Some favorite summer recipes of mine, for you to try & (hopefully) enjoy. Let me know about your successes, or your own faves!
Original recipe from the Williams-Sonoma book Grilling (2002). Find more of their excellent recipes here.
This is a low-effort, high-impact recipe to have in your back pocket. I grill it in the summer, broil it in the winter, and have made it probably 100 times.
Why I love it:
For the spice rub:
For the salsa:
Mix all of the rub ingredients together. You will likely have plenty left over; this amount might cover 3 tenderloins.
Begin by trimming the fat and silvery skin from the tenderloins. Lay one on a cutting board and butterfly by slicing lengthwise about ½ - ¾ the way through. Open it up like a book and flatten it out to a more-or-less consistent thickness, using the side of your knife, a mallet, your fist. Repeat for all of the tenderloins.
Coat the pork with oil on both sides and sprinkle generously with the spice rub. Every part of the meat should have a little bit of spice on it.
At this point, if you are short on time, you could cook it right away. Ideally, you can let it rest & marinate for the day or afternoon in the fridge. I often buy these, prepare them with the spice rub, and freeze them.
If you want to make the accompanying salsa, give yourself at least 20 minutes to chop all of the ingredients. The salsa can be made a bit ahead, but will get more wet as time goes on (rice makes a great side to sop up the juices and let these flavors shine).
Prep a hot BBQ and grill the tenderloins directly over medium-high-to-hot heat, turning once. If the tenderloin is ~1 inch thick, I recommend 4 minutes on the first side, 3.5-4 minutes on the second side. Remove from the grill and let them rest for a few minutes.
Try not to overcook them. Before removing, you can check for doneness by slicing in — the inside should be faintly pink. The meat will cook a few more degrees while it rests, but faint pink is totally ok. (After making this one time, you should get a good idea of timing, and you can adjust, and then rely on the clock pretty consistently.)
To serve, use a large, sharp knife to slice against the grain into thin slices. This will take a few minutes to slice it all up; use foil to keep it warm as much as you can.
Simple Grilled Flank Steak with Chimichurri: Original Recipe Here
Korean-style Flank Steak marinade originally from my friend's sister 🙌
Flank steak is a thin, tough, lean cut of beef — distinctive by its long, strands of fibrous muscle and very little fat. The preparation is similar to the pork above: marinate (essential), quick grill, and sliced thinly against the grain.
Why I love it:
At least one day ahead (in the very least, the morning of cooking, up to a few days), prepare the steak with a marinade (options below).
Pat down the flank steak with paper towels & score the meat in a diamond pattern. This allows for the flavors to penetrate & for the acid to tenderize the meat a bit.
If you are able, remove the steak from the fridge for ~30 minutes to warm it up to room temp. Heat your grill to hot.
Shake off the marinade so that it isn't drippy. Grill the steak, without moving it, for 4 minutes on direct heat (you may need to pat down or shake off the excess marinade first). Flip, and grill for another 3-4 minutes.
Marinate with these ingredients in a covered dish or large zip-bag. Grill using the method above, then serve on a salad, or with rice & chimichurri (below).
Marinate with these ingredients in a covered dish or large zip-bag at least one day or up to 2-3. Grill using the method above, then serve on a salad, or with rice (the remaining marinade can be boiled down 10+ mins for an accompanying sauce), or make banh mi sandwiches with spicy mayo & quick-pickled veggies.
A *delicious* Argentinian condiment. So good with a simple flank steak, or corn on the cob. Then I use the leftovers with... anything else in my fridge ;)
Use a mini chopper, or finely mince, the garlic, then the parsley & oregano. Add the oil & salt/peppers. Wait until just before serving to add the white wine vinegar.
I make this lazy, speedy recipe a LOT. Its acidity is a perfect complement to meat, like the pork above; it works well on tacos; or, as a salad side to virtually anything. The original Mark Bittman recipe included scallions and minced fresh chile, but I personally keep it very simple, as below.
Mix the vinaigrette vigorously. Add it, to taste, to the amount of shredded purple cabbage you have.
Grilled corn on the cob
We're split in our family as to whether corn on the cob is best grilled like this vs. simply boiled. (I'm Team Grilled all the way).
You can also grill them with the husks still on, but I kind of feel like: what's the point?
The threat of technology to our humanness is no new fear (hello, Blade Runner! …actually: goodbye, you are a super boring movie 😆). But, there seems to be an acute crisis of our current cultural moment, as we relate to technology.
Here is just a fraction of writings from the past month addressing this:
With so much pain, brokenness, ugliness in the world, attention to beauty, joy, & wonder is absolutely necessary!
Beauty may not solve problems itself... A stunning photograph will not end famine or war. Banksy's graffiti art does not solve Middle eastern contested-land conflicts.
But, the restoration, hope, and inspiration that come from creativity and beauty are like gas in the tank — fuel for the drivers & changers of the world.
We don’t receive a lot of returned items, but it does happen. Of course! There is some degree of risk in shopping online, always.
Stores take different approaches to return policies, sometimes with great sophistication in how it will impact your willingness to purchase. Here's a little peek at what I've learned over the years (as a customer and also as a retailer) about return policies.