Fill up the grill and sink your teeth into this recipe from Coliseum Pool & Grill. Short on time? Drop by and enjoy seasonal selections while admiring the iconic pool and views of the Pacific.
Serves 4
Flank Steak Marinade
- 1-½ lb flank steak
- ¼ cup red wine vinegar
- 1/3 cup olive oil
- 2 tbsp Dijon mustard
- 3 garlic cloves, roughly chopped
- 2 tbsp light brown sugar
- ½ tsp salt
- ¼ tsp pepper
- ½ lemon, juiced
- ¼ cup flat leaf parsley, chopped
- 1 tsp fresh thyme
- 1 tbsp fresh rosemary, chopped
Mix marinade ingredients, pour over steak, cover and refrigerate for 6 hours or overnight. Preheat grill to high. Remove steak from marinade and grill for about 5 minutes per side to desired doneness. Remove steak and allow to rest 5-10 minutes.
Warm Farro Salad
- 12 oz. cooked farro
- 2 tbsp extra virgin olive oil
- 3 cups heirloom cherry tomatoes, halved
- 2-½ cups green beans, blanched
- ½ lemon, juiced
- salt and pepper
When ready to cook the steak, cook farro according to package instructions and allow to cool for about 10 minutes, stirring occasionally. Gently stir in green beans, tomatoes and remaining ingredients. Set aside.
Watercress & Radicchio Chimichurri
- 1 shallot, chopped
- 3 garlic cloves, chopped
- 1 bunch watercress
- ¼ head of radicchio, finely chopped
- 1 tbsp red wine vinegar
- ½ cup extra virgin olive oil
- ½ lemon, juiced
- salt and pepper
Combine chimichurri ingredients.
Finish by thinly slicing the steak across the grain. Place atop the farro salad and drizzle with a few tablespoons of chimichurri before serving.
More recipes to come! Please check back often to get the full menu from Coliseum Pool & Grill.
