Dinner with Edouble
Beef, it’s what’s for dinner…
At least usually when I’m cooking. I am a red meat monger and I sometimes wonder if I might be suffering from some kind of Iron deficiency. Anyway, had a tasty steak night this week. We used our newest favorite way to prep steaks that are going on the grill—olive oil and coarse sea salt. Type of steak—boneless short ribs, mmmmm. Sort of fattier than other cuts, but all the more juicy. Medium rare, of course. Along side the meat we grilled zucchini and yellow squash, sautéed up some red chard, and served it all with a side of rice. Isn’t it beautiful!
The power of coarse sea salt is really amazing, actually. While at the beach I used it on two 2lb tri-tips. Normally I rub the oil and salt on maybe 10 to 15 minutes before the meat hits the heat, but this time I did it an hour or so beforehand. The result—succulent but salty beef. But hey, I also love salty foods. We skewered yellow squash, zucchini, and baby bellas to go with. It was quick, easy, and tasty.
The “surf” portion after the jump.
I love the surf too, however, and the cooking team I was on during our endless simmer beach trip found a cute little fresh seafood shop not far from our beach abode. We bought three large swordfish steaks and about 2 or 3lbs of sashimi grade tuna (mmmm). The swordfish I marinated in olive oil, fresh squeezed lemon juice, and garlic powder and my man did the grilling. We decided against a marinade for the tuna and to just sear it on the grill. To compliment the fish, Vio made salad nicoise, a French recipe that includes green beans, potatoes, beets, eggs, garbanzo beans, anchovies, and capers, served cold on a bed of romaine with a vinaigrette dressing (balsamic, olive oil, mustard, garlic). Voila! A fresh and delicious summertime meal.