App for That Arugula Salad

App for That - Arugula Salad

The App: Arugula salad with parmesan cheese, chopped bacon and balsamic vinaigrette.

Jameson’s Pick: 2010 Hofer Gruner Veltliner (1L)

The start to nearly every healthy meal is a hearty salad and the perfect glass of wine.

Salad and wine may not be as classic a pairing as a tenderloin steak and Cabernet Sauvignon, but when summer’s heat rolls in this light combination is a cool choice. With peppery arugula, I look to Austria’s signature white wine grape, Gruner Veltliner. Gruner, as wine geeks affectionately refer to the grape, produces many lively wines that are vegetable-friendly. It might seem obvious that a name like “Gruner” (meaning “green” in German) would partner naturally with leafy fare and it does, but the green is also a reference to the freshness of the wine. (Though, with everything in the world of wine, there are exceptions to the rule and you’ll find some rare and costly Gruners fine enough to be aged alongside other, more famous white wines.)

When selecting bottles of well-priced Gruner you’ll come across many packaged in one-litre bottles, rather than the standard 750 ml size. Who wouldn’t want an extra third of a bottle of wine? This size makes a Gruner a great choice for parties, for sharing, or for cooking and keeping a few glasses for the cook. My choice, the 2010 Hofer Gruner Veltliner comes sealed with a bottle-cap top, so there’s no fussing with a corkscrew. Not only will a one-litre bottle of wine sealed with a bottle cap get attention at your next dinner party, it will also be enthusiastically consumed.

Balsamic Flank Steak

A Day With Mr. Food Steak

Recipe by Mr Food (Art Ginsburg).

A flavourful marriage of balsamic vinegar, olive oil, Dijon mustard and a few fresh herbs and spices makes for a lively marinade for any grilled favourites like this Balsamic Flank Steak.

 

INGREDIENTS:

1/4 cup balsamic vinegar

1/4 cup olive oil

1 tbsp Dijon mustard

1 tbsp chopped fresh basil

3 garlic cloves, minced

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

1 (1-1/2- to 2-pound) beef flank steak

 

INSTRUCTIONS:

In a large resealable plastic bag, combine all ingredients except steak; mix well.

Score steak on both sides by making diagonal cuts 1-½” apart. Place steak in bag, seal, and marinate in the refrigerator for at least 4 hours or overnight, turning bag over occasionally.

Preheat grill to medium-high heat.

Remove steak from marinade and discard excess marinade. Grill steak 4 to 5 minutes on each side, or until center is cooked to medium.

Slice steak on an angle across the grain, and serve.

Serves 4