Try this stopwatch-tested menu from the Cooking Light kitchen. Serves: 4

Grilled Balsamic Skirt Steak

Sautéed baby spinach
Melt 2 teaspoons butter in a large skillet over medium heat. Add 3 thinly sliced garlic cloves; cook 1 minute. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Gradually add 1 (10-ounce) package fresh baby spinach; cook 1 minute or until spinach just wilts, tossing frequently.
Tomato-Vidalia-blue cheese salad
Combine 1 tablespoon extra-virgin olive oil, 1 1/4 teaspoons white wine vinegar, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss with 2 1/2 cups halved grape tomatoes and 1/3 cup diced Vidalia onion. Sprinkle with 3 tablespoons crumbled blue cheese.
Credit: Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross