Steak, Edamame, and Cabbage Stir-Fry with Peanut Sauce

I don't know people with nut allergies survive sometimes. Not only do tons of products you'd never suspect have the potential to contain trace amounts, but nuts add flavor and nutrition to so many meals. Personally, I'm a sucker for anything with peanut butter or peanut sauce. For dessert, peanut butter and chocolate are an undeniably wonderful pair, but peanut butter and chilies make just as great a pair in savory applications.

I came across this while looking for ways to use up a formidable head of red cabbage but the truth is, just about any veggie would taste great stir-fried and drizzled with this peanut sauce. The sweet, savory, spicy sauce is the perfect contrast to the fresh and crunchy vegetables, rich enough to be filling, but not so much as to bury the steak and edamame. I love this with warm ingredients straight from the wok, but I can see this sauce in cold noodle dishes (or leftovers) or as a dipping sauce for spring rolls or dumplings as well.

Steak, Edamame, and Cabbage Stir-Fry with Peanut Sauce
adapted from Eating Well
serves 4

1/4 cup smooth natural peanut butter
1/3 cup orange juice
3 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1/4 teaspoon red pepper flakes, or to taste
4 teaspoons canola oil, divided
4 cloves garlic, minced
8 ounces pound flank steak, trimmed and thinly sliced
1 small head Savoy or red cabbage, thinly sliced
2-5 tablespoons water
2 medium carrots, grated
1 cup cooked edamame
1/4 cup chopped unsalted roasted peanuts, (optional)
Sriracha or other hot sauce, for serving (optional)
Rice or noodles, for serving (optional)

1. Whisk peanut butter, orange juice, soy sauce, vinegar, sugar, and red pepper flakes in a medium bowl until smooth. Heat 2 teaspoons oil in a wok or large skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add steak and cook, stirring, until browned and barely pink in the middle, 2 to 4 minutes. Transfer to a bowl.

2. Reduce heat to medium. Swirl in the remaining 2 teaspoons oil. Add cabbage and 2 tablespoons water; cook, stirring, until beginning to wilt, 3 to 5 minutes. Add carrots and edamame (and more water if necessary to prevent sticking or burning) and cook, stirring, until just tender, about 3 minutes more. Return the steak and any accumulated juices to the pan, then pour in the peanut sauce and toss to combine. Serve topped with peanuts and hot sauce over noodles or rice, if desired.

Grilled Tacos with Poblanos and Corn

This began as a tuna tacos, morphed into pork tacos, and has ended up as my choose-your-own-protein-adventure taco recipe of the summer. Although I've found it suits nearly any protein, for me this really started with the poblanos and corn.

It would be hard to pick the one thing I most anticipate arriving at the farmers' market, but it just might be sweet corn. I pick up a few ears every week that it's available to grill and slather in butter, and that preparation is so perfect that sometimes I forget to use it anything else. Poblanos are probably my favorite pepper, the perfect combination of flavor and heat for salsa, tacos, or nearly any other Mexican dish you throw at them. It was with these two ingredients that I cemented the idea of grilling tacos for dinner one Sunday night, the protein of choice (tuna steak), one of convenience rather than inspiration. My search for fish tacos led to the typical white fish recipes and my base recipe, courtesy of Eating Well. When I discovered that my hearty tuna steak was a delicious choice in lieu of lighter tilapia, I was prompted to try additional proteins, finding them just as successful. Each one complements and contrasts differently, but the simple dressing of bright lime, smoky cumin, and earthy oregano finds nearly universal success. You can easily further dress up these tacos with jalapeno slices, cilantro, and salsa if you like, but even in their simplest incarnation you won't be left wanting.

Grilled Tacos with Poblanos and Corn
adapted from Eating Well
serves 1 to 2

1 poblano pepper
1 small red onion, cut in half

1 ear corn on the cob, husk and silks removed
1/2 tablespoon lime juice
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt

4- to 6-ounce tuna steak or other protein of choice (tilapia, pork cutlets/tenderloin, steak, chicken breasts/thighs, firm tofu, portabello mushrooms etc.)
3 to 4 corn tortillas, for serving

Salsa, for serving

Sliced jalapeno, for serving (optional)
Fresh chopped cilantro, for garnish

1. Prepre a gas grill over high heat. Meanwhile, brush cut sides of onion, poblano, and corn with oil and season with salt and pepper.

2. Once grill is hot, reduce to heat to medium high and brush with oil. Add onion, poblano, and corn and grill, turning periodically, until surfaces are blistered and blackened, about 4 to 6 minutes per side for the onion and poblano, 2 minutes for the corn (four sides). Remove from heat and allow to rest until they can be easily handled. Remove blackened skin from poblano, if desired, slice pepper and onions, and place in a medium bowl. Remove 1/4 cup corn from corn cob, add to the bowl, and toss everything with lime juice and spices.

