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

Joining the Wishful Thinkers: Memorial Weekend BBQ'd Lamb Burgers

It's inevitable: the end of May appears and regardless of the weather, everyone dons their shorts and fires up the barbecue. Despite the fact that it happens every year, the chef ends up with an unused towel awkwardly wrapped around his or her waist over goose-pimpled legs, shivering in the misty rain while the rest of the group waits inside for their summer meal to finish cooking in the late spring weather.
Well, I'm not going to break tradition. I grew up in Lake Chelan, and on this day -- the Friday before Memorial Weekend -- most of the locals are buying the last of their supplies to barbecue at home, under a prepared tarp, where they can laugh at the hopeful and unprepared, stuck in traffic and sleeping in puddles in their tents at the City Park. The locals may disappear from public view this weekend, but it is still likely they're wanting to barbecue: the winter was just too damn long, and the three-day vacation inspires at least one long-forgotten food concept: outdoor grilled meat.


Feta Mint Lamb Burgers

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

Prep time: 15 minutes
Cook time: 8-15 minutes
Serves: 4

2 cloves garlic
1/8 teaspoon salt
1/2 teaspoon pepper
1/2 cup packed mint leaves, finely chopped
1/2 cup crumbled feta cheese
1-1/4 lb. ground lamb
8 oz. Greek yogurt
1 package Ciabatta buns

Prepare a gas grill for direct-heat cooking over medium heat.
Mash garlic to a paste with salt. Gently mix the paste with pepper, mint, and feta.
Divide lamb into 4 equal balls. Make an indentation in center of each one and stuff each with a quarter of the mint mixture. Pinch the well closed and form into a 1 inch thick patty. Season burgers with salt and pepper.
Brush the grill rack with oil. Grill the burgers 8-10 minutes for medium rare or 10-13 minutes for medium, turning once. If the weather doesn't cooperate, you can also broil the burgers on high heat in the oven for about 5-7 minutes a side.
Serve on Ciabatta buns with a dollop of Greek yogurt.

Wine Pairing Suggestions:
Icicle Ridge Winery Romanze Blend
Icicle Ridge Winery Merlot