Gazpacho is meant for hot summer nights when turing on the stove is a chore. Add avocado and corn for a more complete meal! Gazpacho needs to be made ahead and chilled, but that also means you have lunch or dinner right in the fridge, ready whenever you are.
This recipe is brought to you in partnership with The California Olive Committee.
Slices of creamy, ripe avocado atop hearty, toasted bread is a beautiful thing. But why stop there?
The three versions we’re sharing here make a meal out of toast – one recipe with a fried egg and green olives, another with tomatoes and an olive relish, and a third with pan-seared corn, olives, and queso fresco.
Flank steak, a long and flat cut of beef with a pronounced grain, has steadily grown in popularity over the years. In a matter of decades, this inexpensive butcher’s secret has come to occupy a prominent place in the meat case.
Flank is prized for its beefy, hefty flavor, and here, I’m cooking it quickly on the stovetop and topping it with a quick citrus salsa. This recipe – and flank steak in general — makes an excellent choice when you have a crowd to feed.