Dinner for Two

When my 9-year old heard that we were having Mexican Stuffed Shells for dinner last night, she was not very happy.  Her initial response was, and I quote, "Ew."  However, when it turned out that "Mexican Stuffed Shells" are basically Tacos in pasta form, she was very, very happy.  I think it's entirely possible that this recipe was invented by a child to trick her parents into inadvertently serving Tacos for dinner more often.  As a matter of fact, as I now recall, it was my 14-year old who suggested we try this recipe in the first place.  Hmmm.... ah well, conspiracy theories aside, it was a very good dish and enjoyed by all.  If I ever made it again I would probably use less cream cheese.  Or none, really.  In which case it would be even more taco-like than it already it is.  At any rate, I will NOT be making Tacos in any way, shape, or form for the rest of the week.  And I will regard any and all recipes submitted by my children with a high degree of suspicion.

So tonight, the children have gone to a friend's house for a sleepover, which means I am making dinner for two.  I had some corn leftover from last night that I wanted to use up, so here's what I am making:

Grilled New York Strip Steak with Corn and Tomato Relish  (recipe follows)

Creamy Horseradish Potato Salad
Grilled Asparagus

I chose a creamy potato dish to balance with the light and crunchy corn relish, and the asparagus for something green and simple, that could cook on the grill at the same time as the steak.  I usually cook the asparagus on the grill in a foil packet with a little salt and pepper.  Correction: I put the asparagus in a foil packet and my husband cooks it on the grill.  If he ever reads this blog he will not let me get away with that one.  He would be like, "Excuse me? And when have you ever set foot near a grill?"  Never.  I have never set foot near a grill.   I think we all know I would probably blow it up. I really should not even own a gas stove.  But that's a whole other story.  Anyway, the asparagus takes about 10 to 15 minutes to cook , depending on the thickness of the spears.   As for the potato salad, one-third of the recipe (1 pound of potatoes) is plenty for two people, with some leftover. It can also be served warm, so don't worry about needing time to chill it.


Grilled Strip Steaks with Corn and Tomato Relish

1 (12-oz) boneless beef top loin steak (New York Strip), trimmed

Montreal Steak Seasoning

Relish:

1 cup fresh corn kernels

½ cup chopped seeded tomato

1 green onion chopped

1 Tablespoon white balsamic vinegar

½ Tablespoon extra-virgin olive oil

¼ teaspoon kosher salt (or to taste)

Fresh or dried basil (optional)

1. Let steak stand at room temperature for about 20 minutes prior to grilling.

2. Preheat grill.  Pat steak dry and season on both sides with steak seasoning.  Grill steak on lightly oiled grill rack for 4 – 5 minutes, then turn and grill for an additional 3-5 minutes for medium-rare (135 degrees on an instant read thermometer), or 5 to 7 minutes for medium (140 degrees).  Remove steak from grill and tent loosely with foil; allow to stand for 5 to 10 minutes before slicing.

3. Meanwhile, prepare relish.  Spray a nonstick skillet with cooking spray and sauté corn for 5 minutes (if you are using leftover corn that has already been cooked, you can skip this step.) Remove from the heat and add the remaining ingredients.

2.   Slice steak thinly and top with corn relish.  Serves 2.