Monday, August 26, 2013

Ye' Old Spaghetti Factory, Flank Steak Salad and Chickpea Salad with Lemon, Parmesan and Fresh Herbs

We recently had lunch at The Old Spaghetti Factory down town. Larr had wanted to have dinner there for a long time. It is really quite fun.
We asked to eat in the trolley car. They had lots of pasta dishes, of course. They have a special sauce, Mizithra Cheese & Browned Butter. It sounded interesting, but I did not try it. The waiter gave me some in a ramakin so that I could try it. It was very good and a bit sharp. I would order it next time.

Once we were done eating we walked around looking at all of the interesting light fixtures, tables, etc.

Grilled Flank Steak Salad
via (modified from the original): Extraordinary BBQ Blog

1 1/2 cups Spring Lettuce (I used Romaine)
Tomatoes, chopped (or use grape tomatoes)
1/4 cup Feta Cheese
Cucumber, sliced
Carrots, shredded
Red and Orange Peppers, cut into strips
Olive Oil (about 1-2 TBL.)
Flank Steak. You can judge how much.... (I used flap steak (sometimes referred to as butcher's cut, thinly cut.)

Salad dressing: (I did not make this. I seasoned the steak with Montreal Seasoning instead)
2 tbn honey
1 crushed garlic clove
1/3 cup balsamic vinegar
1/3 cup vegetable oil
salt and pepper to taste

Prepare all of the veggies and set them out, excepting the peppers.

Heat a skillet to very warm. Add enough olive oil to glaze the bottom. Once that is hot, add the peppers and stir often. Stir fry for about 3 minutes. Remove to a bowl. Add the seasoned beef into the pan in batches, making sure to not crowd the pan. Cook until just done. Keep warm until all of the beef is cooked.

Place the lettuce, tomatoes, Feta, cucumbers, carrots, peppers and beef out in bowls. Invite people to construct their own salads.

Chickpea Salad with Lemon, Parmesan, and Fresh Herbs
via: Epicurious

15- to 15 1/2-ounce can Chickpeas (Garbanzo beans), rinsed, drained
2 tablespoons chopped Fresh Basil
2 tablespoons chopped Fresh Italian Parsley
2 tablespoons Fresh Lemon Juice
4 teaspoons extra-virgin Olive Oil
1 small garlic clove, pressed
1/3 cup (packed) freshly grated Parmesan cheese

Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper.

DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.

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