LCBO Food & Drink Summer 2021

HERBAL REMEDIES

TABBOULEH-TOPPED FLANK STEAK SANDWICH

Tabbouleh is typically eaten as a side dish in Middle East- ern cuisine. Packed with fresh herbs, vegetables and a healthy dose of citrus, tabbouleh has a landscape of flavour that can be enjoyed alone or as a condiment to enhance sandwiches and dips. Pile this tabbouleh on a thinly sliced flank steak sandwich slathered with roasted red pep- per dip, and claim your express ticket to flavour town. ⁄ cup (125 mL) fine bulgur 1 ⁄ cups (375 mL) roughly chopped fresh parsley ⁄ cup (60 mL) mint leaves ⁄ cup (60 mL) roughly chopped dill ⁄ cup (60 mL) seeded finely diced cucumber ⁄ cup (125 mL) finely diced tomato 2 green onions, finely sliced 3 tbsp (45 mL) olive oil 2 tbsp (30 mL) lemon juice 2 tsp (10 mL) salt, divided 1 ⁄ -lbs (680-g) flank steak 1 tbsp (15 mL) canola oil 16-inch (40-cm) French baguette ⁄ cup (125 mL) store-bought roasted red pepper dip 1 Place bulgur in a bowl. Cover with ⁄ cup (175 mL) boiling wa- ter, let stand for 7 minutes, then fluff with a fork. Let cool to room temperature. 2 Place parsley, mint and dill in food processor and pulse until finely chopped (or finely chop by hand). Transfer herbs to a bowl. Mix in cooked bulgur, cucumber, tomato and green onions. Drizzle with olive oil and lemon juice, season with 1 ⁄ tsp (7 mL) of salt and toss to combine. (Can be prepared 1 day ahead and refrig- erated until ready to serve.) 3 Season both sides of steak with remaining ⁄ tsp (2 mL) salt.

6 Spread roasted red pepper dip onto each bottom piece of baguette. Top with tabbouleh salad and then divide steak slices among sandwiches. Close sandwiches with top pieces of baguette.

4 Heat oil in a cast iron pan over medium-high heat. Cook steak until medium-rare, about 5 minutes per side. Set aside and let rest for at least 10 minutes. Slice thinly against the grain. 5 Divide baguette into quarters. Slice each quarter horizontally.

WHAT TO SERVE Cabernet Franc’s juicy berry and herbaceous tones harmonize with the tabbouleh salad. Its rounded tannins and acidity stand up to flank steak and cleanse the palate. Kacaba Cabernet VQA LCBO 499384, $15.95

Serves 4

+ Substitute the dill or mint with cilantro, basil or chives. + Make your dips more dynam- ic. Top hummus or labneh with a few scoops of tabbouleh and drizzle with olive oil. + Top tabbouleh salad with feta cheese and soft-boiled eggs to make into a meal. + Use grilled chicken, salmon or haloumi instead of flank steak.

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SUMMER 2021 FOOD & DRINK