The first ingredient of a great summer party is people! That’s why TABLE was so excited when Marvista Design + Build decided to invite their favorite clients to a summer soiree at their Squirrel Hill showroom, alongside sponsors Cambria Stone, Tisdel Sub Zero Wolf, Don’s Appliances, and TABLE Magazine.

Chef Brandie Lamb journeyed to Pittsburgh from her Cincinnati home, bringing her expertise as a Tisdel SubZero Wolf chef to the proceedings. She joined forces with Pittsburgh caterer Elegant Edge’s owner Judah Cowen to develop a light, bright Kosher menu.

Just before the guests gathered, Chef Brandie showed us how each dish was made. Photographer Dave Bryce and our publisher Justin Matase captured the deliciousness…and the party came alive just after.

Enjoy these dishes at a summer gathering of your own design!

Grilled Skirt Steak and Scallion Salsa Recipe

Ingredients

For the skirt steak

3 lb skirt steak

1 sliced red onion

6 garlic cloves, minced

1 bunch fresh parsley

1 tsp fresh pepper

½ cup red wine vinegar

½ cup sweet red wine

¼ cup oil

Water to cover

For the salsa

½ cup grilled scallions

1/3 cup cornichons

1/3 cup sherry vinegar

1/3 cup olive oil

1 tbsp capers

3 garlic cloves

1 Aleppo pepper

1 fresh thyme sprig

2 tbsp whole grain mustard

1 tsp salt

1 tsp pepper

¼ cup fresh parsley

Marinate skirt steak for 8 hours or more.

Grill the scallions. Chop scallions and cornichons finely. Pulse the rest of the ingredients separately and mix well.

Preheat grill. Remove steak from marinade and let drip. Grill skirt steak for 3-5 minutes per side. Remove and let rest for 5-10 minutes.

Slice steak, drizzle with the salsa, and enjoy!

Photography by Dave Bryce / Styling by Justin Matase / Venue by Marvista Design + Build

Try more great summer dishes from our party at Marvista Design + Build:

Chicken Bruschetta

Strawberry Pecan Salad

Grilled Sweet Corn Salad

Green Beans with Shallots and Almonds

Salmon with Pineapple Mango Salsa

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