Monday, July 17, 2017

cooking light, cooking right ~ grilled chile-lime flank steak with grilled corn and bell pepper salad




In the last 22 days, we've only been in our own house three.  We have had a whirlwind of a time, with a terrific visit to Indiana, a couple of days in Crossville and the last week at church camp. Although I've loved every minute of our time away, I have really, really missed my kitchen.

I've been wanting to share these recipes with you for weeks.  We cooked this for the first time shortly before we headed out of town, and I fell in love with it!  Rather than firing up the stove, it can all be cooked on the grill, keeping the house cool and dirty dishes to a minimum.  We grilled some Texas toast to complete the meal, and supper was on the table in no time at all.  The best part about it? Flavors were OFF. THE. CHART.  There is no doubt this will be back on the menu!

Call me crazy, but as I type I'm watching the Hallmark Channel and loving every second of their "Christmas in July" lineup.  Currently, a sweet family is decorating Christmas cookies in the kitchen of a snow-covered bed and breakfast.

Eh-hmm... can we say, "Dream come true?" 

At any rate, it makes me start thinking about some cookie recipes I've earmarked to try over the next few months.  Maybe I'll give them a trial run sooner than later.  Who cares if we're having record temps and humidity in Nashville?!?  Sweltering heat or not, I know the boys in the house wouldn't mind testing them one bit. 😋

Grilled Chile-Lime Steak with Grilled Corn and Bell Pepper Salad

makes four servings


for the steak
  • 1/2 cup chopped fresh cilantro stems
  • 3 tbsp fresh lime juice
  • 3 tbsp olive oil, divided
  • 3/4 tsp crushed red pepper, divided
  • 1 lb flank or skirt steam, trimmed
  • Cooking spray
  • 1/2 tsp kosher salt
  • 1/4 cup vertically sliced red onion (we left out)
  • 1/4 cup loosely packed fresh cilantro leaves
  • 1 tbsp sliced garlic
  • 4 lime wedges

for the salad
  • Cooking spray
  • 2 large ears fresh yellow corn, husks removed
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 1 medium shallot, peeled and halved lengthwise (we used a small Vidalia)
  • 3 tbsp chopped fresh flat-leaf parsley
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 3/4 oz Cojita cheese, crumbled (about 3 tbsp)
for the steak

1. Preheat grill to high (450-550 degrees).

2. Place cilantro stems, juice, 1 1/2 tbsp oil, and 1/2 tsp crushed pepper in a mini food processor; process until smooth.  Place cilantro mixture in a shallow dish; add steak, turning to coat.  Let stand 10 minutes.

3. Coat grill grate with cooking spray.  Remove steak from marinade; discard marinade.  Sprinkle steak with salt.  Add steak to grill; cook 4 minutes on each side for medium-rare or until desired degree of doneness.  Place steak on a cutting board.  Let stand 5 minutes.  Cut across the grain into thin slices.

4. Place steak on a platter; sprinkle with remaining 1/4 tsp crushed pepper, onion (if using), cilantro leaves, and garlic.  Drizzle with remaining 1 1/2 tbsp oil.  Serve steak with lime wedges.

for the salad 

1. Preheat grill to high (450-550 degrees).

2. Coat grill grate and corn, bell peppers, and shallot (or Vidalia) with cooking spray.  Add vegetables to grill.  Cook corn 14 minutes, turning after 7.  Cook bell peppers 10 minutes, turning occasionally.  Cook shallot/onion 8 minutes, turning after 4 minutes.  Remove vegetables from grill; cool 5 minutes.

3. Cut corn kernels from ears and place in a bowl.  Cut bell peppers into 3/4-inch pieces; add to corn.  Chop shallot/onion; add to corn mixture.  Add parsley, oil, vinegar, salt, and pepper to corn mixture; toss.  Sprinkle with cheese.

Recipe from Cooking Light.