The longer days and warmer temps (not to mention being cooped up in the house for weeks now) are nudging me from the rich, comfort food of winter to the fresher flavors of spring. While it's still a bit cool at dinner time for al fresco dining, I'm inspired to dust off my warmer weather recipes and enjoy the abundance of vegetables.
This simple supper is so flexible you can throw it together with just about anything you've got. The basic formula is to make a grain or pasta salad with lots of crunchy veggies, a tangy vinaigrette and perhaps a sprinkle of cheese. This tops some leafy greens, and then the whole mess gets a little grilled or broiled protein on top. I did an Israeli couscous salad- the big, pearls of pasta first toasted in olive oil before cooking in stock - with lots of olives, roasted red peppers, tomato, cucumber and a big handful of fresh chopped parsley, all tossed in a garlicky red wine vinaigrette. The steak was a 1 pound lean sirloin, brushed with the same vinaigrette and sprinkled with salt and pepper, seared in a cast iron skillet for just a couple minutes per side, then rested for 5 minutes and sliced thinly. Served with a little roasted asparagus and some extra feta on the side, this satisfying meal left us full but not stuffed.
Steak salad with Mediterranean Couscous
To pan sear a perfect steak: Always choose a steak about 1 inch thick and bring your meat to room temperature before cooking (at least 30 minutes on the counter, covered). Heat a cast iron skillet over high heat for 5 minutes. Brush with olive oil. Add the steak to the pan and DON"T MOVE IT for 3 minutes. After three minutes, flip it over, and DON'T MOVE IT for 3 more minutes. Don't poke at it, don't lift it and peek underneath, Just leave it alone. At this point, use an instant read thermometer to see where you are. Medium rare is 145 degrees, so if your steak is between 135-140, its time to remove it from the heat. Now let it rest, covered with foil, for 5 more minutes so it will reach the perfect temperature. Slice and serve.
Israeli Couscous Salad with Red Wine Vinaigrette
Ingredients:
1 tbsp olive oil
2 cups Israeli couscous
2 1/4 cups water
1 bullion cube (or better than bullion - chicken or vegetable)
diced cucumber
diced tomato
diced roasted red peppers
Kalamata olives, sliced in half
olive tapenade (I subbed New Orleans style olive salad whizzed up with the stick blender because I didn't; have any tapenade, but it was still super good)
chopped flat leaf parsley (mint and basil are also super good in this salad)
salt and pepper
crumbled feta cheese (you can sub shaved parmesan or fresh mozzarella if you don't like feta)
red wine vinaigrette (recipe below)
Method:
Heat olive oil in a high sided pan over medium high heat. Add couscous and stir to coat in oil. Keep stirring until the pearls start to become a toasty golden color. Not all the pearls need to be browned, and it looks good to have different shades. Add water and bullion. Be careful, the pan is so hot it can bubble up and splash. Bring to a boil, then reduce heat to a simmer. Cover and cook 8-10 minutes until pearls are al dente and water is absorbed. Remove from heat to a bowl to cool.
Add in the chopped veggies, tapenade and season with salt and pepper. Toss in 1/2 cup of the vinaigrette (or use one you already have that you like. Cool in the fridge for an hour. Finish with crumbled feta (when it is completely cool) and toss in parsley.
Red Wine Vinaigrette
Ingredients:
1/4 cup red wine vinegar
2 tbsp water
1 tsp kosher salt
1/4 tsp pepper
1 tsp granulated sugar
2 cloves garlic, grated over a microplane or minced really super finely
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp onion powder
1/2 tsp dried parsley
1/4 cup olive oil
1/2 cup canola oil
Mix everything together to combine. Store in a glass jar. Shake each time you use.
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