Company's Coming! What's for Dinner?

My sister called me last Friday. “Help! My husband invited some work friends to dinner tomorrow night. What should I make?” 

In the summertime, my menu formula for "company is coming" is pretty basic: meat on the grill, a salad and corn-on-the-cob or another seasonal vegetable such as summer squash or fresh green beans. It always works.  

The fun part is choosing the grilling and salad recipes. I keep file folders for each recipe category, so that I can quickly choose what to make based on the available ingredients in my kitchen and the tastes and preferences of my guests.  My sister mentioned that she had plenty of steak in her freezer, so I suggested Espresso-Rubbed Steaks with Green Chili Pesto.  It’s an impressive main dish for company and has a wonderful balance of flavors between the spices in the rub and the fresh tasting homemade pesto.  

To accompany the steak, I suggested one of my favorite salads. Mexican Salad with Creamy Avocado Dressing is a modern twist on the Doritos-laden taco salad that was popular at pitch-ins when I was growing up.  The combination of lettuce, tomato, black beans, green onion, corn chips and cheese coated with zesty avocado dressing is always a hit with my family and guests.

Rub the steak, make the pesto and assemble the salad ahead of time so when your guests arrive, you’ll be ready to enjoy their company instead of rushing to put dinner on the table. While the steaks are on the grill, toss some corn-on-the-cob into a pot of boiling water and cook until tender.  And that’s it! This is a wonderful dinner to enjoy with family and friends.

 Espresso-Rubbed Steak with Green Chile Pesto adapted from Better Homes and Gardens
Ingredients
2 beef steaks, such as sirloin
2 tsp. chili powder
2 tsp. kosher salt or salt
1 shot espresso, brewed then cooled
1/2 tsp. garlic powder
1/2 tsp. dried oregano, crushed
1/2 tsp. ground black pepper
1 recipe Green Chile Pesto, recipe below
Cilantro leaves (optional)
Directions
1. Score both sides of steak by making diagonal cuts in a diamond pattern. In small bowl combine chili powder, salt, espresso, garlic powder, oregano, and pepper. Sprinkle over steak; rub in.

2. Grill steak. For instructions to grill the perfect steak check out the Weber beef grilling guide.

3. To serve, thinly slice steak, top with Green Chile Pesto. Sprinkle with cilantro leaves.

Makes 8 servings.

Green Chile Pesto: Halve 2 medium fresh Anaheim or poblano chile peppers lengthwise; remove stems, seeds, and veins. Coarsely chop peppers. In food processor combine peppers, 1/2 cup fresh cilantro, 1/4 cup crumbled Cojita cheese, 2 tablespoons pine nuts, 2 cloves garlic, 1/4 teaspoon crushed red pepper, and salt and black pepper to taste. Process to finely chop mixture. With processor running add 1/3 cup olive oil in steady stream through feed tube to combine into a coarse paste. Makes about 1-1/3 cups pesto.

Mexican Salad with Creamy Avocado Dressing adapted from Noble Pig

For the dressing:

1 large avocado
1 Tablespoon + 2 teaspoons fresh lemon juice
1/2 cup mayonnaise
1 teaspoon hot sauce
1/4 extra virgin olive oil
2 garlic cloves
3/4 teaspoon salt

Combine all ingredients in a food processor or blender and process until smooth and creamy. Taste and adjust seasonings. Cover and refrigerate. Toss salad with dressing right before serving.

For the salad:

1-1/2 to 2 heads romaine lettuce, chopped
2-3 large tomatoes or 6-7 small tomatoes
2 cups corn chips, crushed into pieces
1/2 cup Mexican blend cheese, shredded
15 ounce black beans, drained and rinsed
5 green onions, chopped

Combine all ingredients in a big serving bowl and toss well with dressing. Serve immediately.

Find other tasty recipe's on Krista's blog.