Flank Steak Portabella Sandwiches

Believe it or not, summer is starting to wind down. However, there's NO reason to be inside when you could be outside, creating this beautiful sandwich on your grill. I have to admit, this became one of my favorite recipes from Savoring Leavenworth. Enjoy! - Morgan

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Kristen Wood, Icicle Ridge Winery.

Prep time: 30 minutes

Marinate time: 1 hour

Cook time: 8-10 minutes

Serves: 6

5 cloves minced garlic + 2 cloves sliced, divided

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1-1/2 teaspoons salt

2 teaspoons pepper

1-1/2 to 2 lbs. flank steak

1/4 cup olive oil + 2 tablespoons olive oil, divided

1 medium red onion, minced

1 cup portabella mushrooms, sliced

1/4 cup sweet Marsala wine

Kosher salt and freshly ground pepper

1 tablespoon extra virgin olive oil

1 medium Walla Walla sweet onion

6 slices (1/2 inch thick) rustic white bread, lightly toasted

2 tablespoons Dijon mustard

6 oz. Gorgonzola cheese

Combine 3 cloves garlic, rosemary, thyme, salt and pepper. Rub over the steaks. Drizzle 1/4 cup olive oil over meat and let sit at room temperature for 1 hour.

Heat 2 tablespoons of oil over medium-high heat. Add the red onion and remaining 2 cloves minced garlic and sauté 2-3 minutes. Add mushrooms, Marsala wine, salt and pepper. Stir frequently until the mushrooms are cooked through and the liquid has evaporated, about 5-6 minutes. Transfer the mushrooms to a bowl.

Add remaining olive oil to the pan. Sauté Walla Walla sweet onion, salt and pepper over medium-high heat until browned and caramelized, about 5-7 minutes. Add sliced garlic and cook until brown, about 1 minute. Stir into bowl of mushrooms.

Grill steak on high for 4-5 minutes per side. Remove from heat and let rest for 5 minutes. Cut the steak across the grain into thin slices.

Spread toasted bread with mustard and Gorgonzola. Add steak strips to the toast and drizzle with leftover juices. Serve open-faced, topped with mushroom-onion mixture and top with additional Gorgonzola.

Wine Pairing Suggestions:

Icicle Ridge Winery Syrah

Silvara Vineyards Syrah

Stemilt Creek Winery Estate Syrah

Tarragon & Crab Stuffed Tomatoes

The tomatoes, with a slice of frittata and lightly grilled rustic bread, make an easy summer brunch meal or picnic contribution. For best results, make the filling the night before to allow the flavors to marry.

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Julie Moyles, La Toscana Winery.

Prep time: 30 minutes

Serves: 4

4 medium tomatoes

1/2 lb. fresh crab meat

1/3 cup fresh fennel bulb, chopped

1/4 cup yellow bell pepper, chopped

2 green onions, trimmed and thinly sliced

1/4 cup reduced fat mayonnaise

1 tablespoon fresh tarragon, chopped

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon fresh ground black pepper

Garnish

Parsley sprig OR fresh basil leaf

Cut a 1/2 inch slice off the stem end of each tomato. With a small spoon, gently scoop out and discard pulp to create a hollow shell.

Turn tomatoes upside down on a plate lined with paper towels and allow to drain for at least 25 minutes.

Combine crab meat, fennel, bell pepper, green onions, mayonnaise, tarragon, lemon juice, salt and pepper in a medium bowl. Stir to combine.

Spoon crab mixture into tomato shells.

Garnish with a parsley sprig or a fresh basil leaf.

Wine Pairing Suggestions:

Ryan Patrick Vineyards Naked Chardonnay

Wedge Mountain Winery Pinot Grigio

Lemon Crab Linguine

I know: it's hot and you need something easy and delicious to impress your guests with. Try this. I guarantee yours will look as good as the picture. - Morgan

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Executive Chef Daniel Carr and Chef de Cuisine Steve Coin, Visconti’s Ristorante.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 2

2 cups linguine pasta, cooked al dente

1/3 cup unsalted butter

Juice from 1 fresh lemon

3 teaspoons lemon zest, divided

1/8 teaspoon kosher salt

1/8 teaspoon ground black pepper

1 tablespoon fresh Italian parsley, chopped

1/2 cup heavy cream

1 cup Dungeness crabmeat

Cook linguine pasta al dente according to the package directions.

Meanwhile, in a medium pan, melt butter over medium heat. Add lemon juice and 2 teaspoons lemon zest, salt, pepper and parsley. Bring to a simmer. Add cream and bring to boil. 

After the sauce boils for about 30 seconds, add crab and turn off the heat. Add the last teaspoon of lemon zest and toss into the pasta.

Wine Pairing Suggestions:

Bella Terrazza Vineyards Estate Riesling

Crayelle Cellars Dry Riesling

Ryan Patrick Vineyards Reserve Chardonnay

Gazpacho Blanco

“When we lived in Georgia we met a couple who became good friends. He was from Turkey. One evening they had us over for a Turkish dinner. One dish was a cold cucumber and yogurt soup. Cucumbers and yogurt? Oh dear. But we were polite and ate some.

It was good!  It has been a summer standard ever since. Served in chilled, clear glass bowls, it’s very refreshing on a warm day as a light lunch, or as a first course for dinner.”

– Joanne Saliby

 

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Joanne Saliby, author of the Wenatchee World Living Well blog.

Prep time: 10 minutes

Chill time: 2 hours

Serves: 4

2 lbs. cucumbers, peeled and chopped (about 4)

1 garlic clove, pressed

2 cups low sodium chicken broth, divided

3 cups plain yogurt (low fat or regular)

3 tablespoons apple cider vinegar

Salt and pepper to taste

Garnish

Diced tomato

Sliced green onions

Parsley

Chives

Process cucumber, garlic and 1 cup chicken broth in a blender until smooth. A blender works better than a food processor for this.

Pour into bowl, stir in remaining chicken broth, yogurt, vinegar, salt and pepper.

Cover and chill at least two hours. Serve in chilled bowls and sprinkle with desired garnish.

Wine Pairing Suggestions:

Eagle Creek White Riesling

Wedge Mountain Winery Dry Riesling

Herb’s Sweet & Tangy Salmon Sauce

Photo by Richard Uhlhorn

Just one more recipe to finish out the month of salmon recipes. This one comes from Beecher Hill House. Its tangy goodness will make your mouth water before you even taste it! - Morgan

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Pamela Kiehn, Beecher Hill House.

Prep time: 5 minutes

Cook time: 10 minutes

Serves: 4

1/2 cup butter (1 stick)

1/2 cup brown sugar

2 tablespoons Worcestershire sauce

1 cup ketchup

Salt and pepper to taste

Juice and zest from 1 lemon

Melt the butter in a saucepan over medium heat. Add brown sugar, Worcestershire, ketchup, salt and pepper. Bring to a simmer and add lemon juice and zest.

Spread on salmon fillet and roast or grill, reserving some of the sauce to serve warm with the fish.

Wine Pairing Suggestions:

Waterville Winery Gewürztraminer

Willow Crest Winery Riesling