Get Your Grill On

The best meal we’ve had this Summer.

Charred Onion Salad (from Elizabeth Karmel’s Taming the Flame, by way of Serious Eats)

• 2 large sweet onions
• 4 slices of good crusty french bread
• 1cloves of garlic, cut in half
• 2 tablespoons balsamic vinegar
• 1/2 cup chopped fresh Italian parsley
• 2 pieces of jamón serrano, cut into strips
• Grated Parmesan to taste
• Olive Oil
• Kosher sea salt
• Freshly Ground Black Pepper

Set your grill up for a direct cook over medium-high (400°F) heat.  Slice onions into thick rings.  Brush onion rings and bread slices with olive oil and season with salt.

Grill bread and onions. Remove bread when it’s browned (about 1-2 minutes per side) and season by rubbing with garlic cloves. Grill the onions another 10 minutes or so a side until they are dark and tender, but not burned.

Toss the onions in a bowl with with 2 tablespoons of olive oil and the balsamic vinegar. Cut bread into bite-sized chunks. Toss the bread, serrano, and parsley with the onions. Serve topped with grated Parmesan and freshly ground black pepper.

Sirloin Steak

Take the steak out at least an hour before you start grilling and season with a dizzle of olive oil, a little Kosher sea salt, and your favorite steak seasoning.

Get your grill as hot as it will go - 600°F or better. Put the steak on the grill and give it 60 seconds of undisturbed searing. After a minute, rotate (don’t flip) the steak 90 degrees and give it another 60 seconds with the lid closed. Flip the meat and repeat the process. Open the lid and leave it open for the rest of the cook. Continue to flip the steak once a  minute until it is done. You’re looking for medium-rare, 135°F internal, mostly pink with a hint of red center, and yields easily to a little pressure.

Let steak rest about 10 minutes and then cut crosswise into thin slices.