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Summer Supper Menu

* Prepare grill to medium-high heat. Combine 1 tablespoon brown sugar, 1 1/2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon ancho chile powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon garlic powder. Rub 1 teaspoon canola oil over 1 (1 1/2-pound) trimmed flank steak. Rub spice mixture evenly over steak. Place steak on grill rack; grill 5 minutes on each side or until desired degree of doneness. Remove steak from grill; let stand 10 minutes. Cut across grain into thin slices.

Southwestern Confetti Salad

“This recipe was one of my husband's staple meals during college. I've made it fresher and healthier by using fresh vegetables and substituting brown rice for white rice.â€� —Karen Waldman, Brookfield, Connecticut

Southwestern Confetti Salad Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Ingredients

  • 1 cup cooked brown rice
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 cup coarsely chopped zucchini
  • 1 cup grated carrot
  • 1/2 cup diced plum tomato
  • 1/3 cup diced red bell pepper
  • 1/4 cup chopped green onions
  • 2 tablespoons diced red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 tablespoon canola oil
  • 1 tablespoon minced seeded pickled jalapeño peppers
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 (15-ounce) can black beans, rinsed and drained

Preparation

1. Combine all ingredients in a large bowl, stirring well to combine. Cover and chill at least 1 hour before serving.

Cooking Light JULY 2008

Spice-rubbed flank steak*

Margaritas

Formal Menu Top Summer Supper Menu

Southwestern Confetti Salad

Spice-rubbed flank steak*

Margaritas

Cooking Light

Formal Menu Bottom

Shopping List for Summer Supper Menu

Make tacos with any leftover rice and steak. (Serves 6)

* Prepare grill to medium-high heat. Combine 1 tablespoon brown sugar, 1 1/2 teaspoons paprika, 1 teaspoon ground cumin, 1 teaspoon ancho chile powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon garlic powder. Rub 1 teaspoon canola oil over 1 (1 1/2-pound) trimmed flank steak. Rub spice mixture evenly over steak. Place steak on grill rack; grill 5 minutes on each side or until desired degree of doneness. Remove steak from grill; let stand 10 minutes. Cut across grain into thin slices.

Shopping List:

Canned

  • 1 cup cooked brown rice

Produce

  • 1 cup fresh corn kernels (about 2 ears)
  • 1 cup coarsely chopped zucchini
  • 1 cup grated carrot
  • 1/2 cup diced plum tomato
  • 1/3 cup diced red bell pepper
  • 1/4 cup chopped green onions
  • 2 tablespoons diced red onion

Recipe List

Southwestern Confetti Salad

Spice-rubbed flank steak*

Margaritas

Back To

Summer Supper Menu
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