A BOLD AND SUMMERY PLATE
CHARRED BEEF, CRISPY LEMON POTATOES, AND COOLING MINTY TZATZIKI.
PRIME RIB SKEWERS
SERVINGS: 4
PREP TIME: 15 minutes (plus 2–3 hours marinating)
COOK TIME: ~10 minutes
INGREDIENTS
- 800g prime rib beef, cut into large cubes
- 2 tbsp olive oil
- 2 garlic cloves, grated
- 1 tbsp fresh rosemary, finely chopped
- Zest of 1 lemon
- Salt and freshly cracked black pepper
- Metal or soaked wooden skewers
STEPS
- In a large bowl, combine olive oil, garlic, rosemary, lemon zest, salt, and pepper. Add the beef cubes and toss to coat.
- Cover and marinate in the fridge for 2–3 hours.
- Thread the beef onto skewers.
- Grill over high heat, turning every couple of minutes, until nicely charred on the outside and medium rare inside (about 8–10 minutes total).
- Rest 5 minutes before serving.
GREEK LEMON POTATOES
SERVINGS: 4
PREP TIME: 10 minutes
COOK TIME: 40–50 minutes
INGREDIENTS
- 600g young potatoes, peeled
- 2 garlic cloves, smashed
- 1 tbsp dried Greek oregano
- Zest and juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp grainy mustard
- Salt and black pepper
STEPS
- Preheat oven to 425°F (220°C).
- Cut potatoes into large chunks if needed. In a bowl, toss with smashed garlic, oregano, lemon zest and juice, olive oil, mustard, salt, and pepper.
- Transfer to a baking dish and roast for 40–50 minutes, turning halfway through, until golden and crispy.
TZATZIKI
SERVINGS: 1½–2 cups
PREP TIME: 15 minutes
INGREDIENTS
- 1 cup full-fat Greek yogurt
- 4–5 Lebanese cucumbers, grated
- 2 garlic cloves, grated
- Zest and juice of ½ lemon
- 1 tbsp olive oil
- 1 tbsp fresh mint, finely chopped
- Salt and freshly cracked black pepper
STEPS
- Grate the cucumbers and squeeze out all excess water using a clean kitchen towel or paper towel.
- In a bowl, mix the yogurt with grated garlic, lemon zest and juice, olive oil, chopped mint, salt, and pepper.
- Fold in the cucumber and adjust seasoning. Keep chilled until ready to serve.
TO PLATE
Spread a generous spoonful of tzatziki onto each plate. Pile on the crispy lemon potatoes and top with grilled skewers. Finish with lemon wedges, a drizzle of olive oil, and a pinch of sea salt.
By Laurent Dagenais