This is winter? Doesn't feel like it. In fact, this is perfect grilling weather. So we laid it out -- salad, side and main course -- fix them all or pick and choose.
Grilled romaine with walnuts, Parmesan and anchovy dressing: Grilled tender hearts of romaine are tossed with a fresh anchovy dressing, toasted walnuts and shaved Parmesan for a salad, or light dinner, that comes together in 30 minutes.
Green beans with pickled shallots: Green beans are quickly softened over the grill, the lightly charred beans dressed with olive oil, salt and tangy quick-pickled shallots. You can pickle the shallots ahead of time so they're ready to go when needed.
Cote de boeuf: A thick, 2-pound, bone-in rib steak, some coarse sea salt and pepper. It doesn't take much more to make a perfect main course. The steak grills up in minutes, but do remember to take it out of the fridge early enough (a couple of hours for a steak this size) to take off the chill before cooking.
You can find the recipes below.
And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at firstname.lastname@example.org.
GRILLED ROMAINE WITH WALNUTS, PARMESAN AND ANCHOVY DRESSING
Total time: 30 minutes
4 anchovy fillets
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 cup olive oil
3 teaspoons lemon juice
3 (6-ounce) hearts of romaine
2/3 cup chopped, toasted walnuts
1 ounce Parmigiano-Reggiano
1. In a mortar and pestle or a blender, puree the anchovy fillets, garlic and salt. Slowly add the olive oil in a stream, stirring or pureeing constantly to make a creamy sauce. Stir in the lemon juice, taste and add more lemon juice or salt if necessary. Set aside.
2. Prepare a wood fire or heat a grill pan over medium-high heat until hot. Split the hearts of romaine in half lengthwise, leaving them attached at the base. Brush both sides of each half with the anchovy sauce and then grill over a wood fire or in a grill pan until the leaves sizzle and begin to look a little frazzled, about 2 minutes on each side. They probably won't brown much.
3. Remove the cooked romaine to individual serving plates, cut-side up. Sprinkle with chopped walnuts and spoon over some more dressing. Use a vegetable peeler to shave Parmigiano-Reggiano in thin sheets over top. Serve immediately.
Each serving: 174 calories; 3 grams protein; 5 grams carbohydrates; 3 grams fiber; 16 grams fat; 3 grams saturated fat; 5 mg. cholesterol; 1 gram sugar; 117 mg. sodium.
GREEN BEANS WITH PICKLED SHALLOTS
Total time: 10 minutes, plus 1 hour standing time for shallots
Servings: 4 to 6
2 shallots, thinly sliced
3 tablespoons red wine vinegar
1 pound fresh green beans
1/4 cup olive oil, divided
1/2 teaspoon kosher salt
1 teaspoon grated lemon peel
1. In a small bowl, combine the shallots and the vinegar and set aside for 1 hour.
2. Toss the green beans with 2 tablespoons of the olive oil and sprinkle with salt. Grill over high heat until browned on both sides, about 8 to 10 minutes on an outdoor grill on the grill surface or in a grill basket.
3. Toss the grilled green beans with the lemon zest and arrange on a platter. Season with additional salt and pepper to taste.
4. Spoon the pickled shallots over the beans. Drizzle with 2 tablespoons remaining olive oil.
Each of 6 servings: 103 calories; 1 gram protein; 5 grams carbohydrates; 2 grams fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 98 mg. sodium.
COTE DE BOEUF FOR TWO
Total time: About 15 minutes, plus 2 hours to bring the meat to room temperature and 10 minutes
resting before slicing
Note: Prime aged, bone-in rib steaks can be found at Bristol Farms, Gelson's and fine butcher shops. Call ahead to ensure the steaks are available.
1 2-pound prime aged rib steak with the bone in, about 2 inches thick
2 teaspoons coarse sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1. Bring the beef to room temperature.
2. Heat a grill or grill pan with deep ridges until very hot, then adjust heat to medium-high.
3. Season the meat well on both sides with salt and pepper.
4. Lay the meat onto the grill and cook 3 minutes. Turn diagonally to cross-hatch the grill marks and cook 3 minutes longer. Repeat the searing and cross-hatching on the second side. Continue cooking, turning the meat and draining off the excess fat if needed, until the center of the meat reaches an internal temperature of 110 degrees for medium rare. This should take just a few minutes more.
5. Transfer to a cutting board and let stand 10 minutes.
6. Carve the meat at the table: Slice the bone away from the steak, then slice the meat into one-half inch strips perpendicular to the bone.
Each serving: 840 calories; 67 grams protein; 0 carbohydrates; 0 fiber; 61 grams fat; 25 grams saturated fat; 223 mg. cholesterol; 2,474 mg. sodium.