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Chef Damian Zedower’s “Summer on a Plate”

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About recipe

Damian says, “This dish is literally summer on a plate, hence the name. It’s one that trainees will soon be making as part of their culinary curriculum. I chose it because the relish uses lots of in-season produce available at any local farm stand, plus it’s versatile and can be eaten on its own or as a topper for any protein, even grilled fish!.”

Ingredients (serves 6)

Chilled Watermelon & Sweet Pepper Relish

  • 2 cups small-diced red seedless watermelon
  • 1 cup small, diced cucumber (skin on / no seeds)
  • 1 cup small diced sweet red pepper
  • 3 scallions (green & white part), each cut on the bias
  • 1 tablespoon of the best honey you can find
  • 1.5 tablespoons fresh-squeezed lime juice & zest
  • 1 once of extra virgin olive oil
  • 1 tablespoon harissa paste (or fresh jalapeno minced)
  • 1 teaspoon cumin
  • 2 tablespoon roughly chopped mint
  • 2 tablespoon roughly chopped cilantro
  • 1 tablespoon roughly chopped parsley
  • Kosher salt & fresh cracked black pepper to taste

Chermoula Sauce or Marinade

Makes 1 Cup (great as a marinade or as a dipping sauce)

  • 1 cup extra-virgin olive oil
  • 1 teaspoon coriander seeds (toast in dry pan moving regularly for 2 min.)
  • 1 teaspoon cumin seeds (toast in dry pan moving regularly for 2 min.)
  • 2 garlic cloves
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 cup fresh lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 tablespoon harissa paste (or fresh jalapeno)
  • 1 teaspoon honey
  • 1 cup cilantro
  • 1 cup parsley
  • 1/2 cup mint

Preparation

For the Relish:

  1. Mix all ingredients & let sit in your refrigerator for 1-4hrs.  Great served on its own or even better with a grilled protein.

For the Marinade:

  1. Add to blender and blend till smooth – refrigerate till ready to use.  You can make the marinade 3 days in advance.

Marinating & Grilling the New York Strip Steak

(1/2 -1inch thick steaks)

  1. 1 tablespoon Chermoula per steak.
  2. Rub steak with marinade and let marinate for 30 minutes up to 1 hour.
  3. Before grilling, season steak with salt & fresh cracked black pepper.
  4. Preheat the grill to medium-high heat and place steak on the grill.  Let cook for 3-5 minutes, depending on the thickness.  Then flip the steak over and then move to hot spot-on grill.  Follow same instructions till desired temperature bellow.

Using a thermometer… (let steak rest 3 -5 min before slicing)

  • Medium rare:  Approx. 3-5 minutes on both sides; Internal Temperature 130°.
  • Medium: Approx. 5-7 minutes on both sides; Internal Temperature 140°.
  • Medium well: Approx. 8-10 on both sides; Internal Temperature 150°.

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Jamaica Plain, MA 02130
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