Saturday, July 17, 2010

Tasty Summer Meal (Sirloin Skewers with Corn and Fava Bean Salad)

Molly LOVED this corn salad, she had two helpings. I was a little worried as I was letting it cool, it is supposed to be a salad after all, because Brian said something smelled funny - I think he was referring to the smell of the roasted red peppers- anyway he ended up saying it was the star of the meal. I will definitely make the salad again and I LOVED the marinade for the meat, the meat could have been more tender but the taste was delicious!

This is another nod to Relish, my favorite meal planning site, I only made a slight changes to the salad.
**Make the salad in advance and let the flavors meld.

Sirloin Skewers & Marinade
1 1/2 pounds sirloin steak
2 cups cherry tomatoes
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon dried thyme
coarse salt and freshly ground pepper, to taste

** I know a lot of recipes call for the bamboo skewers, but honestly just invest in the metal kind. You don't have pre-soak which I always found daunting, and these are reusable.
1. Mix oil, mustard, vinegar, and thyme ( I know it seems like a lot of Thyme, but it makes the marinade!) in a small bowl.
2. Toss the meat with the marinade in a plastic bag and let sit at least two hours (this was my mistake I believe as to why the meat was not more tender, I am not sure if it made it to two hours but I imagine if I had let it keep doing it's magic maybe even all day it would have made a difference)
3. Skewer meat on the metal skewers, alternating the tomatoes in between and grill about 2 minutes per side (don't overcook, I love my husband but he constantly overcooks our meat, no matter what I tell him!)
Corn and Fava Bean Salad
3 cobs of corn, cut kernels off
1 cup of shelled fava beans (original recipe called for fresh lima beans, but I got fava in my CSA bag so I used those instead)
4 strips of roasted red bell pepper, chopped (you could do this with a fresh pepper, but I actually thought the red peppers were really expensive this week, not to mention it would have been a much bigger time commitment and I had already spent about 20 minutes shelling the fava beans!)
Juice of 1/2 a lemon
 2 tbsp julienned basil
1/4 tsp red pepper flakes
1/4 cup feta cheese
salt and pepper to taste
1. Saute corn and fava beans for about five minutes, let cool for about ten minutes and then mix with all other ingredients. Put away in the fridge and let sit for a couple hours to let flavors meld together.
** You will notice in the picture we also had some fresh zucchini and vidalia sweet onions from the CSA bag, so I just tossed with olive oil and salt & pepper and grilled. Molly LOVED zucchini last summer, she didn't seem too keen on it this time, I will keep trying though, because I hope with my garden that we will have a HUGE amount of zucchini this summer (of course that is if our weather gets better and things start to actually grow).

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