Easy holiday meals: Independence feast

Easy holiday meals: Independence feast

Posted on June 30th, 2009 by Jessica Alfreds

If you are having company this weekend and you don’t know what to cook, I wrote this for you. An easy three-course meal that won’t stress you out.

MENU: SERVES FOUR

CUCUMBER-WATERMELON SALAD

GRILLED HANGER STEAK WITH PEACH RELISH

CORN WITH CILANTRO AND LIME

FRESH BERRIES WITH ICE CREAM AND VANILLA WHIPPED CREAM

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Remove the hanger steaks (one per person) from the fridge and place them in a dish (or dishes) large and deep enough to hold them in one layer while they marinate. Season both sides of the steaks with a generous sprinkling of salt and freshly ground black pepper.

In a mixing bowl combine 1/4 cup balsamic vinegar, 3 cloves minced garlic, 2 Tbsp ketchup, the juice of one lime, a small pinch of red pepper flakes, 1/4 cup olive oil, and 1 Tbsp of Dijon mustard. Whisk well and then pour this marinade over the steaks. Keep them at room temperature while they marinate for at least 30 minutes and up to one hour.

Get out a nice looking bowl. Chop up the following ingredients into a small dice: half a watermelon (seeds removed), 2 peeled cucumbers, 1/4 of a red onion, and 1/2 lb of fresh mozzarella cheese. Add a dash of salt and freshly ground white pepper. Add 2 sprigs of chopped cilantro. Fold everything together and set it aside at room temperature so that the flavors can mesh together.

To make some peach relish for your steaks, peel 4 ripe peaches and chop them into a fine dice. Add 1 Tbsp balsamic vinegar, a dash of freshly ground white pepper, half of a finely diced yellow bell pepper, and a few sprigs of chopped parsley. Stir gently to combine. Add 1 Tbsp finely chopped red onion, 2 Tbsp lime juice, and 1 Tbsp extra virgin olive oil. Toss well then set aside at room temperature.

Time to preheat your BBQ or grill pan. Before the grill gets too hot, wipe it down with a well oiled paper towel. In about 10 minutes you can add your steaks. Grill steaks about 8 minutes per side, until medium-rare or medium (any more than that will cause your hanger steak to get a little tough).

While your steaks cook, remove the kernels from 6 ears of fresh corn cook them for 10 minutes in simmering water with 1 Tbsp of butter mixed in (the water should come about halfway up the corn). After 10 minutes, drain the corn well and throw them into another nice looking bowl. Stir in the juice of one lime, a small pat of butter, 4 sprigs of chopped cilantro, a little minced red onion, a pinch of salt and freshly ground white pepper. Stir well.

While your steaks are finishing on the grill, serve your Cucumber-Watermelon Salad in small bowls. Then plate the steaks and top them with a few spoonfuls of peach relish. Serve alongside the fresh corn with cilantro and lime.

After dinner, make a quick vanilla whipped cream: With an electric mixer, beat 2 1/2 cups of whipping cream with 3 Tbsp sugar and 1 tsp real vanilla extract. Arrange some seasonal fresh berries in a clear bowl (so your guests can appreciate how pretty they are). Serve each guest a scoop of (store-bought) ice cream topped with fresh berries and a heaping dollop of vanilla whipped cream.

This holiday meal will actually let you relax with your guests and enjoy the fireworks. Happy Independence Day!

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Jessica Alfreds

Jessica Alfreds is a Chef, Caterer, and Event Planner based in New York City. She is currently working on her first cookbook, teaching herself how to sew, and attempting to live a purposeful life. Jessica is a 3rd generation New Yorker and currently resides in the East Village. Visit jessicaalfreds.com.