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Dinner This Week: Cooking from the Pantry - Vol. 16

By Keith Dresser Published

This week’s menus include Pan-Seared Flank Steak, Grilled Scallops, and Spaghetti Puttanesca for dinner in about an hour.

Even with the best-laid plans, cooking during these unprecedented times can be a challenge. So we've put together three recipe pairings, each with an entree and a side, that call for ingredients you may already have on hand. But if you don't have a particular ingredient or the supermarket is out of stock, don't worry; we've also provided ideas for subsitutions. 

Dinner 1: Seared Flank Steak and Esquites (Mexican Corn Salad)

Pan-Seared Flank Steak with Sriracha-Lime Butter  is slowly baked before searing to ensure that all of the pieces are evenly cooked to medium-rare. The steak can be served plain, without the butter, or feel free to use a different compound butter. Our Esquites (Mexican Corn Salad) features charred kernels with a nutty, slightly bitter flavor that complements the corn's natural sweetness. If desired, substitute plain Greek yogurt for the sour cream. We like serrano chiles here, but you can swap in a jalapeño chile that has been halved lengthwise and sliced ⅛ inch thick. If cotija cheese is unavailable, substitute feta cheese or queso fresco.

Printable Shopping Lists: Seared Flank Steak and Mexican Corn Salad


 

Dinner 2: Grilled Scallops and Panzanella

Look for untreated "dry" scallops for our Grilled Scallops to avoid the soapy flavor that affects "wet" scallops that have been processed with chemicals. To enhance browning and make flipping easier, we lightly coat the scallops with a slurry of vegetable oil, flour, cornstarch, and sugar. Panzanella (Italian Bread Salad) uses the liquid exuded by the fresh tomatoes to create the dressing. The cucumber and shallot can be swapped for other ingredients; shaved fennel and thinly sliced red onion are good options. 

Printable Shopping Lists: Grilled Scallops and Panzanella


 

Dinner 3: Spaghetti Puttanesca and Green Bean Salad

Boldly flavored Spaghetti Putanesca comes together quickly using a handful of pantry staples. Canned whole tomatoes that have been drained and chopped can be used in place of the diced tomatoes. Two teaspoons of anchovy paste can be substituted for the fillets. Basil can stand in for the parsley, but we recommend reducing the amount to 2 tablespoons. The ingredients in Green Bean Salad with Cherry Tomatoes and Feta can be adjusted as well. Goat cheese makes for a good substitute for the feta, and feel free to use balsamic or red wine vinegar instead of lemon juice. 

Printable Shopping Lists: Spaghetti Puttanesca and Green Bean Salad


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.