Rachael Ray's 30-Minute Get Real Meals (11 page)

In a shallow dish, combine the grill seasoning, tamari, 1 tablespoon of the honey, 1 teaspoon of the red pepper flakes, half of the chopped garlic, the sesame oil, scallions, and a drizzle of vegetable oil. Coat the flank steak in the mixture and let it stand for 10 minutes.

Preheat an indoor electric grill, a stovetop grill pan, or an outdoor grill to medium high. When the grill pan or grill is screaming hot, add the meat and cook for 5 minutes on each side for medium rare, 7 to 8 minutes on each side for medium well.

Heat a large skillet over high heat. Add 2 tablespoons of the vegetable oil, the cabbage, and the bell pepper. Season with salt and stir-fry for 2 or 3 minutes. Add a drizzle of honey (the remaining tablespoon), the remaining red pepper flakes, and the remaining garlic and toss to combine with the cabbage. Add the sauerkraut and mix in, heating it through for 1 minute. Turn off the heat.

To serve, let the meat rest for 5 minutes for juices to redistribute. Thinly slice the meat on a heavy angle against the grain (the lines in the meat). Pile up the slaw, top with the sliced Korean steak, and serve.

This dish makes a perfect side for a simple grilled steak any time of year. With the Surf and Turf Salad it’s a knockout!

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Preheat the oven to 450°F.

For the baked stuffed tomatoes you will need to make 4 tomato cups out of your 2 tomatoes. To do so, cut a very thin slice off both ends of each of the tomatoes to create 4 flat bottoms. Then cut each tomato in half, across, making 4 tomato cups.

To create a cavity, use a melon-ball scoop to remove the seeds and guts from the wide, fleshy side of each tomato cup. You don’t have to be too fussy about this. You are just trying to create enough room to hold the filling. When scooping, take some care not to rip through the bottoms of the cups. (If you do rip one, don’t worry, it is not the end of the world, just keep moving forward. That tomato will just be tricky to transfer to the plate.) Season the inside of the tomato cavities with salt and pepper. Reserve the seasoned tomato cups while you make the filling.

In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions, and Parmigiano cheese, then season with salt and pepper. Taste the mixture. This is your last chance to adjust the seasoning. Once you’re happy with the flavor, add the egg yolk and mix thoroughly. Divide the filling among the 4 tomato cups, pushing it into the cavity with a rubber spatula or spoon. Drizzle EVOO into a baking dish. Arrange the stuffed tomatoes in the dish and bake for 15 to 17 minutes, until lightly brown and cooked through.

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DRESSING

Preheat a tabletop grill, grill pan, or outdoor grill to high.

Combine the first 10 ingredients in a shallow dish. Coat the flank steak in mixture and set aside for 10 to 15 minutes.

Trim the ends and an inch of the tops off of the scallions. Remove the tails from the deveined shrimp. Drizzle EVOO over both the scallions and the shrimp and season with salt, pepper, and hot red pepper flakes. Grill the scallions and shrimp for 2 minutes on each side. Then remove and reserve.

Place the meat on a grill pan and cook for 3 to 4 minutes on each side. Remove the meat to a plate, tent with foil, and let the juices settle for 5 minutes.

Combine the greens, parsley, and onion on a large platter or individual plates. Cut the grilled scallions into 1-inch pieces, scatter over the greens, then evenly distribute the grilled shrimp over the greens. In a small bowl mix the lemon juice, tomato paste, and Worcestershire and whisk in the EVOO. Season the dressing with salt and pepper and drizzle it back and forth over the arranged greens and scallions and shrimp. Slice the steak very thin against the grain on an angle with a sharp knife and arrange it over the salad.

A Cobb salad is usually a big mound of lettuce topped with strips of chopped chicken, bacon, avocado, tomatoes, hard-boiled egg, and blue cheese. I love it, but I’ve noticed that once I mix it up and start eating, my fork is busy fishing around the lettuce trying to catch all the chicken and bacon. So, I decided to hold the lettuce. I did, however, add some watercress, but that’s for its great peppery flavor!

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Heat a grill pan or outdoor grill to high heat.

In a bowl mix the garlic, grill seasoning, hot sauce, Worcestershire sauce, and vinegar. Whisk in the EVOO. Divide the mixture between two shallow dishes. Add the flank steak to one and the thin chicken cutlets to the other. Toss to coat all of the meats thoroughly and marinate for 5 minutes.

While the flank steak and chicken are marinating, cut the avocado in half lengthwise, cutting around the pit. Separate the halves, then, using a spoon, scoop out the pit and scoop the avocado from its skin. Chop the avocado flesh into bite-size pieces and add to a mixing bowl. Add the tomatoes, watercress, and crisp chopped bacon. Dress the salad with the lemon juice, a generous drizzle of EVOO, and salt and pepper to taste.

Grill the flank steak for 6 to 7 minutes on each side. Grill the chicken cutlets for 3 to 4 minutes on each side. Remove both meats from the grill to a cutting board to rest for about 5 minutes. Thinly slice the flank steak on an angle, cutting the meat against the grain. Cut the chicken into thin strips. Add both meats to a platter or dinner plates. Top the meats with a mound of the salad and garnish with a generous dose of blue cheese crumbles. Eat and enjoy the lack of lettuce getting in your way!

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Preheat an outdoor grill or a grill pan to medium-high heat.

Thread the meat cubes onto metal skewers. In a shallow dish that will hold the skewers, combine the lemon zest and juice, orange zest and juice, grill seasoning, garlic, red pepper flakes, cumin, paprika, allspice, cilantro, and EVOO. Slather the marinade all over the kabobs. Let the kabobs hang out for 10 minutes, then grill for 8 to 10 minutes for medium rare, 12 to 15 minutes for medium well. Give them a quarter turn every couple of minutes as they cook.

While the meat is on the grill, prepare the salad. In a medium bowl, combine the yogurt, hot sauce, coriander, and salt and
pepper to taste. Add the veggies to the bowl and toss to coat them in the spiced yogurt. Taste to adjust the seasonings.

Slide the meat off the skewers and serve the hot spiced lamb alongside the cool, chunky vegetable salad. Garnish the salad with your choice of chopped dill or some more cilantro.

High in protein, with practically no carbs—this salad rocks and makes a great lunch or dinner!

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