Juicy grilled steak, fresh summer salads, and a homey berry buttermilk cake star in this easy outdoor menu
When I left the restaurant business five years ago to become the chef at our family winery, I left behind a kitchen full of sous chefs, prep cooks, and dishwashers. With my new staff of one—me—I dove into entertaining for both business and pleasure with relish. I assumed that my guests expected grandiose dinners from a professional, so I’d spend days preparing lavish five- and six-course meals. As my husband entertained our guests, I would run, breathless, back and forth from the kitchen to the table. By the end of the evening, as I waved goodbye to the last guest, I’d realize that I hadn’t had much of a conversation with anyone, much less a bite to eat—and then I’d turn and face the dishes!
Times have changed when it comes to entertaining in our house. With two young children under my feet and a full-time career that begs for my attention, planning a summer meal takes the path of least resistance. I assemble a succession of dishes that can be prepped in advance and that don’t require eagle-eyed attention, yet that still remain graceful and delicious. Enjoy the meal. Enjoy the summer!
Menu Timeline
Up to one week ahead
- Make the almonds.
- Make the crumb topping for the cake.
Up to two days ahead
- Marinate the skirt steaks.
- Slice the olives for the tomato and olive salad.
- Toast the nuts for the salsa verde.
One day ahead
- Make the lemon vinaigrette.
- Wash the romaine.
- Bake the cake.
Two hours before serving
- Cut the tomatoes, assemble the tomato and olive salad, and keep at room temperature.
- Make the salsa verde and keep at room temperature.
One hour before serving
- Bring the lemon vinaigrette to room temperature.
- Whip the crème fraîche.
25 to 30 minutes before serving
- Grill the steaks.
- Open the wine.
A few minutes before serving
- Toss the romaine with the vinaigrette.
Shopping List
Meat, Eggs & Poultry:
- 4 pounds skirt steaks
- 3 large eggs
Fresh Produce:
- 2 pounds heirloom tomatoes, assorted colors and sizes
- 2 medium shallots
- 1-2 lemons
- 3 small hearts of romaine, or 3 head of baby romaine
- 2 cups fresh blueberries, raspberries, or a mix
- 1 large bunch fresh thyme
- 2 large bunches fresh flat-leaf parsley (1 cup packed leaves, and another Tbs. chopped)
- 1 large bunch fresh basil
- 1 large bunch fresh cilantro
- 1 small bunch fresh rosemary
- 1小束新鲜的圣人
Other Groceries:
- 1 package blanched almonds (enough for 2-1/4 cups)
- 1 container of sea salt
- 1 bottle sherry vinegar (1 Tbs.)
- 1 cup pitted Nicoise or Kalamata olives
- 1 block Parmigiano Reggiano (need 1/2 cup shaved)
- 1 carton buttermilk
- 1 pound (2 cups) creme fraiche
Pantry Staples:
- Kosher salt black pepper
- 2-1/3 cups extra-virgin olive oil
- 1 Tbs. white-wine vinegar
- 2 heads of garlic
- 1/4 tsp. dried red chile flakes
- about 4 cups unbleached all-purpose flour
- about 1-1/2 cups granulated sugar
- 1/3 cup light brown sugar
- 1 cup (about 16 Tbs) unsalted butter
- 4 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. vanilla extract
