Friday Dinner: Flank Steak with Chimichurri Sauce, Tomato Feta Salad, Mexican Corn and Grilled Focaccia

Friday dinner with Lynn, my cooking partner in (delicious) crime. I love cooking slow - layering ingredients where the application of heat creates new flavors, but sometimes... hot, fast and easy is good, too. One of the best parts of this dinner was piling a little of the tomato salad and feta on the grilled bread (that had been rubbed with a cut clove of garlic and brushed with a little olive oil), then drizzling it with a dollup of  chimichurri sauce. That combination could be a meal unto itself.

Good corn needs nothing more than butter (and I can even forego that), a little salt and pepper but I'd never had Mexican "street corn" and wanted to try it. "Elote" is the word for corn on the cob and in most areas (some serve it cut off the cob) it is seasoned with crema (sour cream or mayonnaise may be substituted), lime, queso anejo (aged cheese, usually Cotija or Chihuahua) and chile powder.

Finally, a variety of halved sweet cherry and grape tomatoes, red onion and parsley left to macerate in the refrigerator for an hour then dressed with just a little olive oil and garnished with crumbled barrel-aged feta cheese.

Simple - grill the flank steak. One of the cardinal rules of cooking a piece of meat on the grill is to salt it and another is, don't screw it up.

Flank steak is both easy and hard. One end is generally flat, often about 3/4 " thick and the other is thicker - up to 1 1/2 - 2", sloping down to an inch or so Not the perfect cut for a crowd that all likes rare or medium rare, but good for a mix of the two. It's easy to overcook and this is a situation where an instant read thermometer can be your BFF.

The best way I know to grill a flank steak is to sear it fast on each side over hot coals (2-3 minutes a side and make sure the flank steak has been out of the refrigerator so it's not cold) and then let it cook on the cool side of the grill for 3-4 minutes.

Left: Areas, in descending order of thickness. Right: Where the cow keeps the flank steak (Wikipedia)

Yeah, I got a little overzealous grilling these and about half of them were pretty aggressively 'browned' (and that's being kind). Thank you Lynn, for scraping and making them edible.

RECIPES:

  Grilled Flank Steak
  Chimichurri Sauce
  Mexican Street Corn
  Tomato and Red Onion Salad with Feta
  Grilled Focaccia 

Baked Corn Pudding - Version 2: Updated and Improved

 My original post can be found here: Baked Corn Pudding: Simple and Delicious. It was my second post but it was stuck there in February when fresh corn isn't an in-season commodity for most of us. I made it on Saturday, but changed it slightly, including my approach to the seasoning. Is it worth getting excited over changes to a recipe that has just ONE main ingredient? Oh, hell yes!

Here are the changes:

1. For every three (or four) ears that you grate, cut the kernels off of the fourth (but save it to grate any extra corn-liquid).This dish is delicious when all of the ears are grated but even better with some whole kernels.
2. Season conservatively and taste. By that I mean start with a small pinch of salt, combine thoroughly with the corn and taste. If that's not enough, add another, combine and taste. Go very easy on the salt. For this batch, I used two small pinches of kosher salt (for a net product of approximately 2 cups of unbaked corn - it was perfect. The same goes for the pepper.
3. The butter that you use to top it should be unsalted, chilled and cut into tiny cubes - this helps cut down on the amount of butter in the dish. I used 1 teaspoon for each of the ramekins pictured, below. Using less butter has no negative impact on this dish.

Another thing that's very important is that you need a minimum depth of two- and up to three (-ish)  inches of unbaked product in whatever container you use to cook the corn. You need to bake it long enough to get at least a little brown, but not so long that it dries out. It's  more important that the corn pudding is moist than completely browned on top. I started checking these after 25 minutes and ultimately baked them for 35 minutes. There should be some liquid bubbling around the outside and the middle should be moist, but not runny.

The ramekins pictured below are 1 cup (8 fl. oz), with a depth of 2" at the inside rim.

On the left, about 1 teaspoon small dice of chilled butter scattered over the surface. You could use more butter I guess, but I think too much butter detracts from the corn flavor. I placed the ramekins on a baking sheet. If you are making a larger quantity and use a single oven-proof container, there's no need for the baking sheet.

Recipe: Corn Pudding (v2)

Dinner - July 2: BBQ Pork, Chicken Skewers, Grilled Potatoes, Zucchini-Tomato Slaw and Strawberry Rhubarb Crisp

I always visit my family in Washington state at this time of year.  My youngest sister and her son's birthday are all clustered around the beginning of July and festivities abound - this year it seemed on steroids. Oh - don't forget Canada's Birthday on July 1st.

On Saturday, while a couple of sisters and their friends were out getting pedicures, I made dinner for them and (most of) the rest of our family. Even though I visit several times a year, I miss the normal day-to-day stuff and contributing to get-togethers and meals shared. I love cooking for them.

A bonus to visiting when the weather's nice (and it was spectacularly sunny and warm this trip) are frequent, seemingly close enough-to-touch sightings of Mt. Rainier, the surrounding Cascades range and if you're lucky the Olympic range on the peninsula to the west. This shot, taken with my phone as I was about to go into a store, does not do justice to Mt. Rainier. If you live (or have lived) within sight of it, you don't often refer to it by name but just "the mountain".

This day I made: barbecued pork, grilled chicken satay, barbecued potatoes, corn and zucchini-tomato slaw with a Tennessee mustard dressing (yeah, I'm still digging the julienned zucchinis). Strawberry-rhubarb crisp for dessert (my sister S. assembled the crisp - thank you!!). And Cosmos - the official Walker sister's cocktail.

Photo: Cathy Walker Hall

Recipes after the link include:

• Cosmos - Walker Style
• Barbecued Pork Shoulder
• Grilled Chicken Skewers
• Grilled Roasted New Potatoes with Rosemary and Garlic
• Grilled Corn on the Cob
• Zucchini-Tomato Slaw with a Tennessee-Style Mustard Dressing
• >Strawberry-Rhubarb Crisp

Baked Corn Pudding: Simple and Delicious

This recipe has been updated, see: Baked Corn Pudding - Version2: Updated and Improved

No cream, no aromatics, no bacon, no cheese (gasp!).  Corn, butter, salt. and pepper.  Eat it and be happy.

Ingredients

• 6 ears fresh corn
• 2 tsp kosher salt (1 tsp iodized salt)
• 4 tbsp unsalted butter + more for greasing the baking dish
• 1/4 tsp kosher salt  (a small pinch iodized salt) for the top
• Pepper to taste

Equipment:

• Box grater or corn creamer
• A big, wide bowl in which to grate the corn
• 8" square baking dish, greased with butter (compare the a volume of corn to the volume of your baking dish before greasing it - use a smaller or larger size baking dish as necessary)

Instructions

• Preheat oven to 400 F (204 C)
• Using the box grater, remove the meat and juices from each of the ears working very close to the cob - you want this to be very mushy and milky.  For me, cutting the ears in half makes them easier to handle.  Once you have finished the corn, season with salt and pepper, tasting the mixture.
• Pour the corn mixture into the baking pan.  Smooth out the top and dot with butter.  Sprinkle the top with the additional salt.
• Bake on the middle rack at 400 F uncovered for 45-50 minutes (start checking it at 40 minutes), or until the top is golden brown around the sides and the corn is bubbling.  Remove from the oven and let it rest for a few minutes before serving.