2% Merlot fermented in small lots and then spends twenty months in 70% new French oak. The result? A wine with a delightfully inky purple hue and fragrant aromas of black fruit and spice which beckons from the glass. On the palate black cherry, plum, spice and a hint of chocolate are accompanied by firm tannins and a long, lingering finish. This wine was definitely built to go the distance while still maintaining excellent balance and made a wonderful accompaniment to Chef’s Herb Roasted “Miyazaki” Wagyu Flatiron Steak with Ratatouille and Red Wine Reduction, cutting through the fat of the lean meat like a vinous laser.
The wines of Round Pond Estate are currently available at The Wine Atelier. These special, limited production wines offer a great opportunity to explore California’s Rutherford region and its unique terroir.
Cheers,
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,
"Fast & Fabulous: Grilled Salt & Pepper Skirt Steak with White Bean, Caper & Citrus Salad"
Recipe Type: Main Course
Author:
Serves: 4
Ingredients
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.
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