Grilled Flank Steak with Herb Mojo
Yield: 5-6 servings
Mojo Ingredients (yields approx. 1 cup)
1 c. packed fresh parsley leaves
1 c. packed fresh cilantro leaves
2 Tbl. fresh oregano leaves (or 2 tsp. dried oregano)
2 lg. cloves garlic
½-1small hot chili pepper, seeds removed (or ¼ tsp. crushed red pepper flake)
1/3 c. extra-virgin olive oil
¼ c. red wine vinegar or sherry vinegar
Kosher salt, cracked black pepper to taste
1 1/2 -2 lb. flank steak
Prepare the mojo: In a food processor combine the parsley, cilantro, oregano, garlic and chili pepper, pulsing until finely chopped. With the machine running add the oil, vinegar, salt and pepper and blend until smooth. Taste for seasoning (sauce should be zesty and flavorful!) and serve at room temperature or store in the refrigerator for up to 3 days.
Preheat grill on high heat. Brush flank steak lightly with olive oil and season well with salt and pepper. Place steak on grill over high heat and cook for 4-5 minutes per side or until well browned and seared and medium to medium-rare. Transfer from the grill to a cutting board, tent loosely with foil, and let rest for at least 10 minutes. Carve flank steak into thin slices - cutting across the grain of the meat. Note: cooking time will vary depending on the thickness of the flank steak. Thinner cuts will be done in the time frame above, however thicker cuts which require longer cooking should be moved to a cooler side of the grill to finish cooking after searing.
Grilled Corn with Basil Butter
Basil Butter (yields 1 cup)
2 sticks unsalted butter, at room temperature
1 small bunch basil, finely chopped (approx. 1/3 cup lightly packed)
2 cloves garlic, minced
Few dashes Tabasco
Kosher salt & cracked black pepper to taste
Fresh farm corn on the cob, shucked
Blend all of the butter ingredients together by hand, mixer, or food process until thoroughly incorporated. Taste for seasoning - adjusting as needed, and keep refrigerated until ready to use. Butter will store up to 3 weeks or can be rolled in parchment logs and frozen.
Preheat grill on medium-high and cook corn for 8-10 minutes maximum, rotating occasionally and brushing lightly with basil butter towards the end of cooking (the corn should end up with nice bits of caramelization all over). Transfer to a large shallow pan and toss with generous amounts of basil butter and salt and pepper to taste.
Grilled Sweet Potatoes
Yield: 6+ servings
4 large sweet potatoes, cut lengthwise into 4-6 wedges per potato
Vegetable oil
Kosher salt, black pepper to taste
Preheat a grill on lowest setting. Brush the sweet potato wedges with vegetable oil to fully coat and season with salt and pepper. Place the potatoes on the grill and cook over low heat until completely tender, turning halfway through (this will take approx. 30-40 minutes depending on the thickness of wedges). Enjoy as is, or toss with a bit of herb mojo (recipe above).