Summertime in Yakima is easily my favorite time of year; between weekly trips to the Farmers Market to outdoor concerts at Gilbert Cellar’s Hackett Ranch, hiking in White Pass under crystal blue skies and the many impromptu dinners with friends; summer is all of my favorite things: food, friends, sunshine, and fun.
My husband built a huge farm table for our back-patio years ago. These days it’s getting little rickety but nothing makes me happier than to see family and friends gathered around it. Summer just makes it all a bit sweeter, the days stretching out long, making it possible to linger around the table.
Flank steak marinated in soy sauce, lemon juice and fresh herbs grilled on the barbecue to medium rare and sliced over a bed of crunchy greens is probably my favorite go-to summer dinner party meal. It’s easy and fast and doesn’t break the budget. Marinate the steak for a few hours or up to a full day before grilling it for the most flavor.
Inspired by my favorite salad at Cowiche Canyon Kitchen restaurant, I played around with a chimichurri dressing. Full of fresh parsley and oregano with a hint of heat from a splash of hot sauce, it makes the perfect steak sauce or salad dressing.
Grilled Flank Steak with Chimichurri
• 2-pound flank steak
• ¼ cup extra virgin olive oil
• ½ cup low-sodium soy sauce
• 4 cloves garlic, minced
• 2 sprigs fresh rosemary
• Juice of a lemon
• 1 tablespoon Worchester sauce
• 1 tablespoon kosher salt
• 1 tablespoon black pepper
In a large baking dish combine all the ingredients except the flank steak, salt and pepper. Mix until combined and then place steak into mixture, turning several times to coat the entire piece of meat. Sprinkle liberally with salt and pepper making sure both sides are covered. Cover dish in foil and set aside for several hours or even overnight. The longer the meat marinates, the better it will taste.
Heat the barbecue to medium heat and grill each side for about 8 minutes or until desired doneness. Remove from heat and let rest for 10 minutes. Slice thinly to serve.
• 1 large bunch flat leaf Italian parsley
• 2 tablespoons fresh oregano
• 3 garlic cloves, peeled
• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 teaspoon hot sauce
• Juice of one lemon
• Salt and pepper to taste
In a food processor, pulse the ingredients together until smooth. Taste and salt and pepper if necessary. To thin the sauce to make salad dressing, add additional olive oil.
To make the steak salad combine organic greens, cucumber, red bell pepper, mango slices, crumbled goat cheese and pickled onions.
For pickled onions slice a red onion thinly. In a bowl combine ½ cup apple cider vinegar, 1 tablespoon sugar and 1 ½ teaspoons salt with 1 cup water. Pour mixture over onions and let sit at room temperature for 1 hour.
Top the salad with slices of flank steak and drizzle the entire dish in chimichurri sauce.