Grill, Grill Against the Dying of the Light
Night comes more quickly now, the leaves are changing from soft and green to crisp and brown, anxiety is evident on the faces of children who are dreading the return of the big yellow school bus. Whether we want to admit it or not, fall is right around the corner and with it, comes change. Your grilling habits don’t have to change though. Although standing over the bbq may seem like the quintessential summer activity, the thrill of the grill needn’t be restricted to one season. If anything, fall is an even better time for grilling.
Think about it; during the summer months, standing over a glowing grill means the beads of sweat spring to your forehead immediately, almost uncomfortably, but come fall, the warmth of the grill is inviting, a place to warm your hands. And after a few minutes of warming your hands, you can warm your belly with a nice big hunk of steak.
While you’re at it, throw some oiled and spiced veggies on the grill too and then round out your meal with a nice pasta salad. To make that steak extra special, try this marinade from Grilled to Perfection: Recipes from License to Grill by Chris Knight and Tyler J. Smith:
- 1 cup red wine
- 1 T cracked black pepper
- 2 rosemary sprigs, coarsely chopped
- 3 cloves garlic, coarsely chopped
- ¼ cup olive oil
Place marinade ingredients into a bowl and mix well.
Place the steak in a sealable plastic bad and pour the marinade over the steaks to coat. Seal the bag and refrigerate for 3 hours.
Remove steak from the marinade and pat dry.
Allow steak to come to room temperature, drizzle with olive oil and salt and pepper.
Grill until just pink in the middle, remove to a plate and then cover with foil and let rest for 5 minutes before slicing.
Do not go gentle into that good night,
Grill, grill against the dying of the light.