3. Season tuna steak or pork cutlets with salt and pepper. Generously oil the grill again and add tuna or pork.

For tuna: Allow to cook until fish releases easily from the grate, about 4 minutes. Flip fish and continue cooking to desired level of doneness, usually about another 4 minutes for the other side. Remove fish from grill, allow to rest for a few minutes, and flake into large pieces.

For pork cutlets: Grill 2 to 3 minutes per side, or until internal mixture reaches 160 degrees F. Allow to rest for a few minutes, and thinly slice.

Add protein to vegetable mixture and toss to combine.

4. Wrap tortillas in paper towels and microwave until warm and pliable, about 30 seconds. Add vegetable mixture to tortillas, garnishing with salsa, jalapeno, and cilantro. Serve promptly.

Bulgur with Steak and Chickpeas

Usually when I'm grilling (which is a lot in the summer), I'm grilling for more than just one meal. Most often it's extra veggies for salads, snacks or sides, but I'll often cook up a little extra protein as well. I'll freely admit that my weekend diet is not nearly as virtuous as my weekday one and this recipe is a great way to transition from my indulgent weekend tendencies to more healthful weekday ones. It might seem that this wouldn't be nearly filling enough with only two ounces of steak, but that smoky, meaty grilled flavor is more than enough to carry this dish, even in scant quantities. Lest you still think your tummy will still be left rumbling, chickpeas and bulgur bulk up this dish along with a healthy helping of veggies. A super simple dressing hits rich, acidic, sweet, and smoky notes and a burst of parsley adds the perfect fresh element. I adore this just as is, but it also opens up the door for lots of experimentation - switch out the bulgur for rice, quinoa, barley, swap steak for chicken, shrimp, pork, or even tofu and toss in whatever herbs or vegetables you'd like. Great warm, at room temperature, or cool this recipe provides a template that can be adapted to please nearly any appetite.

Bulgur with Steak and Chickpeas
adapted from Cooking Light
serves 1

1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/4 teaspoon honey
1/4 teaspoon cumin
Dash of kosher salt
3/4 cup cooked bulgur (from 1/4 cup uncooked)
1/4 cup canned chickpeas
1/4 cup minced red bell pepper
2 tablespoons thinly sliced red onion
2 tablespoons parsley
2 ounces grilled flank steak

1. Combine olive oil, lemon juice, honey, cumin, and kosher salt. Combine bulgur, chickpeas, red bell pepper, red onion, and half of the parsley. Add dressing; toss. Sprinkle with remaining parsley and top with steak.

Sesame Beef and Asparagus Stir-Fry

After sharing Asparagus and Leek Soup earlier this week, I thought it would be seasonally prudent to share this recipe before its time too had passed. I've eaten beef and broccoli more times than I can count, but I think it's a shame how little asparagus shows up in Asian coking because it works well with so many of the staple flavors. This recipe is quick and simple, elevating a few no-brainer combinations (steak and asparagus, garlic and asparagus) with a few touches of Asian flair (teriyaki and sesame). The toasty sesame, sweet teriyaki, and pungent garlic are the perfect highlights to fresh asparagus and hearty steak, each subtle element in balance with all the others. While I find the asparagus and steak combination particularly delicious, chicken, shrimp, pork, or tofu could also be substituted, and broccoli or snap peas would work beautifully in place of the asparagus. A beautifully composed recipe as written, this easy recipe is also a great template for culinary experimentation, well-worth filing away for the next time you're at a loss for what to make for dinner or simply need to clean out the fridge.

Sesame Beef and Asparagus Stir-Fry
adapted from Bon Appetit
serves 2

1 1/2 tablespoons toasted sesame seeds
8 ounces flank steak, thinly sliced across grain
2 tablespoons canola oil
3/4 cup sliced red onion
8 ounces slender asparagus, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
2 large or 4 small cloves garlic, thinly sliced
1/3 cup water
2 tablespoons hoisin or teriyaki sauce
2 teaspoons toasted sesame oil
Sriracha or other hot sauce, for serving (optional)

1. Spread sesame seeds on large plate. Sprinkle beef with salt and pepper; coat with sesame seeds.

2. Heat canola oil in heavy large skillet over high heat. Add onion; stir-fry 1 minute. Add asparagus; stir-fry until crisp-tender, about 2 minutes. Add beef and garlic; stir-fry until brown, about 2 minutes. Reduce heat to medium. Add 1/3 cup water and hoisin sauce. Cook until sauce is bubbling and coats beef and vegetables, stirring often, about 2 minutes. Stir in sesame oil. Season with salt and pepper and drizzle with hot sauce, if desired.

