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Weeknight
Cooking

GRILLED STEAK WITH CHICKEN ARRABBIATA
GREEK CORN SALAD ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4

ACTIVE: 20 min l TOTAL: 20 min l SERVES: 4
8 skin-on, bone-in chicken thighs (about 2½ pounds)
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
4 cloves garlic, thinly sliced
2 tablespoons chopped fresh oregano and/or mint
¾ to 1 teaspoon red pepper flakes
1 teaspoon honey
¼ cup dry white wine
Kosher salt and freshly ground pepper
1 15-ounce can cherry tomatoes
1 English cucumber,
½ cup low-sodium chicken broth
peeled and chopped Cube steak is
1 pint grape or cherry tomatoes, an inexpensive cut 1 bunch broccolini, trimmed
halved of beef that has been 4 1-inch-thick slices ciabatta bread
1 small red onion, diced tenderized by machine. 2 slices provolone cheese, halved
½ cup crumbled feta cheese If you can’t find it,
pound a top round 1. Season the chicken with salt and pepper. Heat a large skillet over
(about 4 ounces)
steak with a meat medium-high heat; add 2 tablespoons olive oil. Add the chicken
⅓ cup pitted green olives, sliced
mallet. skin-side down and cook until browned and crisp, about 8 minutes.
2 ears of corn, shucked
Flip and continue cooking until browned on the other side, about
1¼ pounds cube steaks
3 more minutes. Remove to a plate and pour out the drippings.
2. Add the remaining 1 tablespoon olive oil, the garlic and
1. Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey,
red pepper flakes to the skillet. Cook over medium-high heat
¾ teaspoon salt and a few grinds of pepper in a medium bowl.
until the garlic is golden, about 1 minute. Add the wine and
Remove 2 tablespoons of the vinaigrette to a large bowl; set aside.
scrape up any browned bits from the bottom of the pan. Add the
Add the cucumber, tomatoes, red onion, feta and olives to the
tomatoes, chicken broth and ½ teaspoon salt and bring to a simmer.
bowl with the remaining vinaigrette; toss to coat.
Add the chicken skin-side up and reduce the heat to medium low.
2. Grill the corn, turning occasionally, until charred in spots,
Cover and gently simmer until the chicken is cooked through and
about 8 minutes; remove to a cutting board. Meanwhile, season
the sauce is slightly thickened, about 15 minutes.
the steaks with salt and pepper. Working in batches if necessary,
3. Meanwhile, preheat the broiler. Bring a medium saucepan of
grill the steaks until the edges start browning, about 2 minutes.
salted water to a boil. Add the broccolini and cook until crisp-
Flip and cook until browned on the other side, about 30 seconds.
tender, about 3 minutes; drain. Put the ciabatta on a baking sheet
Transfer to the bowl with the reserved vinaigrette; toss to coat.
and top each slice with a piece of cheese. Broil until the cheese
3. Cut off the corn kernels and add to the salad. Serve the steak
melts, 2 to 3 minutes. Divide the chicken among plates; spoon the
with the corn salad.
sauce over the top. Serve with the broccolini and cheese toasts.
Per serving: Calories 470; Fat 23 g (Saturated 6 g); Cholesterol 100 mg;
Per serving: Calories 920; Fat 92 g (Saturated 17 g); Cholesterol 290 mg;
Sodium 840 mg; Carbohydrate 29 g; Fiber 4 g; Sugars 12 g; Protein 37 g
Sodium 880 mg; Carbohydrate 27 g; Fiber 3 g; Sugars 5 g; Protein 58 g
LOW-
CALORIE
DINNER

110 FOOD NETWORK MAGAZINE ● SEPTEMBER 2016