Grilled Steak and Confetti Salad

By Susan Nye

 

Yippee! It’s vacation time. When I was a child, my family spent summer vacations in a ram-shamble cottage on Cape Cod. It was close to the beach and both sets of grandparents were within walking distance. My sister and I loved visiting our grandparents. Grandpa took us to the beach. We helped Pop in his garden. Our grandmothers read us stories, took us to the movies on rainy days and baked cookies with us. When the tide was low, we played cards, checkers and pick-up sticks on the old-fashioned, braided rugs in their living rooms.

 

Every Sunday, either the Nyes or the Westlands hosted a family cookout. Cookouts and picnics are a wonderful part of any vacation. Free from the pressures of work and school, a cookout is the perfect opportunity to relax, share jokes and stories and enjoy each other’s company.

 

Grilled Steak  

Serves 4

 

About 1 1/2 lbs. beef filets or New York strip steaks 

Kosher salt and freshly ground pepper to taste

1 to 2 T. butter (optional)

 

Prepare charcoal or gas grill. Fire should be medium-hot.

 

Season the steaks with salt and pepper. Grill the steaks, turning once or twice until a thermometer inserted in the thickest piece of meat registers 115-120 degrees for rare, 125 degrees for medium rare.

 

Transfer to cutting board, spread the butter on top of the steaks and let stand loosely covered with foil for 10 minutes. Slice the steak and serve.

 

Grilled New Potatoes

Serves 4

 

1 1/2 to 2 lbs. new potatoes, halved

Extra virgin olive oil

1 to 2 cloves garlic, minced

2 tsp. fresh rosemary, minced

Kosher salt and freshly ground pepper to taste

 

Prepare charcoal or gas grill. Fire should be medium-hot.

 

Lightly coat potatoes with olive oil. Put them on the grill and cook, turning once or twice, for about 10 to 12 minutes, or until they are nicely browned and tender.  

 

Meanwhile, put the garlic, rosemary and 2 to 3 tablespoons of olive oil in a large bowl. Season with salt and pepper and whisk to combine.

 

Add the grilled potatoes to the olive oil mixture and toss to coat. Cover the bowl and let sit for about 5 minutes before serving.

 

Confetti Salad

Serves 4 to 6 (with plenty of leftover veggies for the Couscous Salad. For the recipe and other recipes by Susan Nye, go to www.parentingnh.com)

 

2 c. fresh (5 to 6 ears) or frozen corn kernels

1 red bell pepper chopped

3 to 4 scallions, thinly sliced

6 radishes, thinly sliced

4 carrots, roughly grated

2 T. fresh mint, roughly chopped

2 T. fresh cilantro or parsley, roughly chopped

Citrus Vinaigrette (recipe follows)

4 to 6 oz. mixed greens 

2 to 3 oz. crumbled feta

2 to 3 T. sunflower or pumpkin seed kernels

 

Bring small pot of water to a boil; add the corn and cook for 1 minute. Drain, rinse under cold water to stop the cooking and drain well. Transfer to a large bowl and let cool completely.  

 

Add the pepper, scallions, radishes, carrots and 1/2 of the herbs to the corn and toss to combine. Drizzle with enough citrus vinaigrette to lightly coat and toss.

 

Divide the vegetables and store half in the refrigerator for Couscous Salad later in the week. Let the remaining vegetables marinate for at least 30 minutes in the refrigerator.

 

Just before serving, add the greens, remaining herbs and a little more vinaigrette. Toss to combine, sprinkle with feta and sunflower seeds and serve immediately.

 

Citrus Vinaigrette

1 clove garlic

1 small chunk red onion, about 1-inch square

Juice of 1 orange

Juice of 1 lime  

2 T. red wine vinegar

1/2 t. cinnamon

1 t. honey

Kosher salt and freshly ground pepper to taste

Extra virgin olive oil

 

Put the garlic, onion, juices, vinegar, cinnamon, honey, salt and pepper in a blender and process until smooth.  Slowly add olive oil to taste and process until smooth. Let sit for 10 minutes or more to let the flavors combine.

 

Turkey Burgers with Brie & Sun-dried Tomato Aioli

Serves 4

 

About 1 lb. freshly ground turkey

4 pieces brie cheese, about 1-inch square by 1/2-inch thick

Olive oil

Kosher salt and freshly ground pepper to taste

4 buns

Arugula

 

Preheat gas or charcoal grill to medium-high.

 

Shape the ground turkey into patties about 1 1/2-inches thick. Press a piece of cheese into the center of each patty and the work the turkey up and around to cover the cheese. Lightly brush or spray both sides of the burgers with olive oil and season with salt and pepper.

 

Grill until cooked through, about 4 minutes each side.

 

Split the buns and toast on the grill, cut side down, until golden. Spread a little Sun-dried Tomato Aioli on the cut sides of each bun. Slide the burgers onto bun halves, garnish each with a small handful of arugula, top with remaining bun halves and serve.

 

Sun-dried Tomato Aioli

Makes about a cup.

1/2 c. olive oil

1/4 c. mayonnaise

2 T. red wine vinegar
6 halves oil packed sun-dried tomatoes, drained
1 small chunk red onion, about 1-inch square

2 cloves garlic

2 T. chopped fresh tarragon or basil
1 T. chopped fresh parsley
Kosher salt and freshly ground black pepper to taste

 

Put all the ingredients a small food processor. Process until smooth and creamy. 

 

Transfer to a serving dish, cover and refrigerate for 4 hours or overnight to combine the flavors. Whisk before serving.

 

Couscous & Veggies Salad

Serves 4

 

2 c. chicken stock

Kosher salt and freshly ground pepper to taste

1 c. couscous

1 T. roughly chopped fresh mint

1 T. roughly chopped fresh cilantro or parsley

3 to 4 T. Citrus Vinaigrette from the Confetti Salad

About 2 c. extra veggies from the Confetti Salad

1/4 c. toasted pine nuts

 

Put the stock in medium sauce pan; season with salt and pepper and bring to a boil. Remove from heat, add couscous; stir to combine. Cover and let sit for 10 to 15 minutes.

 

Transfer the couscous to large bowl and fluff with fork. Add Citrus Vinaigrette and toss to combine. Let cool to room temperature. Sprinkle with herbs and toss to combine. Add the leftover veggies and pine nuts, toss to combine and serve.

 

Can be made a few hours ahead and refrigerated. Remove from the refrigerator about 30 minutes before serving.

 

 

Susan Nye lives in New Hampshire and writes for several New England magazines and newspapers.  She shares stories and recipes on her blog Around the Table at www.susannye.wordpress.com.