I (Alex) was in charge of dinner tonight but I also had soccer practice so I wanted to make something pretty quick.  I decided to make spice-marinated skirt steak, kale salad and corn-on-the-cob.  As soon as I got home from school, I mixed up our favorite Texas spice rub, which includes onion powder, garlic powder, paprika, salt, pepper and a few other secret ingredients, and rubbed it into two pounds of skirt steak.  I covered it with plastic and let it marinate in the fridge.  I also washed and rough chopped the kale and prepped the corn for when I got back.

When I got back from soccer, I started the water boiling for corn and combined the kale with shredded brussel sprouts (note we bought them already shredded which made things a lot faster), chopped almonds and pecorino cheese.  When the water was boiling, I added the corn and started cooking the steak: searing it at high heat and then finishing in the oven (I had so much steak I had to do it in batches).  Mom helped by making a mustard viniagrette and mixing up the salad.  To serve, you slice the steak against the grain. All in all it was pretty fast, which was good considering I had soccer and homework!