Labor Day Menu: Flank Steak & Melon Salsa, Grilled Peach Melba

With Labor Day less than two weeks away, people are making plans to go out on the boat, pack a picnic or play on the beach and enjoy the last days of summer. My Island Town has borrowed a couple of recipes we think would be delicious for any Labor Day plans from Chef Tyler Dudley at the Daniel Island Club.

Marinated Flank Steak with Melon Salsa

1 large cantaloupe, peeled, seeded, diced
1 medium red onion, diced
1 cup Italian parsley, chopped
1/2 cup fresh mint, chopped
2 tablespoon white balsamic (or cider) vinegar
2 tablespoon extra-virgin olive oil
2 pounds flank steaks
2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Toss the cantaloupe, onion, parsley, mint, vinegar and oil in a bowl. Set aside. Heat a grill, grill pan or large skillet over high heat. Season the flank steaks on both sides with salt and pepper. Cook 5 to 8 minutes on each side for medium rare, 8 to 10 minutes per side for medium and 10 to 12 minutes per side for well done. Remove the steaks from the heat and allow to rest on a clean cutting board for 5 to 7 minutes. Cut steak diagonally into 1/8-inch-thick slices and transfer to a platter. Serve with melon salsa on top of the steak and as a relish on the side.

Grilled Peach Melba with Frozen Yogurt

3 limes (reserve 1, halved, for garnish)
3 pints fresh raspberries
1/2 cup sugar
1 pint fresh blueberries
1 pint fresh blackberries
2 large or 4 small ripe peaches, halved and pitted (skin on)
1 pint lowfat vanilla frozen yogurt (or lowfat vanilla ice cream)

Preheat a grill or broiler. While the grill is warming, zest limes, then juice them (reserve zest and juice separately). Chop enough zest to make 1 tsp. Combine 2 pints raspberries with 1/4 cup sugar in a small saucepan. Cook over medium heat until the berries start to release juices and break down. Puree in a blender, then pour through a fine-mesh strainer to remove seeds. Season to taste with lime juice and set aside. Toss together remaining raspberries, blueberries, and blackberries with remaining sugar, lime juice, and lime zest and set aside. Grill peaches and lime halves quickly, until they have grill marks and are warmed through, about 3 minutes per side. Remove from the grill.

To serve, combine a peach half with 1/2 cup frozen yogurt in the bottom of a shallow dish. Spoon equal amounts of raspberry sauce on top of frozen yogurt and finish with equal amounts of raspberries, blueberries, and blackberries. Garnish with grilled lime.

Bon Appetit!