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Summertime Grilling/Outdoor Table

It has been very hot in LA the last few weeks, but it finally cooled down enough for us to grill and eat outside this weekend. Yay!

We are having some good friends over tomorrow, and are so looking forward to it. Before we get to the menu, I have to set the table scene.  That is a big part of the fun for me.

I layered this runner over a beige linen tablecloth.  The runner is actually an interesting find – it’s a narrow piece of grasscloth wallpaper that I discovered at a flea market last weekend for $5.  Don’t you love finding an alternative use for something that wasn’t what it was intentionally created for? On to the centerpiece – I don’t think we always need to buy fresh flowers – I love them, but they don’t last long, and in the theme of “repurposing” – I used one of my succulent plants which is usually in my home office.  The votives and the turquoise salad plates are from TJ Maxx. We decided on the following menu:

Red Wine Marinated Flank Steak with Red Wine Reduction Sauce

Roasted Rosemary Potatoes

Roasted Brussel Sprouts with Pecans

Baked Raspberry Custard

Flank Steak

This is my brother-in-law’s concoction (he is an excellent cook!).  I have purposefully not included a photo here. I have friends who are vegetarians, and there are other delicious veggie and dessert options to enjoy here – I don’t want to offend by including a “meat” photo.  🙂 Frankly, if you like meat, you won’t need a picture once you see the ingredients in this great recipe.

Ingredients

1 lb. Flank Steak

1 teaspoon of dijon mustard

1 tablespoon of honey

2 3/4 cups of red wine – I use cabernet sauvignon

2 cloves of garlic, minced

2 teaspoons of rosemary, chopped

1 teaspoon of sage, chopped

Directions

Mix all ingredients. Reserve 3/4 cup to use as a reduction sauce.

Place meat and remaining marinade liquid in a large freezer bag.  Let marinate in the refrigerator for at least an hour.

Cook on a high BBQ grill for 7 – 8 minutes or so on each side  (to your preference). Slice in 1/2- 1 inch strips.

Reduction Sauce

Ingredients

3/4 cup of reserved marinade

1 minced shallot

3 tbsp of butter

Directions

Melt the butter in a saucepan over medium and add the shallot – cook for 2 -3 minutes. Add the wine marinade mixture and bring to a boil. Reduce for about 15 minutes until syrupy. Stir every few minutes, scraping the sides.  You can make this ahead, refrigerate, and then heat up just before serving. I prefer to do that so I can spend time with the guests while the meat and veggies are cooking!

Roasted Potatoes

Roasted Potatoes with Rosemary

Ingredients

1 1/2 lbs of potatoes (I prefer yukon gold, but any will do) cut 1/2 inch pieces

3 tablespoons of olive oil

2 tablespoons of rosemary, chopped

2 cloves of garlic, minced

1 teaspoon of salt

1 teaspoon of pepper

pre-heat oven at 400F

Directions

Toss all ingredients in a bowl until the potatoes are evenly coated. Place potatoes on a baking or cookie sheet, evenly spread out. Bake for about 35 minutes total, but toss at around 15 minutes to ensure potatoes cook on both sides. I like them a little brown on the sides.

Roasted Brussel Sprouts

Roasted Brussel Sprouts with Pecans

Ingredients

1 lb. Brussel Sprouts – halved

2 cloves of garlic, minced

2 tablespoons of olive oil

1/4 cup of chopped pecans

1 teaspoon of salt

1 teaspoon of pepper

1 tablespoon of Balsamic Vinegar (reserve for after they are roasted)

Directions

Pre- heat oven to 400F.

Toss all ingredients except the Balsamic Vinegar in a bowl until Brussel Sprouts are well covered. Spread Brussel Sprouts evenly on a baking sheet.  Bake for 25-30 minutes total (until slightly browned). Toss at around 15 minutes.  Once they are browned to your liking, place in a bowl and drizzle with the Balsamic Vinegar, and toss.

You can bake these dishes simultaneously.  I place the potatoes on the higher shelf in the oven since they take a little longer to cook.

Baked Raspberry Custard

Baked Raspberry Custard

I found this recipe on Martha Stewart’s Everyday Food about 5 years ago. I have made this a number of times and really like the subtle custard flavor and the tart berries.  I think it’s a great and easy summer recipe.

Since it also bakes at 400F, like the vegetables, I have it ready to go and put it in the oven to bake as soon as the vegetables are done.  Easy peasy! So go back outside, enjoy your guests and dinner, and check it after about 20 minutes.  I usually cook it for 25 minutes, sometimes a few minutes longer to make sure it is browned on top (I skip Martha’s broiler step).

I hope you try these recipes soon and enjoy them! Please let me know any additions or changes you made.

Myra

 

Tags : baked custardmarinated flank steakoutdoor entertainingroasted brussel sproutssummertime grilling
Myra

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