We enjoyed another one of those “are we really in Oregon?” kind of days. Ninety degrees. Full-on sun. I really do not like promoting My Great State all the time, but – dang – Oregon is so great in July, August, September… and part of October. We started our day exercising on the campus of NIKE World Headquarters. NIKE has a wonderful bark-chip trail around the perimeter of their campus. Runners love the trail. Walkers may feel it is like walking in sand as the bark is very cushy… whatever… I walked four miles and My Poor Driver ran six miles (plus more while) waiting for my old fat short legs to get around the course twice. No matter. We were together and we were out in the sunshine exercising. Other exciting events included a trip to Costco and a trip to our New Seasons Market.
Life is Good.
I was busy in the kitchen today. First I prepared a dry rub for a flank steak and then prepared a savory kalamata olive “salsa” to serve over the grilled steak. I baked the last of the gigantic zucchini Mary gave me on Sunday (with tomatoes and onion) and made a yummy Peach Crisp… oh and a loaf of organic banana bread! (Thank goodness I walked over 4 miles today… oink… oink…)
Flank steak with a dry rub
Dry Rub for the flank steak:
2 cloves garlic, crushed (I used Dorot from Trader Joe’s)
2 teaspoons Kosher salt
2 teaspoons finely ground black pepper
2 teaspoons dried oregano
2½-3 lb. beef flank steak
Combine the spices in a small bowl and rub evenly over both sides of a flank steak. Let marinade several hours (or overnight). Bring to room temperature before grilling. Grill over high heat 3-5 minutes per side, according to your preference and thickness of your flank steak. Remove to plate, cover with foil and let rest 5 minutes before slicing. Serve with Kalamata Salsa (recipe below). Serves 4 generously.
½ cup pitted kalamata olives, rinsed and slivered lengthwise into quarters (3-4 oz.)
2 Tablespoons capers, rinsed
1 teaspoon finely grated lemon zest
¼ cup loosely packed flat leaf (Italian) parsley, coarse-chopped
2-3 Tablespoons fresh Oregano leaves (or 1-2 teaspoons dried)
1 Tablespoon fresh lemon juice
1 Tablespoon Balsamic vinegar
2 Tablespoons extra-virgin olive oil (best quality)
Cracked pepper (to taste)
(no salt needed in this recipe – olives and capers are salty enough)
2 Tablespoons pine nuts
Combine all ingredients (except pine nuts) in a small bowl. Kalamata Salsa can be made up to 12 hours ahead. Stir in pine nuts just before serving.
Flank steak with Kalamata Salsa
DT grilled the beef and I tossed arugula leaves in 1 Tablespoon lemon juice and 1 Tablespoon extra-virgin olive oil – and served the sliced beef on top of the dressed arugula – with the kalamata salsa over. Yummy! Pretty! Delicious!
No more zucchini: I used the last of Mary’s Massive Squash tonight: zucchini, cherry tomatoes and onion baked with a little salt, pepper, fresh thyme and a teeny smidge of gruyere. Perfect.
Organic Peach Crisp
Oh Oh. DT discovered he can watch sports (track meet from
London) on the new TV from the deck dining table.
Until my next update, I remain, your “one more day and we are on the road” correspondent.