Summertime is perfect for entertaining friends and family. When drawing up the guest list and menu, be sure to invite grapes to the table. Grapes go well with other ingredients, add flair to drinks and cocktails, and look pretty on tabletops.
With fruits and vegetables at their freshest, summer is the perfect time to add grapes to grilled meats. Treat guests to a full palette of flavours, textures and colours with this delicious flank steak recipe below. The artful combination of ingredients gets a juicy pop from red California grapes and a sharp and green contrast from watercress. Stilton cheese boosts the savory umami of this delectable summer dish.
Grilled Flank Steak with Grapes and Stilton
• 1 flank steak (2 pounds)
• Kosher salt and freshly ground black pepper
• 1 1/2 tbsp red wine vinegar
• 1 tbsp shallot, chopped
• 1/4 tsp Dijon mustard
• 1/4 cup extra virgin olive oil
• 2 bunches watercress, trimmed (8 cups)
• 1/2 cup crumbled stilton or other blue cheese
• 2 cups red California grapes, halved
1. Preheat grill to high and oil grates. Sprinkle steak with salt and pepper.
2. In a small blender or food processor, combine vinegar, shallot, mustard and olive oil. Season with salt and pepper and purée until smooth. Grill steak until it reaches 130°F; for medium-rare this is about 6 to 7 minutes per side. Transfer to a cutting board and let rest 5 minutes.
3. In a large bowl, combine watercress, salt and pepper and enough dressing to coat.
4. Thinly slice steak across the grain and transfer to a platter. Top with watercress, stilton and grapes and serve with additional dressing.
Nutritional information: Calories 376; protein 29 g; carbohydrates 10 g; fat 24 g (57% calories from fat); saturated fat 8.5 g (20% calories from saturated fat); cholesterol 73 mg; sodium 299 mg; fibre .8 g.