'Good Deal' Summer Meal

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.

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.

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.

Ingredients:
5 ears corn
1 pint baby/grape tomatoes
1 small red onion
chopped leaves from 1 small bunch parsley
1/4 cup olive oil
2 tablespoons red wine vinegar
salt and pepper to taste

Method:

1. Boil corn. Cut off kernels and transfer to serving bowl.
   
2. Cut tomatoes in half.
   
3. Cut onion in quarters, then slice thinly.
   
4. Add tomatoes, onion and parsley to serving bowl holding corn.
   
5. Add oil and vinegar, season to taste with salt and pepper and toss to combine.

For the dough:
1 1/2 sticks butter
1/4 cup Sugar
2 cups flour
Couple pinches salt
1 large egg
1/4 cup really cold water

For the filling:
3 large ripe peaches
1/3 cup sugar
2 tablespoons flour
3 T milk
Additional sugar for dusting

Method:

1. Cut butter into little chunks. Add to a mixing bowl with sugar, flour and salt. Use hands to work it all together until the mixture resembles a coarse crumble with some chunks of butter still visible.
2. Whisk egg and water together. Add to mixing bowl and use a fork to bring mixture together. Don't over-mix; mix only until a ball of dough forms and holds together.
3. Dust lightly with flour, pat together, wrap in plastic wrap and refrigerate 1/2 hour before rolling out.
4. Preheat oven to 350 degrees
5. Slice peaches. Toss with 1/3 cup sugar and flour.
6. Roll out dough into a dish. Place into pie dish. Add peach slices. Fold sides of pastry over into center of dish. Pastry will not cover the peaches completely; fruit will be exposed in the middle.
7. Brush pastry with milk and sprinkle entire tart liberally with sugar.
8. Bake until peaches start to bubble and crust is golden brown, about 50 minutes.
9. Let cool and then serve with whipped cream or vanilla ice cream.