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Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
What to Cook This Week

Weekly Meal Plan: Grilled Steak, Chicken with Cashews, and Plenty of Avocado

This week of dinners starts with grilled pineapple, and ends with salted-yogurt dal.

This week’s menu takes inspiration from Mexico, China, India—and a little American-style grilling. The week starts with a sweet-and-savory steak situation (you’ll grill enough steak to nextover into mid-week wraps), and ends with a fast—but deeply delicious—dal. In-between: a quick stir-fry and crispy crab tostadas.

All the details are below. But first, the grocery list:

Pantry

  • 粗盐
  • Black pepper
  • Old Bay seasoning
  • Ground coriander
  • Ground turmeric
  • Ground cardamom
  • Crushed red pepper flakes
  • Extra-virgin olive oil
  • Vegetable oil
  • 1 package tostadas or玉米粉圆饼chips
  • Oyster sauce
  • Rice vinegar
  • Soy sauce
  • Light brown sugar
  • 1/3 cup raw cashews
  • Cornstarch
  • White rice
  • 1 1/2 cups yellow split peas

Produce

  • 3 avocados
  • 1 bunch celery
  • 1 pint cherry tomatoes, preferably yellow
  • 1 bunch mint
  • 1 jalapeno
  • 2 bunches scallions
  • 1 cucumber
  • 1大番茄
  • 1 head butter lettuce
  • 12 oz. green beans
  • 2 small red onions
  • 1 medium yellow onion
  • 1 head garlic
  • 1 (3”) piece ginger
  • 1 pineapple
  • 4 limes
  • 1 lemon

Dairy

Butcher’s Counter

  • 2 1/2-3 lb. New York strip steak (about 4 [1”-thick] steaks)
  • 2 skinless, boneless chicken breasts (12-16 oz. total)

Seafood

  • 1/2 lb. super lump or jumbo lump crab meat

Bakery

Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

MONDAY:3-Ingredient Grilled Steak, Pineapple, and Avocado Salad

Steak grills more evenly at room temperature, so an hour before dinner (or as soon as you can when you get home from work), take them out of the fridge, season with salt and pepper, and leave them on the counter. You’re grilling an extra steak tonight, which you’ll refrigerate for Wednesday.

Photo by Joseph De Leo, Food Styling by Anna Stockwell

TUESDAY:Crab Salad Tostadas

The co-star of these (seriously) easy tostadas is acreamy spreadmade with caramelized scallions, yogurt, and avocado. Double the scallions, salt, and yogurt, and transfer half to the fridge before you add the avocado. That’ll come into play tomorrow.

WEDNESDAY:Steak Salad Wraps

This is one of thoseno-recipe recipesthat makes a busy week less stressful. Thinly slice Monday’s steak and add lemon juice to the yogurt dip you stuck in the fridge yesterday. Chop some cucumber and the tomato, add a few leaves of butter lettuce and mint to each wrap, and you’re good to go.

Photo by Chelsea Kyle, Food Styling by Kate Buckens

THURSDAY:Cashew Chicken

As with any stir-fry, things move quickly in this dish once the first ingredient hits the pan—so make sure you’ve got everything prepped and ready before you turn on the flame. Cook a double-batch of rice, and refrigerate the extra for tomorrow.

Photo by Alex Lau

FRIDAY:Spiced Dal with Fluffy Rice and Salted Yogurtand naan

If you’ve never made dal before, you’ll be thrilled to see how quickly dry split peas become dinner. Kids don’t like spicy food? Skip the red pepper flakes and pass them at the table instead. Reheat yesterday’s rice for serving. And set everything out in individual bowls, salad bar-style, so reluctant eaters can assemble their own combos.