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Weekday dinner inspirations: quick seared beef recipe and more

Mon | Platter-full

Put out a Mediterranean Mezze platter and nibble away like you're at a party. Line a big platter with chopped romaine lettuce. Arrange hummus, tabbouleh, stuffed grape leaves and green and black brine-cured olives over the greens. Scatter with triangles of toasted pita bread.

Tues | Here's the beef

Quick Seared Beef and Scallions (recipe below) is a no-fuss weeknight dinner. From Sara Moulton's new Everyday Family Dinners, the dish gets its inspiration from Japanese beef negimaki, which is a rather fussy dish and requires the meat to be frozen then pounded before being cooked. No time for that on a busy Tuesday!

Wed | Rotisserie chicken

Poppy Seed Chicken Salad Wraps begin with the shredded meat of a rotisserie chicken. To that, add halved red grapes, diced celery, mayonnaise and about a tablespoon of poppy seeds. Don't forget the salt and pepper. Line flour wraps, such as wheat or spinach, with red leaf lettuce and then pile on the chicken salad. More fruit on the side or even green beans, cooked and cooled, then dressed with a simple vinaigrette and sprinkled with sliced almonds.

Thurs | Skoal!

Crack some eggs for Smoked Salmon Frittata. In a well-oiled (or spritzed) skillet, pour about 8 beaten eggs. Let set up a bit in the pan for a few minutes, then layer with chopped smoked salmon and sliced scallions. Transfer to the broiler until eggs are completely set. Dollop with sour cream and sprinkle with capers. Serve sliced wedges with toasted bagels.

Fri | French meets Italian

Crusty French Bread Meatball Pizza is a snap to put together for the end of the week. Split the bread and toast. Slather with pizza sauce, mozzarella cheese and halved, small, frozen meatballs. Bake at 350 degrees until cheese is melted, 10 minutes or so. Load up a green salad with veggies and your favorite dressing.

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Quick Seared Beef and Scallions

1 pound flank steak

12 medium scallions

½-inch piece fresh ginger

¼ cup soy sauce, low-sodium if you prefer

2 tablespoons sake or dry sherry

¼ teaspoon sugar

2 tablespoons plus 1 ½ teaspoon vegetable oil

¼ teaspoon kosher salt

Cooked white rice, as an accompaniment

Preheat the broiler to high. Cut the beef against the grain into ¼- to 1/3-inch-thick slices and cut the slices in half. Trim the scallions and cut the white and most of the green parts into 2-inch lengths (about 3 cups). Peel and finely grate the ginger (about ½ teaspoon). Combine the ginger, soy sauce, sake and sugar in a small bowl.

Toss the scallions with 1 ½ teaspoons vegetable oil and the salt. Arrange in one layer on a rimmed baking sheet and broil, 4 inches from the heat source, for about 5 minutes, or until slightly softened and charred at the edges. Set aside.

Heat 2 tablespoons of vegetable oil in a large skillet over high heat until just smoking. Working in batches so as not to crowd the pan, sear the meat, turning once, for about 1 minute per side, or until nicely browned, adding more vegetable oil as necessary. Transfer the meat to a plate as it is cooked and cover loosely with aluminum foil.

Add the soy sauce mixture to the skillet along with any juices from the plate where the meat was resting. Bring the mixture to a boil, scraping up the brown bits at the bottom of the pan. Add the meat and scallions and cook just until heated through, adding water if necessary, to create more sauce. Spoon the meat, scallions and sauce over hot rice and serve.

Serves 4.

Source: Sara Moulton's Everyday Family Dinners (Simon & Schuster, 2010)

Weekday dinner inspirations: quick seared beef recipe and more 05/04/10 [Last modified: Monday, May 3, 2010 3:25pm]

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