weeknight
cookingMEDITERRANEAN STEAK AND POTATOES
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 41 pound small red-skinned potatoes
5 tablespoons extra-virgin olive oil
1 onion, sliced
½ teaspoon chopped fresh thyme
Kosher salt and freshly ground pepper
2 vine-ripened tomatoes
1½ pounds flat-iron steaks (2 to 3 steaks)
10 pitted kalamata olives
½ cup fresh parsley
1 teaspoon red wine vinegar
¼ teaspoon finely grated orange zest- Preheat the oven to 450 ̊. Put the potatoes on a microwave-safe
plate and microwave, turning the potatoes halfway through, until
just tender, 6 to 8 minutes. Meanwhile, heat 1 tablespoon olive oil in
a medium ovenproof skillet over medium-high heat. Add the onion,
thyme, a pinch of salt and a few grinds of pepper. Cook, stirring
occasionally, until the onion is browned, 3 to 4 minutes. Remove
from the heat and stir in 2 tablespoons water. - Slice the potatoes and tomatoes into ¼-inch-thick rounds.
Gently toss together in a bowl with 2 tablespoons olive oil;
season with salt and pepper. Place in overlapping layers on top of
the onion (it doesn’t have to be neat). Transfer the skillet to the
oven and bake until the potatoes are soft and the tomatoes are
wrinkled and dry, about 25 minutes. - Meanwhile, season the steaks on both sides with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the steaks and cook 5 to 6 minutes per side for medium rare.
Remove to a cutting board and let rest, 5 minutes. - Finely chop the olives and parsley; toss with the remaining
1 tablespoon olive oil, the vinegar, orange zest and a pinch of salt.
Slice the steak against the grain and divide among plates; top with
the olive-parsley relish and serve with the roasted vegetables.
Per serving:Calories 560; Fat 35 g (Saturated 9 g); Cholesterol 107 mg;
Sodium 639 mg; Carbohydrate 24 g; Fiber 3 g; Sugars 4 g; Protein 35 g
CURRIED CHICKEN SOUP WITH PANEER
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
3 tablespoons unsalted butter
1 onion, diced
2 carrots, cut into ½-inch pieces
Kosher salt and freshly ground pepper
2 tablespoons finely chopped fresh ginger
4 teaspoons Madras curry powder
2 plum tomatoes, chopped
4 cups low-sodium chicken broth
1 small bunch Swiss chard, stems and leaves chopped
1 10-ounce bag frozen cooked basmati or other long-grain rice
1 6-ounce block paneer cheese
3 cups shredded rotisserie chicken (about 12 ounces)
- Heat 2 tablespoons butter in a large pot over medium-high
heat. Add the onion, carrots, a big pinch of salt and a few grinds of
pepper. Cook, stirring occasionally, until the onion is translucent,
about 4 minutes. Stir in the ginger and curry powder and cook,
stirring, until the spices are toasted, about 30 seconds. Stir in
the tomatoes and cook until softened, about 2 minutes. Add the
chicken broth, 3 cups water, the chard stems, ½ teaspoon salt and
a few grinds of pepper. Cover and bring to a boil over high heat. - Meanwhile, heat the frozen rice in the microwave as the label
directs. Cut the paneer into ½-inch cubes. Heat the remaining
1 tablespoon butter in a medium nonstick skillet over medium-
high heat. Add the paneer and cook, turning with a small spoon,
until well browned on a few sides, 3 to 5 minutes (reduce the heat
if necessary). Transfer to a plate and sprinkle with salt. - Uncover the soup and reduce the heat to a simmer. Add the
rice and chicken; simmer until the carrots are tender, 5 minutes.
Stir in the chard leaves and simmer until tender, 5 minutes. Add
more water if needed and season with salt and pepper. - Divide the soup among bowls. Top with the paneer.
Per serving: Calories 510; Fat 33 g (Saturated 16 g); Cholesterol 102 mg;
Sodium 1,102 mg; Carbohydrate 36 g; Fiber 4 g; Sugars 7 g; Protein 32 g
64 FOOD NETWORK MAGAZINE ●JUNE 2020