Grilled Steak and Veggie Salad with Chimichurri Dressing

This recipe requires a bit of chopping but is pretty simple beyond that. I used a grill pan instead of our gas grill and it worked out great.  If you like garlic and/or chimichurri on your steak you are going to love this!
 
Chimichurri dressing

1 1/4 cups loosely packed cilantro sprigs

2 garlic cloves  

1/3 cup extra-virgin olive oil

1/3 cup vegetable oil

1/3 cup lime juice

1 1/4 teaspoons kosher salt

1 1/4 cups loosely packed flat-leaf parsley sprigs

 

Steak and salad

1 flank steak (1 1/4 to 1 1/2 lbs.), silverskin trimmed

3 zucchini, sliced

1 tablespoon olive oil

1 tsp. kosher salt

1 tsp. pepper

2 medium red bell peppers, sliced 

1 head romaine lettuce, chopped

1 firm-ripe avocado, diced

1. Make chimichurri dressing: In a food processor, whirl all ingredients until minced. Transfer to a small bowl.
2. Prepare steak and salad: Rub steak and zucchini with oil, then sprinkle with 1 tsp. each salt and pepper. Let stand at room temperature 30 minutes. Meanwhile, heat a grill or grill pan on high.
3. Grill steak, turning once, 6 to 8 minutes total for medium-rare. Transfer to a board, tent loosely with foil, and let rest 5 minutes. Meanwhile, grill zucchini and bell peppers, turning occasionally, until grill marks appear on zucchini (4 minutes) and bell peppers are blackened (about 10 minutes).
4. Put bell peppers in a bowl and cover.  Slice steak diagonally across the grain into thin strips, then cut pieces in half. Cut zucchini in half on a diagonal.
5.  Toss lettuce in a bowl with half the dressing, then divide among plates. Divide zucchini, bell peppers, steak, and avocado slices among plates, then drizzle remaining chimichurri on top.

Chicken Burgers with Rosemary Mayonnaise

I made this delicious Giada recipe this evening.  It is a relatively healthy summer dinner!  I modified the recipe slightly by using low-fat mayonnaise and adding a couple of slices of proscuitto to the top.  This recipe took me only 20 minutes to put together!

Mayonnaise:

• 1 cup low-fat mayonnaise
• 1/4 cup chopped fresh rosemary leaves
• 1 clove garlic, minced

Burgers:

• 1 pound ground chicken
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 sandwich rolls or burger buns
• 1/4 cup olive oil
• 1 cup arugula, divided
• 6 slices of proscuitto (optional)

In a small bowl, mix together mayonnaise, garlic, and rosemary and set aside.

Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side.

Transfer to paper towels and let rest for a few minutes. If prosciutto is desired, place the prosciutto on the grill pan for 4 minutes until slightly crisp.  Transfer to paper towels.

Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.

To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns.  If desired, place a slice or two of prosciutto on top of the burger.  Top each with 1/4 cup of arugula and finish with the top half of the bun.

Lemony Potato Salad

I made this simple potato salad for a 4th of July BBQ yesterday.  The creamy mayo mixed with tangy lemon was an absolutely awesome combo.

3 pounds small boiling potatoes
1 cup chopped celery (about 4 ribs)
1/2 cup mayonnaise
1/4 cup finely chopped chives
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon sugar

Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes.

While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper in a large bowl.

Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.

Grilled Corn with Lime-Cilantro Butter

I made this recipe for a 4th of July BBQ that I went to yesterday.  Since I knew the grill would be fully occupied with meat, I cooked the corn ahead of time in boiling water.  I think it would be great (and probably better) on the grill though!  The butter was amazing, the tangy lime added such a unique flavor to the corn.

