Sunday Supper: Flank Steak With Blue Cheese-Honey Nectarines and Basil-Buttered Corn

Sunday Supper

Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.

Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

Feed a group with minimal effort by serving marinated flank steak, basil-buttered corn and peppery blue cheese nectarines, drizzled with honey. [Photograph: Jennifer Olvera]

Flank steak is like a sponge, soaking up the flavor of whatever marinade you use. Adding to the appeal, it's lean, so the guilt factor is next to nil. Here, it lingers in red wine vinaigrette that's spiked with garlic and thyme. Then, it's grilled along with corn and savory nectarines that are stuffed with blue cheese, drizzled with honey, and finished with thyme leaves and a few turns of black pepper. Finally, that corn gets a dose of homemade basil butter.

The meat does benefit from a leisurely marinade. Give it a minimum of four hours, though a day is even better. Either way, finishing it with citrus has a great effect on flavor. Serve it warm or, if you like, at room temperature. It's also delicious in sandwich form with crusty bread, grainy mustard, and something acidic but creamy, like cornichon-spiked mayonnaise.

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Flank Steak With Blue Cheese-Honey Nectarines and Basil-Buttered CornĀ»