July · weeknight
Hot-pan dinner
One very hot pan: sear the protein, then char corn and peaches in what's left. Ten minutes, and the pan does the cooking.
1 Pick a protein
- Skirt steak ¾ lb Seared first, 2–3 minutes a side, then rested while the corn and peaches char.
- Shrimp ½ lb Seared first, 1–2 minutes a side.
2 Pick a flavor
- Smoky Charred tomato salsa + lime A spoonful of the salsa, lime squeezed over. How to make the charred tomato salsa →
- Sweet and sharp Peach + lime + flaky salt Sliced ripe peach, lime, salt. A few rings of jalapeño if you want heat.
- Bright Tomato vinaigrette + basil Spoon the jar over, tear basil on top, flaky salt last. How to make the tomato herb vinaigrette →
You'll need
- 2 ears of corn, kernels cut off
- 2 peaches, halved and pitted
- Olive oil
- Flaky salt
- A few basil leaves
Plus your protein and your flavor.
Make it
Tap a step when it's done.
- HighHeat a cast-iron or heavy skillet until it smokes.
- SearSalt your protein and sear it with a little oil — don't move it. Steak: 2–3 minutes a side. Shrimp: 1–2. Move it to a plate; steak rests.
- 2–3 minPeach halves into the same pan, cut side down, until they char.
- 3 minCorn kernels in next, until they blacken in spots. Salt them.
- Everything on one plate, with the juices from the resting meat. Slice the steak across the grain.
- FinishYour flavor, basil torn over, flaky salt.
Leftovers
Leftover steak or shrimp is tomorrow's tacos or rice bowl.