Our steak with broccolini-radish salad is a light and simple-to-make meal. (Photo by Mike Garten)

Steak with broccolini-radish salad

Season two boneless beef top-loin steaks (about 1 1/2 inches thick) with 1/2 teaspoon each salt and pepper. Grill, covered, on medium-high 5 minutes per side for medium-rare or to desired doneness. Transfer to cutting board; let stand 10 minutes. Toss 2 bunches broccolini, trimmed, with 1 tablespoon olive oil and 1/4 teaspoon salt. Grill, covered, 4 minutes, turning occasionally.

For the dressing: Whisk 2 tablespoons each Dijon mustard and lemon juice, 1 tablespoon olive oil, 1 tablespoon maple syrup and 1/4 teaspoon salt. Toss 5 radishes, thinly sliced; 2 green onions, thinly sliced; and broccolini with dressing. Serve with steak.

Crustless quiche Lorraine

In an 8-inch, oven-safe nonstick skillet, heat 1 teaspoon olive oil on medium. Add 3 slices thick-cut bacon, chopped (freeze briefly or snip with shears for ease in cutting), and 1 medium shallot, thinly sliced. Cook 6 minutes, stirring occasionally. Whisk 6 large eggs, 1/4 cup milk and 1/8 teaspoon each salt and pepper until combined; stir in 1 cup shredded Gruyere cheese. Add eggs to skillet. Cook 3 minutes, stirring occasionally to form curds, allowing the runny egg to flow to the bottom of the pan. Bake at 375 F for 8 minutes, or until top is set. Garnish with chives. Serve with green salad.

Mussels Provencal

In a 7- to 8-quart saucepot, heat 2 tablespoons olive oil on medium. Add 1 medium bulb fennel, cored and sliced; 4 cloves garlic, chopped; and 1/4 teaspoon salt. Cook 5 minutes, stirring frequently. Add 2 large tomatoes, chopped, and 1/2 cup pastis (anise-flavored liqueur). Simmer 3 minutes. Add 2 pounds mussels, cleaned and with “beards” removed. Cover; cook 3 to 5 minutes or until mussels open, stirring occasionally. Serve with a baguette.

Grilled chicken Romesco

Brush 4 small skinless, boneless chicken breast halves with 1 tablespoon olive oil; season with 1/4 teaspoon each salt and pepper. Grill, covered, 20 minutes on medium or until just cooked (160 F), turning over once. In a food processor, pulse 1/2 cup roasted red peppers, 1/3 cup blanched slivered almonds, 2 small cloves garlic, 2 teaspoons sherry vinegar and 1/8 teaspoon salt until finely chopped. With machine running, drizzle in 2 tablespoons olive oil. Serve chicken with cooked green beans, wild rice pilaf and sauce. Garnish with chopped parsley.

ON ANOTHER MATTER …

The No-Gym Workout

Get great results when you do this simple exercise-band workout three times per week.

Shuffler (works butt, hips, thighs): Stand with feet slightly wider than hip-width apart, knees bent and band around thighs. Step right foot to right, then bring left foot to meet it. Take 10 steps to right, then repeat to left. Keep legs far enough apart so the band is always taut.

Bridge Boost (works butt, abs, outer thighs): Loop band above knees and lie faceup with knees bent and feet flat on floor. Raise hips so body forms a straight line from shoulders to knees; press thighs away from each other. Pause for five seconds; lower to start. Do 10 reps.

Side-Kick (works butt, thighs, hamstrings): Lie on your left side, legs extended, band around thighs. Prop yourself up on left forearm; place right hand in front of you for balance. Lift right leg to hip height, bending knee toward chest, then sweep right leg behind you, touching toe to floor for one rep. Continue for 10 reps. Switch sides; repeat.

TABLE

Two-Cheese Roasted-Veggie Fusilli

Love pasta? This cheesy, filling dish can be prepared in less than 20 minutes.

Toss 1 pint grape tomatoes, halved; 2 large summer squash, chopped; 1 small red onion, sliced; 3 tablespoons olive oil; and 1/2 teaspoon salt; arrange on 2 large rimmed baking sheets. Bake at 450 F for 20 minutes, switching sheets on racks halfway through. Toss vegetables with 8 ounces whole-wheat fusilli, cooked, and 1/4 cup grated Pecorino cheese. Dollop with 1/2 cup part-skim ricotta; sprinkle with 1/4 teaspoon pepper. Garnish with basil.

Recalls Alert

The following products and vehicles were recalled by the Consumer Product Safety Commission and the National Highway Traffic Safety Administration. Unless otherwise indicated, discontinue use of the products immediately and return them to the store where purchased for a refund. For more information about the products, call the manufacturer or CPSC’s toll-free hotline, 800-638-2772. Only some cars or trucks recalled are affected. Contact a dealer for your model to see if it is included in the recall. The dealer will tell you what to do.

PRODUCT/VEHICLE PROBLEM

Lorex video baby monitors, sold at Babies “R” Us, B&H, Best Buy, The Home Depot, Walmart and online at www.amazon.com and  www.lorextechnology.com from May 2013 through April 2016. The video baby monitors were sold in bundles for between $60 and $140.

The video monitor’s batteries can overheat, swell and expand and cause the battery cover to open or come off. This can expose hot batteries, posing a burn hazard to consumers. Consumers should immediately stop using the recalled monitors and contact Lorex to receive a full refund. Contact Lorex toll-free at 844-265-7388 from 9 a.m. to 5 p.m. ET Monday through Friday or online at www.lorextechnology.com. Click on “Product Recalls” for more information.

 2016 Chevrolet Malibu

The memory chip in the electronic brake control module may fail and cause the loss of electronically controlled brake systems, including anti-lock brakes and electronic stability control. As such, these vehicles fail to conform to Federal Motor Vehicle Safety Standard No. 126, “Electronic Stability Control Systems.” If the EBCM fails the primary braking system will still function however, the loss of ABS and ESC increase the risk of a crash. GM will notify owners, and dealers will install a replacement EBCM for free. The recall began on June 17, 2016. Owners may contact Chevrolet customer service at 800-222-1020. GM’s number for this recall is 39440.

(c) Hearst Communications Inc.  Distributed by King Features Syndicate

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