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I hope this summer morning finds you happy and caffeinated, or at least well on your way to both.
A few fun things from around the web to share today
Feeling a bit sluggish? Seven snacks that will give you an energy boost
Two of my favorite (and free) places on the web for nutrition analysis. Maybe you’d like to know the breakdown of your favorite recipe, or verify you’re getting in all of your micronutrients for the day: SelfNutritionData and SuperTracker
Incredible photos of the Buildings of Chicago as seen from above the clouds
Coconut butter is incredibly delicious, and I’m loving Philosophie’s Superfood Coconut Butters. They’re made of raw coconut butter, maple syrup, and a blend of hard-core superfoods from acai and sprouted rice, to goji and maca.
Before you embark on your next detox, be sure to read this – Cleansing Myths and Dangers
From Food52 – the 10 Best Grilling Tips
Wondering if you’ll be able to find a quiet table at your local coffee shop? The latest from Google – which places are the busiest
Looking for creative ways to make lunch at your desk a bit happier? Bon Appetit’s – Lunch Al Desko
Everything you could possibly want to know about making the Perfect Green Smoothie
What happens in your body just an hour after drinking a Coke
Have you tried Cindy’s Kitchen products? We discovered their salad dressings at Whole Foods and have been hooked ever since. I especially love the Fresh Avocado Vinaigrette and Rosemary and Roasted Garlic Vinaigrette
From coastlines to ridgelines – America’s Best Views
Are you pronouncing the names of your wine correctly?
I come from a family of introverts and was surprised to learn there are four different kinds.
This weekend, things from the grill were on the menu. It’s such a great excuse to enjoy the long, warm days, escape the kitchen, and have something cold and fizzy while being home together
If there was anything made for the grill, it has to be a steak.
One of our favorite cuts of beef is the skirt steak, the long, flat piece of meat found on the cow’s breastplate. Because it cooks quickly and has a lot of flavors, it really only needs minimal amounts of seasoning. The open flame of the grill gives it a beautiful crust and adds strong hints smokiness
Grilled veggies from our CSA and it was pure summer on a plate
~ Adapted from Fine Cooking
Grilled Skirt Steak and Veggie Salad
- 2 Tbsp olive oil
- 2 cloves garlic, smashed
- 3 (4-inch) sprigs fresh rosemary, bruised with the dull side of a knife
- 3 sprigs fresh thyme, bruised with the dull side of a knife
- kosher salt + freshly ground black pepper
- 1 ½ lb skirt steak, trimmed of excess surface fat
- 3 Tbsp chopped fresh basil
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp chopped fresh flat-leaf parsley
- 2 cloves garlic, minced
- kosher salt and freshly ground black pepper
- 2 red bell peppers, seeded and quartered
- 2 small yellow summer squash, sliced on a sharp diagonal ½" thick
- 2 small zucchini, sliced on a sharp diagonal ½" thick
- 2 ears of corn, husked
- 1 cup cherry tomatoes, preferably a mix of colors, halved
- 2 scallions, thinly sliced on a diagonal
- flaky sea salt, optional
- Marinate the steak
- Combine the oil, garlic, rosemary, thyme, ½ tsp. salt, and ½ tsp. pepper in a zip-top bag large enough to hold the steak.
- Add the steak and marinate for at least 1 hour at room temperature, or up to 6 hours in the refrigerator
- Grill the Steak and Veggies
- Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
- Meanwhile, in a small bowl, combine 2 Tbs. of the basil and 1 Tbs. of the oil with the vinegar, parsley, and garlic. Season with salt and pepper and set aside.
- Brush the peppers, squash, zucchini, and corn with 1 Tbs. oil and season generously with salt and pepper.
- Grill, turning occasionally, until tender with nice grill marks, 10 to 15 minutes.
- Arrange all but the corn on a large platter and drizzle with the vinaigrette.
- Remove the steak from the marinade, cut into manageable pieces for grilling, if you like, season generously with salt and pepper, and grill, flipping once until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium-rare (135°F).
- Transfer to a cutting board and let rest for 5 minutes.
- Cut the corn from the cob and transfer to a medium bowl. Add the tomatoes and the remaining 1 Tbs. oil and 1 Tbs. basil. Season with salt and toss gently.
- Spoon half of the corn and tomato mixture over the other vegetables.
- Slice the steak with the grain into 4- to 5-inch pieces, then slice thinly against the grain and arrange over the vegetables.
- Scatter the remaining corn and tomatoes over the steak. Sprinkle with the scallions and sea salt, if using, and serve.