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Toothsome Images / Grill Everything: Even your Dessert

With only a couple of months of hot weather in Seattle, summer is about grilling anything and everything.  Whenever we can, we open the sliding glass doors at the Studio and grill some glorious dogs and burgers on the deck. It’s always a favorite meal among our clients. It must be something about that good ol’ charcoal taste.

If you’re interested in expanding your grilling repertoire, check out these two simple recipes from Grill Every Day. Flank steak over arugula and grilled lemon cake with berries work together to create a bright, satisfying meal for a family dinner or a big backyard barbeque.

Flank Steak Thinly sliced over Arugula with Garlic and Lemon Oil

Serves 4

1 Flank steak, 1 1/4 to 1 1/2 pounds, trimmed of fat

2 tablespoons extra-virgin olive oil

1 teaspoon minced garlic

Kosher or sea salt

Freshly ground pepper

6 ounces baby arugula leaves

2 1/4 cups lemon-infused extra-virgin olive oil

Fleur de sel or other finishing salt for sprinkling

Prepare a hot fire in a charcoal grill or preheat a gas grill on high.

Remove the flank steak from the refrigerator 20 to 30 minutes before grilling and place on a large, rimmed baking sheet.  In a small bowl, combine the 2 tablespoons olive oil and the garlic. Rub the steak on both sides with the mixture and season with salt and pepper.

Oil the grill grate.  Place the flank steak directly over the hot fire. Cover the grill and sear the steak on one side, 4 minutes for rare or 6 minutes for medium-rare.  Turn, re-cover, and cook for 4 minutes more, or until an instant-read thermometer registers 120° F for rare or 130° to 135°F for medium-rare.

Transfer the steak to a carving board and let rest for 5 minutes.  Cut the meat across the grain into 1/4-inch-thick slices. Scatter an equal amount of arugula on each dinner plate.  Arrange overlapping slices of steak over the greens and spoon any accumulated juices over the top. Drizzle 1 tablespoon of the lemon olive oil over each portion of steak and sprinkle fleur de sel. Serve immediately.


Grilled Lemon-Poppy Seed Pound Cake with Summer Berries and Crème Fraîche

Serves 4

4 Thick slices store-bought lemon-poppy seed pound cake

4 Tablespoons unsalted butter, melted

1/2 pint blueberries

1/2 pint raspberries

3/4 cup crème fraîche

Prepare a medium fire in a charcoal grill or preheat a gas grill on medium.

Arrange the pound cake in a single layer on a rimmed baking sheet and brush the slices on both sides with the butter.

Oil the grill grate. Arrange the cake slices directly over the medium fire and grill, turning once, until grill marks appear on both sides and the slices are warmed through and toasted, 1 to 2 minutes per side.

To serve, place a slice of grilled cake on each dessert plate. Spoon the berries over the top, and add a dollop of crème fraîche. Serve immediately.

About the author: Darcie expresses her grand appreciation for gorgeous food, curating the stock website Toothsome Images. Her eye for detail makes her a powerhouse in the production of special projects. Outside of work you can find her playing in her garden or riding her bike while posting awesome bike photos to Instagram @idarcie

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