Weekly recipes for December 28, 2011

Cumin-Rubbed Flank Steak

Flank steak should be served medium rare and cut across the grain for maximum tenderness. Start to finish: 1 hour. Servings: 6

1 teaspoon granulated garlic
1/2 teaspoon smoked paprika
1/2 teaspoon whole cumin seed
1 1 1/2 - to 2-pound flank steak (about 3/4 inch thick)
Olive oil
Kosher salt

Heat a grill or grill pan to medium.

In a small bowl, mix together the garlic, smoked paprika and cumin seeds. Set aside.

Trim the steak of any surface fat. Brush it lightly with olive oil, then press the seasoning rub into both sides. This step can be done up to the night before or right before cooking.

Just before cooking, season the steak with salt. Place the steak on the grill or grill pan and sear. Cook for 4 to 6 minutes. Turn the steak and sear the second side. Continue grilling until done, about 3 to 5 minutes.

Transfer the steak to a platter and let rest 5 to 10 minutes before carving. To serve, cut the steak across the grain into thin diagonal slices and sprinkle with salt. Serve warm accompanied by chimichurri potatoes and extra sauce.

Nutrition information per serving including chimichurri potatoes (values are rounded to the nearest whole number): 500 calories; 250 calories from fat (49 percent of total calories); 27 grams fat (6 grams saturated; no trans fats); 50 milligrams cholesterol; 27 grams carbohydrate; 36 grams protein; 3 grams fiber; 740 milligrams sodium.

Chimichurri Potatoes

The potatoes can be served warm, cold or room temperature. Just make sure to toss again before serving.

For the potatoes:

2 pounds red or other small potatoes, halved or quartered
Olive oil
Kosher salt

For the chimichurri:

2 cups lightly packed chopped curly parsley
2-4 cloves garlic
1/2 teaspoon fine-grain sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 tablespoon minced shallot or onion
1/3 cup extra-virgin olive oil
11/2 tablespoons sherry wine vinegar or red wine vinegar
11/2 tablespoons lemon juice

Heat the oven to 350 F. Place a wire rack over a rimmed baking sheet.

In a medium bowl, toss the potatoes in just enough olive oil to coat. Sprinkle with salt and toss again. Place the potatoes one-by-one on the rack. Toast in the middle of the oven for 30 to 40 minutes, depending on size. You will not need to turn the potatoes and they should be crispy on the outside and soft and tender on the inside. Alternatively, the potatoes can be roasted on your grill on the warming rack or in the center of the cooking grate using medium indirect heat.

Meanwhile, prepare the chimichurri (it also can be done the day ahead). Combine all ingredients in a blender and pulse until well chopped. It will have a beautiful green color and look like pesto. Return the warm potatoes to the medium bowl. Add some of the chimichurri sauce and toss to coat.

Roasted Salmon with Warm Lentil Salad

Start to finish: 45 minutes. Servings: 10

2 cups green lentils
1 4-pound side of salmon, skin on
1 clove garlic, finely minced
2 tablespoons butter
Salt and ground black pepper
Zest and juice of 1 lemon
Segments of 3 oranges

Seeds of 1/2 pomegranate
1 teaspoon ground coriander
1/4 cup chopped fresh cilantro
Splash of hot sauce
1 8-ounce tub créme fraîche
Juice of 1 orange

Heat the oven to 400 degrees. Coat a large rimmed baking sheet with cooking spray.

Bring a medium pot of salted water to a boil. Add the lentils and boil for 12 to 15 minutes, or until al dente. Drain well and set aside.

While the lentils cook, prepare the salmon. Place the salmon, skin down, on the prepared baking sheet. Rub with the garlic. Place dots of butter all over the surface of the salmon, then sprinkle with salt and black pepper. Bake for 15 minutes, or just until the center is slightly translucent.

While the salmon roasts, prepare the lentil salad. In a medium bowl, gently mix together the cooked lentils, lemon zest and juice, the orange segments, pomegranate seeds, coriander, cilantro and hot sauce. Season with salt and black pepper.

In a small bowl, stir together the créme fraîche and orange juice.

To serve, place the salmon on a large platter, arrange the lentil salad around the salmon. Drizzle with the créme fraîche sauce.

Nutrition information per serving (values are rounded to the nearest whole number): 430 calories; 140 calories from fat (33 percent of total calories); 16 grams fat (4 grams saturated; no trans fats); 110 milligrams cholesterol; 28 grams carbohydrate; 45 grams protein; 7 grams fiber; 280 milligrams sodium.