I’ll Deal with That After Vacation

Do you guys have that list? The I’ll-Deal-With-it-After-Vacation List? Earlier in August while scrambling to get everything organized before we dropped off the face of the earth for a while (real earth, not blog earth) I found myself keeping a mental list of all the things I’d just figure out once I got home. Taken on their own, in the rosy glow of pre-vacation denial, all those tasks seemed so infintisemally minor — a magazine deadline, a bunch of volunteer obligations, afterschool activity scheduling, a 300-page manuscript to read through. (More on that soon.) And yet, like clockwork, the night before re-entry to reality, each one of those items on my list team up — I picture them rubbing their palms together and laughing an evil laugh —  to form one really not-min0r-at-all get-organized list. This usually  happens somewhere around three o’clock in the morning.  That was last night for me, so I’m going to make this post short.

But even as summer vacation winds down, summer itself is still in full throttle. Which is another way of saying, the cooking is still as simple to deal with as ever. So for this week, at least, come dinnertime, I’m pretending we’re still on holiday. This grilled steak with salsa verde was our last meal in South Carolina and was good enough to deserve a reprise. As soon as I get through my list.

Grilled Steak with Salsa Verde
We served this with the most basic sides: Vinaigrette-tossed chopped kale and Chopped tomatoes and avocados with red onion, avocado, a little olive oil, red wine vinegar, s&p, and cilantro. On the screened porch overlooking an egret-speckled lagoon. I can’t promise you it will taste as good if you’re not on vacation.

Salsa Verde

1 scallion, roughly chopped
1 cup fresh parsley or cilantro or mint or a combination of all three
10-12 large capers
generous amount of salt and pepper
squeeze of lemon juice
1/4 cup olive oil


1 1/2 punds boneless ribeye steaks, heavily salted & peppered

Process all salsa verde ingredients except oil in a mini food processor or blender. Then, slowly add olive oil as you whirl and  the sauce emulsifies. Remove to a small dish.

Grill steaks over medium-hot coals 3 to 4 minutes a side. Remove from grill and and let sit five minutes before slicing on the bias. Serve with salsa verde spooned on top.

Oh sweetie! No scraps tonight, Iris. (It’s steak for crying out loud.) But if you hang out with us for a bit, you might get a piece of kale.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *

What is 2 + 2 ?
Please leave these two fields as-is:
IMPORTANT! To be able to proceed, you need to solve the following simple math (so we know that you are a human) :-)


Julie M

So sorry to hear you were up so late….by all means, get some rest! Your post is still engaging, however! They always are.


@Julie – thank you for the sympathy but I deserve none! It think this is what you might call a Very Nice Problem.

Kim Uhuru

Thanks for reminding us that summer is not over just because the kids are back in school. Needed to hear that.


The salsa verde looks simply exquisite, Jenny.

I always try to clean the apartment before vacation, but it rarely happens.


ahhh yes that ‘after-vacation’ list is a big productivity killer, but who can concentrate when there’s dreaming about beaches and popsicles to be done.


Good luck with The List. It’s a vacation-buzz killer, that’s for sure. Miss your more frequent posting but completely understand!!

Delivery For All

That’s so funny, I definitely have a “deal with it after vacation” list. The salsa verde looks fantastic. I’ll definitely be trying that out VERY soon!