This meal is just right for Father’s Day or Fourth of July or any night of the week. Don’t be tempted to skip the sauce—like the steak, it takes only 10 minutes to prepare, and the ingredients complement the spices in the steak rub.

　　

Ingredients

Serves 4

　　5 teaspoons chili powder

　　1 1/2 teaspoons ground cumin

　　1 1/2 teaspoons dried oregano

　　Coarse salt and fresh ground pepper

　　1 1/2 pounds skirt steak

　　2 teaspoons olive oil, plus more for grates

　　

Spicy Green Salsa

1/2 cup fresh cilantro leaves, chopped

　　1 tablespoon minced pickled jalapeño chiles

　　3 tablespoons olive oil

　　1 teaspoon red-wine vinegar

　　1/8 teaspoon coarse salt

　　(makes 1/3 cup)

　　

Potato Salad with Sour Cream and Scallions

2 pounds white new potatoes, quartered and cut into 3/4-inch chunks Coarse salt and fresh ground pepper

　　3/4 cup reduced-fat sour cream

　　1/4 cup light mayonnaise

　　1/2 cup thinly sliced scallions, plus more for garnish (optional)

　　4 slices bacon, cooked and crumbled, for garnish (optional)

　　(serves 4)

　　

Step 1

In a small bowl, combine the chili powder, cumin, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle the mixture over the steak; drizzle with oil. Let stand, turning to coat evenly with oil halfway through, for 10 minutes.

　　

Step 2

Heat a grill to high; lightly oil the grates. Place the steak on the grill (fold thin end over so steak is an even thickness); cover. Cook, turning once, until the meat has reached the desired doneness, 4 to 6 minutes for medium-rare.

　　

Spicy Green Salsa

Step 3

Combine all ingredients with 1 tablespoon water in a small bowl. The salsa can be refrigerated for 3 to 4 days; cover with plastic wrap, pressing it directly on the surface to prevent discoloration.

　　

Potato Salad with Sour Cream and Scallions

Step 4

In a large pot, cover the potatoes with salted water. Bring to a boil; reduce the heat. Simmer until the potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.

　　

Step 5

Meanwhile, in a large bowl, whisk together the sour cream and mayonnaise; add the warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day. To serve, season the salad again with salt and pepper; fold in the scallions. Garnish with the bacon and more scallions, if desired.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.