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Party Steak with Grilled Scallion Salsa Verde

Party Steak with Grilled Scallion Salsa Verde


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Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy. We like to pair it with a sauce with a kick, but for a milder taste, de-seed your chiles before chopping.

Ingredients

  • 6 garlic cloves, finely grated
  • ¾ cup plus 3 Tbsp. sherry vinegar or red wine vinegar
  • 3 lb. skirt steak, cut into 5" pieces
  • 1 Tbsp. plus 2 tsp. sugar
  • 1¼ cups extra-virgin olive oil, plus more for grill
  • 2 large bunches scallions (about 30 scallions)
  • 2 Fresno chiles, seeds removed if desired, finely chopped

Recipe Preparation

  • Whisk together garlic and ¾ cup vinegar in a large bowl. Season steak all over with 1 Tbsp. salt and 1 Tbsp. sugar; transfer to marinade and turn to coat. Let sit, turning occasionally, 10–15 minutes.

  • Prepare a grill for medium-high heat; oil grate. Grill scallions (making sure to arrange them perpendicular across grates so they don’t fall through), turning occasionally, until charred and softened, 6–8 minutes. Transfer to a cutting board and let cool slightly.

  • Grill steaks until charred and an instant-read thermometer inserted into the thickest part registers 120°, 3–4 minutes per side for medium-rare. Transfer to cutting board and let rest 10 minutes.

  • Meanwhile, trim roots from scallions and thinly slice. Transfer to a medium bowl and add chiles and remaining 1¼ cups oil, 3 Tbsp. vinegar, 1 Tbsp. salt, and 2 tsp. sugar and mix well to combine. Taste and season with more salt if needed.

  • Slice steak against the grain into ¼"-thick strips. Arrange on a platter and spoon some scallion salsa verde over. Serve additional salsa verde alongside.

Reviews SectionThis was amazing!! I agree with the other comments below, use 1/4 cup of olive oil. For the salsa verde I used 2 Tbsp red wine vinegar + 1 Tbsp rice wine vinegar.I made it for a dinner party, and was nervous because I did not test out the recipe in advance. It was absolutely DELICIOUS!!! This is the perfect party steak.AnonymousNew York08/01/20Is there a video for this Recipe?AnonymousNew York 08/10/19Enjoyed this. Couple of things. ... never found a bunch of scallions that numbered 15, and we go through a lot of scallions. Red wine vinegar was a bit heavy for our taste; substituted rice wine vinegar with a splash of red wine and cut the sugar in half.We've made this twice and it was delicious. But agreeing with the below--I didn't use the indicated amount of oil--WAY too much in my view. Delicious!AbbygorLos Angeles07/15/19Great recipe, for flank steak as well! I also used less olive oil, probably around 1/3c and it was fine. I would grind up the sauce next time, either in a food processor or mortar and pestle.Is the amount 1¼ cups extra-virgin olive oil really that much? Please advise asapDear lord this steak could convert a vegan. SO SO GOOD!ilacosseMinnesota06/26/19This was very good! I served it with flour tortillas and beans. That said, the thought of dumping over a cup of olive oil into the salsa and then that over the meat seemed nuts. Is that a typo? I used 1/2 cup olive oil and that was more than sufficient. The general rule of thumb when cooking with peppers is the whatever the recipe calls for, they won't have it at your supermarket. I subbed serrano peppers for Fresno. It was just fine!AnonymousLos Angeles06/23/19

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Growing up, Michael Symon's Greek family always dipped their grilled meat in yogurt, a habit his friends found strange. Cooking with yogurt has become mainstream &mdash you find it in all sorts of sauces. He's still convinced it's best on grilled meat like these kebabs, though.

Fresh and colorful, this tantalizing vegan appetizer uses the best of late summer produce.

For this excellent appetizer, jumbo shrimp are marinated in chile-garlic oil, then wrapped with bacon and grilled. They're served with a house-made cocktail sauce that's spiked with horseradish.

