Grilled Flat Iron Steak

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“This dish is all about summer in San Diego,” says Chef Brad Grunewald of Big City Chefs, an agency that provides private restaurant-trained chefs for cocktail and dinner parties, cooking classes and other events. “I go down to Catalina Offshore Products to buy halibut fresh from the fishermen. I pick up fresh corn, basil and tomatoes at Chino Farms, Specialty Produce or local farmers markets. Then I make this simple dish that brings together all those great, fresh, summer flavors.”

Pan-Seared Halibut with Summer Succotash, Heirloom Tomatoes and Basil Chimichurri
Serves 2

Pan Seared Halibut
1 T. oil
2 6-oz. filets fresh halibut
Salt and pepper to taste
1/4 c. flour

Heat sauté pan with oil to medium-high heat. Season filets with salt and pepper and dredge lightly in flour, shaking off excess. As oil starts to smoke, add filets and reduce heat to medium. Do not disturb fish for 2-3 minutes or until the bottom edge of the filets are golden brown. Flip fish and finish cooking (another 2-4 min. or until cooked through). Serve immediately.


Summer Succotash
3/4 c. shelled fava beans
1 large ear of corn, kernels cut off the cob (about 3/4 c.)
1 T. oil
1/2 zucchini, diced 
1 medium red or yellow bell pepper, finely diced
Salt and freshly ground pepper to taste
1 T. unsalted butter
1 1/2 T. minced chives

Bring a large saucepan of salted water to a boil. Add the beans and corn and boil until tender, about 3 minutes. Drain, transfer beans and corn to a bowl and let cool.

Preheat sauté pan with oil to medium-high heat. Add zucchini and cook 1-2 minutes, stirring frequently.  Add beans, corn and pepper and season with salt and pepper to taste. Once mixture is heated through and cooked, finish with butter and chives and adjust seasoning if necessary.

Basil Chimichurri 
yields roughly 1/2 cup

1/4 c. basil leaves
1/4 c. flat-leaf parsley
1 t. oregano
1/4 c. red-wine vinegar
2 garlic cloves, minced
1/8 t. cayenne pepper
1/4 t. coarse salt
1/8 t. freshly ground pepper
1/2 c. extra-virgin olive oil

Add all ingredients except olive oil to a small food processor or blender. Slowly drizzle in oil while mixing and adjust seasonings if necessary. Serve at room temperature. 

Note: Chimichurri can be refrigerated in an airtight container up to 3 days.

Heirloom Tomatoes
8 ounces baby heirloom tomatoes
1 T. extra-virgin olive oil
2 T. fresh thyme, chopped
2 T. fresh basil, chiffonade
Sea salt and freshly cracked black pepper to taste

Preheat oven to 425 degrees. 

Toss tomatoes in a mixing bowl with oil and herbs. Spread tomatoes evenly on a sheet pan and season with salt and pepper. Roast in the oven until all tomatoes have begun to blister, 5-10 minutes.


To Serve
Place a spoonful each of succotash and cold or room-temperature tomatoes onto a plate. Top with halibut filet and garnish with basil chimichurri and microgreens.


Chef Brad Grunewald
Big City Chefs


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Categories: Food & Drink