Fire up the grill! Make strip steak, green beans and more
Summer is almost over, but this holiday weekend affords meat (and vegetable) lovers yet another opportunity to break out that grill. Here, chef Amanda Freitag makes strip steak with herb butter, green bean and potato alla Genovese, and a cucumber pineapple tequila cooler.
- 4 strip steaks, 10 to 12 ounces
- 1/4 lb. butter, unsalted, softened
- 2 shallots, peeled and chopped
- I bunch parsley leaves, rough chopped
- 1/2 cup Japanese breadcrumbs
- 3 heirloom tomatoes
- 2 tbsp. extra-virgin olive oil
- Salt and pepper
Preheat a grill or the broiler to high in preparation for cooking the steaks. In a food processor, place the shallots and the parsley leaves and turn on until it is roughly chopped. Add the softened butter into the food processor and pulse and blend the parsley, shallots and butter together.Scrape down the sides and the bottom to make sure it is thoroughly incorporated. Then add in the Japanese breadcrumbs and pulse 4 to 5 times.Remove the butter and place in a bowl, mix and season with salt and pepper. Grill the steaks to your desired temperature, remove from grill and spread the herb butter evenly on top of each steak. Return the steaks to the grill or broiler to slightly melt the butter. On a plate, place three slices of heirloom tomato and season with salt and extra-virgin olive oil.Place the hot steak on top of the seasoned tomatoes and serve. This is the perfect summer steak!
Makes 4 to 6 servings
- 4 cups basil leaves
- 1/2 cup almonds
- 1/2 cup parmesan cheese, grated
- 4 garlic cloves
- 1/3 cup extra virgin olive oil
- 2 pound green beans, blanched
- 1 pound red potatoes, small (cooked whole)
- 1 cup chicken or vegetable stock
In a food processor or blender, combine basil, almonds, garlic and olive oil. Blend these ingredients until smooth and add parmesan cheese.In a large, high-sided sauté pan, combine the potatoes, green beans and the chicken stock and heat over medium high until the vegetables are hot throughout. Turn off heat and stir in the pesto until it completely coats the potatoes and beans.
Makes 4 servings
- 1 European cucumber, seedless, peeled
- 1 cup fresh pineapple cubes
- 2 limes, peeled
- 4 ounces silver (blanco) tequila
- 1 tablespoon agave nectar
- Pinch of kosher salt
- 1 1/2 cup ice cubes
Begin by setting up vegetable juicer (if unavailable, use a blender).Juice the cucumber, pineapple and peeled limes through the juicer, letting the juices combine into the provided container that comes with the juicer. Use a martini shaker or a pitcher and measure out the tequila into the vessel. Add in the juices, agave nectar, pinch of salt and ice cubes. Shake (or stir if using a pitcher) all the ingredients together vigorously. Line up 4 Tom Collins glasses filled with ice cubes and pour the mixed cocktail over ice. Serve with a straw and a cucumber slice for garnish.