Summer Supper #1

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After my recent post about summer cooking I decided to take a look at the dishes I prepare in the summer, and find a way to make over the dishes we enjoy, making them simple to prepare on these hot summer days. I will share with you all the (successful) meals I makeover and hopefully we'll all have a cool, laborless summer of good eats.

It's just the first week of June and already the temps are in the mid 90s, so I not only don't feel like cooking, but I hardly feel like eating. I had a recipe for a Balsamic Steak I wanted to try, however, and I chose some other simple sides that made a quick and yummy meal. I altered the steak recipe to throw it on the grill and added a simple salad and Camp Potatoes for a yummy, super simple supper . Everything that is cooked goes on the grill and it took no longer than five minutes to prep any item.

Though I have listed exact ingredients and preparation methods, these are such simple recipes they can be enjoyed the way you like them. Add some other veggies to the salad if you like, or some Blue Cheese sprinkles for a little extra tang, or some croutons for crunch. And add whatever spices you like to the potatoes -- paprika is nice and mild, cayenne gives them a nice kick, or thyme is wonderful to go with some grilled chicken.

The skirt steak is a very tender cut -- I really prefer it over flank, but my grocer only had flat iron when I was there -- also a really great tender cut.

Balsamic Steak and Salad with Camp Potatoes

serves 4-6

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Steak:

1/4 cup balsamic vinegar

 1 T. Worcestershire sauce

 2 t. dark brown sugar

 1 garlic clove, minced

 1-2 pound skirt steak (I used a 1.5 pound flat iron)

 1/2 t. kosher salt

1/4 t. freshly ground black pepper

 

Combine first 4 ingredients in a large zip-top plastic bag. Add steak, turning to coat; seal and marinate at room temperature 25 minutes, turning once (or for several hours in the fridge). Remove steak from bag; discard marinade.

Preheat grill. Sprinkle both sides of steak with salt and pepper. Add steak to grill and turn down to medium low; cook 6 to 8 minutes on each side or until desired degree of doneness. Remove steak from pan and cover with foil; let stand 5 minutes. Cut steak diagonally across the grain into thin slices and serve next to or on top of salad.

Salad:

2 heads romaine lettuce, cut and washed

several thin slices red onion, quartered

2 Roma tomatoes washed and halved and sliced thinly

Dressing
1 clove garlic, minced
½ t. kosher salt
3 T. white balsamic vinegar
3 T. olive oil oil
1/8 t. black pepper

Place lettuce, tomatoes and onion in a salad bowl.
Mix all dressing ingredients in a jar.
Shake for a minute to completely blend. Toss salad just before serving.

Camp Potatoes 

serves 4-6

4 to 5 large Idaho potatoes, washed and sliced thin

1/4 red or Vidalia onion, sliced thin and quartered

salt and pepper

vegetable oil

several teaspoons of melted butter (optional)

sharp cheddar cheese, shredded (optional)

Preheat grill.

Spread a large sheet of aluminum foil on your work space (or smaller sheets for individual servings).

Drizzle with a teaspoon or so of oil.

Place a layer of potatoes (about half) on foil and sprinkle with salt and pepper. Top with half the onions and the remaining potatoes. Sprinkle with salt and pepper and the remaining onions. Drizzle with several teaspoons of oil. Fold up top and sides of foil to make a sealed packet.

Place on grill and cook on low for 40 to 50 minutes. Check potatoes to see if they are fork tender (the ones on the bottom will get a lot of color, but that's o.k.)

Remove from packet (or serve from the packet for really easy clean up). Taste and add salt or pepper as needed. Drizzle with melted butter and/or cheese for extra yum.

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