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Marinated and grilled flank steak

With a sweet corn and fingerling potato salad, arugula and balsamic reduction
August 9, 2009 10:33:30 AM PDT
Chef Chris visits ABC7 Chicago to share the delicious recipe.

Makes 4 servings

Grilled Flank Steak with Rosemary and Garlic
1/4 cup olive oil
4 large garlic cloves, chopped
1 tablespoon chopped fresh rosemary
1, 1 and one-half pound flank steak

Whisk oil, garlic and rosemary in 13 x 9 x 2-inch glass baking dish. Add steak; turn to coat. Cover; refrigerate at least 30 minutes or overnight, turning steak occasionally. Prepare barbecue (medium-high heat) or preheat broiler. Remove steak from marinade, letting excess drip off. Season steak with salt and pepper. Grill steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steak to platter to let rest for at least 5 minutes. Slice thinly on diagonal across grain.

For the potato salad:

Ingredients:
1 and one-half pounds small fingerling potatoes
2 ears of corn husked
1 small red onion, finely chopped (1/3 cup)
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 cup creme fraiche
1/3 cup mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Italian parsley

Cover potatoes with salted cold water by 1 inch and bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 20 minutes. Reserve 1/4 cup cooking water, then drain potatoes in a colander. While potatoes are boiling, brush corn with olive oil and season with salt and pepper, grill corn over medium heat until cooked through, set aside to cool. When potatoes are just cool enough to handle toss with lemon juice and salt in a large bowl. Whisk together onion, crème fraiche, mayonnaise, herbs, and reserved cooking water in a bowl until blended. Whisk in salt and pepper to taste, then add to potatoes and toss to coat. Serve warm.

For the balsamic reduction:

One-half cup balsamic vinegar
2 tablespoons honey
1 clove garlic smashed
3 whole black peppercorns

Cook over medium heat until reduced by half about 20 minutes strain out garlic and peppercorns and set aside to cool

Serve simply with an arugula salad dressed with olive oil and salt and pepper.

(PRESS RELEASE: )

SOUTH WATER KITCHEN IS "GOING TO THE DOGS" THIS SUMMER
People and Pooches Can Chow Down on Weekend Patio Brunch Menu from June 28 - September 20 With Ten Percent of Proceeds Donated to PAWS Chicago

CHICAGO- Hot dog! South Water Kitchen invites pooches and their people to beat the heat during the dog days of summer with a weekend brunch menu worth howling about. On Saturdays and Sundays, from June 28 through September 20, guests can dine with their dogs on South Water Kitchen's spacious outdoor patio, with 10 percent of patio proceeds benefiting PAWS Chicago.

Dogs will bow-wow to mouth-watering brunch menu items including: Muttz-RRR-ella Sticks; Frosty Paws (ice cream for dogs); Pig Ears; Buddy Biscuits and Flavored Bottled Water for Dogs. Diners that opt for the Cat-Attack Combo (two treats and a bottled water) will receive an extra goodie for their pup such as a hair bow, mini Frisbee or chew toy.

With 10 percent of patio proceeds being donated to PAWS Chicago, a not-for-profit organization focused on implementing solutions to end the killing of homeless pets, customers can bring their canines to South Water Kitchen all summer long for grub so good, you won't need a doggie bag.

For more information or reservations, please call (312) 236-9300 or visit www.SouthWaterKitchen.com.


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