Grill once, eat twice with this spicy marinated skirt steak

Microwaving the chicken-and-rice bake you made eight portions of for the second day in a row isn't a bad move for dinner, but it isn't necessarily great, either. I crave the convenience of that kind of cooking. I really do. But I need variety to stay invested. That's why, for me, intentional leftovers beat batch cooking every time: You're not eating the same thing twice - you're using what you already made as a head start on something new.

A three-pound skirt steak takes no more effort to grill than 1.5 pounds, and buying a larger cut is almost always more economical per ounce. That logic holds for any star protein: chicken thighs, dried beans, etc. An already-cooked protein can be the key to any easy but delicious Night 2 meal. The pork shoulder you braised for tacos can easily take on the supporting role in a skillet mac and cheese. Barbecue chicken can transform into a chicken salad that's equally good and different enough to feel fresh.

The key with this method is to cook with leftovers in mind from the start, making enough of your hero protein to have something worth working with and not an awkward amount of food.

To keep things interesting, I like the second meal to have a transformational aspect, whether that's temperature, texture or format, so you're not eating the same meal as the night before, just hiding behind a change in side dish. You can grill fish one night, then use it in a summery corn-and-fish chowder the next, or revive grilled sausages from Night 1 for a breakfast-for-dinner hash with potatoes, peppers and more vegetables on Night 2.

In this recipe pair, you start by grilling skirt steak. That steak is the star of Night 1, served alongside a smashed cucumber salad. It then plays a supporting role on Night 2, draped over saucy cold peanut noodles. Grilling happens only once, and the sambal oelek marinade that soaks into the steak as it rests finds its way into the peanut sauce the next night, giving both meals a common thread.

A few technique notes before you start. Dry brining the steak, even for just 30 minutes, improves the crust and seasoning, so don't skip it if you can help it. The sambal marinade goes on after grilling, not before, so the sugars and citrus don't burn onto the grates. Let the steak rest in the marinade, tented under foil for a full 10 minutes, giving it time to absorb (though plenty will be left over for serving). Lastly, when you slice the steak, cut against the grain and hold back a full 1.5 pounds for the noodles before anyone gets to the platter, so you can have enough for dinner the next night.

The same boring leftovers night after night? Not this summer. With the help of the grill and a little planning ahead, you'll have two great meals to look forward to.

JewishWorldReview.com publishes delicious -- mostly nutritious -- recipes. Sign up for the daily JWR update. It's free. Just click here.

Sambal-Marinated Skirt Steak

SERVINGS: 4
TOTAL TIME: 1 hour
ACTIVE TIME : 30 mins

STORAGE: Refrigerate for up to 4 days

MAKE AHEAD: The spice-rubbed steak needs to dry brine in the refrigerator for at least 30 minutes and up to 12 hours. The marinade can be prepared and refrigerated for up to 1 day in advance.

Grilling 3 pounds of skirt steak sets you up for two meals in one. The steak gets a quick dry brine before going on the grill, then finishes in a bright sambal oelek marinade that flavors the meat as it cools. A refreshing cucumber salad pairs with the steak on night one, and the leftovers set you up for Cold Peanut Noodles With Sambal-Marinated Skirt Steak.

INGREDIENTS For the steak
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons fine salt
• 3 pounds skirt steak, cut into 5-to-6-inch pieces
• Neutral oil, such as canola or vegetable
• Cooked rice, for serving For the marinade
• 1/3 cup sambal oelek
• 1/4 cup fresh lime juice (from 2 limes)
• 6 garlic cloves, finely grated
• 2 tablespoons granulated sugar
• 2 tablespoons toasted sesame oil
• 2/3 cup neutral oil, such as canola or vegetable For the cucumber salad
• 1 pound mini cucumbers
• 1/4 teaspoon fine salt
• 2 tablespoons Chinkiang vinegar (Chinese black vinegar; see Where to buy and Substitutions)
• 2 tablespoons toasted sesame oil
• 1 1/2 tablespoons reduced-sodium soy sauce
• 1 teaspoon toasted sesame seeds
• 1 garlic clove, finely grated
• 1/4 cup fresh cilantro leaves (left whole, no stems)

DIRECTIONS

Step 1

Dry brine the steak: In a small bowl, combine the sugar and salt. Pat the steak dry with a clean towel and season all over with the sugar mixture. Set on a wire rack inside a large (rimmed) sheet pan and refrigerate, uncovered, for at least 30 minutes and up to 12 hours.

Step 2

Make the marinade: In a medium bowl, whisk together the sambal oelek, lime juice, garlic, sugar and sesame oil, then gradually stream in the neutral oil, whisking constantly until a homogenous mixture forms. (If the marinade has been made ahead, bring it back to room temperature before pouring over the steak.)

Step 3

Cook the steak: Remove the steak from the refrigerator to come up to room temperature for 15 minutes.

Step 4

Prepare the grill for direct heat. If using a gas grill, preheat to 450 degrees. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are white-hot and covered with ash, push them to one side of the cooking area. For medium-high heat, you should be able to hold your hand about 4 inches above the coals for 4 to 5 seconds. Brush the grill grates with neutral oil.

Step 5

Alternatively, to cook the steak on the stove, heat a large (12-inch) cast-iron skillet over high heat until almost smoking. (You may wish to open a window for better ventilation.)

Step 6

Grill or sear the steak undisturbed for 3 to 4 minutes, then flip and cook for 3 to 4 minutes more, until the steak registers 125 to 130 degrees on an instant-read thermometer for medium-rare.

Step 7

Transfer the steak to a large (rimmed) sheet pan or shallow dish. Using a fork, prick the steak all over and immediately pour the marinade over the steak, then tent with aluminum foil. Let rest for 10 minutes.

Step 8

Make the cucumber salad: Place the cucumbers on a cutting board and use the flat side of a large knife or a rolling pin to smash each cucumber until it splits. Cut into roughly 1-inch pieces and transfer to a colander. Toss with the salt and let drain for 15 minutes, then pat dry with clean towels.

Step 9

In a large bowl, whisk together the Chinkiang vinegar, sesame oil, soy sauce, sesame seeds and garlic. Add the drained cucumbers and toss to coat. Add the cilantro just before serving.

Step 10

Slice half the steak against the grain into thin strips, reserving the remainder (about 1 1/2 pounds) for the accompanying noodle recipe, if desired (see related recipes).

Step 11

Arrange the sliced steak on a platter and spoon any remaining marinade from the pan over the top. Serve family-style with the cucumber salad and rice.

Substitutions: Granulated sugar >> brown sugar. Skirt steak >> flank steak or New York strip steak, but it will take longer to cook. Sesame allergy? >> Use a neutral oil or peanut oil instead of the sesame oil, and skip the sesame seeds. Gluten-free? >> Use 4 teaspoons rice vinegar and 2 teaspoons balsamic vinegar instead of Chinese black vinegar (which is usually fermented with grains), and gluten-free tamari instead of soy sauce. Cilantro >> parsley.