Grilled Flank Steak with Salsa Verde | Grilled Peach & Arugula Salad
If the summer heat is zapping your energy, try sticking to the standards – things that are easy to prepare without extensive prep or complicated recipes: grilled steak and salad, dressed up a little, perhaps, with some fresh salsa verde and grilled peaches. The beauty of grilling, even though it’s hot outside, is that it keeps the cooking heat outside and the indoors cool.
Love to Cook: Mario Batali’s version of steak with salsa verde uses skirt steak instead of the leaner flank. Either will work. Most of the work (and time) in his recipe is prep and marinating. For a little sweetness to balance the bite of the green sauce, try this grilled peach salad.
Weeknight Reality: If you don’t feel like firing up the grill or going outside, you can cook both the steak and the peaches under an oven broiler, and you don’t really have to marinate the steak. Let it come to room temperature, pat dry, sprinkle with seasoning (salt & pepper) and cook. Buy pre-washed arugula and bottled dressing. If you don’t like the idea of anchovies and capers in your green sauce, try a traditional chimichurri instead.
Need a Miracle: If you really don’t have time to cook anything, even a steak, try deli roast beef heated in a skillet with some olive oil, piled on toasted bread (from the bakery department) and topped with some fresh herbs (look for pre-washed in the produce section). Instead of grilled (or broiled) peaches, just cut some fresh peaches or nectarines into a salad bowl; toss with vinaigrette, crumbled cheese and red onion; toss in the arugula, or other green, at the last minute.