流水席(四) ~~清淡

今天的晚餐﹐我們吃這一盤。



無論在家做菜還是出外點菜﹐我們通常都會搭配葷素濃淡。
如果連著吃了幾天大塊文章﹐也要讓腸胃休養生息。
尤其平日注重養生維護健康飲食的朋友﹐
若偶而破格多吃了一點﹐就要(套句我媳婦說的)：
「Pay back」。
今天的晚餐﹐我們做了這一道小品。

牛肉沙拉
Grilled flank steak salad with pickled fig vinaigrette


Flank steak 腰窩肉是牛肉裡面比較難烤的一塊瘦肉﹐位置在牛的肚子belly muscles of the cow。中國餐館用來做炒牛肉﹐它沒有筋﹐不帶肥﹐卻有質感而滑潤﹐(有些部位的牛肉﹐嚼起來不是有筋就是木木或綿綿的﹐不像flank steak 帶勁。) 可是﹐中國菜是把它切成薄片﹐先用作料醃過﹐再加雞蛋﹑太白粉漿好﹐然後大火快炒。西菜裡面﹐卻是一整塊牛肉先醃再烤﹐這溫度和嫩度的拿捏就很困難﹐焦一分太老﹐少一分則血滋滋地不能吃。



西菜用的作料有不同口味﹐我們改良一下﹐用手邊常備的大蒜﹑香菜﹑醬油﹑麻油﹑胡椒等﹐先醃半小時。陽台上的烤肉爐今年第一次開火﹐烤起來所用的時間很短﹐所以是先在廚房把馬鈴薯和沙拉先做好才上爐子。

馬鈴薯是在農夫市場買的﹑新從地裡拔出來的
Yokon Gold potato.
先洗好切丁﹐滾水裡煮過撈起﹐在平底鍋裡用點油煎一下。
作料看各人口味﹐我們用了蒜粒﹑胡椒﹑
百里香和芫荽(剁碎)。

沙拉是紅葉子生菜(萵苣)
香醋醬汁是用醃製的無花果切碎之後﹐拌以香醋和橄欖油。



附英文菜譜及說明：


牛肉沙拉

Grilled flank steak salad with pickled fig vinaigrette

1 flank steak
Marinade:
Soy sauce
Lime juice
Sesame oil
3 cloves garlic, smashed
1 tablespoon chopped cilantro

Marinate flank steak. Grill on high on each side for about 3-4 minutes. Slice and serve over salad.

Vinaigrette
2 tablespoon balsamic vinegar
2 pickled figs, chopped (Boat Street Pickles)
1/2 cup extra virgin olive oil
1 teaspoon Dijon mustard
1 small shallot, finely chopped
Salt and pepper to taste

Whisk together to make vinaigrette. Dress lettuce leaves. Reserve the chopped figs to put on the sliced steak.

Fried potatoes

Yukon Gold potatoes, cut into 1/2-inch dice (about 4 cups of diced potatoes)
1/2 cup butter
1 tablespoon finely chopped parsley
1 tablespoon finely chopped thyme
2 cloves garlic, finely chopped
Salt and pepper

Parboil the potatoes. Drain. In a skillet, melt the butter over medium-high heat. Add the potatoes and let brown. Turn and continue to let the potatoes brown. Add herbs, garlic and salt and pepper. Stir to combine. Adjust heat as necessary. Keep an eye on the potatoes to make sure they brown evenly and have the crispy crust. When done, set aside to serve with flank steak salad.

腰窩牛肉 flank steak Notes: This is a lean, flat cut that's fairly tender and extremely flavorful. Properly marinated, it's a wonderful steak to grill or broil, but don't overcook it or it will become very tough. Before serving, cut the steak into thin slices at a slant against the grain.