August favorites: recipes from our readers, tested in Sunset's kitchen

Sunset, August, 2004 by James Carrier

2. Lift steak from marinade and let drain briefly. Place meat on a grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning occasionally to brown evenly, until medium-rare (still pink in the center; cut to test), 9 to 12 minutes.

3. Transfer steak to a platter and let stand 10 minutes. Cut meat across the grain into thin, slanting slices.

Per serving: 250 cal., 50% (126 cal.) from fat; 23 g protein; 14 g fat (4.3 g sat.); 6.6 g carbo (0.3 g fiber); 756 mg sodium; 55 mg chol.

RELATED ARTICLE: TIP FROM THE TEST KITCHEN

Aw, shucks

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If it's possible to get tired of corn on the cob, August is the month when it would happen. If you've had a few too many of the ears, try using the tender, sweet, fresh kernels off the cob. They're delicious in pastas, soups, and salads such as Vegetable Box Salad (page 92) or Corn and Arugula Salad (page 84). Cleaning fresh corn and separating the kernels from the cob is easy. Here's how.

* Pull husks and silks off ears of corn; discard husks and rinse ears.

* Hold each ear of corn upright over a deep bowl. With a small, sharp knife, cut off kernels close to the cob, working in long strokes and rotating ear to cut all the kernels. Each ear of corn (10 to 14 oz.) will yield about 1 cup of corn kernels.

* If making a soup or a sauce, extract the milky juice from the bits of kernels left on the cob by scraping the cob with the dull side of a knife.

PHOTOGRAPHS BY JAMES CARRIER

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