Grilled Skirt Steak with Corn-Tomato Relish

Grilled Skirt Steak with Corn-Tomato Relish


Grilled Skirt Steak with Corn-Tomato Relish

Corn, tomato and basil scream summer, but simplicity makes this easy dinner recipe perfect for the season. Serve the grilled skirt steak and relish with salad greens for a quick and healthy dinner you'll want to make over and over.

Ingredients

  • 1 pound skirt steak or sirloin steak
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon ground pepper, divided
  • 1 ear corn, husked
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ cup halved cherry tomatoes
  • ¼ cup thinly sliced red onion
  • 2 tablespoons torn fresh basil
  • 1½ tablespoons rice vinegar
  • 1 serrano chile, seeded and minced













Preparation

  1. Preheat grill to medium-high.
  2. Sprinkle steak with ½ teaspoon each salt and pepper. Brush the steak and corn with 1 tablespoon oil.
  3. Oil the grill rack (see Tip). Grill the corn, turning occasionally, until lightly charred and tender, 8 to 10 minutes. Grill the steak, turning occasionally, to desired doneness, 6 to 8 minutes for medium-rare. Transfer the steak to a clean cutting board and let rest for 10 minutes.
  4. Cut the kernels from the cob. Combine in a medium bowl with tomatoes, onion, basil, vinegar, chile, the remaining 2 tablespoons oil and ¼ teaspoon each salt and pepper.
  5. Slice the steak thinly against the grain. Serve with the relish.
  • Tip: To oil your hot grill rack, soak a paper towel with vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)


Salmon with Curried Yogurt & Cucumber Salad


Salmon with Curried Yogurt & Cucumber Salad

Three ingredients you probably already have on hand—curry powder, yogurt and lemon juice—meld into a mouthwatering sauce that transforms simple grilled salmon. This healthy and easy dinner recipe comes together in just 20 minutes.

Ingredients

  • 1¼ pounds sustainable wild or farmed salmon, cut into 4 portions
  • 2 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • ½ cup sliced cucumber
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons minced shallot
  • ½ cup low-fat plain yogurt
  • 2 tablespoons lemon juice
  • ¼ teaspoon curry powder




























Spaghetti & Chicken Meatballs with No-Cook Tomato Sauce


Spaghetti & Chicken Meatballs with No-Cook Tomato Sauce

This crowd-pleasing and easy dinner recipe takes just 20 minutes to make, start to finish, so it's perfect for weeknights! When tomatoes are at their in-season best, just a quick chop and a few ingredients are all you need to make a spaghetti sauce in minutes. Store-bought chicken meatballs keep the low-effort theme going all the way to the table.

Ingredients

  • 8 ounces whole-wheat spaghetti
  • 4 cups chopped ripe tomatoes (about 1¾ pounds)
  • 1 cup chopped fresh basil, plus more for garnish
  • 3 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • 16 fully cooked refrigerated Italian-style chicken meatballs (see Tip)
  • ¼ cup finely grated Parmesan cheese






















Preparation

  1. Bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain.
  2. Meanwhile, combine tomatoes, basil, garlic and 2 tablespoons oil in a medium bowl.
  3. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add meatballs and cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Remove from heat; add the tomato mixture and toss to coat. Serve the spaghetti with the meatballs and sauce, topped with Parmesan. Garnish with more basil, if desired.
  • Tip: Smart Shortcut: Keep a package of chicken meatballs on hand for a quick dinner hack. Look for them in your grocery store's meat department.

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