ASADO GRILLED FLANK STEAK WITH STEAK SAUCES
CORN, ZUCCHINI AND CHEDDAR SAUTÉ
SERVES 4 TO 6
2 tbsp olive oil
2 cups fresh corn kernels (from 4 cobs) 2 cups diced zucchini
2 tbsp chopped shallots
½ red Fresno chili, thinly sliced
2 tsp minced garlic
1 tsp Old Bay Seasoning (optional)
½ cup heavy (35%) cream
½ cup grated aged white cheddar cheese 2 tbsp chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper
Heat the olive oil in a large skillet over medium-high heat. Add the corn, zucchini, shallots, chili, garlic and Old Bay Seasoning (if using) and sauté until the corn is tender, about 10 minutes.
Stir in the cream and cook, stirring occasionally, until slightly thickened, about 3 minutes. Add the cheddar and parsley and stir until the cheese has melted. Season to taste with salt and pepper. Transfer to a serving bowl.
SERVES 4 TO 6
¼ cup soy sauce 2 tbsp Dijon mustard 2 tsp fresh thyme leaves 1 tsp smoked paprika 2 cloves garlic, minced 1 flank steak (2 lbs/900 g)
3 (to 4) tbsp Sebastian & Co Charcoal Rub (or season steak with kosher salt and freshly ground black pepper)
For Serving
Chimichurri Sauce (store-bought)
AP Steak Sauce (store-bought)
In a large bowl, stir together the soy sauce, mustard, thyme, paprika and garlic. Add the flank steak and turn to thoroughly coat with the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour or up to 4 hours.
Prepare the grill for direct cooking over high heat.
Remove the steak from the marinade and discard the marinade. Season the steak with half of the charcoal rub. Grill the steak, without moving it, for 5 to 8 minutes, then turn and sear for another 5 minutes or until desired doneness is reached. Remove the steak from the grill and let rest for 10 minutes.
Sprinkle the remaining charcoal rub on both sides of the steak. Thinly slice the steak against the grain. Transfer to a serving platter and serve topped with Chimichurri sauce and AP steak sauce.
DUKKAH TROUT WITH HUMMUS AND TOMATO MINT CHUTNEY
SERVES 4 TO 6 Herb Sauce 1 cup loosely packed fresh cilantro leaves 1 cup loosely packed fresh flat-leaf parsley leaves 1 cup loosely packed fresh mint leaves 1 (1-inch) piece peeled fresh ginger
Zest and juice of 1 lemon
1 tbsp apple cider vinegar
3 tbsp white miso
3 tbsp tahini
2 tbsp olive oil
1 tbsp honey
Kosher salt and freshly ground black pepper Hummus 2 cups canned chickpeas, drained and rinsed 2 large cloves garlic, roughly chopped ¼ cup tahini ¼ cup olive oil
ASADO GRILLED FLANK STEAK WITH STEAK SAUCES
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Tomato Mint Chutney
3 tbsp raisins
3 tbsp apple cider vinegar
2 tbsp canola oil
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
2 tsp grated peeled fresh ginger
1 tbsp tomato paste
1 cup tomato purée
1 medium tomato, diced
¼ cup sun-dried tomatoes, thinly sliced 2 tbsp brown sugar
1 cup cherry tomatoes, cut in half
½ cup roughly chopped fresh mint leaves Kosher salt and freshly ground black pepper
Dukkah Trout
4 (to 6) skinless trout fillets (5 to 6 oz/140 to 170 g each)
Kosher salt and freshly ground black pepper ½ cup dukkah spice (store-bought)
3 tbsp olive oil
Fresh mint leaves, for garnish
Herb Sauce
Place the ingredients in a blender. Purée until very smooth, adding a little water if necessary. Season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Hummus
Place the chickpeas and garlic in a food processor and blend until a rough paste is formed. With the machine running, add the tahini, olive oil, lemon zest and juice, and process until silky smooth. Season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
Tomato Mint Chutney
In a small bowl, combine the raisins and apple cider vinegar. Let stand until plumped, about 10 minutes. Meanwhile, in a medium saucepan, heat the canola oil over medium heat. When the oil is hot, add the shallots, garlic and ginger and cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add the tomato paste and cook, stirring, until the vegetables are evenly coated, about 1 minute. Add the tomato purée, diced tomato, sun-dried tomatoes, brown sugar and the raisins and their vinegar. Bring to a boil over high heat, then reduce the heat to medium and simmer, stirring frequently, until thickened, about 15 minutes. Stir in the cherry tomatoes and mint. Season with salt and pepper. Remove from the heat and let cool. Dukkah Trout
Season the trout with salt and pepper and coat both sides of each fillet generously with 2 tablespoons of the dukkah spice. Heat the olive oil in a large nonstick skillet over medium heat. When the oil is hot, lay the fish in the pan and cook, turning once, until golden brown and the fish flakes easily with a fork, 3 to 4 minutes per side.
Spread the hummus and herb sauce on opposite sides of a serving platter. Transfer the fish on top of the sauces and spoon the tomato mint chutney over the fish. Garnish with mint leaves.
DUKKAH TROUT WITH HUMMUS AND TOMATO MINT CHUTNEY