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Food
Grilling makes summer meals a snap
(BPT) - It’s summertime, and tempera- tures are on the rise. Whether relaxing at
the pool, cheering for a favorite team or just hanging out with family and friends, keeping cool is at the top of the list. Nothing fancy needed - with a hat or cap to keep the sun away from the eyes, an umbrella for a bit of shade and a cold bunch of California grapes straight from the fridge or cooler, it is easy to take the sizzle out of hot summer days.
When it’s time to entertain, the grill can be a host’s best friend by making it a breeze
to cook and relax outside at the same time. Grilled Flank Steak with Southwest Corn and Grape Salad is guaranteed to please the senses with its tasty flavors; beautiful color medley from red and green grapes, avocado and corn; and variety of pleasing textures.
Why serve ordinary side salads when extraordinary dishes like an Italian-in- spired grilled bread salad offer a fresh twist? Panzanella Salad with Grapes and Radic- chio pairs grilled Italian bread and onions with a refreshing combination of radicchio,
Grilled Flank Steak with Southwest Corn and Grape Salad
Prep/marinade time: 25 minutes. Cook time: 15 minutes
Yield: Serves 4
Ingredients
1 1/4 pounds trimmed flank steak
1/2 teaspoon kosher salt (divided)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Freshly ground pepper to taste
3/4 cup corn kernels, either freshly cut off the cob or thawed, frozen corn kernels 1/2 avocado, diced
3/4 cup red California grapes, halved 1/2 cup green California grapes, halved 1 tablespoon chopped shallot
2 teaspoons extra-virgin olive oil
2 tablespoons lime juice
1/2 teaspoon lime zest
2 tablespoons chopped cilantro
Directions: Pat the steak dry. In a small bowl, combine 1/4 teaspoon salt, the cum- in, coriander and freshly ground pepper. Rub the mixture onto both sides of the steak; let stand for 15 minutes. Place the steak on a medium-high grill and cook it for 5 minutes on one side without moving it. Flip the steak and cook for another 4-5
cucumber and grapes. Tossed in a zesty dressing and garnished with crumbled goat cheese, this salad adds a touch of wow to any summertime menu.
Speaking of dressing up, remember that any color of grapes from California - red, green or black - make the perfect edible centerpiece. For a cool dessert, try freez- ing grapes for the perfect way to end a hot summer day.
For more recipes visit GrapesfromCalifor- nia.com.
minutes for medium-rare, or until desired doneness is achieved. Transfer the steak to a cutting board, cover loosely with alumi- num foil and let rest for 5 minutes before slicing. While the steak is resting, combine the corn, avocado, grapes, shallot, olive oil, lime juice, lime zest, the remaining 1/4 tea- spoon salt, and pepper to taste; mix gently. Cut the steak diagonally across the grain into 1/4-inch thick slices. Arrange the steak slices on a serving platter or among four plates and top with corn and grape salad. Garnish with cilantro.
Nutritional analysis per serving: Calories 390; Protein 41 g; Carbohydrate 17 g; Fat 18 g (42% Calories from Fat); Saturated Fat 6 g (13% Calories from Saturated Fat); Cholesterol 110 mg; Sodium 160 mg; Fiber 3 g.
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