GRILLED

Ahhhhhhhh.

It's starting to feel like SUMMER.  It's finally warm.  The days are looooong:  that 5:30am CF class doesn't seem so unreasonable when it's light out and working all day doesn't seem so bad when you have hours of daylight left after you get home.  School is winding down:  Dylan graduates from St. Joan of Arc on Saturday.  Noah's finals start on Tuesday.  Corey's lifeguarding job has started.  It feels GREAT.

You know what else feels great?  Firing up the grill.  This week we had two quintessential summer meals.

Grilled Steak Salad

Marinade a couple flank steaks in equal parts balsamic and olive oil, add a few good dashes of worcestershire, then some garlic, kosher salt, pepper and crushed red pepper flakes and a chopped onion or shallots. Marinade as long as possible - overnight in fridge or at least an hour at room temp,

Prep the salad:  wash a bunch of greens, chop cucumbers, carrots, tomatoes, etc

Arrange them on a platter

 grill or oven roast asparagus and zucchini that has been coated in olive oil and salt & pepper.  If grilling, turn frequently over med heat until tender but not mushy.  Cool then cut into large chunks

Steam some corn, let cool, then shear the corn from the cob and arrange on the platter.

 

Discard the marinade and grill the steak over medium heat, 7 minutes per side.  take off grill and cover with foil and let it rest for ten minutes, then slice against the grain.

 Make a little balsamic vinaigrette and drizzle over the top of the salad.  

Marinated Grilled Salmon, quinoa and lemon green beans

Marinade a salmon fillet or two in approx 1/2 cup soy sauce, 1/4 cup each veg oil and sesame oil, 

a few tablespoons of rice vinegar, some garlic (a few crushed cloves) and some pepper.  Marinade in a zip lock all day, if possible.

Grill it for 10 minutes or so, depending on thickness.  The key to salmon staying together is start grilling it skin side up on a greased grill, then carefully flip at about 5 minutes and it holds together and looks great.

Cook up some quinoa.  I use 1/2 chicken broth, half water for the liquid to give it some more flavor.

Steam up some trimmed green beans in a couple inches of water for just a couple minutes.  Drain the water. 

Zest half a lemon over the top then squeeze that half right onto the green beans . Add a TON of black pepper and a little salt. 

Yeah, summer!!