Like most everyone, I love the simplicity of a charcuterie board, especially during the summer. The last thing most of us want to do after a day by the pool or lake is cook. I found the ideas for these recipes in an entertaining book and thought I would give it a try. I’ve tweaked each of these to our liking and love the fact that the only thing you really have to do prior to serving is finish the meat on the grill. Everything else can be prepared ahead of time, and is better after it marinates in all the flavors.
To make this easy even easier, I’ve used my Sous Vide to cook the meat. I’ll throw it on the grill right before we are ready to eat. Typically, we spread hummus on the Naan bread, top with meat, salad, and a dollop of tzatziki. The pistachios, olives, fruit, etc. are for munching!
I hope this summer is bringing you many days of fun at the pool or on the lake. Enjoy! Cheers!
Nancy’s Tzatziki
INGREDIENTS
• 2 small cartons of Greek yogurt
• ½ cup of grated, seedless cucumber
• 2 tsp. (or more) Greek seasoning
• Squeeze of fresh lemon juice
• Black pepper and kosher salt to taste
Tomato, Cucumber, Olive, and Feta Salad
INGREDIENTS
• 2 diced tomatoes – use your favorite variety
• ½ seedless cucumber – diced
• ¼ cup of feta cheese crumbles
• ½ cup of diced olives – I usually use all types of olives
DIRECTIONS
1. In a bowl, mix ingredients together.
2. Sprinkle Greek seasoning and drizzle olive over the top. Stir lightly to combine. Add salt and pepper to taste.
Flat Iron Steak
INGREDIENTS
• Steak
• Greek seasoning
• Salt
• Pepper
• Olive Oil
DIRECTIONS
1. Allow meat to come to room temperature.
2. Season all sides with Greek seasoning, salt, pepper and olive oil.
3. Cook with your preferred method. With my Sous Vide, it will cook about 3 hours for medium rare and then I’ll grill for a few minutes on either side. Slice meat into thin strips.
Tip: Lightly brush Naan bread with roasted garlic and olive oil and grill. It will smell so good!!
By Nancy Roberts
Photos By Shayli Anne Photography