Another great meal made from fridge/pantry treasures!
Tonight's supper was one of those "Let's see what we can make without having to run to the store" meals. And I must say, it came together rather tastily.
We had a lovely boneless NY Strip (large enough to feed at least 2) in the fridge so I seasoned with salt and pepper and rubbed some tikka paste (1-2 TBS) and a few pinches of granulated honey on both sides and put it in the fridge to marinate.
In the meantime, Chris made a chilled cucumber salad/sauce--type dish with seeded, sliced cucumbers, plain Greek yogurt, fresh mint, minced garlic and salt/pepper -- at least I think that's what was in it. (He wouldn't reveal the recipe.)
I also had about 1/2 lb of fresh green beans from my box so snapped off the ends and cut them into small pieces and set aside. I also peeled/sliced two carrots and started a pot of couscous (following the container's directions) which I seasoned with salt/pepper, a squeeze of fresh lemon juice, 2 tsp of olive oil and 1/4 tsp of garlic powder. The carrots cooked with the couscous and I stirred the beans in closer toward the end. When done, I transferred the couscous to an oven-safe bowl and placed in the oven, which I had set to "Keep Warm."
I took the steak out of the fridge while my grill pan warmed up, then coated it with some olive oil spray. I grilled half an onion and two ears worth of corn kernels (they were in the freezer, so I thawed them and cut off the kernels and drained on paper towels before grilling) until browned, then set them aside and wiped the pan clean. I rubbed one side of the steak with melted butter and put it buttered-side down to grill for about 5 minutes, brushed the top with butter, then flipped it, cooking for another 3-4 minutes until it was slightly springy to the touch (we like our steaks medium rare).
While the steak rested (about 5-10 minutes), I made a "Picnic Salad" that was composed of a head of romaine lettuce (chopped), a couple sliced plum tomatoes, the grilled corn and onions, two strips of crispy bacon (chopped), about 3 TBS of whole cilantro leaves and a dressing made from 3 parts avocado oil, 1 part lime juice and a pinch each of kosher salt and cayenne pepper.
Chris's cool, creamy cucumber concoction was the perfect accompaniment to the perfectly cooked, spicy steak. My "Picnic Salad" was delicious and the couscous added some bulk to the meal.
It was all terrific, and a pleasant reminder that sometimes the best meals you eat are the ones you make at home.