We are deep into grilling season and you can’t beat a great flame-licked steak to win over a crowd. Organic grass-fed flank steak is a smart option for serving a hungry gathering because you just have to grill one piece of beef rather than several smaller cuts. Balsamic vinegar adds bold flavour to the marinade.
Using fork, prick steak in several places on both sides. Place in large, shallow dish. Mince 4 garlic cloves, andin small bowl, whisk together with balsamic vinegar, 2 Tbsp (30 mL) oil, mustard, oregano, 1/4 tsp (1 mL) salt, and black pepper. Pour over steak; cover container and chill for at least 8 hours, and up to 24 hours for best results, flipping steak at least once.
In medium saucepan, bring 4 1/2 cups (1.125 L) water to a boil. Add freekeh, or alternative grain, and 1/2 tsp (2 mL) salt and simmer, covered, over medium-low heat until liquid has absorbed and freekeh is tender, about 20 minutes. Drain away any excess water and let sit, covered, for 5 minutes. Fluff freekeh with fork and gently stir in almonds.
For sauce, in food processor container, place cilantro, parsley, jalapenos, remaining 2 garlic cloves, cumin, and 1/2 tsp (2 mL) salt, and pulse until finely chopped. With machine running, add lemon juice and 1/3 cup (80 mL) oil through feed tube and process until smooth.
Heat grill to medium-high and grease grill grates. Remove steak from marinade; discard marinade. Pat steak dry with paper towel. Grill steak for 6 minutes; flip and grill for another 5 minutes, or until an instant-read thermometer indicates an internal temperature of 130 to 135 F (54 to 57 C) is reached for medium-rare. Let steak rest for 10 minutes before slicing diagonally across the grain.
To serve, place freekeh on large serving platter and top with slices of steak. Drizzle zhoug sauce overtop.
Got leftovers of your grilled steak dinner? Turn it into your next day’s lunch by stacking salad greens, freekeh, cherry tomatoes, sliced steak, and zhoug sauce in large serving bowl.
Originating in Yemen, zhoug is a bright and fiery herb sauce that is blowing up on social media and offers the perfect counterpoint to the beef and smoky freekeh. Both the zhoug and freekeh can be prepared a couple of days in advance.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.