It’s grilling season, y’all! The weather has been absolute perfection here in NC the past few days and it looks as if it’s going to stay gorgeous for awhile. I savor these few weeks of Spring before the humidity hits and the bugs come out of hiding. So between now and whenever that happens (before Memorial Day, if I had to guess), I’ll be enjoying as many meals al fresco as possible.
Warmer weather also brings about the desire to fill my plates with salads and fresh flavors from the garden. Last night we enjoyed grilled flank steak served over homegrown greens with a salsa verde on the side that was packed with herbaceous flavors.
The flank steak is marinated in a EVOO, red wine vinegar, garlic, parsley, oregano, red pepper flakes and pepper.
After grilled to perfection (medium-rare, please), serve it with salsa verde that is a mix of fresh herbs (I used parsley, basil, chives and cilantro), garlic, a splash of red wine vinegar, capers, EVOO plus some salt and pepper.
So simple yet so incredibly delicious. Especially with a side of fresh air and the end of a beautiful Spring day.