We have some dear friends that are leaving coastal Carolina for the mountains of Virginia so with little time for them to do anything but pack up their belongings we had a nice dinner for them, it just might be one of the last times that we can visit with them before their big move so good and easy dinner with conversation of their future plans certainly were in order.
Of course the weather dictated dinner once again and we used the Primo grill for the grilled flat-iron steaks, grilled onions and stuffed Portobello mushrooms. I also served a perky summer pasta salad with fresh & sun-dried tomatoes and an easy summer cucumber salad adorned with thinly sliced radishes, fresh herbs and fresh mozzarella cubes…the anchovy dressing was perfect to go with the cold conchiglie salad(small pasta shells) and no you don’t see or necessarily taste anchovies in the dressing.
I made a good she-crab soup using Hugh Acheson’s recipe, but of course made several changes along the way, I just love the flavor of his over several other recipes that I have made and it might be that wee bit of mace that he suggests as well as the bit of Phillip’s seafood seasoning that I like to add. Link to Hugh’s is below.
Stuffed Portobello Mushrooms & Grilled Onions
ingredients I only made 3 so the recipe can be cut in half.
1/4 cup extra-virgin olive oil
2 tablespoons plus 1 teaspoon balsamic vinegar
3 garlic cloves, minced, divided
6 large Portobello mushrooms, stemmed
1 1/2 cups panko crumbs 1 cup shredded mozzarella cheese (about 5 ounces) any good blend will work
1/2 cup grated Parmesan cheese (about 2 ounces)
1/4 cup chopped green onions
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
1/4 cup ( 1/2 stick) butter, melted
Whisk oil 2 tablespoons vinegar and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.
Prepare barbecue (medium heat). Mix panko, next 5 ingredients, and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6-8 minutes.
Grilled Flat Iron Steaks, Marinated and Butter Basted
Adapted from Adam Perry Lang
Herb brush (tie 4-5 sprigs of thyme around a sprig of rosemary), or a basting brush
2-4 flat-iron steaks
3/4″ thick Marinade
1 tbsp Worcestershire sauce
2 tbsp soy sauce ( is using premium from the Asian store
2 tbsp balsamic vinegar
1 tbsp fresh ground black pepper
2 tbsp grated sweet onion or dehydrated minced onion works nicely
4 cloves garlic minced or again dehydrated minced garlic
For the dehydrated ingredients follow package amount instructions 3 sprigs fresh thyme 1 cup water 2 tbsp ancho chile powder
2 tbsp olive oil
2 tbsp butter
2 cloves minced garlic
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
3 tbsp extra virgin olive oil
1 tbsp chopped fresh parsley (or use some of the other herbs from the brush)
1/4 tsp kosher salt
1/4 tsp black pepper
1. Marinate the steaks in a large zip lock bag, seal and let rest at room temperature for 1 to 2 hours.
2. Put the butter baste ingredients in small pot and heat until butter is melted. Put the board dressing ingredients in a bowl, and mix until well combined. Pour the board dressing out on the middle of your carving board, spreading it out so it will cover the steaks.
3. Prepare the grill for direct medium heat and clean the grates before brushing lightly with a bit of oil.
4. Remove the steaks from the marinade, and pat them dry with paper towels and have ready the butter baste (it sits nicely melted next to the grill. Grill over the direct heat. Grill for about 6 minutes, rotating the steaks 90 degrees halfway through, until nicely they are nicely caramelized. Flip the steaks, and grill the second side for 4 minutes. Brush the steaks with the butter baste, using the herb brush. Check temperature with an instant read thermometer in the thickest part of the steak. Continue to cook the steaks until they reach the desired doneness. Flip the steaks one more time, baste them with the butter again, and remove them to your carving board with its board dressing. Give the steaks one final baste of butter.
(*Note: We cooked our steaks to 115-117° and allowed them to sit for 10 minutes).
5. Rest, then serve: Let the steaks rest for 10 minutes, slice and serve
*Note Basting Brush/Board Dressing: If you used the herb brush and the board dressing chop the tender ends of the herbs off the brush and onto the board dressing for an extra layer of flavor.