INDULGE Daily Dish: A juicy steak recipe from our archives brings extra gusto to your dinner table

What’s the right way to compose a steak dinner? According to Adrienne Grenier, executive chef at 3030 Ocean in Ft. Lauderdale, it starts with a flavorful skirt steak to bring out the nostalgic flavors of backyard grilling. Then she looks for seasonal and local vegetables to complement the meat — in this case, heirloom beans and peppers. In the article published in INDULGE’s Summer 2018 issue, Grenier tells writer Eric Barton that those who are looking to add the perfect final touch need not look further than their own home: simply season with salt to taste. It’s a fundamental step that’s even more important when cooking light and simple meals like this one.

GRILLED SKIRT STEAK WITH CHARRED CORN AND PEPPER CHUTNEY

(Makes 4 servings)

Ingredients:

1 small yellow onion, diced

5 garlic cloves, crushed

2 cups roasted red peppers

2 dried Thai chilies or 2 teaspoons red pepper flakes

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 cup white wine vinegar

1/2 cup white sugar

4 ears corn, peeled

1/2 cup snap beans

1/2 cup cherry tomatoes

4 sweet baby peppers

1 lime, juiced

2 pounds skirt steak

1/4 small red onion, thinly sliced

1 bunch flat-leaf parsley, chopped

2 cups baby arugula

Olive oil, vegetable oil, salt and pepper to taste

Preparation:

For the chutney, heat a pot over medium-high heat and add two tablespoons of vegetable oil. Sauté the yellow onion and garlic until soft and lightly browned, about 8 minutes. Add the red peppers and continue cooking until almost dry. Stir in the chilies, coriander and cumin. Add the vinegar and sugar, and simmer on low for 5 to 10 minutes. Purée in a blender until smooth. Season with salt and cool to room temperature; set aside. Toss the corn, beans, tomatoes and peppers in extra-virgin olive oil, season with salt and place on a medium-high grill. Char the corn on all sides, but take care not to overcook the other vegetables. Set aside. Coat the steak with vegetable oil, and season generously with salt and pepper. Grill over high heat, 2 to 3 minutes per side. Set aside. Cut the corn off the cob, chop the beans into 1-inch pieces and thinly slice the peppers. Toss the veggies with the sliced red onion, chopped parsley and arugula. Lightly dress the salad with olive oil, lime juice, salt and pepper. Slice the skirt steak against the grain and serve over top of the salad, with the chutney on the side.

3030 Ocean Restaurant & Bar is located at the Fort Lauderdale Marriott Harbor Beach Resort & Spa. 3030 Holiday Dr, Fort Lauderdale, FL 33316. For information on their current menus, please visit 3030ocean.com.