Steak and Avocado Baguette with Red Onion and Spicy Mayo

There's a sandwich out there for almost everyone. Whether it's peanut butter and jelly packed in a lunch box for the first day of kindergarten or a croque monsieur washed down with a mimosa at a luxurious brunch, almost everyone can find something they like. I'm probably a slave to routine a little too often, but I love the tradition and challenge of making myself a fancy sandwich one a week. It's the perfect balance of luxury and ease for dinner than I need on a Friday night if I'm staying in - I get to reward myself for a long week of work, but I don't have to slave in the kitchen for hours to do it. For carnivores, a juicy piece of steak is an eternal treat, and the lean and flavorful flank steak cut used here is the perfect choice to pair with rich and creamy avocado slices. Red onion and hot sauce provide subtle sharp and spicy accents, creating a wonderful cascade of flavor from the crusty outside of the baguette to the tender center and out again. This hearty sandwich is certainly enough for two with something on the side, but if you're feeling ravenous, go ahead and keep it all to yourself. And while you're at it, go ahead and crack open a cold beer.

Steak and Avocado Baguette with Red Onion and Spicy Mayo
serves 1 to 2

1 demi baguette (or about 1/4 regular baguette)
Olive oil cooking spray
1 tablespoon mayo or light mayo
1/4 teaspoon Sriracha  or other hot sauce (or to taste)
1 thick slice red onion, halved (about 1/2 ounce)
1/4 Hass avocado, cut into slices
4 ounces flank steak

1. Preheat broiler. Cut baguette in half lengthwise and spray each flat surface with cooking spray. Toast under the broiler until bread is golden, just a few minutes.

2. Combine mayo and Sriracha in a small bowl. Spread sauce evenly over top half of the baguette and top with sliced red onion and avocado.

3. Preheat a pan over medium heat and spray with cooking spray. Season steak generously with salt and pepper and place in the warm pan. Cook, flipping once halfway through, to desired level of doneness (about 4 to 5 minutes per side for medium-rare). Remove steak from pan and allow to rest for a few minutes. Slice against the grain into thin slices and place on the bottom half the baguette. Combine the two halves, slice in two pieces, and serve.

Spicy Steak and Corn Soft Tacos

After I made salmon tacos, a half-empty package of tortillas lingering in the fridge demanded to meet their taco destiny as well. And with a lonely steak hanging out in the freezer, the solution was obvious-steak tacos. It would have been simplest just to slice some onions and peppers and make fajitas, but I was looking for something a little special while still quick and easy, both requirements satisfied by this taco. The sweet corn and slightly caramelized onions and peppers are accented by smoky cumin and fresh cilantro, with as much heat as you'd like from the chili powder and jalapenos. These tacos can be  indulgent and filling or healthy and light, depending on much sour cream and cheese you load on top, and can make for either a cozy meal for two or easily and affordably scaled up to feed a crowd. As delicious as this meal was made on the stove, it's sure to be even better in summer with fresh corn and peppers from the farmer's market, charring beautifully on the grill next to a gorgeous steak. Not a carnivore? Try out this brilliant flavor profile with black beans or tofu for a satisfying vegetarian meal.

Spicy Steak and Corn Soft Tacos
from Bon Appetit
serves 2

2 tablespoons olive oil
1 medium red onion, sliced
1 red bell pepper, sliced
1/2 pound round, flank or skirt steak, cut into 1/4-inch-thick, long narrow strips
3/4 cup frozen whole kernel corn, cooked according to package directions, drained
1 jalapeño chili, minced with seeds
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and freshly ground pepper
1 1/2 tablespoons minced fresh cilantro

Corn or flour tortillas
Grated cheddar cheese
Chopped fresh tomatoes (or salsa)
Sour cream

1. Heat oil in heavy large skillet over medium heat. Add onion and bell pepper and sauté until tender, about 10 minutes. Transfer to plate. Add steak to skillet and stir until no longer pink, about 1 minute. Return onion and pepper to skillet. Add corn, jalapeño, cumin and chili powder and stir until heated through. Season with salt and freshly ground pepper. Remove from heat and mix in cilantro. Transfer steak mixture to heated bowl and keep warm.

2. Cook tortillas over gas flame or electric burner until they just begin to color. Transfer to napkin-lined basket.

3. Serve tortillas, steak mixture, cheese, tomatoes and sour cream separately, so diners can assemble tacos at the table.