Dinner Party to Welcome Spring

Spring Green Risotto

Bryce Canyon, Utah

On Sunday’s journey back from Utah (an impromptu trip utilizing a free AMEX companion plane ticket), while poring over photographs taken hiking Zion National Park and Bryce Canyon, I lamented that I forget to take my wide-angle lens.


Better gear up when hiking The Narrows at Zion.

Still. I could never capture Ansel Adam‘s American West no matter how many strings of cameras I roped around my neck.

I suspect you may have similar experiences when traveling; put that camera phone to good use and lighten the load.

Aside from Thai Sapa, a restaurant in Springdale (the gateway to Zion) that served the most amazing fusion Asian, this was no culinary adventure–I doubt backpack sandwiches and cut-up veggies are your thing.

And now I’m sitting in my kitchen, in the throes of  re-entry blues, poring over recipes that I can carve into a dinner party this weekend.

Spring is loaded with celebrations; celebrations mean food. This past weekend Ann Arbor was inundated with graduation parties. Next weekend is Mother’s Day; Richard and I are spending it in Chicago with daughter Greta and her partner, Tom.


Flank Steak Success: Cook over high heat and serve medium rare to rare.

We’re hosting a dinner party for a close friend Saturday night and I’ve been perusing the site for inspiration. We want to grill, closing the doors on winter, and we want to utilize the wild leeks Greta recently picked.

A Spring Green Risotto , to utilize the leeks, paired with Balsamic Flank Steak (recipe follows) that we’ll throw on the grill, and we’re in business.


A pic I took of Greta on the telly.

For dessert Greta is making a Creme Brûlée, using a blow torch from her workshop to caramelize the top. On Mother’s Day we’ll all be watching her put the blow torch to its intended use on Discovery Channels, Epic Bar Builds that airs Sundays at 3:00 (EST).

   Love and Blessings To Mothers Across the Land!


Balsamic Flank Steak


  • 1 teaspoon minced garlic
  • 1/2 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons chopped fresh rosemary (or 1 tablespoon crushed dry)
  • 1 1/2-2 pounds flank steak
  1. Whisk together garlic, vinegar, oil and rosemary. Season to taste with kosher salt and freshly ground pepper.
  2. Place the steak in a large resealable plastic bag or nonreactive dish. Pour 1/2 marinade over meat and marinate 2-16 hours refrigerated, turning occasionally. Refrigerate remaining half of the marinade; you will use this to later season asparagus and potatoes.
  3. Remove meat from marinade, pat dry and season both sides with kosher salt and freshly ground pepper. If time permits, allow steak to stand 1 hour at room temperature. Prepare grill to high heat.
  4. Grill the steak 4-6 minutes (depending on the thickness of steak and heat of grill) on each side for medium-rare; flank steak toughens the longer it is cooked.
  5. Allow the meat to rest 10 minutes before slicing. Slice the meat thinly across the grain at a sharp angle and serve.

Marinate Time: 2-16 hours

Active Time: 10 minutes

Grill Time: 8-12 minutes

Number of servings (yield): 4-6

Copyright © Peggy Lampman’s dinnerFeed.

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