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If you're intimidated by shucking oysters, this recipe for barbecued oysters is for you. When you grill them, steam builds up inside the shells until they pop open. Then you slather a little garlicky red barbecue sauce on each oyster, put them back on the grill to get hot and bubbly, and you're done. At a party, bring your oysters to the grill and show your guests how it's done so they can barbecue their own.


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Follow along with Summer Family Activities Week by clicking here or on social media with #SummerFamilyActivities. Better yet share you favorite summer family activities by using #SummerFamilyActivites. Or play along and add your ideas in the comments here on Tipsaholic.

Ah, summer. Fire up the grill and invite everyone over for a BBQ party! But don’t break out the frozen burger patties and hot dogs just yet. Try these 28 delicious and unique grilling recipes instead!

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This is a great vegetarian dish that might fool you into thinking you’re eating meat in your grilled tacos! Slowly grill portobello mushrooms and slice them up. Put them in your grilled tortillas, add some colorful and flavorful condiments, and eat up! Find more taco recipes here.

5. Jamaican Street Corn

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“I’m Elisa and I live in Austin, Texas with my husband and our two little girls. I used to teach reading and writing, but now I stay at home with my two kiddos and read and write in my spare time. I also love to undertake DIY projects, find new recipes on Pinterest, and dream about someday finally completing our home. Above all, I love to learn about new things and sharing my new-found knowledge with others.”

About Elisa

I’m Elisa and I live in Austin, Texas with my husband and our two little girls. I used to teach reading and writing, but now I stay at home with my two kiddos and read and write in my spare time. I also love to undertake DIY projects, find new recipes on Pinterest, and dream about someday finally completing our home. Above all, I love to learn about new things and sharing my new-found knowledge with others.


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Salsa verde

When Luciano and Pauline Zamboni retired to their 100-year-old Victorian on a bluff overlooking an isolated stretch of the Mendocino coast, they probably never dreamed their lives would be taken over by dinner parties.

In the first place, it’s almost an hour’s drive to the nearest grocery store. A decent provisioning, the kind they took for granted when they lived in Southern California, requires an overnight trip to the Bay Area. Then there’s the matter of dinner guests -- the nearest town is Manchester, population 223, and it’s a couple of miles away. The next closest is Elk, population 165.

But when Luciano Zamboni is in the kitchen, all obstacles are minor.

No ingredients? Plant vegetable gardens and raise poultry, sheep and goats. Travel if you need to. The only place he even considers buying veal is his old Gelson’s in Century City, so he brings some back once a month or so.

No guests? Convert your home into an inn and supply your own.

And so 10 years after “retiring” to this isolated stretch of coastline -- he was a fertility specialist and is a professor emeritus on the medical faculty at UCLA, she was an urban planner and the school’s director of special projects -- the Zambonis find themselves serving breakfast and dinner for up to 16 guests four days a week. They are booked solid several months in advance.

The response has been so enthusiastic that in the 2003 Zagat survey, their Inn at Victorian Gardens had the highest rating of any restaurant in the Bay Area (with an asterisk acknowledging that it had drawn far fewer respondents than, say, Chez Panisse Cafe). The restaurant rated 29 for food and a perfect 30 points on service (a real credit to Pauline, who is the only waitress).

In 2004 it fell slightly, to 27 for food, the same as Chez Panisse and just behind Gary Danko, the French Laundry, Masa’s and La Toque. Which is not to say that Victorian Gardens could ever be confused with any of those restaurants.

In fact, the very suggestion would be enough to send Luciano sputtering with indignation. His culinary sensibilities are, shall we say, conservative. He constantly threatens to write an “anti-cookbook” (the working title is “Would You Please Spare Us Another Cookbook”), the gist of which, apparently, would be how much he hates anything having to do with restaurant cooking as it is currently practiced in this country.

