Three easy weeknight dinner options
Fast, fresh and tasty: Ricardo Larrivée shares his simple dishes that can be ready in 20 minutes
I have Mexico to thank for the inspiration behind this beautiful steak recipe. I love my beef, but even I get a little tired of the meat-and-potatoes combo. These slices of tender steak smothered in olive tapenade and then topped with fresh avocado salsa are a new take on the usual suspects. And for restaurant-worthy steak, here’s my tip: hands off! Once you’ve put your steak into an oiled skillet or on the grill, leave it alone until a delicious crust forms and it lifts easily. Turn it over and brown your steak on the other side until the desired doneness. How easy was that?
Minute Steak and Avocado Salad
Salad
1 avocado, peeled and diced
1/2 cup (125 mL) frozen corn kernels, thawed
1 roasted bell pepper, seeded, peeled and diced (see note)
1 chopped green onion
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) lemon juice Steak
2 thick sirloin steaks (see note)
2 tbsp (30 mL) olive oil
2 tsp (10 mL) olive tapenade
Salt and pepper
Salad
In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.
Steak
In a large skillet over high heat, brown meat in oil on each side until desired doneness. Season with salt and pepper. Add tapenade and coat meat on one side. Let meat rest on a plate for 5 minutes.
Slice steaks and serve with salad.
Makes 4 servings.
Notes: Cook an extra bell pepper and steak, and make beef and roasted bell pepper wraps for lunch the next day.
I swear I can feel the Portuguese sun on my face when I take a bite of this chicken. Hand-held food is always fun, especially when kids are involved. But parents will also love that only one bowl and one baking dish are used to make this recipe! After coating the drumsticks with this amazing piri-piri style marinade, toss the potato wedges into the same bowl and use up that leftover sauce. Half the dishes and twice as nice!
Portuguese-Style Chicken and Potatoes
1/4 cup (60 mL) tomato-based chili sauce
1/3 cup (80 mL) olive oil
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) paprika
1 tsp (5 mL) dry mustard 12 chicken drumsticks, with or without skin
5 Yukon Gold potatoes, unpeeled and cut into 6 wedges
1/2 lb (225 g) sugar snap peas, trimmed
Salt and pepper
With the rack in the middle position, preheat oven to 450 F (230 C).
In a large bowl, combine chili sauce, 2 tbsp (30 mL) of the oil, lemon juice and spices. Add chicken drumsticks and toss to coat. Spread on a baking sheet.
In the same bowl, combine potatoes with 2 tbsp (30 mL) of oil. Toss well to coat with oil and leftover marinade. Place potatoes around chicken. Season with salt and pepper.
Bake for about 45 minutes or until the chicken falls off the bone and potatoes are tender.
In a small bowl, toss peas with remaining oil (1 tbsp/15 mL). Season with salt and pepper. Place on chicken and cook for 7 minutes.
Makes 4 servings.
Fish can sometimes be a tough proposition for the kids, but try this one on for size. The haddock is light and delicate in flavour, and the dollop of lemon yogurt sauce with fresh chives equals creamy deliciousness for even the pickiest of little people. The hash potatoes have a great Mediterranean vibe thanks to the tomatoes, garlic and Kalamata olives, and are ready in 15 minutes even though they taste like they’ve been baking in the oven for ages.
Oven-Roasted Haddock On Potato and Olive Hash
Lemon Yogurt Sauce
1/2 cup (125 mL) plain yogurt
2 tbsp chopped fresh chives
1 tbsp (15 mL) lemon juice
Potato and Olive Hash
4 cups (1 L) peeled and diced potatoes
1 large onion, chopped
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) butter
2 cups (500 mL) cherry tomatoes, halved
1/3 cup (80 mL) oil-packed
Kalamata olives, drained and finely chopped
1 finely chopped garlic clove
11/2 lb (675 g) skinless haddock fillets
2 tbsp (30 mL) chopped fresh chives
Salt and pepper
Lemon Yogurt Sauce
In a bowl, combine all of the ingredients. Season with salt and pepper. Keep in refrigerator until ready to serve. Potato and Olive Hash With the rack in middle position, preheat oven broiler.
In a large non-stick ovenproof skillet, brown potatoes and onion in oil and butter for15 to 20 minutes or until tender and golden brown. Season with salt and pepper. Add oil, if needed. Stir in tomatoes, olives and garlic. Adjust seasoning. Set aside.
Lightly oil fish, season with salt and pepper and place on potato mixture. Bake for 6 to 8 minutes, depending on thickness of fish, or until cooked.
When ready to serve, drizzle with yogurt sauce. Sprinkle with chives.
Makes 4 servings.