We have been stuck inside for the last few days because of Tropical Storm Imelda and her remnants. Fortunately, Galveston Island was spared any major threats, but streets are flooded and school is canceled. We have had a house full of kids, so we’ve been eating lots of grilled cheese sandwiches, BBQ from Pennie’s and a huge pot of potato soup that Scott made the other night. Now that the rain has finally subsided, I am hoping Scott will fire up the grill to fix a favorite summer supper: Coriander-rubbed Flank Steak and Sauteed Corn with Cilantro Pesto.
One of my favorite go-to recipe books is Bon Appetit’s Outdoor Entertaining. It’s been around for a while, but you can still order it on Amazon. Although I have mentioned that I enjoy trying new recipes, there are of course a few favorites, and many of those are in this great book. Here are two that are perfect for a late summer supper. I hope you enjoy them as well!
Coriander Flank Steak (4 servings)
- 2 tablespoons fresh lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 tablespoons ground coriander
- 2 garlic cloves, minced
- 1 1/2-pound flank steak
- 2 tablespoons chopped fresh cilantro
Mix the first five ingredients for your marinade. Instead of getting another dish dirty, I like to marinate things in gallon plastic bags. Place your steak in the bag, pour in the marinade and turn the bag a few times to make sure the flavor gets in all the nooks and crannies of the meat. Refrigerate for at least 4 hours or overnight, flipping the bag occasionally. (Of course, the longer it can marinate, the better!)
Prepare your grill and cook until desired doneness, basting with the marinade occasionally. (Scott is my grill master — if you would like specifics for grilling, please comment below, and I will get that info!) Let the meat rest for a few minutes, and finally, thinly slice the meat across the grain, and sprinkle with the chopped cilantro. This is a simple dish that packs lots of flavor!!!
Sauteed Corn with Cilantro Pesto (4 servings)
- 1 cup (packed) chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/4 cup vegetable oil
- 1/4 cup pine nuts
- 1/4 cup freshly grated Parmesan cheese
- 3 large garlic cloves
- 1 teaspoon ground cumin
- 1/2 jalapeno chili, chopped
- 3 cups frozen petite white corn
Use a food processor or blender to puree the first eight ingredients. (Note: if you want to lessen the heat, be sure to remove the seeds and especially the ribs of the jalapeno — that’s where the spiciness is concentrated! Use more or less of the pepper depending on your preference.)
The original recipe calls to simply cook the corn according to instructions on the package. Though instead of boiling or steaming the corn, I prefer to rinse the corn in warm water, drain, then sautee it in a cast-iron skillet with a little olive oil and minced garlic until just starting to brown. (This dish also could be elevated by using freshly-grilled corn that has been cut off the cob.) Add 1/4 cup of the pesto (or more, to taste) and then mix over medium heat until heated through. (The remaining pesto can be covered and refrigerated for up to four days. I often double the pesto recipe to use on pasta or baked potatoes!)
And That’s a Simple Summer Supper!
I usually serve this with warm flour tortillas and a salad — I’m actually a fan of those bags of chopped salad from the produce department. I’d get a southwestern kind for this dinner. If you have time for a little more effort, chop up an avocado or two, a cucumber, and some cherry tomatoes. Next, toss them with a little diced purple onion and any cilantro you have left, season with salt and pepper, and finally sprinkle with cotija cheese.
So hopefully, if the creeks don’t rise (any further), we can make this favorite summer supper tonight. Enjoy!
