Grilled Flank Steak with Corn, Black Bean and Avocado Salad

This is another recipe from the Summer Weekend Wizards cooking group. This was very fast and easy to come together. This was my first time making flank steak, but it will not be my last. The steak was juicy and had great flavor. The salad was a nice contrast with the smooth and creamy avocado. I added an extra jalapeno for some added heat.

Grilled Flank Steak with Corn, Black Bean and Avocado Salad
from Weight Watchers

1 pound lean flank steak
1 medium garlic clove, peeled, and smashed
1 tsp lime juice
1/8 tsp salt
1/8 tsp pepper

Salad
1 jalapeno pepper, minced (added 2 peppers)
1 small corn on the cob, cooked, kernels removed
1/2 medium avocado, peeled, pitted, and diced
1 cup canned black beans, drained and rinsed
4 tsp lime juice
2 tbsp cilantro, minced
1/8 tsp salt
1/8 tsp pepper

• Preheat grill to medium hot.
  
  
• Score steak on one side by making shallow crisscross slashes with a sharp knife; rub garlic over cut surface of steak. Brush steak with lime juice and season with salt and pepper; set meat aside for 10 minutes to allow meat to absorb flavors.
  
  
• Meanwhile, combine salad ingredients in a medium bowl; stir gently and set aside.
  
  
• Grill steak for 5 minutes on first side; flip and grill until well-browned on outside and medium-rare inside, about 5 to 6 minutes more. Immediately remove steak from grill and set aside on a clean plate for 5 minutes for meat to reabsorb juices. Thinly slice steak across grain and serve with salad. Yields about 3 1/2 ounces of steak and 1/2 cup of salad per serving.

Chicken and Summer Vegetable Tostadas

This was my recipe for our cooking group the Summer Weekend Wizards. My mother-in-law gave us lots of fresh vegetables from her garden, and I knew this was a perfect recipe to use them.

The recipe comes from Cooking Light. You can view the recipe here:
Chicken and Summer Vegetable Tostadas

Fresh Corn Risotto

I had a few ears of grilled corn leftover and I knew exactly what I wanted to do. I had my eye on Liz's Fresh Corn Risotto from Food and Wine magazine. http://lizscookingblog.blogspot.com/2008/08/inspiration-food-and-wine-and-fresh.html

The risotto came out great. It was creamy and delicious.

Fresh Corn Risotto

6 cups chicken stock or low-sodium broth
1 bay leaf
3 tablespoons extra-virgin olive oil
1 medium onion, very finely chopped
1 1/2 cups arborio rice (12 ounces)
1/2 cup dry white wine
1 cup white corn kernels (from 2 ears)
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter, cubed
Salt and freshly ground pepper


In a medium saucepan, bring the chicken stock to a boil with the bay leaf.
Keep the stock warm over very low heat.
In a large saucepan, heat the olive oil.
Add the onion and cook over moderately high heat, stirring, until softened, about 2 minutes.
Add the rice and cook, stirring until opaque, about 3 minutes.
Add the white wine and cook, stirring, until completely absorbed, about 1 minute.
Add 1 cup of the warm stock and cook over moderate heat, stirring, until nearly absorbed.
Continue adding the stock 1 cup at a time and stirring until it is absorbed between additions.
After about half of the stock has been added, stir in the corn, then add the remaining stock.
The rice is done when it's al dente and creamy, about 25 minutes total.
Stir in the cheese and butter; season with salt and pepper.
Discard the bay leaf and serve.

Steak Diane Dinner Party

My brother in law and sister in law came over for a dinner party. We all had a tough week (some of us worse than others). We had a lot of great food. Some was premade. Here are the recipes for what I made.

Menu

Shrimp Cocktail

Gouda cheese and crackers

Spinach dip and crackers

Smashed Garlic Cheddar Potatoes

Grilled Corn

Steak Diane

Chateau Gravat Medoc bordeaux 2005

Frappuccino Martinis

Angel food cake with berries and whipped cream

Strawberry Shortcake Cheesecake

Smashed Garlic Cheddar Potatoes

2 lbs red skin potatoes

3 cloves garlic, smashed

1/4 cup shredded cheddar cheese

3/4 cup milk (more or less for desired consistency)

salt and pepper

Dice potatoes into 1 inch chunks.

Boil potatoes and garlic for 20 minutes until fork tender.

Drain potatoes and add cheese, milk, salt and pepper.

Mash with potato masher until mostly smooth.

Grilled Corn

6 ears corn

butter

salt and pepper

Remove husks and silks from corn and pat dry.

Grill on medium high for about 8 minutes (turning every 2 minutes).
Drizzle with butter and salt and pepper.

Steak Diane

Inspired by Paula Dean, but with much less butter

3 tbsp butter

1 tsp extra virgin olive oil

2 cup sliced mushrooms

1/2 cup diced red onion

3 cloves garlic, minced

1/2 of lemon

2 tsp Worcestershire sauce

pinch salt

1/2 tsp pepper

3 tbsp fresh parsley leaves

4 ribeye steaks

Add butter and oil to pan.

Add mushrooms, onion, garlic, lemon juice, Worcestershire sauce, salt, and pepper to pan.

Cook until mushrooms are tender (about 7 minutes).

Stir in chopped parsley.

Salt and pepper the steaks.

Grill steaks on medium high heat for about 4 minutes per side.

Drizzle sauce or steaks.

Frappuccino Martini's

9 1/2 oz bottle Starbucks frapaccuccino coffee drink

1 1/2 oz Absolut vodka

chocolate syrup

Drizzle martini glass with chocolate syrup.

In a cocktail shaker, mix coffee and vodka.

Shake and pour into martini glass.

Grilled Corn on the Cob with Chili Powder Butter

Corn is my favorite vegetable!!! It is wonderful grilled!!! This butter really gives the corn a mild kick for something different.

Grilled Corn on the Cob with Chili Powder Butter

4 ears of sweet corn
1/2 tsp salt
1/2 tsp pepper
1 tsp chili powder
3 tsp butter

Remove husks and silks from the corn. Grill on medium high for about 7-8 minutes, turning occasionally. Combine the butter, salt, pepper, and chili power and stir until combined. Once corn is cooked, slather with the butter mixture and serve.