Rather than a state-of-the-art culinary adventure complete with foams, foie gras torchons and tastings of exotic salts, dinner at the Zambonis’ is much more like a meal at the country home of a wealthy Roman, albeit one who lives in a perfectly restored Victorian farmhouse overlooking one of the wildest and most beautiful parts of the Pacific Coast.

An easy mix of ancient, modern

You approach the house on a dirt road that winds up the bluff from Highway 1. Look closely and you’ll spot the natural spring where calla lilies bloom and where Pauline goes to pick wild watercress for salads (other times she’ll use miner’s lettuce from the meadows).

The house itself is a white clapboard. Ring the bell and, when you enter the main hallway, the first impression is that everything is perfectly in its place without seeming to be self-consciously arranged. Just as in Italy, ancient and modern are comfortably juxtaposed. A gorgeous Japanese wedding kimono hangs in one hallway in the sitting room there is a curio cabinet filled with Etruscan artifacts unearthed during construction projects in Rome that Luciano’s father supervised.

If you’re staying the night, go upstairs to the bedrooms, all of which are spacious and appointed with Italian linens. Particularly notice the floors, which are of old fir. When Pauline couldn’t find boards to match the ones that needed to be replaced, she searched out a woodworker in Humboldt County who milled new ones using 100-year-old tools to get a perfect match.

Downstairs, wander into the massive kitchen to see how Luciano is faring with dinner preparations. The Zamboni kitchen is a marvel, built around a 58-inch Wolf range. On either side, Luciano has organized a series of perfectly graduated cast-iron frying pans and a couple of dozen copper saucepans.

There’s an old fireplace along one wall, and above the long black granite work counter hangs a series of five Andy Warhol Campbell’s soup can lithographs that Luciano bought in the ‘60s.

If you’re lucky, he may be pulling a little pizza bianca out of the oven -- nothing more than pizza dough spread into a sheet pan and brushed with fragrant olive oil both before and after baking. It is warm and sharp with a sprinkling of sea salt.

There will probably be some wine as well, nothing fancy, maybe a Rosso Conero or a light white such as Pinot Grigio. Being Roman, he seems to prefer wines that are friendly rather than intellectual. With main courses, he likes a nice Lambrusco.

While he works on dinner, Luciano holds court. He is short and sturdily built and is usually dressed in bluejeans and a T-shirt, maybe the one from “Car Talk,” the hilarious National Public Radio show starring “Click and Clack, the Tappet Brothers.”

Zamboni was born and raised in Rome. “I am a romano di Roma,” he says, differentiating himself from those who moved to the city from other places in Italy. “I am so Roman that when my mother was born, the first thing she saw was the Colosseum. Her hospital was right next door.”

You get the feeling that maybe that herd of sheep out back is there mainly to supply his Roman lust for springtime abbacchio -- milk-fed lamb.

“If you don’t serve abbacchio at Easter, you’re not Roman,” he says. “You’re not even Christian.”

For a special occasion he’ll roast a baby lamb, tender and moist and perfumed with garlic and rosemary.

“This is the same lamb we eat in Rome. The type of grass that grows here is very similar to the grass that grows in Rome.

“You know, frequently in Rome you’ll be served abbacchio and you can tell that you’re really getting lamb from the Abruzzo. It can be the same age, but the grass is different, and the lamb from Abruzzo stinks like mutton. So you call the waiter over and say, ‘Why did you tell me this was abbacchio when it comes from Abruzzo?’ ”

To go with it, he serves roast potatoes, crisp on the outside and melting on the inside. This preparation, he says, is “the natural death of a potato.”

On the other hand, if the weather is right, maybe dinner will be a traditional bollito misto, an Italian ancestor of the traditional New England boiled dinner, made of long-simmered meats and vegetables.

This version starts with a first course of stracciatella, a fragrant soup made by thickening the cooking liquid with eggs and semolina.

