This has been a very strange summer. It was a very cool spring and a very late start to the summer. We even had one full day and night of thunder and lightning – very rare for our area. (I love thunder and lightening!)
One tomato plant has gone into the garbage – can’t even compost it because of fungus. Some of the zucchini is rotting before it has a chance to develop. The green beans? Not sure how they will do.
A week or so later and finally we have good sun and some heat. There may yet be hope…when it comes to the garden I am ever the optimist! (mercy, here we are in August, one month left!)
In the meantime, here is a lovely meal to share…thankfully, there are still parts of our area that are producing good, organic fresh vegetables.
1 lb. Flank Steak
1/4 cup Tomato Juice
2 Tblsp. Tamari Sauce
1 Tblsp. Olive Oil
2 minced garlic cloves
1/2 tsp. Smoked Paprika
1/8th tsp. Chipotle Chili Pepper
Topping: Feta Cheese
LEMON GARLIC SWISS CHARD:
5 cups of chopped fresh Swiss chard stems included
3 minced garlic cloves
2 Tblsp. Extra Virgin Olive Oil
1 Tblsp. butter
juice of 1/4 fresh lemon
lightly salt and pepper
In a bowl combine the marinade ingredients. Add the steak to a covered dish, and pour over the marinade, turning the steak to cover. Cover the dish and refrigerate for at least 2 1/2 hours or over night.
Remove the steak from the marinade, and using your clean hands, wipe off any extra marinade back into the container. Put the flank steak onto a baking sheet lined with tin foil and allow to come to room temperature for 30 minutes. Meanwhile, preheat your oven to broil, and pour the marinade into a small saucepan.
Bring the marinade to a boil, turn down to a simmer. Stir frequently and reduce until half. (actually I reduced to 1/4 being the germafobe that I am)
Broil the steak for about 7-8 minutes per side. Transfer to a platter to rest about 10-12 minutes.
Meanwhile make the Lemon Garlic Swiss Chard.
Heat up a frying pan on medium heat with the Olive oil and butter. Add the Swiss Chard stems, and saute for five minutes. Turn down the heat to low, then add in the garlic, and lemon juice, stirring until fragrant. Add in the Swiss Chard and saute for about 5 minutes.
Slice the steak on a diagonal, and pour over the reduced sauce.
To a dinner plate add a good serving of the Lemon Garlic Swiss Chard. Add a few slices of the Flank Steak on top of the Swiss Chard, and then sprinkle crumbled Feta Cheese over top. Serve with steamed vegetables. So tasty!