21 April 2018

Weekend Cooking: What's Gaby Cooking by Gaby Dalkin

Review: What's Gaby Cooking by Gaby DalkinUntil I received a copy of What's Gaby Cooking (Abrams, April 17) from the publishers (as part of the Abrams Dinner Party), I had never heard of Gaby Dalkin or her blog (also called What's Gaby Cooking).

Boy have I been missing out. I'm now stalking following Gaby Dalkin everywhere social media allows. I love her recipes and her approach to food and cooking. Here's how I would describe what Dalkin means by "everyday California food": fresh, nutritious, easy, pretty, casual, and wonderfully seasoned.

And better yet, Dalkin is not so "clean" that she shuns the occasional indulgence. So besides new takes on beautiful main dish salads, fruit smoothies, and grilled fish and chicken, she also provides recipes for cinnamon roll-chocolate chip monkey bread, macadamia nut cookie scones, and cheesecake cookies bars.

We loved some of her cobb salad variations, balsamic beets with goat cheese, roasted asparagus with salsa verde, and taco skillet bake (shown in my photo above). I have a ton more recipes marked to try, including a green bean salad one of the other Dinner Party members really loved.

The recipe I'm sharing today is so, so good. We grilled the flank steak, as the recipe suggests, though my mother usually broils hers. So if you're not a grill kind of cook, you can still make this by slipping it under the broiler for about 6 minutes a side.

Don't be thrown by the parts (marinade, tomatoes, basil dressing): this is a super-easy, fast meal that I made on a busy weeknight. All you need is a green veggie (I went with roasted asparagus) and a salad. The leftover flank steak is perfect for sandwiches the next day. Or layer the meat and tomatoes over some fresh young greens and top with the basil dressing for a delicious spring lunch.

Balsamic Grilled Flank Steak with Charred Tomatoes
Serves 6 to 8
Review: What's Gaby Cooking by Gaby DalkinFor the steak

  • 2/3 cup olive oil
  • 1/2 cup balsamic vinegar
  • 4 cloves garlic, finely chopped
  • salt and pepper to taste
  • 5 to 6 sprigs thyme
  • 1 (3-pound) flank steak
For the tomatoes
  • 1 tablespoon olive oil
  • 1 shallot, thinly sliced
  • 3 cloves garlic, sliced
  • 1 pint heirloom cherry tomatoes
  • salt and pepper to taste
Make the steak: In a large nonreactive bowl, whisk together the oil, vinegar, garlic, and seasonings. Add the thyme. Add the meat and turn to coat all sides. Cover and refrigerate 8 to 24 hours.

Make the tomatoes: Heat the oil in a heavy cast-iron skillet over medium-high heat. Add the shallot and garlic and cook 1 minute until fragrant. Add the tomatoes and cook without stirring for 2 minutes, or until they start to blister. Give them a quick stir, turn off the heat, and let them sit another 2 minutes or so. Season with salt and pepper to taste.

Grill the meat: Preheat your grill to medium high and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak, turning occasionally until lightly charred all over, 10 to 12 minutes for medium. Transfer to a cutting board and let rest for 5 to 10 minutes.

Review: What's Gaby Cooking by Gaby DalkinFor the basil vinaigrette
  • 1 shallot roughly chopped
  • 2 cups tightly packed fresh basil
  • 1 clove garlic, peeled
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • salt and pepper to taste
Make the vinaigrette: In a high-powered blender (I used a food processor), combine the shallot, basil, garlic, red pepper, oil, and vinegar. Blend for 1 to 2 minutes or until very smooth. Season with salt and pepper. (Refrigerate up to 3 days)

To serve: Thinly slice (on an angle) against the grain and serve with the tomatoes and vinaigrette on top. (the photo of the finished dish is mine)

NOTE: Mr. Linky appears to be down today: please add your link to the comments.
Weekend Cooking hosted by www.BethFishReads.comWeekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.

NOTE: Mr. Linky sometimes is mean and will give you an error message. He's usually wrong and your link went through just fine the first time. Grrrr.


rhapsodyinbooks 4/21/18, 6:21 AM  

Wow, I need to find out what the taco skillet bake recipe is! Thanks for the heads up!

Mae Travels 4/21/18, 7:08 AM  

Your photos of the taco skillet bake and grilled flank steak are really mouth-watering! The waiting time for the flank steak, like all steak-waiting times, is probably a good idea, but I'm always so impatient... sometimes I just have to have it NOW.

best... mae at maefood.blogspot.com

Unknown 4/21/18, 7:21 AM  

Thanks for hosting, now I am craving some steak.

bermudaonion 4/21/18, 7:46 AM  

The dishes you described sound like the kind of food we like to eat so I'll be looking for this cookbook.

gluten Free A_Z Blog 4/21/18, 8:05 AM  

Sounds like a wonderful cookbook with some very interesting recipes. Although the flank steak would not be for me, maybe I could make it with a nice thick portabello mushroom

Jackie McGuinness 4/21/18, 9:17 AM  

I love flank steak like this and I love tomatoes so I will be making this!!!

Jackie McGuinness 4/21/18, 9:18 AM  

P.S. I am also now stalking Gaby!

rhonda 4/21/18, 10:56 AM  

Love Gaby her Instagram account is full of delicious recipes.

Deb in Hawaii 4/21/18, 11:56 AM  

Great review! I'm not familiar with Gaby Dalkin but it looks like I need to get familiar with her or at least check out her blog and recipes. ;-)

Carole 4/21/18, 7:41 PM  

As always thanks for hosting. Cheers

threesidesofcrazy 4/21/18, 10:42 PM  

THAT FLANK STEAK SOUNDS DELICIOUS! Thank you for hosting. I hope you have a GREAT rest of the weekend.

Les in Oregon 4/23/18, 12:00 AM  

I haven't grilled a flank steak in a long time and this recipe looks delicious. I've given up red meat for the past two months, but flank steak is pretty lean, so I'm going to have it!! Off to check out Gaby Dalkin's blog, too. Thanks, Candace!

Esme 4/23/18, 9:58 AM  

I just saw this in the bookstore this past weekend. The recipes did look healthy.

Thanks for stopping by. I read all comments and may respond here, via e-mail, or on your blog. I visit everyone who comments, but not necessarily right away.

I cannot turn off word verification, but if you are logged into Blogger you can ignore the captcha. I have set posts older than 14 days to be on moderation. I can no longer accept anonymous comments. I'm so sorry if this means you have to register or if you have trouble commenting.


All content and photos (except where noted) copyright © cbl for Beth Fish Reads 2008-2020. All rights reserved.



To The Blogger Guide, Blogger Buster, Tips Blogger, Our Blogger Templates, BlogU, and Exploding Boy for the code for customizing my blog. To Old Book Illustrations for my ID photo. To SEO for meta-tag analysis. To Blogger Widgets for the avatars in my comments and sidebar gadgets. To Review of the Web for more gadgets. To SuziQ from Whimpulsive for help with my comments section. To Cool Tricks N Tips for my Google +1 button.

Quick Linker



  © Blogger template Coozie by Ourblogtemplates.com 2008

Back to TOP