Flank Steak with Summer Veggies
19-Sep-2005
I know that I’ve been talking an awful lot about fall and the produce I’ve been finding in the market or that I’ve been preparing. And you may think that I’m rushing towards fall, arms wide open anxious to leave the summer and all it holds behind. And in some ways you’d be right, because I love fall, but I’m already missing summer. And so, last night I made a complete summer meal. Light and full of the burst-in-your-mouth over-the-top flavors that summer is famous for.
I first marinated a flank steak in a couple tablespoons of olive oil, two pressed cloves of garlic, a tablespoon or so of dried thyme; a little hot and spicy paprika, a quarter cup of red wine, and a bit of salt and pepper for about three hours. I then grilled it over hot coals for about 5 minutes per side.
While it was grilling I mixed together several quartered cherry tomatoes and a couple tablespoons of purple basil, both from the garden; a thinly sliced shallot and corn kernels from an ear that I boiled on Saturday – both from the U-District Market; a little bit of balsamic vinegar and a dash of salt and pepper.
After removing the steak from the grill I let it rest for 10 minutes (that part is soooo hard!) and then sliced it at a 45 degree angle across the grain. I enjoyed this meal with a glass of San Juan Vineyards Syrah and I was pretty dang happy! :-)
Culinary Fool 
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