TASTE
Quick meals can be tasty as big productions
| • | Red, white and greens of Italy |
Washington Post
Quick-cooking dinners don't require a sacrifice of flavor for speed. In the time it takes the steak to grill, diced bell pepper and sweet onion are cooked together with cloves and apple cider vinegar to form a fragrant and flavorful relish for the meat. Cloves give the vegetables an instant pickled-relish flavor. The whole dish takes under 20 minutes to cook.
The relish would work just as well on grilled pork chops, pork tenderloin or even hot dogs. This recipe makes an ample amount, so you'll have some left over. This recipe is from Stephanie Witt Sedgwick.
SPICE-RUBBED FLANK STEAK WITH BELL PEPPER RELISH
Combine the chili powder, salt, pepper and sugar. Rub the spice mixture over the flank steak. At this point, the steak can be refrigerated for up to 12 hours before cooking.
When ready to cook, prepare the grill. If using a gas grill, heat it to medium-high. If using a charcoal grill, start the charcoal or briquettes; when the coals are ready, distribute them evenly under the cooking area for direct heat. Oil the grate. Grill the steak for about 12 minutes (medium-rare), turning once to ensure even browning, or until the desired degree of doneness.
While the steak is cooking, place enough oil in an 8- to 10-inch saute pan or skillet to coat the bottom; heat over medium-high heat. Add the bell pepper and onion, stirring, and reduce the heat to medium. Add the cloves and a pinch of salt and cook for about 8 minutes, stirring, until the vegetables have softened. Remove the pan from the heat and add the vinegar. Return the pan to the heat and cook for 2 to 3 minutes, allowing the vinegar to reduce and the flavors to meld. Taste, and add vinegar as necessary. Let the steak rest for 10 minutes before cutting into thin slices on the diagonal. Serve with the relish spooned over the slices.
Makes 4 servings.
This salad showcases some of the best of summer produce: sweet corn, bell peppers and fresh herbs. It can be made in the morning or even the night before. Serve it as a side dish with grilled meat or chicken, or let it stand on its own as the main course.
Instead of shrimp, you can use lobster; or, to make this vegetarian, substitute chickpeas. From Stephanie Witt Sedgwick.
HERBED SWEET CORN, SHRIMP AND ORZO SALAD
Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package directions. Drain and rinse the orzo with cold water until it is completely cool.
In a large bowl, combine the orzo, shrimp, corn, scallions, bell pepper, herbs, oil and vinegar. Add salt and pepper to taste. Serve immediately, or cover and refrigerate. Allow the salad to come to room temperature before serving.
Makes about 7 cups.
Per serving (1/2 cup): 122 calories, 6 g protein, 19 g carbohydrates, 3 g fat, 0 g saturated fat, 32 mg cholesterol, 115 mg sodium, 1 g dietary fiber.
