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Grilled Calamari Steaks with Mediterranean Salsa
Prep time
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Calamari steaks, the flattened bodies of squid, are a great lean protein option for a healthy meal, plus they cook in a flash. While fresh is always best, you might discover it’s easier to find calamari steaks in the frozen food section. Simply defrost them in the refrigerator overnight when you’re ready to use them. Most importantly, don’t overcook the calamari, or it will turn rubbery. Whole-grain couscous makes a hearty accompaniment to the meal.
Cuisine: Mediterranean
Serves: 4
  • For the salsa:
  • 1 cup (4 oz./125 g) Kalamata olives, pitted and chopped
  • ⅔ cup (4 oz./125 g) cherry tomatoes, chopped
  • ¼ cup (2 oz./60 g) capers, drained
  • 2 garlic cloves, minced
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. olive oil
  • Grated zest of 1 lemon
  • 1 Tbs. fresh lemon juice
  • ¼ tsp. freshly ground pepper
  • For the calamari steaks:
  • 4 calamari steaks, 4 to 6 oz. (125 to 185 g) each
  • Juice of 1 lemon
  • 1 Tbs. olive oil
  • 1 Tbs. chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper
  • Lemon wedges, for serving
  1. Directions
  2. To make the salsa, in a bowl, stir together the olives, tomatoes, capers, garlic, parsley, oil, lemon zest and juice, and pepper.
  3. Place the calamari steaks in a nonreactive bowl and add half of the lemon juice, the olive oil and the parsley. Season with salt and pepper and toss to combine.
  4. Prepare a grill for direct-heat cooking over medium-high heat. Grill the steaks until opaque, about 2 minutes per side. Top the calamari with the salsa and a squeeze of lemon juice, and serve. Serves 4.