Grilled Flank Steak & Pesto, with Asparagus, Campari Tomatoes and Fingerling Potatoes

Blame Her Ranch hosted TABLE Magazine New Mexico for an incredible dinner party under the stars. Chef Leslie Chavez of Open Kitchen Santa Fe created superb dishes for the occasion that were enjoyed with a selection of Gruet wines and beverages from Leaf & Hive.

Grilled Flank Steak & Pesto Recipe

Ingredients

1 ½ lb flank steak
1 tsp kosher salt
1 tsp pepper, freshly cracked
2 tsp granulated garlic
Zest of 1 lemon

Instructions

Lay flank steak out flat and trim off any extra fat or silver skin. Generously season the steak with salt and pepper.
Grill for 5 minutes on each side for a medium-rare steak.
Let the steak rest for 5 minutes then slice against the grain.
Since flank steak has very little fat and connective tissues, it can become tough when cooked too long at low temperatures. For perfect tender juicy flank steak, grill it hot and fast!

For the pesto:

1/2 cup toasted pine nuts
2 tbsp lemon juice
1 garlic clove
1/4 tsp kosher salt
Freshly ground black pepper
2 cups basil leaves
1/4 cup olive oil, more for a smoother pesto
1/4 cup grated Parmesan cheese

Instructions

Place all ingredients into a food processor and pulse until your desired consistency, adding more oil if you like it smoother.

Asparagus & Roasted Campari Tomatoes

Ingredients

1 bunch of asparagus
Olive oil
Kosher salt
Freshly ground black pepper
Campari tomatoes
Garlic
Chopped herbs of choice

Instructions

Coat asparagus with olive oil. Add salt and pepper. Roast at 400 degrees for 8-10 minutes, until you see some char. Quarter Campari tomatoes. Mince garlic. Toss with olive oil, salt and pepper. Roast with asparagus. Plate with chopped fresh herbs of your choice, preferably sage, basil, and thyme.

Roasted Fingerling Potatoes

Ingredients

1 lb Fingerling potatoes
4 slices thick-cut bacon
4 tablespoons chopped chives
Olive oil
Salt and pepper

Instructions

Cut fingerling potatoes in half lengthwise. Coat with olive oil and toss with kosher salt, and freshly ground black pepper. Roast in a 400-degree oven for 30 minutes. While potatoes are cooking, cut bacon into small pieces and sauté in a frying pan until crispy. When potatoes are ready, remove them from the oven. Add chopped chives and crispy bacon. Serve.

Recipes Leslie Chavez/ Photography Gabriella Marks/ Styling by Robert Nachman

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