Then comes the main course: brisket, veal shanks, oxtails and chicken breasts as well as a nice, fatty cotechino sausage. This is served carved on a platter along with the vegetables that were cooked alongside.

The final grace note is supplied by an array of accompaniments including sweet-hot mostarda di Cremona (made by candying winter fruit in a syrup pungent with mustard oil) and Luciano’s special salsa verde, a piquant pesto-type sauce made with parsley, anchovies and capers.

The idea is that you take a little of each kind of meat and each kind of vegetable, then choose among the condiments, using their sharp flavors to underline the rich, soft flavors of the boiled foods.

If Luciano is making pasta, it might be the special tonnarelli alla chitarra, made on a “guitar” he brought back from Italy -- basically a wooden box set with steel strings that cut fresh pasta into strands that are square in cross section and chewy. He likes to serve this with a sauce of mushrooms, peas and pancetta.

A menagerie shares the land

Take a break for a walk out back. The place sits on 92 acres. Local old-timers might remember it as the Caughey sheep ranch. The first house here was built in 1860. A new one was constructed in 1870, and when it burned, this one was built. The Zambonis bought it in 1990 and spent almost five years renovating it.

These days, sheep have to share the property. Pauline is an animal lover, and there are chicken houses with Araucana and Polish Banties for breakfast eggs, as well as guinea fowl, pheasants, ducks and doves. On a distant hillside goats are grazing. And a family of burros seems to have the run of the place.

There is a vegetable garden as well, a series of raised beds that are productive even in the winter. Various colors of chard sprout from one. In another are stalky cardoons, bound in paper to blanch the stems and keep them delicate. In the greenhouse, tomatoes grown from seeds brought back from Italy are still ripening, though ever so slowly given the gray, chilly climate.

Still more ingredients are brought by friends. Because Zamboni’s cooking is well known up and down the coast, there are frequent gifts of found food: chanterelles and boletes (porcini) from the woods mussels, sea snails and even octopus collected from the rocks at Irish Beach not far away. To accommodate the local king salmon, Zamboni searched out an antique 36-inch fish poacher (the legal minimum catch here is 34 inches).

Come on the right day and maybe there will even be suckling pig: One of Zamboni’s friends raises them.

Communal dining, friendly hosts

Dinner is served at a communal table or, if a guest prefers, individually. The menu card arrives first, hand-printed on heavy paper Zamboni orders from Florence. The dining room wallpaper is a silk-screened William Morris pattern from Bradbury & Bradbury the china is Ginori the silver is old Buccellati from Luciano’s family.

If the occasion is right, the Zambonis will join the communal table. Luciano is opinionated and voluble. Pauline seems only slightly less so, though when her husband is on a roll, her main function seems to be shaking her head and muttering “Oh, Luciano!”

They are the most hospitable of hosts, at least once you’ve gained access. That’s not all that easy. Among the many things Luciano can’t stand are computers in general and the Internet in particular. (“Every time someone brings out a new piece of software, I celebrate by buying another fountain pen,” he’s fond of saying.)

The Inn does have a website. The site is very poetic and beautiful and, it must be said, next to useless. Basically the only practical purpose it serves is to provide the phone number.

And even once you’ve obtained that, you need to proceed carefully.

Old-fashioned courtesy is valued at Victorian Gardens. Take the time to introduce yourself and say hello. People with no time for pleasantries are likely to get hung up on.

Luciano loves to tell the story of the woman who called asking about having a wedding at the place. (The Zambonis do a half-dozen or so a year, for groups of up to 185.) Without so much as a how-do-you-do, she began rattling off a checklist of questions about the facilities. Were there televisions in the rooms? (No.) Telephones? (No, and cellphones don’t work here either.) Did the place have high-speed Internet access?

He smiles at the memory. “At that point I told her, ‘Lady, I wouldn’t do your wedding for a million bucks’ and hung up the phone.”