8 tablespoons (1 stick) unsalted butter, softened
1 tablespoon freshly squeezed lime juice
1/2 teaspoon lime zest
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup chopped fresh cilantro
12 ears fresh corn, shucked

Combine the butter, lime juice, lime zest, sugar, salt, and cilantro in a medium bowl and mix well. Grill the corn on a medium-hot grill for 10 minutes or boil in water for 10 minutes, turning occasionally. Slather the butter all over the corn and enjoy!

Creamy Cilantro-Lime Slaw

I made chicken tacos for dinner tonight and decided to add a crunchy slaw to them.  I found this recipe on Epicurious.  It added a good spice and creaminess to the tacos.

Ingredients:
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons (or more) fresh lime juice
1 1/2 teaspoons finely grated lime peel
1 serrano chile, seeded, minced
2 garlic cloves, pressed
1/3 cup chopped fresh cilantro
8 cups thinly sliced green cabbage
4 green onions, minced (about 1/4 cup)

Instructions:
Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro.

Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. Season slaw with more lime juice, salt, and pepper, if desired, just before serving.

(note: this photo was taken after my husband had already devoured the slaw)

Barbequed Chicken

The weather is amazing outside so it is time to start grilling.  I decided to make a homemade BBQ sauce and Tyler Florence makes the best have tasted!  It is perfectly tangy, smoky and sweet.  He also gives a great brine recipe which I used- I think it really helped keep the chicken moist.

Ultimate Barbequed Chicken (ala Tyler Florence)

Brine:

• 2 quarts water
• 2 tablespoons kosher salt
• 1/4 cup brown sugar
• 2 garlic cloves, smashed with the side of a large knife
• 4 sprigs fresh thyme
• 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

Barbecue Sauce:

• 1 slice bacon
• 1 bunch fresh thyme
• Extra-virgin olive oil
• 1/2 onion, chopped
• 2 garlic cloves, chopped
• 2 cups ketchup
• 1/4 cup brown sugar
• 1/4 cup molasses
• 2 tablespoons red or white wine vinegar
• 1 tablespoon dry mustard
• 1 teaspoon ground cumin
• 1 teaspoon paprika or smoked paprika if available
• Freshly ground black pepper

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
Preheat oven 375 degrees F.
Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

I used boneless skinless chicken breasts for this recipe.  I am sure it more flavorful with skin/bone-in but it was all I had in the fridge!  

Baked beans and Bourbon Orange Smash

We had a BBQ with the neighbors last night.  My contribution was homemade baked beans and a damn fine summer cocktail called the Bourbon Orange Smash.  I found both of the recipes in the most recent Real Simple magazine.  The baked beans are made with molasses instead of brown sugar which, when mixed with bacon, brings a nice smokey flavor.

Baked Beans

4 sliced of bacon, cut into ½ inch pieces

1 onion, chopped

1 lb dried navy beans soaked in water overnight and drained*

1/2 cup molasses

1/4 cup ketchup

1 tablespoon dry mustard

2 tablespoons cider vinegar

Heat oven to 300° F. Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until nearly crisp, 5 to 7 minutes. Add the onion, 1 teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until the onion is soft, 4 to 6 minutes more.

Add the beans, molasses, ketchup, mustard, and 5 cups water to the pot and stir to combine; bring to a boil.

Cover the pot and transfer to oven. Bake until the liquid is reduced by half, about 2½ hours. Uncover and bake, stirring once, until the cooking liquid is thickened, 1 to 1¼ hours more. Stir in the vinegar and serve.

 *Note:  I was recently convinced to try using dried beans instead of canned bean and I really do think they taste better (soaked in water overnight first).

Bourbon and Orange Smash

1 orange

2 tablespoons sugar

1 tablespoon bitters

3 cups freshly squeezed orange juice*

3 cups club soda

1 1/2 cups bourbon (12 ounces)

In a large pitcher, using a wooden spoon, mash the orange zest with the sugar and bitters. Add the orange juice, club soda, and bourbon and stir to combine. Serve over ice.

* It is definitely worth making your own OJ or spring for the fresh stuff at Whole Foods.