I love grilling in the warmer months — minimal mess, simple prep, and quick cooking make it my go-to on busy weeknights. I can save more involved recipes for the weekend while still serving a fresh, satisfying dinner during the week.
Last week bell peppers were on sale, so I picked up several colors. Their sweetness makes them perfect for snacking and they add bright flavor and color to dishes. Asparagus was on sale too, so I grabbed a bunch, thinking it might be one of the last deals before summer produce changes.
I try to keep plenty of fresh produce on hand so I can pull together sides like the orzo with peppers and asparagus without having to run to the store. I’m looking forward to harvesting tomatoes and peppers from the garden soon — lots of green tomatoes and a few red ones so far, and several pepper plants that still need a bit more time.
This meal was a real winner. I did the marinade earlier in the afternoon and chopped the vegetables ahead of time. When I manage a little prep before the late-afternoon rush, dinner feels so much calmer. Instead of battling the cranky “witching hour,” the kids and I went to a friend’s for music circle time. By the time we got home I only needed to thread the skewers, finish the orzo, and grill the meat — quick, stress-free, and delicious.
Orange Thai Beef Skewers
6 servings
4 hours
5 minutes
4 hours 5 minutes
This dish is flavorful and practical: grill outdoors for minimal cleanup, and you can prep and marinate ahead so dinner comes together quickly when you need it.
Ingredients
- 1 orange
- 1/4 c soy sauce
- 1/4 c rice wine vinegar
- 1 Tbs honey
- 1 Tbs sesame oil
- 1 1/2 tsp fresh ginger, minced
- 1 tsp coriander
- 4 cloves garlic
- 2 tsp chili garlic sauce
- 1 1/2 lb flank steak
Instructions
- Zest and juice the orange into a medium bowl. Add the soy sauce, rice wine vinegar, honey, sesame oil, ginger, coriander, garlic, and chili garlic sauce; whisk to combine. Slice the steak into 1/4-inch strips across the grain. Place the strips in a zipper bag, pour in the marinade, seal, and refrigerate for at least 4 hours.
- When ready to grill, preheat the grill. If using wooden skewers, soak them first. Thread the meat onto skewers, stretching each strip slightly so it cooks evenly.
- Grill the skewers, turning after about 3 minutes. They cook fast, so stay attentive. Have sides and plates ready before you start grilling for smooth service.
Notes
Slightly adapted from Our Best Bites.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 273
Total Fat: 12g
Cholesterol: 90mg
Sodium: 680mg
Carbohydrates: 8g
Protein: 33g
Nutrition figures are estimates and provided as a courtesy.
Orzo with Peppers and Asparagus
6 servings
5 minutes
15 minutes
20 minutes
This versatile side can be served hot or enjoyed as tasty leftovers at room temperature or chilled. It pairs well with grilled meats and makes a colorful, quick accompaniment to weeknight meals.
Ingredients
- 1 1/4 c orzo pasta
- 1 Tbs extra-virgin olive oil, divided
- 1/2 c thinly sliced red bell pepper
- 1/2 c thinly sliced yellow bell pepper
- 1/2 c thinly sliced orange bell pepper
- 2 Tbs minced garlic
- 1 lb asparagus, ends trimmed and cut in thirds
- 2 tsp soy sauce
- 1/2 tsp fresh ginger, minced
- 1 tsp sesame seeds
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Cook the orzo according to package directions. Drain, rinse briefly, and transfer to a large serving bowl.
- While the orzo cooks, heat olive oil in a large skillet over high heat. Add the sliced peppers, garlic, ginger, soy sauce, and asparagus. Stir frequently and cook until the vegetables soften and begin to brown, about 3 minutes.
- Toss the warm vegetable mixture with the cooked orzo. Stir in sesame seeds, salt, and pepper to taste. Serve warm or allow to cool for a delicious room-temperature or chilled side.
Notes
Adapted from Sunset.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 120
Total Fat: 3g
Sodium: 401mg
Carbohydrates: 20g
Protein: 5g
Nutrition figures are estimates and provided as a courtesy.