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This week’s full meal includes savory Shrimp in Garlic to start, followed by Grilled Flank Steak with Tomato and Watermelon Salad, and finished with berry-bursting Bumbleberry Crumble.
The first trick to grilling this kind of steak is the generous salt and pepper seasoning rub that is done before cooking the meat. The second is to cook it very quickly on the grill. Five minutes on each side will do it for medium rare. If you leave flank steak on the grill too long, it becomes tough and chewy.
Bumbleberry Crumble is as easy as it sounds. The mix of blueberries, raspberries, and blackberries is fresh and summery, yet still offers that wholesome crunch of oats and brown sugar crumble.
Shrimp in Garlic
Prep Time: 15 Minutes
Cooking Time: 10 Minutes
• 6 tablespoons extra-virgin olive oil
• 1/4 teaspoon red pepper flakes
• 10 Clove garlic, very thinly sliced
• 16 shrimp (26-30 count), peeled and deveined
• 2 teaspoon salt, divided use
• 1/8 teaspoon freshly ground black pepper, divided use
• 1/2 cup white wine or lemon juice
• 1/4 cup roughly chopped Italian parsley
1. In a pot over medium-high, heat oil. Sauté pepper flakes and garlic for a minute, then add shrimp and sauté for another 1 to 2 minutes. Add 1 teaspoon salt and a pinch pepper. Remove shrimp using a slotted spoon when just cooked through and pink. Remove garlic just as it starts to brown and set aside.
2. Add wine to pot (keeping heat at medium-high), and reduce by three-quarters, shaking pan frequently to emulsify sauce, 4 to 5 minutes.
3. Season with remaining salt and pepper and add parsley. Place shrimp on a platter and drizzle with sauce and garlic.
Grilled Flank Steak with Tomato and Watermelon Salad
Prep Time: 15 Minutes
Cooking Time: 10 minutes
• 2 lb flank steak, about 1-inch thick
• 3 tablespoons olive oil
• 1 tablespoons rice vinegar
• 1 teaspoon fresh red chili, seeded, thinly sliced
• 1/2 teaspoon sugar
• 3 medium tomatoes in assorted colours, cut into 1-inch dice
• 2 cups 1-inch diced seedless watermelon
• 1 tablespoon chopped basil
• 2 teaspoons chopped chives
1. Preheat grill to medium-high.
2. Rub steak with 1 tablespoon olive oil and season generously with salt and freshly ground black pepper. Cook on grill, turning once, about 5 minutes per side for medium-rare. Remove from heat and rest on cutting board loosely covered with foil for 10 minutes.
3. Meanwhile, combine remaining 2 tablespoons olive oil, rice vinegar, chili and sugar in a small bowl and whisk to blend. Season with salt and pepper and set aside. In a large bowl, combine tomatoes, watermelon and herbs. Just prior to serving, toss tomato mixture with reserved vinaigrette.
4. To serve, slice steak against the grain into 1/8-inch-thick strips and divide equally among 4 plates. Serve with watermelon salad.
• Chef Notes: If you don’t have access to an outdoor grill, flank steak can be cooked under a broiler or stovetop in a cast iron grill pan.
Prep Time: 5 Minutes
Cooking Time: 40 Minutes
• 1-1/2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 cup oat bran
• 1 cup demerara or dark brown sugar
• 1 cup canola oil
• 2 cups each raspberries, blueberries and blackberries
1. Preheat oven to 350 F. In a large bowl, mix dry ingredients with a fork. Pour in oil and continue mixing until ingredients clump together.
2. Place berries in a shallow, oven-proof 8-cup dish, cover with crumble and bake 40 minutes, or until top is golden.
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