By Karen Bloom
Fresh air, lively conversation, beef sizzling on the grill and fine wine all add up to pure enjoyment.So kick those summer doldrums by inviting some good friends over for a great meal.Think about the smoky flavor of grilled steak, paired with a crisp green salad and grilled veggies. Add crusty bread with olive oil for dipping and the meal is no-fuss, delicious and totally satisfying. Pour favorite wines and it's time to dine.Keep dessert simple and seasonal. Marinate fresh fruits and berries in a dessert wine such as moscato and chill before serving. It's al fresco perfect!
Italian Marinated Steak With Grilled Ratatouille
Total preparation and cooking time: 45 to 50 minutes.Marinating time: 6 hours or overnight.Makes 6 servings.1 beef top round steak, cut 1 inch thick (about 1-1/2 pounds)1 small eggplant, cut crosswise into 1/2-inch thick slices2 large red or yellow bell peppers, cut lengthwise into quarters1 medium zucchini, cut lengthwise in half1 medium yellow squash, cut lengthwise in half1-1/2 cups chopped fresh tomatoes1/3 cup lightly packed chopped fresh basilSalt and ground black pepperMarinade:1/2 cup extra virgin olive oil1/2 cup Sauvignon Blanc wine3 tablespoons fresh lemon juice4 cloves garlic, minced1/2 teaspoon salt1/4 teaspoon ground black pepper1. Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.2. Remove 2 tablespoons of reserved marinade for ratatouille; set aside. Brush eggplant, bell peppers, zucchini and yellow squash with some of remaining reserved marinade.3. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, uncovered, 16 to 18 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes or until tender, turning occasionally and basting with remaining reserved marinade.4. To prepare ratatouille, cut grilled vegetables into 1-inch pieces. Combine with tomatoes, basil and reserved 2 tablespoons marinade in large bowl; toss to coat. Carve steak into thin slices. Season ratatouille and steak with salt and black pepper, as desired. Serve ratatouille with steak.
Ribeye Steaks With Blue Cheese Butter & Mushrooms
Total preparation and cooking time: 35 to 40 minutes.Makes 4 servings.4 well-trimmed beef ribeye steaks, cut 1 inch thick (about 12 ounces each)2 tablespoons chopped fresh thyme2 tablespoons minced garlic1/2 teaspoon pepper4 medium portobello mushrooms, stems removed (about 14 ounces)2 tablespoons extra virgin olive oilSaltChopped fresh parsley (optional)Blue Cheese Butter:2 tablespoons crumbled blue cheese2 tablespoons butter, softened2 tablespoons chopped rehydrated sun-dried tomatoes (not packed in oil)1 teaspoon chopped fresh parsley 1. Combine thyme, garlic and pepper in small bowl; press evenly onto beef steaks. Set aside.2. Brush mushrooms with olive oil. Place steaks in center of grid over medium coals; arrange mushrooms around steaks. Grill steaks, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Grill mushrooms 16 to 18 minutes until tender, turning occasionally. 3. Meanwhile combine Blue Cheese Butter ingredients in small bowl until well blended.4. Coarsely chop mushrooms; divide evenly among 4 plates. Spread Blue Cheese Butter evenly over each steak. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley, if desired.Tip: To rehydrate sun-dried tomatoes, cover with boiling water; let stand 10 minutes. Drain well before using.
Baby Greens With Shallot, Orange & Red Wine Dressing
Total preparation and cooking time: 15 minutes.Makes 4 servings.3 tablespoons Cabernet Sauvignon2 tablespoons fresh orange juice1 small shallot, finely chopped1 teaspoon freshly grated orange peel1/4 teaspoon salt1/4 teaspoon pepper1/4 cup extra virgin olive oil6 cups mixed baby salad greens 1. Combine wine, orange juice, shallot, orange peel, salt and pepper in large bowl; gradually whisk in olive oil until blended.2. Add salad greens to bowl; toss to coat evenly.