It is, after all, his dinner party. And as he says, “We got this place because I wanted to cook, not because we wanted to be innkeepers.”


Party Steak with Grilled Scallion Salsa Verde - Recipes

1.Mix together garlic, ancho powder, brown sugar, oregano, cumin, pepper and salt until blended. Spread a heavy coating over both sides of the steak. If time allows, refrigerate steak 4-8 hours. Refrigerate any leftover rub for another steak.

2. Heat one side of a gas grill to medium-high. Or use a grill pan over the stove top or charcoal grill. Lightly spray or brush steak with oil. Lay steak on hot part of grill, cover and cook 5 minutes. Flip, cover and cook 5 minutes. Move steak to cooler part of grill, cover and cook 2-5 minutes until steak reaches desired doneness. Let rest 15 minutes. Slice thinly against the grain and serve with chipotle-tomatillo salsa over rice.

Chipotle-Tomatillo Salsa

  • 3 garlic cloves, peeled
  • 8oz tomatillos, husked, rinsed, halved
  • 2 canned chipotles en adobo
  • Salt to taste

1. Preheat oven to 400. Spread garlic and tomatillos on baking sheet, drizzle lightly with oil and roast 10-15 minutes until soft.

2. Scoop garlic and tomatillos into food processor or blender, along with chiles and 2 Tbs water. Process to a coarse puree, adding more water if salsa is too thick. Pour into a dish and let cool.


Pozole verde (green pozole)

Pozole is the perfect party dish -- easy to make, impressively showy and fun to eat -- so it turns up at celebrations in Mexico from Independence Day to birthdays, weddings and baptisms.

And we think this big, soupy bowl of hominy and chiles is a perfect Super Bowl feast: a one-dish meal that you can make in advance, reheat and set out in a pot for people to help themselves.

Pozole is party food because the dish isn’t complete until each diner splashes on more colors and flavors from an array of condiments. A squeeze of lime adds the zing of authority. Dried oregano crumbled into the hot soup sends out an intense herbal aroma. Dried or fresh chiles or a hot chile salsa spice it up. Chopped onion is a must. Shredded cabbage or lettuce give a cool crunch, and sliced radishes add a striking dash of red and white. Crisp, golden-brown tortillas already made into tostada bases are the traditional accompaniment.

What makes pozole distinctive is the main ingredient -- dried corn. But you don’t have to worry about the tedious job of cooking the corn from scratch and removing the hulls to make hominy. All you have to do is go to a tortilleria, or, even easier, any large supermarket that caters to Latinos, and buy a sack of nixtamal.

Nixtamal is dried corn cooked with food-grade lime until it can be hulled. The softened, cooked corn can then be ground into masa for tortillas or tamales. Or it is left whole and cooked further to make pozole.

Some people substitute canned hominy, but why do that when cooking nixtamal is so easy?

You just put the corn in a pot, add water and simmer until the kernels burst forth like flowers. (American-style canned hominy is processed with a different alkali so its flavor is not quite the same. However, Mexican-style canned hominy brands such as Juanita’s and El Mexicano are processed in the traditional manner.)

Supermarkets that stock Latino foods usually carry both canned Mexican-style hominy and fresh nixtamal. Packed in two- and five-pound bags, nixtamal is usually in the refrigerated deli section, along with fresh masa. It also is available at most tortillerias.

As the nixtamal cooks, a warm, earthy aroma envelops the kitchen. If you’ve ever walked past a tortilleria that is open to the street and at peak production, you know the fragrance. So cooking this dish is as pleasurable as eating it.

There’s no single recipe for pozole. What goes into the pot besides corn varies from place to place in Mexico, so there are different versions: green pozole in Colima, red or white pozole in Jalisco, seafood pozole in Veracruz and on the coast of Oaxaca. Pueblo Indians in the United States have their own versions.

Pork is the most popular pozole meat today, although the indigenous inhabitants of Mexico made pozole long before the Spaniards arrived and introduced pigs.

