Cool nights, hot grill

18 Aug

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.

And in honor of summer, and the fact that, in 2 short weeks, school goes back in (can I get a whah-whahh??!) I thought I’d post something to celebrate…dinner…at a table…no buns to be seen…and the fact that there is a kid sleeping, yeah, just disregard that,  he’s been at a sleepover.
You get it!
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