FLAVORFUL FOURTH Easy recipes for a sparkling good time
L et freedom ring this July Fourth — the freedom to think beyond the hamburger bun and serve something new like “zinful” flank steak. That’s zin as in zinfandel.
“It’s marinated in balsamic vinegar, olive oil and dried Italian herbs,” described Chris Welsh, executive chef and owner of The Secret Ingredient Personal Chef Service based in Wayne. “The flank steak recipe is super easy, and it’s really delicious. I do it for clients a lot in the summertime.”
The final touches: a simple sauce of shallots and reduced zinfandel, plus some advice on how to slice.
“A lot of people carve it the wrong way,” she noted. “You have to carve it against the grain rather than with the grain, so it stays moist and tender.”
For sides, try her penne salad with artichokes and sun-dried tomatoes, orzo salad in raspberry vinaigrette or grilled potatoes.
“They’re all really healthy,” said Welsh, who even packs coolers of meals for clients to take on vacation.
And when it’s time to grill, she offers these tips.
“Maintaining an even heat is the best thing,” Welsh explained. “If you’re grilling multiple things, you want to grill the thing that takes the longest first.”
Remember that, and guests are sure to rave.
Better yet, “what I love about grilling,” she said, “it doesn’t mess up your kitchen.”
Zinful Flank Steak INGREDIENTS
2 pounds flank steak ¾ cup balsamic vinegar ¼ cup olive oil 3 garlic cloves, minced 2 teaspoons basil 2 teaspoons oregano 2 teaspoons thyme 1 small onion, chopped 1 shallot, chopped 1 garlic clove, minced 2 cups zinfandel wine
INSTRUCTIONS
Mix balsamic, oil and herbs together. Score beef and marinate at least 4 hours or overnight.
For the sauce: Place onion and shallot and garlic in a food processor. Transfer to saucepan and add zinfandel. Bring to a boil and bring to a simmer; reduce in half. Add some marinade to the sauce and simmer