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Grilled Flank Steak with Salsa Verde

Posted on by The Olive Oil Hunter

I love sauces that are simple to make yet complex in flavor, and Spanish-style salsa verde fits the bill. The capers and anchovies meld with the lemon and parsley to make the sauce zesty and salty at the same time. The extra virgin olive oil adds another level of flavor and gives this green sauce a rich mouthfeel. Leftover sauce makes a great veggie dip or a wonderful condiment for almost any sandwich. Enjoy!

Ingredients

For the salsa verde:

  • 1 1/2 cups packed, roughly chopped flat-leaf parsley
  • 2/3 cup extra virgin olive oil
  • 1/4 cup capers, drained
  • 2 anchovy fillets
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon freshly grated lemon zest
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • Kosher salt
  • Freshly ground black pepper

For the steak:

  • One 2-pound flank steak
  • More kosher salt and freshly ground black pepper

Directions

Step 1

Make the salsa verde: Place the parsley, olive oil, capers, anchovies, vinegar, lemon juice and zest, and garlic in the work bowl of a food processor fitted with a steel blade. Pulse until the parsley is well chopped, stopping to scrape down sides as necessary. Season the sauce with salt and pepper to taste. Transfer to a small bowl and set aside.

Step 2

Set up your grill for indirect grilling and heat to medium-high. Generously season the steak on both sides with salt and pepper. Grill the flank steak for about 3 minutes per side or until done to your liking. Let it rest for 2 minutes before carving thinly against the grain on a sharp diagonal. Serve with the salsa verde.

Yields 4 to 6 servings.

Asian Slaw

Posted on by The Olive Oil Hunter

As we finally get the OK to get back to normal, a fun first step is a backyard get-together—great food, great friends, great fun! It’s one of the things I’ve missed the most. When I’m menu planning, I love to include one of my favorite sides, boldly flavored Asian slaw, easy to prepare but so intensely delicious. It also goes with everything, from burgers to pulled pork. And you can make it a few hours in advance—that’s enough time for the flavors to meld, while the slaw still remains crisp. Enjoy!

Ingredients

For the dressing:

  • 1/3 cup rice wine vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons fresh lime zest
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons peeled and finely minced fresh ginger
  • 1 large clove garlic, finely minced
  • 1/2 to 1 red jalapeño, stemmed, seeded, and finely minced

For the slaw:

  • 1 medium head Napa or Savoy cabbage, cored and shredded
  • 2 carrots, peeled, trimmed, and cut into matchsticks
  • 3 scallions, trimmed; white and green parts thinly sliced on a sharp diagonal
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup roasted peanuts, roughly chopped (optional)

Directions

Step 1

For the dressing, whisk together the rice wine vinegar, lime juice and zest, brown sugar, and soy sauce in a small mixing bowl. Whisk in the olive oil and sesame oil. Stir in the ginger, garlic, and jalapeño—half of it for mild heat, all of it for more heat.

Step 2

To assemble the slaw, toss the cabbage, carrots, and scallions in a large bowl. Add the dressing, and toss to lightly coat. Top with the cilantro leaves and peanuts if you’re using them.

Yields 4 to 6 servings.

Cauliflower Caponata

Posted on by The Olive Oil Hunter

As you know by now, I love all foods Mediterranean, and caponata is a wonderful dish that melds many flavors of the region. Traditionally the main ingredient is eggplant, but I’m super excited to share a wonderful variation with you that capitalizes on the wild popularity of cauliflower. As a cruciferous veg, cauliflower gets high marks for its nutrients, and its mild taste really lets the sweet and savory ingredients in this recipe come through. Caponata is often served as an appetizer, but it’s also a wonderful main dish when you want something light. I love to mound it on grilled bread slices for a fast bruschetta or serve it in a bowl surrounded by bell pepper sections to use as dippers—easy-peasy when company’s coming over. Enjoy!

Ingredients

  • 1/4 cup red wine vinegar
  • 1/3 cup golden raisins
  • 1 head cauliflower, cut into bite-sized pieces
  • 3/4 cup extra virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, stemmed, seeded, and diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup diced celery hearts or inner stalks of a full head
  • 1 teaspoon hot red pepper flakes (optional)
  • 4 to 6 peperoncini, stemmed and thinly sliced
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons brined capers, drained
  • Zest and juice of one lemon
  • 2 tablespoons chopped flat-leaf parsley
  • 2 teaspoons chopped fresh oregano
  • Salt and freshly ground pepper to taste

Directions

Step 1

Heat the vinegar in a small saucepan or in the microwave and pour on top of the raisins. Soak for 30 minutes to plump them and infuse flavor. In the meantime, bring a pot of salted water to boil and blanch the cauliflower for 90 seconds, strain, and cool to room temperature in a large bowl.

Step 2

In a large sauté pan over medium heat, add 1/4 cup of olive oil, the garlic, bell pepper, red onion, celery, and red pepper flakes, if using. Cook for several minutes, stirring frequently, until the bell pepper is tender-crisp and the onion and celery are translucent. Remove from the heat and pour over the cauliflower. Add the raisins and vinegar to the cauliflower mixture along with the peperoncini, pine nuts, capers, remaining 1/2 cup of olive oil, lemon juice and zest, parsley, oregano, and salt and pepper to taste. Gently mix the ingredients. Serve at room temperature or slightly chilled. It keeps for 5-7 days in the fridge.

Yields 6 appetizer servings

Chacareo Chileno

Posted on by The Olive Oil Hunter

Santiago’s signature sandwich is the chacarero, a mouth-stretching pileup of grilled steak, mashed avocado, tomato, green beans, and a shot of hot sauce on a soft roll. This unusual combination, chockful of healthy veggies, is served up at casual eateries all over the city, from lunch counters to beer halls. It’s equally delicious when made with grilled pork, chicken, or vegetables, and thanks to the olive oil-based marinade, guaranteed to be anything but ordinary! ​

Ingredients

  • 1 1/2 pounds boneless steak, such as rib eye, strip, or sirloin
  • 5 tablespoons extra virgin olive oil, plus more for the rolls
  • 2 cloves garlic, minced
  • 3 tablespoons fresh lime juice, divided
  • 1 tablespoon chopped cilantro, plus whole leaves for serving
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups fresh green beans, julienned
  • 2 ripe avocados, pitted and peeled
  • 4 Kaiser rolls or other large soft rolls, sliced and lightly toasted
  • Four thick slices ripe red tomato
  • Thinly sliced jalapeños (optional)
  • Hot sauce for serving

Directions

Step 1

Place the steak in a resealable plastic bag along with 4 tablespoons olive oil, the garlic, 1 1/2 tablespoons lime juice, the chopped cilantro, and 1/2 teaspoon each salt and pepper. Marinate, refrigerated, for 4 to 8 hours. Meanwhile, steam or boil the beans in salted water until tender-crisp, about 5 minutes; plunge them in ice water, then drain and set aside.

Step 2

Mash the avocados with the remaining lime juice, 1 tablespoon olive oil, and 1/2 teaspoon salt and set aside. Set up a grill for direct grilling and preheat to medium-high. Drain the steaks. Season well with salt and pepper and grill to medium-rare, turning once with tongs. Let rest for 5 minutes, and then thinly slice on a diagonal. Drizzle the cut sides of the rolls with olive oil. Thickly spread one-fourth of the avocado mixture on the top half of each bun. Divide the meat between the bottom halves of the buns. Top the meat with a tomato slice, jalapeños (if using), cilantro leaves, and green beans. Replace the top half of the bun and press lightly. Serve with hot sauce.

Yields 4 servings.