June 15

I don´t  know about you, but every time I start reading a book, I seem to forget about the world around me. I can´t stop reading. The kids walk through the door and dinner is nowhere in sight. It´s time to whip up some quick side dishes and turn on the bbq. Afterall, it´s time for another Friday Night Dinner!

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THE MENU

SHOPPING LIST

Meat Department

1. 2 lbs. Flank Steak

Produce Department

1. 2 small red onions
2. 5 garlic cloves
3. 1 pint cherry tomatoes
4. 1 red radicchio head
5. 4 red beets (look for the already cooked version. It’s so much easier and faster)
6. 1 bunch fresh dill
7. 1 lemon

Dairy Aisle

1. 1 cup crumbled feta cheese

Grain, Rice, and Bean Aisle

1. 2 cups Farro

Canned Good Aisle

1. 2 15 oz. cans cannellini beans

Herb, Seasoning, and Condiment Aisle

1. 1 Tablespoon ground rosemary
2. 1 Tablespoon ground oregano
3. 2 Tablespoons Dijon mustard
4. ½ cup Balsamic vinegar

Tip: As you have been cooking for a while, herbs seem to accumulate in the pantry. I have an entire cabinet dedicated to all the different herbs and seasonings I use. Before you go out and buy more of the “same stuff”, check your pantry to make sure you don’t already have it.

Pantry Staples

A list of must have items in every kitchen.

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PREPARATION

Tip: The Flank Steak needs to marinate at least 4 hours. Marinate it the night before if you can.

White Bean and Cherry Tomato Salad

1. Wash and cut in half 1 pint of cherry tomatoes
2. Transfer to a medium bowl
3. Drain and rinse 2 cans of cannellini beans
4. Add to the bowl with the cherry tomatoes
5. Peel and dice 1 small red onion and add to the bowl
6. Chop 1 small bunch of fresh dill and add to the bowl
7. Make the dressing: Combine ¼ cup of olive oil, juice of 1 lemon, 1 tablespoon balsamic vinegar, and 2 minced garlic
8. Pour dressing over the salad, mix and let it marinate for about 1 hour

Balsamic Flank Steak

Marinade

1. Peel and mince 3 garlic cloves and add it to a large Zip Lock bag
2. Add 1 Tablespoon ground rosemary
3. Add 1 Tablespoon ground oregano
4. Add 2 Tablespoons Dijon mustard
5. Add ½ cup Balsamic vinegar
6. Add 1 cup of olive oil
7. Close the Zip Lock bag and shake until all the ingredients are incorporated
8. Add the 2 lbs. Flank Steak
9. Transfer to the refrigerator

Grilling

1. Take the Flank Steak out of the refrigerator and place it on the counter to let come to room temperature for 30 minutes
2. Heat the grill on high
3. Take the Flank Steak out of the bag and salt to taste
4. Place on top of the grill and turn the heat to medium
5. Once the Flank Steak easily releases off the grill, turn and brown the other side
6. Grill until desired meat temperature is reached (check the Meat Temperature Chart for the desired temperature)

Tip: While the Flank Steak comes to room temperature, prepare the Farro and beet salad and the white bean and cherry tomato salad

Farro and Beet Salad

1. Heat a pot of water
2. Add 1 teaspoon of salt
3. Add 2 cups of Farro
4. Cook for 20 minutes until Farro is tender
5. Drain the Farro and transfer to the bowl
6. Cut 4 beats into ¼ inch wedge
7. Wash and cut 1 radicchio in 4th
8. Thinly slice the radicchio 4th and add a bowl
9. Peel and dice 1 small red onion and add to the bowl
10. Make the dressing: Combine 2 Tablespoons olive oil, 4 Tablespoons red wine vinegar,  and 1 minced garlic clove
11. Pour the dressing over the salad and mix gently
12. Add salt to taste if desired

Tip: While the Farro is cooking, prepare the beets, the radicchio, and the red onion.

 Enjoy your Friday Night Dinner with Family and Friends!

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