Most Mexican restaurants in Southern California serve red pozole with pork. I never saw green pozole until I took cooking classes in Guanajuato at the Academia Falcon, where I was studying Spanish.

Working in a quaint, tiled kitchen, we blended poblano chiles with cilantro and added that to the corn along with cooked chicken. The flavor is captivating, as appealing as green enchiladas. In the state of Guerrero, green pozole is thicker and contains tomatillos, explained our instructor, Luis Marhuani Marin Reyes.

For red pozole, we colored the broth with cascabel chiles ground with tomatoes, and added lean pork. Meat with bones gives the best flavor, Luis said, and some pozoles are made with cabeza (head) and pig’s feet.

When I tried the recipe at home, I bought pork labeled for pozole from a supermarket in downtown Los Angeles. That meat included pieces on the bone, but the woman behind the counter explained that some cooks add a little boneless pork stew meat, which makes the pozole easier to eat.


Mexican Inspired Pan Seared Salsa Verde Scallops

While some people have their tradition of Taco Tuesday, I like to mix things up a bit with delicious dishes from Mexico or that have a truly Mexican influence. Today is a Tuesday, the twelfth day of the Lenten Season. These beautiful scallops are perfect. The Salsa Verde is mild, with just enough heat to let you know it’s a Verde Sauce. These scallops are awesome served in so many ways. This is wonderful with a rice pilaf and salad for a light yet delightful supper. It could also be served as a fish or seafood course to an elaborate meal or as an appetizer to a sit down formal affair.

My favorite way is on their own as the main attraction with a supporting cast of Spanish Rice and a sweet salad such as a Mango-Jicama Salad .

Pan Seared Salsa Verde Scallops
Salsa Verde
1 Jalapeno Pepper
3 Garlic Cloves, finely minced
1/3 cup Olive Oil
1 cup flat leaf Parsley, chopped
1 Lemon, zest and juice only
6 small Scallions, white parts only
1/4 teaspoon Kosher Salt
1 pinch Cayenne Pepepr or to taste
2 Lemons, divided

Stem and core 1 jalapeno pepper. For more heat, keep the seeds, for a milder Salsa Verde, discard the seeds. Chop the pepper and place in the bowl of a food processor fitted with a blade.

Peel and chop the garlic. Add to the bowl with the jalapeno pepper. Drizzle with olive oil and pulse to mince.

Zest 1 lemon, place half of the zest in the food processor, reserving the other half for garnish. Squeeze the juice of the zested lemon over the parsley mixture.

Chop white parts only of scallion onions and add to the food processor.

Pulse everything together a few times, until the Salsa Verde has the consistency of pesto. Taste and adjust seasoning with salt and cayenne pepper as needed. Set the salsa verde aside.

Pan Seared Scallops
12 large Sea Scallops
1/2 teaspoon Kosher Salt
1/4 teaspoon fresh Black Pepper
1 tablespoon Olive Oil
1 tablespoon Butter

Rinse the scallops and pat dry with paper towels. Generously season both sides with salt and pepper.

In a large, heavy bottom skillet over medium-high heat, combine butter with olive oil. Heat until the pan just begins to smoke.

Gently add the scallops, making sure none are touching one another.

Cook the scallops for about 2 minutes, then turn over. Cook for an additional 1 to 2 minutes or until both sides are golden brown and the scallops are opaque in the middle. Take care not to over-cook the scallops.

Remove pan from the heat. Drizzle just a little salsa verde in the bottom of a rimmed serving platter.

Arrange scallops on the platter, topping each with a small dollop of Salsa Verde. Sprinkle remaining lemon zest over the Salsa Verde topped scallops.

Cut remaining lemon in quarters. Squeeze two quarters over the scallops, garnish the plate with the remaining two wedges.


Watch the video: Μπριζόλα χοιρινή - Mprizola - (July 2022).


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