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Balsamic Marinated Flank Steak
Rating: 4.5 out of 5 (fun summer eats!)
Initial Thoughts: Two grilling recipes in a row – must be summertime!
THE TEST: As soon as my June issue of Food & Wine Magazine arrived, I was immediately struck by the photo on the front cover. The photographer utilized a stark white background to make the food really pop. In fact, the only colour in the picture comes from the delicious spread of food and wine. Definitely helped to create a summer feel.
The recipe itself – Balsamic Marinated Flank Steak – was developed by Grace Parisi, senior recipe developer for the magazine. If you haven’t had a chance to try any of Grace’s other recipes, I urge you to take some time and browse through her past recipes. Not only does she come up with some fantastic ideas, but the results are reliably delicious. Click here to view past F&W recipes by Grace Parisi.
The Balsamic Marinated Flank Steak is one of six recipes included in a special make-ahead grilling section, an article that highlights easy marinades, brines and pastes to help elevate your summer grilling to the next level. The marinade for the steak itself is a basic vinaigrette, which the meat soaks in for a 24 hour period before being thrown on the grill. Garlic, rosemary, oregano, whole-grain mustard and olive oil along with some salt and pepper is all it takes. Quick buzz in the blender and you’re done.
THE RESULTS: This was a homerun in our household, and I must admit to breathing a huge sigh of relief at its success. With epic fails for the last two cover recipes, I was starting to develop some self-esteem issues!
We served the steak as per the directions in the recipe; sliced thinly and placed on top of crusty bread along with grilled leeks and cherry tomatoes. It was a quick and stress-free meal that tasted great and had the kids coming back for more! You could easily serve each component separately or chose different side dishes to compliment the steak, but I liked building open-faced sandwiches with the grilled veggies.
Don’t forget to head over to Food, Je t’Aimée and see what my F&W accomplice Aimée thought about this month’s recipe. Rumour on the street is that she is in lieu of a BBQ, so I’m curious to read about her results. Where there’s a will there’s a way! And be sure to check out Kendall Harris of Wine2Three’s wine pairing. In search of the ultimate BBQ wine, she opted for a delightful Malbec.
If you would like to join us next month, the more the merrier. So pick-up a copy of the latest issue of Food & Wine Magazine and be sure to send us your thoughts, comments and photos. We’d love to hear from you.
Balsamic Marinated Flank Steak
As part of my culinary New Year’s resolutions, I have committed to creating each month’s cover recipe from Food & Wine Magazine.
NOTE: If any of you would like to follow along with me and join in on the fun, I’d love to compare notes! So pick-up a copy of the latest issue of Food & Wine and get cooking. Be sure to send your comments and photos to firstname.lastname@example.org.
The mission of Food & Wine Magazine is to find the most exciting places, new experiences, emerging trends and sensations in the culinary and wine industries. From travel and entertaining to luxury and design, this magazine brings an energetic and stylish take on food and wine. For more information on Food & Wine Magazine, please visit www.foodandwine.com
On the hunt for the perfect BBQ wine, I thought I’d take a cue from a country famous for its outdoor BBQ’s: Argentina. And Argentina’s most famous grape happens to be Malbec, which is a hearty, complementary pairing for this recipe. Malbec originally comes from France where it was one of the grapes blended into Bordeaux reds, but this grape’s success really lies in Argentina. Some say it fell in love with that country and never looked back!
I was thrilled to find this Valle Las Acequias Malbec from Mendoza, an area of Argentina famous for its Malbec vineyards. The very first smell of this intense wine is enough to make you swoon; you’ll detect notes of blackberry, ripe raspberry and even some floral notes. On the palate you’ll get more of those delicious berry flavours with hints of chocolate and espresso. Delish! And with the tannins characteristic of Malbec, it makes it the perfect wine to serve with a nice grilled steak. And as you’re sipping Argentinian Malbec, don’t forget to toast with a hearty “Salud!”
Kendall Harris shares her adventures in the wine world as Wine2three on Twitter & Facebook. She is WSET (Wine & Spirits Education Trust) Advanced Certified & is currently developing a weekly wine series on ShawTV, where she is a full-time reporter. Join her on Facebook – click LIKE at www.facebook.com/wine2three for regular fun wine info!