The grill- It’s the go-to in the summer. I’m not sure that I’ve turned on my stove in two months.
But the grill, that’s gets all kinds of use, and usually, the bbq’er is wearing a swimsuit or a towel. Thou that’s not manditory.
This night we grilled a smorgagebordge or “stuff” and it worked.
If you’ve not read it before, here’s my go-to marinade for steak. There is almost always a Mason Jar of this liquid-gold in our fridge. I throw some in a Zip-lock bag with meat and we’re good-to-go.
On the grill
Flank steak (in my magic marinade)
1 Halved Avocado
2 Pitted Ontario peaches (seriously, you’ve never had a peach until you’ve grilled an Ontario peach)
1 Zucchini (slices in thick slices)
2 Potatoes (parboiled and them slices)
1 Red peppers
1 head of romaine lettuce
Everything drizzled with olive oil with the exception of the meat.
For the Marinade
1/3 cup olive oil
1/4 brown sugar
1/4 cup soy sauce
1/4 cup ketchup
juice from half an orange plus the zest
1 TBSP of fresh minced garlic
1 TBSP of fresh minced ginger
1 spring of chopped green onion or scallion
1 tsp salt and pepper
Throw it all in a sauce pan and boil for 5 minutes or so. Cool and store in a jar until you need it.