Jonny's Daily Dish

I found this recipe in the pages of Wine Spectator’s June 2012 edition and decided to give it a shot.  I paired it with Rosemary Roasted Potatoes, Sauteed Baby Fiddles & a BenMarco Malbec 2010.

How To Make Seared Flank Steak and Salsa Verde
4 6-ounce flank steaks
1 small bunch parsley
2 shallots, peeled
1 large piece of garlic, grated
1 medium lemon, zest and juice
1 1/2 teaspoons kosher salt (plus more for seasoning)
2 cups olive oil (plus more for sautéing)

1. To prepare the salsa verde: Combine the parsley, shallots, grated garlic, lemon zest, lemon juice, salt and 2 cups of olive oil in a blender and blend until bright green and smooth. (The salsa verde will keep for 3 to 4 days stored in a tightly sealed container in the refrigerator.)

2. Season the steaks with kosher salt. Heat cast iron grill pan.  When pan is very hot, sear the steaks approximately 4 minutes per side for medium-rare. Remove from pan and allow to rest for 1 minute.

3. Slice each steak and arrange on the plate. Spoon a generous amount of the sauce on top and serve immediately. Serves 4.

With last years main box moved to the center of the yard I had to build a 3rd box to house the cucumbers that I am hoping to trestle up the chain link fence that runs the side of my yard.  I opted for a more narrow 4’x1’ planter as I am only planting in a single row.  

Walked out of the office tonight and asked resident funny man Joe Burns what I should have for dinner.  He suggested lamb…albeit frozen lamb from Trader Joes.  

Lamb on the brain, I made my first stop at BottleRocket to find the wine pairing.  If you’ve never been to this wine shop, do yourself a favor and stop by, preferably on a Friday when they host tastings and when you’re likely to find me there.  The shop is organized in a really smart manner that I’ve never seen before.  Central stations by reason for drinking and side walls by type and region.  

Knowing that I wanted a red to pair with lamb, I went straight to the “meat friendly wines” station, found the side dedicated to lamb, and selected a Chateau Cheylus 2009 Cotes du Rhone from the 5 lamb friendly wines ranging from the $12 every day to the $60 no so every day.

Wine in hand, I walked to the Union Square WholeFoods where along the way I saw a lot of after-the-fact undercover police activity near the park’s South Side chess tables.  

Produce for Asparagus, Butcher for Lamb, Prepared Foods for Mashed Potatoes. Yeah, I said it.  Pre-cooked mashed potatoes.  Peeling, boiling, & mashing for 1 mouth just wasn’t in the cards tonight.

Enough with the foreplay…on to the meal:

Preparation:

Roasted Rack of Lamb:

• Rack of Lamb: 1-1.5 lbs French Trimmed Rack of Lamb, 8 bones for a proper cut.  If your butcher is unable or unwilling to French your rack, find a new butcher.
• Pre-Heated Oven: 400 degrees.
• 1st Seasoning - Salt and Pepper:  Place meat on a cutting board and season with Salt and Pepper, keeping in mind that this is only the first crust.
• Sear Rack: Heat olive oil in saute pan over high heat, add seasoned rack, and brown approximately 1 minute per side, 4-5 minutes total.  Use tongs if needed to balance along awkward edges.
• 2nd Seasoning - Dijon Mustard: Remove rack from pan and place on cutting board.  Spoon or brush light coat of Dijon Mustard on all surfaces.  
• 3rd Seasoning - Dry Herb Rub: Atkins Ranch Dry Lamb Seasoning, available at the butcher counter. 
• Place rack of lamb in 400 degree pre-heated oven for 20-25 minutes, depending on size of rack and desired doneness.  22 minutes proved perfect for me.
• Remove lamb from oven and place on cutting board.  Rest 10 minutes
• Slice rack every other bone and serve double chops.

Asparagus:

• Rinse aspragus and dry in salad spinner
• Trim of bottoms
• Boil 1/4” of water in frying pan, add asparagus, and lightly season with salt.
• Cover and cook 2-3 minutes depending on the thickness of asparagus spears.
• Remove from pan, drain in colander, and dress with Dijon Lemon Vinaigrette.