I can’t believe that I only have about three full weeks left of my maternity leave. I’ll be returning to work part-time in the beginning of August, for a few weeks, and then back to full-time. I’ve been enjoying a lot of quality time with my kiddos at home, having friends over for visits and spending less time in the kitchen. Thankfully, the weather is nice enough that I can give my oven a little bit of break from working hard all winter long – and let our grill pick up the work
Grilled chicken is probably the one that keeps on showing up on my menu, since they are easy and quick to prepare. I then get to enjoy the leftover for a few days with green salads, put them in a wrap, throw them in with pasta or open face sandwiches with melted cheese. Depending on how busy we are, I normally just use black pepper and salt, or sprinkle ready to use seasoning. When I have a little time though, I love finding a new marinade or dressing for chicken or meat that I can use on the grill. This marinade is wonderful because it is bright, without being too overpowering, and light, which makes it such an ideal dressing for summer. I love that I can double this vinaigrette as both the marinade and sauce over the steak as well.
3 Tbs. red wine vinegar
2 medium cloves garlic, minced
1 Tbs. Dijon mustard
1/2 tsp. anchovy paste
1/2 cup extra-virgin olive oil
2 Denver steaks, top sirloin or New York steaks (about 8 oz. each)
Kosher salt and coarsely ground black pepper
2 Tbs. capers, rinsed and drained
1 Tbs. chopped fresh flat-leaf parsley
In a small bowl, combine the vinegar, garlic, mustard, and anchovy paste. Slowly whisk in the oil.
Put the steaks in a glass or ceramic dish large enough to hold them in a single layer. Reserve 1/4 cup of the vinaigrette and pour the rest evenly over the steaks. Cover and refrigerate for at least 2 and up to 24 hours. (Refrigerate the reserved marinade if not using within a few hours. Return to room temperature before using.) About 45 minutes before serving, remove the steaks from the refrigerator.
Prepare a medium-high (400°F) gas or charcoal grill fire. Take the steaks out of the marinade, letting any excess drip off, and season with salt and pepper. Grill for 4 minutes, flip, and grill until medium rare (130°F), about 4 minutes more. Transfer to a cutting board to rest for 5 minutes.
Whisk the capers and parsley into the reserved vinaigrette. Cut the steaks across the grain into 1/2-inch-thick slices and serve with the tomatoes and the vinaigrette.
Recipe source: Fine Cooking