Until monsoon season, that is, when stupefying hot collides with indescribable wet. Between dazzling electrical shows, though, it’s still slow.
When we lived back East, grilling season was summer and it was brief. The grill came out Memorial Day and was put away after Labor Day... or maybe Columbus Day, if you were lucky.
Here in the Sonoran Desert, grilling is an all-season sport. Other than ever-changing seasonal vegetables, there is nothing to distinguish what meats get grilled in the summer from those which get grilled in autumn, winter, or spring.
Except, for some reason to me, steak sandwiches. They were a summer standard growing up in our home. Mom marinated, Dad grilled, and Mom sliced them, turning them into irresistible sandwiches with her special sauce.
Right now, it’s summer both here and back East. The seasons are aligned and it’s time for a steak sandwich, with some nice red wine. I paired the sandwich with a Côte-Rôtie. Head over to the
Provence WineZine to read more about this wine.
An aside: I’m back to believing there’s a spy in my kitchen. I made this on Sunday, June 23rd and, on Monday morning, June 24th, Melissa Clark announced in
The NY Times: Grilled Flank Steak with Worcestershire Butter. Seriously? Am I frightened? Flattered? Paranoid? I will go with flattered.
~ David
Grilled Steak Sandwich