'Good Deal' Summer Meal

(CBS)  At 25, Dave Lieberman is the Food Network's youngest host ever. His show, called "Good Deal with Dave Lieberman," premiered April 16, just three days after his first cookbook, "Young & Hungry" hit stores.

Lieberman's focus is on simple and affordable meals that are fun to prepare for friends. He shares a few recipes on The Saturday Early Show's Chef on a Shoestring. With a $40 budget, he prepares a summer meal for four.

Lieberman has always enjoyed cooking, and it was in college that he persuaded some of his buddies to help him produce a cooking show on local TV. The show became so popular that Lieberman attracted the attention of the national media.

Try his recipes for Chilled Cucumber Soup, Grilled Chili-Rubbed Flank Steak with Fresh Corn Salad, and Peach Tart, and see why.

RECIPES

Chilled Cucumber Scallion Yogurt Soup

Ingredients:
1 English cucumber, peeled (reserve end of cucumber for garnish)
1/2 cup packed flat parsley leaves
3 scallions
1 cup plain full fat yogurt
2 tsp Dijon mustard
1 bunch radishes (washed and chopped for garnish)
salt and freshly ground black pepper

Method:

1. Combine all ingredients in blender.
   
2. Blend until smooth.
   
3. Season to taste with salt and pepper.
   
4. Garnish with diced cucumber and radish.

Chili-Rubbed Flank Steak with Fresh Corn Tomato Salad

Ingredients:
1 recipe Dave's Chili Rub (see below)
1 flank steak, about 1 1/4 lbs
extra-virgin olive oil

Dave's Rub Ingredients:

3/4 tsp dried oregano
1 tsp salt
1 tsp paprika
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp ground black pepper

Method:

1. Crush the oregano by pressing it into your palm with one thumb.
   
2. Mix oregano with rest of ingredients in a small bowl until evenly mixed.

Steak Method:

1. Work the rub into both sides of the steak with your fingertips.
   
2. Rub enough oil over the steak so the meat is glistening. You can rub the steak up to three hours or so before you cook it.
   
3. Cover steak with plastic wrap and refrigerate until about 30 minutes before you cook it.
   
4. Prepare the charcoal in your grill for cooking.
   
5. Once the coals are hot, grill the flank steak for five minutes, moving it around a bit. Flip the steak over and cook until it's done to your liking. (A flank steak of this size will be medium-rare about six minutes after flipping)
   
6. Take the steak off the grill and let it rest for about 10 minutes before slicing.
   
7. If you look at the flank steak, you'll notice that the grain runs very definitely in one direction.
8. Cut the steak against the grain into thin slices. Serve slices over corn-tomato salad.

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