The hot weather here in New England has really got me thinking about meals in a new way. That new way being when/if I turn on the stove at all in the house!
Of course the back yard grill is the best option during a heatwave, but even that is just too hot to deal with on an afternoon topping 95 degrees! I will often grill early in the morning while I enjoy my first cup of coffee. The neighborhood is quiet, the temperatures are cooler and I can get my garden watered while I wait for the meat to cook.
And once I get the grill going (gas-fired so it’s easy) I like to make it worth it and grill marinaded meats and lots of veggies. These can be cooled and served later in the day, chopped up on top of salads, or as I did this past hot Saturday, as a composed grouping on a wooden cutting board.
The fresh basil came courtesy of my backyard pot and the steak from my freezer – defrosted and marinated a day prior. A drizzle of olive oil, red wine vinegar, black pepper and some pink Himalayan salt completed this beauty.
TIP: Hot weather entertaining? Grill up everything the day before and serve on large cutting boards or chilled platters with a fresh drizzle of your favorite vinaigrette and some fresh herbs sprinkled over.