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Grilled Steak with Spicy Rub
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 minutesWe 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 minutesThis 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.
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 |
Drain potatoes, add to dressing, stir, set aside |
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