Grilled Skirt Steak with Poblano-Corn Sauce and Salsa

Food & Wine magazine had several recipes in their most recent issue that included only three ingredients (minus things like salt, pepper and olive oil). We made Grilled Steak with Poblano-Corn Sauce and Salsa. 

It was very simple to make, and tasted very fresh. However, I would make a couple tweaks to the recipe for the next round. 

The recipe suggests grilling the corn and the pepper for just a few minutes -- but I would keep the pepper on much longer. We couldn't peel the pepper, so just ended up dicing it an including it with the skin still on. If you grill the pepper and then cover it with plastic wrap in a bowl, you can essentially rub the skin right off. When it isn't as cooked, it's really difficult to get off. 

I know it's supposed to be a three-ingredient recipe, but I think I would also add cilantro and also lime to the salsa. I don't think it would take too much away from the recipe, and would add some additional flavor without losing the freshness of the recipe. 

Korean BBQ Short Ribs

We had one previous failed attempt at Korean BBQ ribs, but I think we redeemed ourselves with this version. We had ordered some beef short ribs from Artizone, and found an easy, delicious marinade. We marinated the ribs overnight, flipping them once in the morning before leaving for work.

We made two sides -- sauteed plantains, sprinkled with a little sea salt, and softened swiss chard, topped with a dash of sesame oil. The flavors of the sides echoed the marinade, which included soy sauce and sesame oil. 


I'm still a little tentative with my grilling skills, but for something like this -- I think it would be relatively fool-proof to make on my own. However, I'm not sure I'd be forgiven for cooking and eating them without sharing.

Grilled Salmon with Soba Noodles and Edamame Salad

I've been trying to avoid cooking Italian over the last few days, as we leave for Italy later this week(!). I'm sure I would still eat my face off there even if I had Italian meals every day this week, but somehow I think it will be all the more satisfying if I just hold off a bit. :) 

I pulled this recipe out of one of my binders -- looked delicious (and not Italian)! The sauce was easy to make -- and we let it sit in the fridge for maybe 20 minutes (and not 3 hours) before starting to cook the salmon. 

I couldn't find shelled edamame, so I just bought the frozen ones and cooked and shelled them myself. The soba noodles we had only needed about 3 minutes to cook, so that was easy (I did the edamame separately since I figured one would be either under or over-cooked if I did them together). I couldn't find any water chestnuts at the store so we went without, but used the whole bag of edamame (instead of a cup) instead.

I swear, I ask for normal pieces of salmon but always get the biggest ones! Maybe the fish guy thinks I need some more omega 3s.

It was pretty simple to make, and pretty tasty. I used quite a bit of sriracha sauce, so it had a nice kick to it. The salmon, flavored only with salt and pepper and then grilled, really complemented the spicy noodle and vegetable combo. I'm always looking for something new and fun to do with fish (particularly salmon) and I think this will stay in my repertoire!