Invite the neighbors over, grill a steak, open a bottle of Red and look at the holiday lights!

Only in South Florida can you gather friends and relatives to sit back look at Christmas lights and enjoy the holiday season outdoors by grilling up this fabulous menu of Flank Steak with Herb Marinade, Potato Salad a la Nicoise and a Crisp Green Salad with Mustard Vinaigrette. By keeping the menu simple and light you're keeping that holiday weight gain at bay, your stress level to a minimum and overall enjoying just exactly why we live in South Florida, especially in December. To take the ease of this grilling dinner a step further come in and visit our store to see what our daily side dishes are and pick up one or two....we are perfecting the art of catering, all you have to do is serve it, we'll never tell!

Grilled Flank Steak with Herb Marinade

1 pound flank steak

½  cup basil leaves, chopped 

 ½ cup mint leaves

 ½ cup cilantro

¼  cup Dijon mustard

 2 tablespoons  sweet chile sauce

1/4 cup fresh lime juice

 1/4 cup olive oil

Few dashes of garlic salt

Place flank steak in a sealable plastic bag or a non-metallic container. Combine the remaining ingredients well in a food processor or blender. Reserve 1/3 to use as topping on the cooked steak and pour the rest over the steak. Marinate for 1 to 4 hours. Grill steak over high heat for 4 minutes on each side for medium rare. Let cool for 5 minutes before cutting in thin diagonal slices and top with remaining marinade.

Potato Salad a la Nicoise

2 pounds baby red-skinned potatoes, quartered
8 tablespoons mustard vinaigrette
2/3 cup crumbled blue cheese

1/2 pound French string beans, trimmed
1/3 cup walnuts, toasted, chopped

1/3 cup black olives

3 hard-boiled eggs, cut in half

Potato Salad: Preheat oven to 450°F. Mix potatoes and 3 tablespoons vinaigrette in large baking dish. Roast 20 minutes. Reduce oven temperature to 375°F. and continue roasting until potatoes are tender, stirring occasionally, about 50 minutes. Transfer to large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup blue cheese. Season to taste with salt and pepper.

Cook string beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Rinse under cold water to cool; drain well. Transfer to medium bowl. Mix in 3 tablespoons cheese, 2 tablespoons vinaigrette and walnuts. Season with salt and pepper. Arrange beans on platter. Mound potatoes in center of platter atop beans. Sprinkle with remaining cheese, black olives and arrange hard-boiled egg halves around platter.

Mustard Vinaigrette

¼ cup Dijon mustard
3 tablespoons white wine vinegar
3/4 cup olive oil
2/3 cup chopped shallots
2 tablespoons chopped fresh rosemary
2 teaspoons chopped fresh sage

Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. (Can be made 1 day ahead of time. Cover and chill. Bring to room temperature and mix before using.) This is great classic French vinaigrette that has many uses, including salads, tomatoes and cold vegetables.

 Wine recommendation: Layer Cake Primitivo (which by the way we sell at the store!)

Visit us at L’Hermitage Catering and Gourmet Emporium. We are located in Fort Lauderdale on the SW corner of Federal Highway and Oakland Park Blvd. (diagonal from Target)
L'Hermitage Catering & Gourmet Emporium
3045 North Federal Highway Ft. Lauderdale, Fl 33306
(954) 568-2383