Recipe: Grilled Steak With Avocado-Lemongrass Sauce, and Smashed Potatoes With Charred Onions

Serves 4.

Note: As alternatives, 1-inch-thick, bone-in lamb chops or small boneless, skinless chicken breasts work well here, too. Adjust timing of the cooking after you flip the meat. Vary the herbs as desired. From JeanMarie Brownson.

• 1 beef flank steak, or 4 small top sirloin steaks (1 in. thick) or 4 small boneless New York strip steaks (total weight 1 1/2 to 1 3/4 lb.)

• 1/2 tsp. salt, divided

• 1/4 tsp. freshly ground pepper, divided

• 3 to 4 tbsp. each, chopped, fresh chives, cilantro or arugula, divided

• 1 to 2 tbsp. very finely sliced fresh mint or basil leaves, divided

• Spicy Avocado-Lemongrass Sauce (see recipe)

• Tomato-Lemon Relish (see recipe)

Directions

Put steak(s) in a shallow dish. Sprinkle one side with half of the salt, pepper, herbs and olive oil. Flip and sprinkle the remaining over the other side. Cover and refrigerate up to 24 hours.

Prepare Spicy Avocado-Lemongrass Sauce and Tomato-Lemon Relish, if using.

Prepare a charcoal grill, and let coals burn until they are covered with gray ash. Arrange the coals in a single layer in the center of the grill. Put the grill grate in place, and heat it with the grill covered. Or, heat a gas grill until hot; reduce heat to medium-hot.

Position steak(s) directly over the heat source. Cover the grill and cook, without opening the grill for 4 minutes. Turn the steak(s) over; they should be nicely grill-marked. Cover the grill, and continue cooking until the steak yields to medium pressure for medium-rare, 4 to 5 minutes more.

Transfer steaks to a cutting board to rest. For flank steak, use a sharp slicing knife or an electric knife to slice steak across the grain into very thin slices. Sprinkle steak(s) lightly with salt.

To serve, put a smear of the Spicy Avocado-Lemongrass Sauce on each plate. Top with slices of flank steak (or the whole steak if this applies). Spoon some of the Tomato-Lemon Relish on the side of the steak. Serve hot with sharp knives.

Nutrition information per serving:

Sodium359 mgCarbohydrates0 g

Saturated fat6 gTotal sugars0 g

Protein35 gCholesterol103 mg

Dietary fiber0 g

Makes 2 generous cups.

• 1 lb. tomatillos, husked

• 1 to 2 large jalapeños, stemmed

• 2 large garlic cloves

• 1/2 c. tender fresh cilantro leaves and sprigs

• 1/4 c. fresh mint leaves

• 1 tsp. salt

• 1/4 c. extra-virgin olive oil

• 1 medium-large ripe avocado, halved, pitted

Directions

Heat broiler to high. Put tomatillos and jalapeños on a foil-lined baking sheet. Broil 6 inches from heat source until browned, about 5 minutes. Flip tomatillos and turn jalapeños over. Broil until softened and nicely browned, about 3 minutes. Cool, then refrigerate with the juices until cold or up to several days.

Scoop the avocado flesh into the tomatillo mixture. Blend smooth. Taste and adjust salt. Refrigerate, covered with plastic wrap directly on the surface of the sauce, up to a few days.

Nutrition information per 1 tablespoon:

Calories30Fat3 gSodium74 mg

Carbohydrates2 gSaturated fat0 gTotal sugars1 g

Protein0 gCholesterol0 mgDietary fiber1 g

Note: From JeanMarie Brownson.

• 2 tbsp. extra-virgin olive oil

• 2 tbsp. bottled sun-dried tomato spread

• 1 tbsp. fresh lemon juice

• 1/2 tsp. grated fresh lemon zest

• 1/4 tsp. crushed red pepper flakes, optional

• 12 oz. grape, cherry or other small tomatoes, preferably a variety of colors, quartered (about 3 c. total)

• 1/2 to 2/3 c. finely diced crunchy vegetable, such as cucumber, jicama or celery

• 2 to 3 tbsp. chopped fresh chives

Directions

Nutrition information per 1 tablespoon:

Calories7Fat1 gSodium13 mg

Carbohydrates0 gSaturated fat0 gTotal sugars0 g

Protein0 gCholesterol0 mgDietary fiber0 g

Serves 4.

• 6 to 7 medium-size (B-size) red or gold potatoes (11/2 lb. total)

• 1 handful large green onion tops or large chives

• 2 tbsp. grapeseed, safflower or sunflower oil for high-heat cooking

• Coarse salt

• 2 or 3 tbsp. cold unsalted butter, cut into small bits

Scrub potatoes clean, and place in a large microwave-safe bowl. Add 1/2 cup water. Cover with plastic wrap vented at 1 corner. Microwave on high (100 percent power), turning potatoes over once, until fork-tender, 6 to 8 minutes. Drain well and pat dry.

Meanwhile, heat a griddle or nonstick skillet over medium heat until hot. Add the green onion tops and cook, turning often, until the greens start to turn brown, 30 to 60 seconds. Remove and cool. Slice crosswise into very thin pieces.

Heat a large cast-iron skillet or heavy-duty griddle over medium-high heat until a drop of water sizzles on contact. Smear the skillet with the oil and add the potatoes. Use a meat mallet or the back of a spatula to gently smash the potatoes to 1/2-inch thickness. Sprinkle with salt. Let cook, adjusting the heat and swirling little bits of butter around the griddle as needed until the potatoes are golden and crusty on the bottom, 3 to 4 minutes.

Flip the potatoes carefully with a spatula. Add more bits of butter to the pan and cook until the potatoes are crisp and brown on the other side, 3 to 4 minutes. Turn off the heat; leave on the griddle until you are ready to serve.

Serve hot, sprinkled with salt and the sliced charred onions.

Calories232Fat13 g

Sodium32 mgCarbohydrates27 g

Saturated fat4 gTotal sugars2 g

Protein3 gCholesterol15 mg