Why do I do this? Why do I seem to think that just because it is August I have to grill out every night to make up for all the times during the summer I didn’t grill out? It’s like it finally dawns on me that summer will be over in a couple of weeks (even though the temps won’t drop for at least another 3 months) and we haven’t used our new barbeque pit more than a dozen times. So I feel like I have to grill out every night so I will feel like I have used my summer lazy days to grill. I would hate for Southern Living Magazine to show up on my door step one summer day to find me in the kitchen making chicken and dumplings instead of outside on the back porch, with my little grill fork in my hand and my bowl of fresh fruit sitting on the table beside the barbeque pit. What would they think?
In order to keep my southern roots reputation in tact, I guess I should hurriedly get those tongs out and light up the fire. Tonight, we are having grilled steaks with cilantro sauce. Taken from Taste of Home (do these people know how to cook, summer style or what?) this sauce has become a favorite. I can put it on anything from tacos to tapas, from steaks to salmon (and since I’m one of the 3 people in the world that doesn’t like salmon, the cilantro covers up the taste so I can at least swallow it, without gaging, when family insists on having it. Do not send me hate mail, I still wont’ like it).
2 cups fresh parsley leaves
2 cups fresh cilantro leaves
1 cup fresh mint leaves
8 garlic cloves
1 3/4 teas kosher salt, divided
1/2 teas, plus 3/4 teas freshly ground pepper, divided
2 cups olive oil
2/3 cup red wine vinegar
2 tables lemon juice
1/2 teas crushed red pepper flakes
4 lbs beef flat iron steaks or top sirloin steaks (1″ thick)
Place herbs, garlic, 1 teas salt and 1/2 teas pepper in food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended.
Sprinkle steaks with remaining salt and pepper. Grill, covered over medium heat for 6-8 minutes on each side or until meat reaches 145 degrees (medium would be 160 and well done would be 170)
Cut steaks into 1/4″ slices; serve with sauce