Monday, May 9, 2011

Steak and Summer Vegetable Saute

Article first published as Summer Vegetable Saute on Blogcritics.

It’s not quite summer yet, but I’m already starting to see some great summer produce in my markets from just a little south of here.  The corn tastes sweeter, the zucchini is more tender, and the cherry tomatoes are at their plump and juicy best.  Also, Vidalia onions are in season and I just adore the sweetness they bring to dishes at this time of year.  We’re having some beautiful steaks and a great cab tonight for Mother’s Day (followed by Banana Cupcakes!), so I wanted to nice, easy, fresh and sort of light side dish that would showcase the steaks.  If you had some fresh okra or fava beans available, either one would be a delicious addition to this dish as well.  

1 Tbsp Olive Oil
3 ears of corn, kernels removed from the cobs
1 medium zucchini
1/2 pint cherry tomatoes, cut in halves
¼ Vidalia (or other sweet) onion
1 clove of garlic
salt and pepper to taste
¼ cup basil, sliced into ribbons
1 cup baby arugula

First, chop the zucchini into ¼ inch rounds and then cut the rounds into quarters. Set aside. Mince the garlic and chop the onion.  Melt the butter and olive oil together in a large sauté pan.  Add the onions and garlic first, sautéing over medium heat until soft, but not browned.  Add the zucchini and continue sautéing, until slightly softened.  Next add the corn and cherry tomatoes and continue sautéing until the corn is cooked.  Season to taste with salt and pepper.  Add the basil and arugula, just before serving and enjoy!  I’ve served this before with seared scallops and shrimp and it was divine.  Sometimes, I add in a bit of crumbled bacon and/or goat cheese at the end, but because of the steak, I wanted a lighter dish tonight.  Use it however you’re inspired though!  It’s a quick way to use loads of the gorgeous produce coming to markets over the next few months.   As I mentioned, I served it tonight with steak, and I also made some tiny creamer potatoes, simply cooked in chicken stock and water, and then basted in butter and a variety of fresh herbs.  It was an amazing meal that my husband and kids really loved…and mom was happy too! 

No comments:

Post a Comment