Grilled Steak with Poblano-Corn Salsa. Pasta with Tomatoes and Grilled Scallions.

It’s Friday which makes it so much easier to look on the bright side of life.

Looking for something really good to make the next time you’re planning to barbecue?

Try this menu.

The corn and poblano salsa is terrific with the steak. Three main ingredients and you get such a flavorful dish.

Team the steak up with the ultra-light and simple pasta salad that lets fresh tomatoes shine alongside the grilled green onions. Another 3 ingredient wonder.

Grilled Skirt Steak with Poblano-Corn Salsa

Ingredients:

2 ears of corn, husked
1 large poblano chile
1/4 cup extra-virgin olive oil, plus more for grilling
Salt
Freshly ground pepper
1 3/4 pounds skirt steak, cut into 5-inch pieces

Directions:

1. Light a grill or preheat a grill pan.

2. Rub the corn and poblano lightly with oil and grill over high heat, just until the corn is lightly browned and the poblano is lightly charred all over but still firm, about 3 minutes.

3. Peel and core the poblano, then finely dice it. Cut the kernels from the corn cobs. Transfer half of the poblano and corn to a blender. Add 2 tablespoons of the olive oil and 2 tablespoons of water and purée to a chunky sauce. Season with salt and pepper.

4. In a small bowl, toss the remaining poblano and corn kernels with the remaining 2 tablespoons of oil and season with salt and pepper.

5. Rub the steaks with oil and season generously with salt and pepper. Grill the steaks over high heat, turning once or twice, until lightly charred, about 6 minutes.

6. Transfer the steaks to a cutting board and let rest for 5 minutes before thinly slicing across the grain. Spoon the sauce onto plates and top with the steak. Spoon the salsa on the meat and serve.

Serves 4

Recipe from Food & Wine Magazine

Pasta with Fresh Tomatoes and Grilled Scallions

Ingredients:

4 large plum tomatoes, peeled and chopped
14 large scallions, 4 chopped
1/4 cup extra-virgin olive oil, plus more for drizzling
Salt
Freshly ground pepper
10 ounces campanelle pasta

Directions:

1. In a food processor, pulse three-fourths of the tomatoes with the chopped scallions and the 1/4 cup of olive oil to a coarse purée; season with salt and pepper.

2. Light a grill or preheat a grill pan.

3. Drizzle the whole scallions with olive oil and season them with salt and pepper. Grill the scallions over high heat until lightly charred and tender, about 1 minute per side. Transfer the grilled scallions to a work surface and cut them into 1-inch pieces.

4. In a large pot of salted boiling water, cook the pasta until al dente. Drain and transfer to a large serving bowl. Add the tomato-scallion purée and the grilled scallions; toss well. Season with salt and pepper. Top the pasta with the remaining chopped tomatoes and serve.

Serves 4

Recipe from Food & Wine Magazine

This cool song is from the debut album ‘Vidde’ by Norwegian band Atlanter. They describe their music as ‘Viddeblues’. ‘Vidde’ in Norwegian, being an open mountain landscape.

Get your grill on, pour a cold drink and turn up the sound.