By Robbie Lewis

This is such a great warm weather dish that is perfect to make after a trip to your local farmer’s market. If you take a little time to make the vinaigrette the day before, you can have an impressive dinner ready for your guests in about 15 minutes!

This is such a great warm weather dish that is perfect to make after a trip to your local farmer’s market. If you take a little time to make the vinaigrette the day before, you can have an impressive dinner ready for your guests in about 15 minutes!

Grilled Cervena Venison Flank Steak

Trim any silver skin from the steaks. Place in a non-reactive bowl. Pick leaves from 1 sprig of rosemary and chop finely. Rub chopped rosemary, garlic and half the olive oil onto the venison flank steak until coated well. Cover with plastic and marinate in the refrigerator for 2-3 hours.

Cut the nectarines to remove the pit. Place the pits and one chopped nectarine into a saucepan with 2 cups water and ½ cup sugar. Bring to a boil and reduce by three quarters to make a nectarine syrup. Strain.

Place 1 rosemary sprig, honey and olive oil into a sauce pan and bring up to a low heat, but do not allow to boil. Steep for about 20 minutes (the burner may be turned off after the mixture comes up to a simmer) and then strain.

Combine the nectarine syrup, and the lemon juice in a bowl with the mustard and combine with a whisk, slowly adding in the olive oil. Season to taste with salt and pepper.

Season Cervena flank steaks with sea salt and black pepper. Place on a hot grill and cook 2 minutes per side or until medium rare. Take off the grill and allow the meat to rest for 5 minutes.

Slice the nectarines and place into a bowl with the Belgian endive leaves, chives and shallots. Add the vinaigrette, reserving a few tablespoons for garnish, and toss gently. Season with salt and pepper.

Trim any silver skin from the steaks. Place in a non-reactive bowl. Pick leaves from 1 sprig of rosemary and chop finely. Rub chopped rosemary, garlic and half the olive oil onto the venison flank steak until coated well. Cover with plastic and marinate in the refrigerator for 2-3 hours.

Cut the nectarines to remove the pit. Place the pits and one chopped nectarine into a saucepan with 2 cups water and ½ cup sugar. Bring to a boil and reduce by three quarters to make a nectarine syrup. Strain.

Place 1 rosemary sprig, honey and olive oil into a sauce pan and bring up to a low heat, but do not allow to boil. Steep for about 20 minutes (the burner may be turned off after the mixture comes up to a simmer) and then strain.

Combine the nectarine syrup, and the lemon juice in a bowl with the mustard and combine with a whisk, slowly adding in the olive oil. Season to taste with salt and pepper.

Season Cervena flank steaks with sea salt and black pepper. Place on a hot grill and cook 2 minutes per side or until medium rare. Take off the grill and allow the meat to rest for 5 minutes.

Slice the nectarines and place into a bowl with the Belgian endive leaves, chives and shallots. Add the vinaigrette, reserving a few tablespoons for garnish, and toss gently. Season with salt and pepper.

To serve

Arrange the salad mixture on six individual plates. Thinly slice the Cervena steaks and drape an equal amount over each salad. Garnish with the arugula leaves and the toasted pistachios. Drizzle remaining vinaigrette over flank steak.

Arrange the salad mixture on six individual plates. Thinly slice the Cervena steaks and drape an equal amount over each salad. Garnish with the arugula leaves and the toasted pistachios. Drizzle remaining vinaigrette over flank steak.

Photo ©  2006 frankie frankeny, frankenyimages.com

Photo ©  2006 frankie frankeny, frankenyimages.com