DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA

7.4_56389977_dry-rubbed-flank-steakINGREDIENTS

Dry Rub:

2 tablespoons light brown sugar

1 tablespoon ancho chile powder

1 tablespoon paprika

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon cayenne pepper

1 teaspoon granulated garlic

1 teaspoon English mustard powder

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

Steak and Salsa:

2 tablespoons olive oil, plus more for grill

3 ears of corn, shucked

1/4 red onion, finely chopped

1 jalapeño, seeds removed, finely chopped

1 pint cherry tomatoes, halved

1 cup fresh cilantro, coarsely chopped

1/3 cup fresh lime juice

Kosher salt, freshly ground pepper

1 1/2 pound flank steak

PREPARATION

Dry rub:

Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.

Steak and salsa:

Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.

Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.

Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.

Do Ahead

Salsa can be made 1 day ahead. Cover and chill.

Courtesy of Epicurious.com

CHERRY TOMATO VINAIGRETTE

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With a trove of summertime cherry tomatoes, this vinaigrette offers endless possibilities to make your summer steak POP, add flavor to grilled vegetables and make an even healthier omelette.

INGREDIENTS

1 pint cherry tomatoes

3 tablespoons olive oil, divided

1 shallot, finely chopped

1 tablespoon (or more) red wine vinegar

Kosher salt, freshly ground pepper

2 tablespoons chopped fresh chives

PREPARATION

Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.

Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4-6 minutes. Mash some of tomatoes with a spoon.

Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.

DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

Courtesy of Epicurious.com

STRAWBERRY-VANILLA SWIRLED POPSICLE

Step up your popsicle game this summer  with these delicious Strawberry-Vanilla Swirl Popsicles.  Try adding basil or mint for 3 dimensions of refreshing flavor…shutterstock_405750901

INGREDIENTS

1 pound strawberries, hulled and halved

1/2 cup sugar

2 teaspoons fresh lemon juice

2 pints premium vanilla ice cream

Equipment: 12 (1/3-cup) ice pop molds or 12 paper cups and 12 wooden stick.

PREPARATION

Mash strawberries in a large bowl with a potato masher or a fork. Transfer to a 12-inch nonstick skillet along with sugar and lemon juice and boil over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Transfer to a bowl, then freeze, uncovered, until cold, about 10 minutes.

Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total. Spread evenly in a 13-by 9-inch baking dish and freeze while strawberry mixture chills.

Dollop tablespoons of strawberry mixture all over ice cream, then swirl it gently through ice cream with a spoon. Spoon into molds (or into cups) and add sticks. Freeze until firm, about 1 1/4 hours (and up to 4 days, covered).

Courtesy of Epicurious.com

GRILLED CORN WITH HERB BUTTER

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INGREDIENTS

1/2 cup (1 stick) unsalted butter, room temperature

2 tablespoons finely chopped fresh tender herbs (such as cilantro, chives, and/or flat-leaf parsley)

1 1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Cayenne pepper

8 ears corn, shucked

1 tablespoon vegetable oil

PREPARATION

Prepare grill for medium-high heat. Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a small bowl. Set herb butter aside.

Brush corn with oil and grill, turning often, until it is tender and charred in spots, 5-8 minutes.

Transfer corn to a large platter or bowl and spread with reserved herb butter, dividing evenly.

DO AHEAD: Herb butter can be made 1 day ahead. Cover and chill. Bring to room temperature before spreading over grilled ears of corn.

Courtesy of Epicurious.com