Links to this week's
Menu and Recipes

   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
   Shopping List

Grilled Steak with Spicy Rub

french potato salad
French Potato Salad

Sautéed Zucchini (Courgette) with Shallots

Menu Plan for the week of August 9, 2013: Day 2 Recipes

Grilled Steak with Spicy Rub
French Potato Salad
Sautéed Zucchini (Courgette) with Shallots

Cooking time:  35 minutes             Cooking schedule: see below for instructions

     Get any cut of steak that looks good - the choices are usually plentiful this time of year.  The zucchini should be almost a warm salad.

Grilled Steak with Spicy Rub                             Preparation and cooking time: 20 minutes
     We used to get 'London Broils' when we lived in the U.S. that were great on the grill.  Just a light sprinkle of seasoning is all they needed - and maybe some bottled Barbecue sauce if you're so inclined.  We like steaks medium rare.  On a hot grill they can cook very fast - so be mindful!

2 steaks, 6oz (180gr) each whatever cut looks good
1 tsp paprika  smoky would be good... Or hot if you have it
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp brown sugar
1/2 tsp black pepper

Mix all dry ingredients and rub on both sides of meat.  Grill on barbecue over high heat 3 - 5 minutes per side.  If you like rare, remove after three minutes per side, make a small slit in one and check.   If not done to your liking return for another 1 - 2 minutes a side.  Remove from heat and serve.  Cooking times will vary according to the type and thickness of meat you choose.

French Potato Salad                                               Preparation and cooking time: 30 minutes
    This is a lightly dressed potato dish, with lots of tarragon and chives. 

2 medium potatoes
1 tbs snipped fresh chives
1 tbs snipped fresh tarragon
1 tbs good olive oil
1 tbs tarragon white wine vinegar 
1 tbs beef or chicken stock  

In a medium bowl whisk olive oil, vinegar and stock.  Add chives and tarragon and let sit to blend flavors while potatoes cook. 
Slice the potatoes for salad, in small, bite-size pieces.  Heat a medium saucepan half full of water over medium high heat.  When water is boiling, add potatoes and cook just until tender when pierced with a sharp knife, 10 - 12 minutes.  Remove from heat and drain well.   Add to dressing and stir gently.  Let rest to absorb flavors, stirring gently occasionally, allowing to cool. Serve.

Sautéed Zucchini (Courgette) with Shallots       Preparation and cooking time: 25 minutes
Stir-fried shredded zucchini or yellow squash, finished with a few cherry tomatoes - simple for summer.

1 medium zucchini or yellow squash  about 2 cups shredded
3 shallots
1/2 cup (3oz, 90gr) cherry tomatoes
2 tbs snipped fresh chives
1 tbs snipped fresh basil
1 tbs soy sauce
1 tbs Balsamic vinegar
1 tbs olive oil

Slice shallots. Shred zucchini. Snip herbs.  Cut cherry tomatoes in half.
Heat oil in large nonstick skillet over medium-high heat.  Add shallots and sauté until brown, about 7 minutes.  Add squash and stir-fry 2 - 3 minutes, just until softened.  Add soy sauce, vinegar, herbs and tomatoes,  Stir-fry another 1 minute, to heat through and combine flavors.  Remove and serve.

Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, whisk, small bowl, medium bowl,
saucepan with lid, large skillet, barbecue grill

Heat water in saucepan for potatoes
Cut potatoes, add to water, cook
Make dressing for potatoes, set aside
Make rub for steak, rub on steak, set aside
Slice shallots
Shred zucchini
Cut cherry tomatoes in half

Drain potatoes, add to dressing, stir, set aside
Snip herbs
Turn on / light barbecue grill
Heat oil in skillet, sauté shallots
Stir Potato Salad
Start to cook steak
Add zucchini to shallots, stir-fry
Turn steak
Add vinegar, soy sauce, herbs, tomatoes to zucchini
Stir-fry vegetables, remove from heat
Remove steak
Serve all

Share this:


Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: