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Dinner This Week: Grilled Tuscan-Style Steak

This week’s menus include Grilled Tuscan Steak with Garlic Essence, Garlicky Spaghetti with Lemon and Pine Nuts, and Creamy Gazpacho Andaluz for dinner in about an hour
By Published July 20, 2022

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

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Dinner 1: Grilled Tuscan Steak with Garlic and Caesar Salad

Grilled steak drizzled with EVOOCaesar salad with croutons

Game Plan: Start by making the croutons and soaking the garlic paste in lemon juice for the salad dressing. While the grill heats, finish the dressing. Grill the steaks. Toss the salad while the steaks rest.

Grilled Tuscan Steak with Garlic is a simple dish that consists of a beautifully grilled steak lightly dressed with extra-virgin olive oil and lemon juice. The grassy oil complements the beef, while the acidic lemon juice sharpens the flavors. For heady— but not overpowering—garlic flavor in our Caesar Salad, we use a rasp-style grater to turn garlic cloves to a paste and then steep the paste in lemon juice to temper its bite. To emulsify the dressing, we beat egg yolks, anchovies, and Worcestershire sauce into the lemon juice and garlic and then slowly drizzle in extra-virgin olive oil and Parmesan cheese. For tender-crisp croutons, we sprinkle cubes of ciabatta bread with a little water to preserve their moistness even after they are toasted.

Printable Shopping Lists: Grilled Tuscan Steak with Garlic and Caesar Salad

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Dinner 2: Garlicky Spaghetti with Lemon and Leafy Green Salad

Spaghetti with garlic and pine nutsGreen salad in wooden bowl

Game Plan: Start by bringing the pasta water to a boil. Next, cook the garlic mixture for the pasta, using any unattended time to prep the salad ingredients. Toss the salad once the pasta is done.

Both of the recipes in this pairing are customizable. For Garlicky Spaghetti with Lemon and Pine Nuts, the only two flavorings that we consider absolutely necessary are the garlic and extra-virgin olive oil. With those ingredients alone, you can produce a great pasta dish. The recipe works best with a long strand pasta, but feel free to use whatever you have on hand. The Parmesan and pine nuts add richness and texture, but other cheeses (try Pecorino Romano) and nuts (we like slivered almonds), are good, too. The Leafy Green Salad  can also be adapted. Feel free to use any type of vinegar in the dressing, but make sure to stick with a 4:1 ratio of oil to acid. 

Shopping Lists: Garlicky Spaghetti with Lemon and Leafy Green Salad

Dinner 3: Gazpacho Andaluz and Goat Cheese Garlic Bread

Gazpacho in bowlgarlic bread on cutting board

Game Plan: Start by prepping the soup (steps 1 and 2). While the vegetables sit, prep the garlic bread. Bake the bread while you finish the soup.

Creamy Gazpacho Andaluz is a refreshing soup that highlights summer produce. For ideal flavor, make it a day in advance, but it's also fine to eat it right away. If you don’t have white sandwich bread, other types of bread can be substituted: Use about 1 cup of crustless, torn bread pieces. Goat Cheese Garlic Bread calls for a combination of goat cheese and Parmesan, but the Parmesan can be omitted, or another hard grating cheese can be used. A loaf of supermarket Italian bread, which has a soft, thin crust and a fine crumb, works best here.

Printable Shopping Lists: Gazpacho Andaluz and Goat Cheese Garlic Bread

To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.


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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.