August 5, 2013


Spend the afternoon savoring a leisurely lunch under the trees. Find a shady area on your patio, porch or terrace, or set up a large table in the backyard. Dress the table with colorful linens, and set out jars of fresh flowers and baskets of crusty bread.

This menu celebrates the season's bounty,
including that summertime favorite, vine-ripened tomatoes!



The Steaks

2 (8-ounce) top sirloin steaks, 2 T. olive oil, Montreal Steak Seasoning

The Salad
1 pound tiny red new potatoes, washed and patted dry, do not peel
1 tablespoon olive oil
Freshly ground black pepper
1 medium bell pepper, medium dice
1 tablespoon finely chopped fresh Italian parsley
1/2 cup celery leaves
1/4 cup thinly sliced scallions
1/3 cup Sherry Vinaigrette

Heat your grill to medium high (about 375°F to 425°F). Meanwhile, rub the steaks on all sides with the oil, generously season lightly with Montreal Steak Seasoning, and let come to room temperature while the grill is heating.
Grill the steaks uncovered for 5 minutes per side for medium. Remove from the grill and let rest for 10 minutes. Cut into medium-sized pieces and set aside.

Heat the oven to 350°F. In a medium mixing bowl, toss the potatoes with the olive oil and season with salt and pepper. Place on a baking sheet and bake until the potatoes are knife tender, about 30-45 minutes. Remove from the oven and let cool to room temperature.
Place the reserved steak, bell pepper, parsley, celery leaves, and scallions in a large mixing bowl. Halve the baked potatoes and add to the bowl. Toss with the vinaigrette and season with salt and pepper as needed.

1/2 cup plus 1 tablespoon grapeseed oil
1 cup cherry tomatoes
1 medium garlic clove, coarsely chopped
1 medium shallot, coarsely chopped
2 tablespoons sherry vinegar
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh Italian parsley

Heat 1 tablespoon of the grapeseed oil in a medium frying pan over medium-high heat until shimmering. Add tomatoes and sear, stirring occasionally, until the skins pucker and begin to color, about 2 minutes. (Be careful: When the tomatoes get hot, some might burst.) Stir in garlic and shallot and cook until slightly softened, about 1 minute more.

Transfer tomato mixture to a small, deep mixing bowl, add vinegar, and purée with an immersion blender.

Slowly add the remaining 1/2 cup grapeseed oil and the olive oil in a thin, steady stream, blending constantly with the immersion blender, until well incorporated. Season with salt and freshly ground black pepper, mix in herbs to taste.

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