It still feels like summer, even though it’s officially fall, so why not keep on grillin?
I actually don’t mind grilling in the colder weather, but since it was such a beautiful pseudo-summer day, it felt natural to grill last night. On the menu, some nice and thick NY strip steaks and veggies!
I chopped up the herbs and added some smoked olive oil, along with some pepper and smoked salt for a quickie marinade. You don’t have to use the smokey stuff, I’ve just been on a smoked flavor kick lately!
I used a grill tray with smaller holes so I wouldn’t have to worry about losing and pieces. It’s like a sacrifice to the grill gods when a piece of something falls into the flaming basin. Once the veggies start getting nice and charry, it’s time to get those steaks on.
I’ve discussed grill marks before. They came out ok this time, not my best work, but passable. In my defense, I’d already had the better part of my second glass of wine and was also fighting off mosquitoes!! Hehe.
I like my steaks rare, but working with a new grill this summer I’m still not totally used to it and the steaks ended up medium. Which is still ok, long as there’s plenty of pink. And then there was the wine, which slowed my reaction time. I made a Gorgonzola butter for the steaks. Just a couple pats of butter and some Gorgonzola crumbles.
So nice and crispy, yet plump and meaty. The sweet potatoes and zucchini came out great too. A nice grill plate! Get the Gorgonzola butter on the steaks while they’re still hot so the butter melts and mmmmmm…butter.