I’m trying to cook in the yard more often, serve and dine outdoors for my husband and kids since it’s a sensible thing to do. After all, summer will soon be at a close. It also frees up the kitchen for a change– Less messes, the better. And there is something about eating outside when the weather is nice that makes it special and memorable for the kids (and for me). About those flies… keep the silicone covers handy.
This is adapted from Bon Appetit…
Thinly slice 2 nectarines. Toss with 1/4 of a small red onion, 1/4 cup white wine vinegar, and 1 teaspoon sugar. Season with salt and pepper. Let set for 10 minutes.
Pour off pickling liquid reserving 2 to 3 tablespoons liquid to put in the salad. Add 4 cups bitter greens or regular spring mix of salad leaves; add 1 cup fresh mint, and 2 tablespoons olive oil. Toss 8 ounces burrata or mozzarella cut or torn into 1-inch pieces.
For the meat, choose either flank steak, hanger or skirt steak– 3 pounds to feed 4 people. Prepare the grill on medium-high heat. Season the meat with salt and pepper. Cook, turning occasionally 7 to 10 minutes for medium-rare.
Allow to set for 5 minutes then top with peppered butter. Stir 3 teaspoons coarse pepper and 1 1/2 teaspoons kosher salt into 3 sticks softened butter. This goes excellent with the steak.
Grill 3 bunches of halved radishes coated in 3 tablespoons olive oil and salt and pepper. Cook until crisp-tender, approximately 2 minutes on each side.
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