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What's Cookin': Talking about flatiron steak Happy Canada Day! Hope you all are enjoying some Lori Gysel & well-deserved time off! Olivier Gerry and I and family are campKentner ing this summer-- so perhaps we'll have camping recipes to share with you! Olivier and I had the pleasure of dining out for a fantastic meal last week with some good friends that we don't get to spend nearly enough time with. It was one of those spectacular meals where the atmosphere is pleasant, the service is super, the wine list--delicious and the meal is to die for! One of the menu options was flatiron steak. This of course led to a conversation at the table; is flatiron a cut of meat or does the name refer to the way its prepared? As flatiron steak seems to be becoming more popular on restaurant menus these days, I thought I should share the answer with all of you. The answer is "flatiron" is the name of the cut of meat. It is also known as a "Butler's steak" in the UK and an oyster blade steak in Australia. This steak is cross cut from the blade, making it a top blade steak. Usually this section yields about four steaks­ between 8-12 oz each. The steak is well marbled and to make it more appealing, in recent years, you will find that the steak has been cut lengthwise to make it even thinner. This is because the full steak is made up of two separate muscles and therefore has tough fascia in between. So, by creating a thinner steak, the butcher is also able to remove that tough fascia and create a very flavourful, tender steak­ perfect for grilling. Have fun and keep cooking! 17 Independent & Free Press, Thursday, July 1, 2010 Local artists to open exhibit this weekend The Williams Mill Gallery presents Eyeful IV­ a Parisian style art salon featuring the diverse work of the over 30 awardwinning artists of the Williams Mill Visual Arts Centre and invited guest artists. This is the fourth year for this summer-long show-- until Sept. 6. The opening reception will be held Saturday, July 3, 1-4 p.m. All year long, many of the region's most established, credentialed artists and artisans create in the studios of the Williams Mill-- a historically significant complex of four buildings. Eyeful IV is a unique opportunity to glimpse the wealth of fine art created in the independent studios of the mill in just one exhibition. "The joy of visiting a salon is the diversity of fine art. There will be a fine art piece that you love. Yet, all the pieces have a commonality­ their excellent quality. You can be assured of that. Whether a traditional landscape, a found art assemblage, a giant cat or a textural abstract-- something in the show will appeal to your heart. From small treasures to large wonders, Eyeful IV has artwork that will be appreciated by both the first-time collector and the experienced one," said Mary Lou Brock, Williams Mill Gallery director. Williams Mill Visual Arts Centre 515 Main St., Glen Williams. Summer gallery hours: Wed. Fri. 12 - 5 p.m.; Sat. 11 a.m. - 5 p.m.; Sun. 12 - 5 p.m. Info: 905-873-8203 or www. williamsmill.com Skewered Sea Scallops with Chive Oil Serves 6 Ingredients · 24 sea scallops · 6 skewers · 1bunch chives · 1/2 cup olive oil · coarse salt · freshly ground black pepper Method Soak skewers in cold water for 30-60 minutes. Turn BBQ on to medium heat just before cooking. Make chive oil in a blender. Add 1/4 cup of the oil and one half of the chives. Push chives down into blender and add remaining oil and chives. Puree until smooth, adding salt and pepper to taste. Chive oil can be anywhere from a runny oil to a smooth paste, depending on the consistency you want. Thread four scallops through and out sides of scallops onto six skewers. Pat scallops dry and sprinkle both sides with coarse salt and pepper. Barbecue both sides to get a sear and just until cooked­ approximately 3-5 minutes per side. 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