Ingredients
Chianti Marinaded Flank Steak:
1 AAA beef flank steak
1 bottle Chianti red wine
10 cloves of garlic-minced
1 small Vidalia onion- small dice
1 tbsp fresh rosemary-leaves only
Fresh cracked pepper to taste
Green Bean Salad with Tomato Concasse:
1lb Green beans-cleaned and trimmed
1/2 small red onion- sliced
6 cloves garlic-minced
3 Roma tomatoes- peeled and diced
4tbsp Extra virgin olive oil
2tbsp White wine vinegar
Salt and pepper to taste
Roasted Tomato-Balsamic Chutney:
6 Roma Tomatoes-
1 small Vidalia Onion
3 cloves garlic-minced
1 tbsp brown sugar
3tbsp balsamic vinegar
2 tbsp fresh parsley-chopped
Salt and pepper to taste
Preparation
Chianti Marinaded Flank Steak: Sweat the minced garlic in a saute pan with the diced Vidalia onion. Any onion will work but the Vidalia has a nice mild sweetness which lends itself perfectly to this dish. Once the onion and garlic are soft add the fresh rosemary and toss till you can smell the aroma, deglaze with the red wine, making sure you save a glass for the chef to sip on. Let marinade for 2-3 hours in the fridge turning evey half hour to be sure all sides are treated.
Green Bean Salad with Tomato Concasse: Blanch the green beens in salted boiling water for 2-3 minutes. They should be cooked but still crisp when eaten. Remove from the water and cool in ice water, then drained once cold. Traditionally the tomatoes need to be peeled for a concasse however for some fun in the sun this would not be necessary and just over complicates things. That said, take the tomatoes, dice them up and toss in the bowl with the green beans, add the sliced red onion, fresh minced garlic, salt and pepper, olive oil and vinegar. Give all the ingredients a good toss and stir to be sure everything is nicely combined, let stand in the fridge.
Roasted Tomato-Balsamic Chutney: This item can be done the night before and will be much better if the chutney is allowed to rest refridgerated overnight.
Dice the tomatoes and place in a saute pan with the diced onion and minced garlic. Saute till soft. Add brown sugar and balsamic vinegar and let sweat till a chutney like consistancy is achieved or most of the liquid is evaporated, season with salt and pepper and add fresh parsley, cool in the fridge overnight to allow flavors to harmonize.
