¼ cup plus 1 tsp. extra-virgin olive oil
1 tsp. soy sauce
1 lb. skirt steak, trimmed and
cut into 2 or 3 pieces
Kosher salt and freshly ground
black pepper
4½ tsp. sherry vinegar
1 tsp. pure maple syrup
1 tsp. Dijon mustard
1 small clove garlic, minced
10 oz. ripe plums (about 3 medium),
sliced into thin wedges
6 oz. baby greens
½ small red onion, halved and
thinly sliced
2 oz. Gorgonzola, crumbled
(about ½ cup)Heat a grill pan over medium-high heat,
or prepare a medium-high (400°F to
475°F) gas- or charcoal-grill fire. Com-bine the 1 tsp. oil and the soy sauce in a
small dish; rub over the steak. Season
the steak with salt and pepper. Grill, flip-
ping once, until medium rare (130°F to
135°F), about 5 minutes total. Transfer
to a cutting board.
In a large bowl, whisk the vinegar,
maple syrup, mustard, garlic, ½ tsp.
salt, and a few grinds of pepper. Slowly
whisk in the remaining ¼ cup oil. Add
the plums, and toss well. Using a slotted
spoon, transfer the plums to a small
bowl. Add the greens and onion to the
dressing, and toss well. Arrange on a
serving platter. Slice the steak thinly
across the grain. Arrange the steak and
plums over the greens, and top with
the cheese.steak salad with plums and gorgonzola
This simple but elegant main-dish salad features grilled skirt steak, ripe
juicy plums, fresh greens, and Gorgonzola. What’s not to like? Serves 4 to 6grilled corn planks
with tarragon crème
fraîche
Cutting the corn kernels from the
cob in connected planks gives this
simple side dish a cool appearance,
but the dish is delicious even if the
planks don’t stay intact. Serve with
grilled, fried, or roasted chicken.
Serves 4
4 medium ears corn, shucked
and silks removed
Olive oil, for brushing
Kosher salt and freshly
ground black pepper
13 cup crème fraîche
2 Tbs. chopped fresh tarragon
2 tsp. tarragon or white-wine vinegar
Prepare a medium-high (425°F to 450°F)
gas or charcoal grill fire. Brush the corn
with oil and season with salt and pepper.
In a medium bowl, whisk together the
crème fraîche, tarragon, vinegar, ¼ tsp.
salt, and ¼ tsp. pepper.
Grill the corn, turning often, until crisp-
tender and charred in some spots, 8 to
10 minutes.
Using a serrated knife, cut the kernels
from the corn cobs, keeping them in
planks as much as possible; transfer to a
serving dish. Drizzle the sauce over the
corn and serve.
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