Here's a photo of last night's dinner I prepared.
Pretty simple meal, quick and easy to prepare. The meat is skirt
steak, a very inexpensive cut and just perfect for this sort of thing.
Last weekend my brother, Mike, had grilled some after marinading two
days in Yoshida's teriyaki. I thought it might be good with Korean Bul Go Ki
sauce so that's what we did. I put the meat in a zip lock around 2 p.m.
and BBQed around 7 p.m. and I don't think there was a lot of difference
between length of time in the marinade. It came out really good. I
grilled it on a gas grill, lowest heat setting covered until the temp
reach about 400 then flipped it and did the same thing. Then I went to
the highest heat setting in order to crisp it a bit on the outside.
With a marinaded meat like this I see no point in trying to get it rare
or medium rare, as the sauce is the main flavor and with a cut like
skirt steak you'll want to make sure the fat is melted for that added
Something completely new with vegetables. Zucchini and yellow squash cubed and fried in oil (peanut) and drained on a paper towel just like you'd do fried potatoes. It came out reasonably well. Not so appealing in looks but pretty good in taste.
Fresh spinach salad in simple fashion: chopped red onion, a light drizzle of high-quality olive oil and a liberal amount of high quality balsamic vinegar. Tossed and served (leaving the unused quantity of dressing in the bottom of the salad bowl), and topped with a few whole pecans, almonds and walnuts and garnished with a quartered fresh and ripe campari tomato. Most stores now have the high quality balsamic that comes in the small fancy bottle, often with a cork in place of a cap. It should have a sweet taste that's very palatable and tasty on its own. If you want to get the inexpensive varieties (that taste like balsamic flavored vinegar), then you can put it in a saucepan and reduce it to about half or less on low heat to get a reasonable facsimile or the good stuff. At any rate, it should never have a "vinegary" taste.
On a final note, I had thought about adding some fresh blueberries (nuts & berries; remember?) to the salad, but I always like to avoid "ingredient inflation," and stop short of what I think I might also want to put in something. Keep it simple. Perhaps the blueberries in place of the nuts next time. One thing I have done which works very well is some red grapes, cut in half and added before you toss in order to spread some of the sweetness throughout; then top it with pistachios. Yum.