When it’s time to entertain, the grill can be a host’s best friend by making it a breeze to cook and relax outside at the same time. Grilled Flank Steak with Southwest Corn and Grape Salad is guaranteed to please the senses with its tasty flavors; beautiful color medley from red and green grapes, avocado and corn; and variety of pleasing textures.
Why serve ordinary side salads when extraordinary dishes like an Italian-inspired grilled bread salad offer a fresh twist? Panzanella Salad with Grapes and Radicchio pairs grilled Italian bread and onions with a refreshing combination of radicchio, cucumber and grapes. Tossed in a zesty dressing and garnished with crumbled goat cheese, this salad adds a touch of wow to any menu.
Speaking of dressing up, remember that any color of grapes from California — red, green or black — make the perfect edible centerpiece. For a low-calorie dessert, try freezing grapes for the perfect way to end any meal.
For more recipes visit GrapesfromCalifornia.com.
Grilled Flank Steak with Southwest Corn and Grape Salad
Prep/marinade time: 25 minutes. Cook time: 15 minutes
Yield: Serves 4
1 1/4 pounds trimmed flank steak
1/2 teaspoon kosher salt (divided)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Freshly ground pepper to taste
3/4 cup corn kernels, either freshly cut off the cob or thawed, frozen corn kernels
1/2 avocado, diced
3/4 cup red California grapes, halved
1/2 cup green California grapes, halved
1 tablespoon chopped shallot
2 teaspoons extra-virgin olive oil
2 tablespoons lime juice
1/2 teaspoon lime zest
2 tablespoons chopped cilantro (optional)
Pat the steak dry. In a small bowl, combine 1/4 teaspoon salt, the cumin, coriander and freshly ground pepper. Rub the mixture onto both sides of the steak; let stand for 15 minutes. Place the steak on a medium-high grill and cook it for 5 minutes on one side without moving it. Flip the steak and cook for another 4-5 minutes for medium-rare, or until desired doneness is achieved. Transfer the steak to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes before slicing.
While the steak is resting, combine the corn, avocado, grapes, shallot, olive oil, lime juice, lime zest, the remaining 1/4 teaspoon salt, and pepper to taste; mix gently. Cut the steak diagonally across the grain into 1/4-inch thick slices. Arrange the steak slices on a serving platter or among four plates and top with corn and grape salad. Garnish with cilantro.
Panzanella Salad with Grapes and Radicchio
Prep time: 10 minutes. Cook time: 10 minutes
Yield: Makes 6 servings
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 tablespoon orange juice
1 teaspoon orange zest
1 teaspoon honey
1/2 teaspoon Dijon-style mustard
2 teaspoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon pepper
3 (1-inch thick) slices whole grain rustic bread
3 (1-inch thick) slices of red onion
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3/4 cup red California grapes
3/4 cup green California grapes
1 cup roughly chopped radicchio
1 cup large-dice English cucumber
1/4 cup chopped pistachios
2 ounces goat cheese, crumbled
In a small bowl, combine the olive oil, vinegar, juice, zest, honey, mustard, tarragon, parsley, salt and pepper. Set aside.
Heat grill or grill pan to medium high. Using a brush, lightly coat the bread and onion slices with olive oil. Season with salt and pepper. Place the onion slices on the grill. Cover and cook until charred, about 4 minutes, then flip and cook, covered, for another 2-3 minutes. Set aside. Grill the bread for 3 minutes or until toasted. Flip and grill another minute. Set aside. Roughly chop the grilled onions and the bread into 1” square pieces.
In a large bowl, combine the onions, bread, grapes, radicchio, cucumber and pistachios. Add the salad dressing and gently toss to combine. Divide the salad into 6 equal servings and top each with goat cheese.