Weekend Cooking: What's Gaby Cooking by Gaby Dalkin

Until 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
For 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.

For 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)

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