Skirt steak salad

Ingredients

• 1/2 lb ground turkey
• 1/4 cup feta cheese
• Handful fresh spinach, chopped
• Salt to taste
• Two hamburger buns

Steps

1. Combine all ingredients in a medium sized bowl. Mix together with hands and form two hamburger patties
2. Heat grill to a medium flame and cook burgers 3-4 minutes/side

Ingredients for the steak

• 1 tbsp olive oil
• 1 garlic clove, smashed
• 2 sprigs fresh rosemary and thyme
• Kosher salt and ground pepper
• 1/2 lb skirt steak

Ingredients for the vegetables

• 2 Tbs. chopped fresh basil
• 2 Tbs. extra-virgin olive oil
• 1 Tbs. balsamic vinegar
• 1/2 Tbs. chopped fresh flat-leaf parsley
• 1 medium clove garlic, minced
• Kosher salt and freshly ground black pepper
• 1 red or orange bell pepper, seeded and quartered
• 1 small yellow summer squash, sliced on a sharp diagonal 1/2 inch thick
• 1 small zucchini, sliced on a sharp diagonal 1/2 inch thick
• 1 ear of corn, husked
• 1/2 cup cherry tomatoes, preferably a mix of colors, halved

STEPS

1. Combine the oil, garlic, rosemary, thyme, 1/4 tsp. salt, and 1/4 tsp. pepper in a baking dish or zip-top bag large enough to hold the steak. Add the steak and marinate for at least 1 hour at room temperature.

2. Prepare a medium-high grill fire. Meanwhile, in a small bowl, combine 1 Tbs. of the basil and 1 Tbs. of the oil with the vinegar, parsley, and garlic. Season with salt and pepper and set aside.

3. Brush the peppers, squash, zucchini, and corn with 1 Tbs. oil and season generously with salt and pepper. Grill, turning occasionally, until tender with nice grill marks, 10 to 15 minutes. Arrange all but the corn on a large platter and drizzle with the vinaigrette.

4. Remove the steak from the marinade, cut into manageable pieces for grilling, if you like, season generously with salt and pepper, and grill, flipping once, until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium rare (135°F). Transfer to a cutting board and let rest for 5 minutes.

5. Cut the corn from the cob and transfer to a medium bowl. Add the tomatoes and the remaining oil and basil. Season with salt and gently toss. Spoon half of the corn and tomato mixture over the other vegetables. Slice the steak with the grain into 4- to 5-inch pieces, then slice thinly against the grain and arrange over the vegetables. Scatter the remaining corn and tomatoes over the steak. Sprinkle with the scallions and sea salt, if using, and serve.

• Two large chicken breasts, sliced in half length-wise and pounded till flat
• 1-2 lemons, sliced
• 4-6 springs of fresh rosemary
• 2-4 potatoes, depending on size
• 10-12 Shrimp
• 1/2 Avocado
• 1/4 cup pineapple
• Fresh cilantro
• 4 mini flour taco shells
• 1 lime
• 1/2 lb ground turkey
• Fresh spinach
• 1/4 cup feta cheese
• Two hamburger buns
• Thyme, basil, parsley
• 1 red or orange bell pepper
• 1 yellow summer squash
• 1 zucchini
• Cherry tomatoes
• 1 ear of corn

• Olive oil
• Balsamic vinegar
• Salt and pepper
• Garlic
• 1 box of pasta