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.
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.