Grill a Meal Tonight

Sometimes two is the perfect number for supper. To get just the right recipes for you, we turned to Debby Maugans Nakos-mom, author, and expert in downsizing recipes. Feeding more than a duo? No problem, Debby's recipes easily double. -SHIRLEY HARRINGTON

Grilled Steak and Potatoes With Red Onion Relish

MAKES 2 SERVINGS

PREP: 10 MIN., COOK: 15 MIN., GRILL: 22 MIN., STAND: 10 MIN.

3 small red potatoes (about ¾ lb.)

1 ½ tbsp. olive oil

2 garlic cloves, pressed

½ tsp. salt

½ tsp. freshly ground pepper

1 (12-oz.) flank steak

Red Onion Relish

1. Bring potatoes and water to cover to a boil in a medium saucepan. Cook 10 to 15 minutes or just until tender. Drain, cool, and cut into ½-inch-thick slices.

2. Stir together olive oil and garlic. Brush half of mixture over both sides of potato slices. Sprinkle potatoes evenly with ¼ tsp. salt and ¼ tsp. pepper, and set aside. Brush both sides of steak with remaining half of olive oil mixture; sprinkle evenly with remaining ¼ tsp. salt and ¼ tsp. pepper.

3. Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 6 to 7 minutes on each side or to desired degree of doneness. Cover loosely with aluminum foil, and let stand 10 minutes.

4. Grill potato slices, covered with grill lid, over medium-high heat 3 to 4 minutes on each side or until browned.

5. Cut steak diagonally across the grain into thin strips. Serve with potatoes and Red Onion Relish.

Red Onion Relish:

MAKES ABOUT 1 ½ CUPS

PREP: 10 MIN., GRILL: 8 MIN.

1 small red onion

½ Tbsp. olive oil

1/3 cup crumbled feta cheese

¼ cup chopped pitted oil-cured olives (about 10 olives)

2 tsp. drained capers

2 tsp. balsamic vinegar

¼ tsp. freshly ground pepper

1. Cut onion into ¾- to 1-inch-thick slices. Brush both sides of onion slices evenly with olive oil.

2. Grill onion slices, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until grill marks appear and onion is tender. Transfer to cutting board, and let cool slightly. Coarsely chop onion slices.

3. Toss together onion, feta, and remaining ingredients.

Grilled Steak and Potatoes With Red Onion Relish needs only a side of buttered, steamed green beans.

Just Enough

This recipe is adapted from Debby's cookbook, Small-Batch Baking.

Outrageous Peanut Butter Cookies

MAKES 8 COOKIES

PREP: 10 MIN., BAKE: 20 MIN.

¼ cup all-purpose flour

1/8 tsp. baking soda

¼ cup firmly packed dark brown sugar

2 Tbsp. butter, softened

2 tsp. well-beaten egg*

¼ tsp. vanilla extract

1/3 cup extra-chunky peanut butter

1 ½ Tbsp. uncooked regular oats

½ (1.8-oz.) chocolate-coated caramel-peanut butter-peanut candy bar, chopped

1 Tbsp. granulated sugar

1. Combine flour and baking soda.

2. Beat brown sugar and next 3 ingreclients at low speed with an electric mixer 1 minute or until blended. Add peanut butter, and beat 20 seconds or until blended. Add flour mixture, and beat 30 seconds or until well blended. Stir in oats and chopped candy bar.

3. Drop dough by heaping tablespoonfuls 2 inches apart on an aluminum foilor parchment paper-lined baking sheet. Dip bottom of a drinking glass in granulated sugar, and flatten mound of dough. Repeat process with remaining sugar and mounds of dough.

4. Bake at 325° for 15 to 20 minutes or until lightly browned. Cool on baking sheet 2 minutes; remove cookies to wire rack to cool completely.

*2 tsp. egg substitute may be substituted.

Note: For testing purposes only, we used Reese's NutRageous candy bar.

Copyright Southern Progress Corporation Aug 2006
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